Celebrate British Pie Week 2025 with Chef Vincenzo’s Fish Pie Recipe

An Exclusive Recipe by Our Head Chef: Fish Pie for British Pie Week

As we find ourselves amidst British Pie Week, there’s no better time to celebrate the rich culinary heritage of the British Isles than with a comforting, freshly baked pie. While pies come in many varieties, there’s one that stands out in terms of depth of flavour and warmth—the classic fish pie.

British Pie Week is a fantastic occasion to embrace and enjoy traditional British dishes. And what better way to celebrate than with a comforting fish pie? The combination of fresh fish, velvety sauce, and creamy mashed potato topping is the epitome of British comfort food. It’s the perfect dish to enjoy with family and friends, and this reimagined recipe by our talented Head Chef, Vincenzo Vasca, is sure to become a new favourite.

A Reimagined Classic: Chef Vincenzo’s Exclusive Fish Pie Recipe

This exclusive recipe offers a modern twist on the traditional fish pie, with a selection of the finest fish and a luxurious, velvety sauce. Chef Vincenzo has crafted this indulgent dish to be the perfect centrepiece for any meal, and it’s especially ideal for British Pie Week.

Ingredients for Your Perfect Fish Pie

To serve 4-6 people, you will need the following ingredients:

For the Fish Pie:

• 150g salmon fillet, skinned and cubed into 3cm pieces
• 150g undyed smoked haddock
• 180ml milk
• 1 sprig rosemary
• ½ medium onion, peeled and diced
• Olive oil
• 40g salted butter
• 35g plain flour
• 100ml whipping cream
• 2 hard-boiled eggs, chopped
• 150g sautéed spinach
• 15g small capers, drained and rinsed
• 20g chopped parsley
• 15g lemon juice
• Sea salt and black pepper

For the Topping:

• 300g Maris Piper potatoes, peeled and chopped into chunks
• 50g salted butter
• 30g milk
• 20g double cream
• 1 egg yolk
• Sea salt and black pepper

How to Make the Perfect Fish Pie: Step-by-Step

1. Prepare the Topping: Place the potatoes into a saucepan of cold salted water, bring to the boil, and cook until very soft. Drain and leave in a colander to extract as much liquid as possible. Push the warm potatoes through a ricer into a bowl, then beat in the butter, milk, cream, and egg yolk. Season with salt and freshly ground black pepper and set aside.

2. Poach the Fish: Place the haddock into a shallow saucepan with the milk, rosemary, and onion, and poach over moderate heat for about 5 minutes. Remove the poached haddock with a slotted spoon and set aside. Repeat the poaching process with the salmon cubes, ensuring the fish is just cooked or slightly underdone. Strain the milk and set aside.

3. Create the Béchamel Sauce: Melt the butter in a saucepan and add the flour, cooking over medium heat for a couple of minutes to create a roux. Gradually pour in the strained milk, whisking continuously until a thick béchamel-style sauce forms. Stir in the whipping cream and heat gently while stirring. Remove from heat and carefully fold in the chopped eggs, capers, parsley, and lemon juice, then check the seasoning.

4. Assemble the Fish Pie: Spread the sautéed spinach in a gratin dish, layer the fish flakes over the top, and pour over the béchamel sauce. Reheat the mashed potatoes in a saucepan over moderate heat, then carefully spread them over the fish and white sauce in the gratin dish using a piping bag.

5. Top with Mash and Bake: Half an hour before serving, preheat the oven to 180°C/350°F/gas 4. Bake for 20-25 minutes, until the dish is bubbling hot and the topping is golden brown.

This indulgent fish pie is a refined take on a British classic. It’s perfect for a cosy evening or a celebratory gathering. Chef Vincenzo’s exclusive recipe ensures that each bite is filled with warmth, richness, and the rich taste of the British Isles.

Buon Appetito from Chef Vincenzo and ROSL

If you wish to receive a signed copy of the recipe, simply ask a member of the dining team during your visit to the clubhouse.

To taste more of Chef Vincenzo’s delicious pies, check out our British Pie Week specials here.