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Take Noble House Home; Fish Pie Recipe

We are bringing the spirit of exquisite events directly to you with recipes from our head chef, Owen Sullivan. And to kick it all off, we have a very special Fish Pie recipe.

One small silver-lining to staying at home at the moment is that people are once again discovering the joys of cooking while having to stay inside, keeping safe and protecting your communities.

We hope you enjoy this recipe for the holidays and that it gives you a small taste of Noble House at home.

Noble Fish Pie - Recipe

Serves 4 people


For the mash:

· 1kg potatoes cut into 5cm/2in chunks

· 50g butter

· 100g crème fraiche

· pinch of salt and pepper

· 50g white cheddar

For the filling:

· 500ml milk (ideally full cream)

· 250g smoked haddock

· 200g salmon

· 100g prawns

· 2 leeks washed and chopped

· 50g butter

· 1 tbs olive oil

· 50g plain flour

· 50g frozen peas

· 1 tbsp finely chopped parsley

· 1 lemon finely grated zest only


1. Preheat the oven to 190°C

2. Boil potatoes until tender. Drain and mash them with the butter, crème fraiche, cheese and season with salt and pepper. Set aside.

3. Heat the milk in a large pan, then add the smoked haddock and salmon into a pan with the milk. Bring the milk to the boil, then reduce the heat and simmer gently for 2–4 minutes.

4. Meanwhile, finely chop the leeks. Heat the butter with the olive oil in a small frying pan and gently fry the leeks for 4–5 minutes, until softened but not browned.

5. Remove the fish from the pan and set aside to cool slightly. Keep the milk in the pan.

6. Add the flour to the leeks and stir well. Fry for 1 minute, stirring frequently. Gradually spoon in the milk from poaching the fish and stir it in well each time. Add all the milk in this way, and heat gently until the sauce has thickened.

7. Break the fish into chunks then fold the fish pieces into the sauce. Add the raw prawns and frozen peas to the mixture.

8. Place the fish mixture into a pie dish. Sprinkle the parsley and lemon zest over the top.

9. Top with the mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top. Place in the oven for 25–30 minutes, or until golden-brown and bubbling.


This is a beautiful dish that you might consider for Good Friday, but can certainly be enjoyed anytime.

It’s important right now that we make sure we keep our bodies healthy, and eating fish is a great way to do this. Fish is a fantastic source of protein, vitamins and omega-3 fatty acids. Omega-3 helps brain function and is linked to reducing the risk of inflammatory and autoimmune diseases. It’s recommended that you eat fatty fish once or twice a week to meet your Omega-3 requirements.

Fish, and especially salmon, is also very high in vitamin D. Vitamin D is important to maintaining healthy bones by regulating the absorption of calcium and phosphorus and also plays a role in facilitating normal immune system function.

If you’d like find out more on how we can bring Noble House to you, please get in touch with our team

Till we meet again; stay safe and stay in touch.

- The Noble House Team


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