📝 About This Recipe
The Admiral’s Pie is the crown jewel of British comfort food, distinguished from a standard fish pie by its luxurious inclusion of hard-boiled eggs and a rich, velvety béchamel sauce. This version features a trio of fresh white fish, succulent prawns, and earthy smoked haddock, all tucked under a golden, cloud-like blanket of buttery mashed potatoes. It’s a coastal classic that brings the warmth of a British seaside tavern right to your dining table.
🥗 Ingredients
The Fish & Poaching Liquid
- 600 grams Mixed Fish Fillet (Cod, Haddock, or Pollock, cut into 3cm chunks)
- 250 grams Undyed Smoked Haddock (Skin removed and cubed)
- 150 grams Raw King Prawns (Peeled and deveined)
- 600 ml Whole Milk (Full fat is best for richness)
- 2 pieces Bay Leaf (Fresh or dried)
- 5-6 pieces Black Peppercorns (Whole)
The Sauce & Filling
- 50 grams Unsalted Butter
- 50 grams Plain Flour
- 1 large Leek (Finely sliced and washed)
- 1 bunch Fresh Parsley (Finely chopped)
- 1 teaspoon English Mustard (For a subtle kick)
- 3 pieces Hard-boiled Eggs (Peeled and quartered)
- 1/2 piece Lemon (Juiced)
The Potato Topping
- 1 kg Maris Piper or King Edward Potatoes (Peeled and chopped into uniform chunks)
- 50 grams Butter (At room temperature)
- 50 ml Warm Milk
- 50 grams Cheddar Cheese (Grated, for the crust)
- 1 pinch Sea Salt and White Pepper (To taste)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F/Gas Mark 6). Place the potato chunks in a large pot of salted water, bring to a boil, and simmer for 15-20 minutes until tender.
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2
While potatoes boil, place the white fish and smoked haddock in a wide frying pan. Pour over the 600ml of milk and add the bay leaves and peppercorns.
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3
Bring the milk to a very gentle simmer. Poach the fish for 3-4 minutes—it shouldn't be fully cooked, just opaque. Carefully lift the fish out with a slotted spoon and set aside on a plate.
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4
Strain the poaching milk through a fine sieve into a jug, discarding the bay leaves and peppercorns. Reserve this infused milk for your sauce.
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5
In a clean saucepan, melt 50g of butter. Add the sliced leeks and sauté over medium heat for 4-5 minutes until soft and translucent but not browned.
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6
Stir in the flour to the leeks and cook for 1-2 minutes to create a roux. Gradually whisk in the reserved poaching milk, a little at a time, until you have a smooth, thick sauce.
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7
Remove the sauce from the heat. Stir in the English mustard, lemon juice, and chopped parsley. Season with salt and white pepper (be careful with salt as the smoked fish is naturally salty).
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8
Drain the cooked potatoes and let them steam-dry for a minute. Mash thoroughly with 50g butter and the warm milk until completely smooth and fluffy.
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9
Gently fold the poached fish and raw prawns into the leek sauce. Try not to break up the fish chunks too much.
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10
Pour the fish mixture into a large ovenproof baking dish. Nestle the quartered hard-boiled eggs into the sauce at even intervals.
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11
Spoon the mashed potatoes over the top, starting from the edges to 'seal' the sauce in. Use a fork to create ridges across the surface—these will become crispy and golden.
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12
Sprinkle the grated cheddar cheese over the potato ridges. Place the dish on a baking tray (to catch any bubbles) and bake for 25-30 minutes.
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13
The pie is ready when the sauce is bubbling at the edges and the potato topping is a beautiful golden brown. Let it rest for 5 minutes before serving.
💡 Chef's Tips
Always use undyed smoked haddock for a more natural flavor and to avoid an artificial yellow tint in your sauce. Ensure your potatoes are steam-dried after draining; excess water makes for a runny topping that sinks into the sauce. For an extra touch of luxury, swap 100ml of the poaching milk for heavy cream when making the sauce. If the sauce looks too thin, simmer it for a few extra minutes before adding the fish; it should coat the back of a spoon thickly. Don't overcook the fish during the poaching stage; it will finish cooking perfectly in the oven.
🍽️ Serving Suggestions
Serve with a side of buttered garden peas or 'mushy' peas for a truly traditional experience. A side of steamed tenderstem broccoli or sautéed kale provides a lovely crunch and bitterness to balance the rich sauce. Pair with a crisp, chilled Sauvignon Blanc or a light British Ale. A squeeze of fresh lemon over the individual portions helps cut through the creaminess of the dish.