Wright Brothers Fish Pie

Wright Brothers Fish Pie

  • Time 46minutes
  • Serves 4
  • Difficulty Easy


  • 400g Wright Brothers At Home luxury fish pie mix 
  • 30g flour
  • 30g butter
  • 320ml fish stock
  • 55ml double cream
  • 5ml Worcestershire sauce 
  • 5ml anchovy essence 
  • 15g-20g English mustard 
  • 20g parsley, chopped 
  • 550g potatoes, baked in their skins
  • 1-2 egg yolks
  • 50g butter
  • Milk if required


  1. Bake the potatoes, scrape out the potato and mash, mix with the butter and fold in the egg yolks. If the mash is too stiff and a little bit of milk and set aside.
  2. For the fish pie sauce, melt the butter in a thick bottomed saucepan and stir in the flour to form a roux (it’s important to cook the roux for 4-5 minutes to ensure the flour is properly cooked out). Then add the hot fish stock 1 ladle at a time making sure it is properly mixed in. This will ensure a smooth and silky sauce. Once all the fish stock has been used, add the cream, Worcestershire sauce, English mustard, anchovy essence (optional) and the chopped parsley, and allow to cool.
  3. To serve: heat the oven to 180°C. On the bottom of an oven proof dish spoon a covering of the sauce, arrange the fish on top of this and then cover with the remaining sauce. Pipe the mash potato on top (the egg yolks will ensure that the top of the pie glazes when cooking) and cook for 20 minutes. Sprinkle with a little bit of chopped parsley when you remove it from the oven. Serve with a light green salad or lightly buttered green vegetables.

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