Richard's Fish Pie with Parmesan Mash

Authentic East London Fish Pie, Made by Richard with Love

Richard’s British fish pie was born from a challenge, after traveling back to the UK and enjoying the proper East London cafe and pub versions, he returned to Australia and couldn’t find anything close. Not in restaurants, not in supermarkets. So, his partner dared him to make his own ... and this is the result! The recipe follows true British tradition: smoked cod for savoury depth, white fish for flakiness, juicy prawns for sweetness, and tender leeks, all baked in a creamy Dijon and chive white sauce. Topped with Parmesan mash that turns golden and crisp in the oven, it’s exactly what Richard wished he could buy, a proper British fish pie that tastes the way it should.

Ready from frozen in about 25 minutes, this pie brings pub-quality comfort food to your table, whether you’re a British expat craving a taste of home or simply someone who loves rich, creamy seafood dishes done properly.

Cooked with ❤ by Richard

• About Your Meal
• About Your Cook

• Preparation:
  Step 1 - Defrost in fridge overnight
  Step 2 - Preheat Oven 200°C
  Step 3 - Remove lid, cover with foil
  Step 4 - Bake 25mins until golden

  🥗 Best served with a crisp green salad

  Ingredients:
  Smoked Cod, Basa, Prawns, Leek, Peas and Corn, milk, flour (wheat), butter, Black Pepper, Dijon Mustard, Chives, Potato and Parmesan Cheese.

  Contains: Milk, Fish, Crustacean, Gluten
  

• Hi, I'm Richard!
  I have always been interested in food from the early days of sitting in the kitchen doing my homework and helping Mam cook dinner or a cake and her showing how and why things were done. I wanted to do cookery classes at school but my father wouldn't allow it as he said that was only for girls! When I was 13 my Mam had to go into hospital for a very long time and I was left to cook for my father and little brother. After several weeks of Frozen Fish Fingers, Instant Mashed Potato and Frozen Peas he reluctantly agreed that I could attend cookery classes and my love affair with food began.
  

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