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Creamy Seafood Pie

Seafood Pie

For the mash topping:
5 large white potatoes, peeled
150ml double cream
100g butter
Salt and black pepper

This English classic is just as satisfying whether it is served with garden peas or a simple salad. 

(Serves 4-6)


For the filling:
500ml full-fat milk
2 bay leaves
200g fresh salmon, cut into large chunks
200g fresh cod fillet, cut into large chunks
100g smoked haddock, cut into large chunks
10 raw king prawns
1 white onion, finely diced
1 carrot, finely diced
2 cloves garlic, crushed
25g butter
1 tbsp plain flour
A pinch of saffron
50g mature cheddar, grated
A bunch of curly parsley, chopped
1 lemon
3 large eggs, soft-boiled
Salt and black pepper


Start by preparing the potatoes for the mash topping. Put the peeled potatoes in a pan of cold water and bring to the boil. Simmer until tender.

Meanwhile, make the filling. In a large saucepan heat the milk with the bay leaves, add the fish and prawns and poach for 10-12 minutes.  

While the fish is poaching, sweat the onion, carrot and garlic in a heavy saucepan until translucent. Add the butter and flour and stir to make a roux, then allow to cook out for 5 minutes.

Strain the fish and set aside, but keep the poaching liquor. Add the poaching liquor gradually to the roux along with the saffron, stirring well. Continue to cook over a medium heat until it starts to thicken, being careful it doesn’t catch. 

Add the grated cheddar and chopped parsley and remove the pan from the heat. Check the seasoning and add salt and pepper and lemon juice to taste. Carefully stir the poached fish and prawns into the sauce. 

Heat the cream and butter for the mash topping in a saucepan. Strain the potatoes and mash using a ricer or potato masher. Whisk in the cream and butter and season with salt and pepper.

Preheat the grill. Spoon the filling into a deep oven dish and add the soft boiled eggs cut in half. Pipe the mash over the top and place under the hot grill until golden and crisp.

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