Bumpkin’s fish pie
Serves 4
A little effort
Total time:
Bumpkin is a group of four British brasseries across London serving classic dishes with locally-sourced, seasonal ingredients. We love the pepped-up fish pie with scallops and a touch of Pernod, and it's ready in just 30 minutes.
Skip to ingredients
- 2 shallotssliced
- 1 leeksliced
- 2 cloves garlicsliced
- 300ml white wine
- 200g (optional) peas
- 150ml double cream
- 150g pollack or firm white fishcut into chunks
- 150g smoked haddockcut into chunks
- 150g salmoncut into chunks
- 150g queen scallops or king prawns
- chopped to make 1 tbsp flat-leaf parsley
- 1 tbsp Pernod
- 500g mashed potato
Method
step 1
Heat the oven to 180c/fan 160c/gas 4. Gently sweat the shallots and leek in a little butter until soft, add the garlic and cook for a couple of minutes. Add the wine, and reduce by ⅔. Add the peas (if using) and the cream and bring gently to a simmer. Add the fish, parsley and pernod and season.
step 2
Transfer to a pie dish, top with mashed potato, and make nice fork grooves across the surface. Bake for 20-30 minutes until golden and crisp.