Cornish Fish Pie

There appear to be many variations of Cornish Fish Pie. This version contains boiled egg which makes for a visually attractive as well as lovely tasting experience. The goats' milk, butter and cheese just seem to go so well with the fishy theme, this is a recipe that is a joy to make as well as eat.


  • 600g Maris Piper potatoes, peeled and cubed
  • 100g St Helen’s Farm goats’ butter
  • 500ml St Helen’s Farm goats’ milk
  • 2 bay leaves
  • 5 peppercorns
  • 500g white fish, Cod / Haddock / Whiting
  • 200g baby prawns, peeled
  • 4 hard boiled eggs, chopped
  • 50g plain flour
  • 1 tablespoon parsley, chopped
  • 100g St Helen’s Farm goats’ cheese, coarsely grated


Pre-heat the oven to 200°C / Gas 6.

Boil the potatoes until soft, drain and mash with half the St Helen's Farm goats' butter and a little of the St Helen's Farm goats' milk, season.

In a saucepan bring the rest of the St Helen's Farm goats' milk to a simmer, add the bay leaves, peppercorns and white fish, cook for five minutes then strain through a sieve, keeping the poaching milk.

Flake the fish into an ovenproof dish approx 25cm x 20cm, sprinkle over the prawns and chopped hard-boiled eggs and leave to one side.

To make the sauce, melt the remaining St Helen's Farm goats' butter in a saucepan then stir in the flour until a smooth paste has formed. Gradually add approx 300ml of the St Helen's Farm goats' poaching milk, a little at a time, making sure to keep stirring, add more milk if the sauce becomes too thick, until you have a smooth sauce, season with salt and milled pepper. Add the parsley and pour over the fish.

Finally, top with mashed potato and sprinkle with the St Helen's Farm goats' cheese, cook for 20 minutes until bubbly and golden, serve.

Serves 6

Preparation time: 25 minutes

Cooking time: 30 minutes

Cornish Fish Pie!