For the mash:

  • Egg 7.0 pc
  • Potatoes 1.7 kg
  • Butter 100.0 g
  • Whole milk 350.0 ml

For the filling:

  • Leeks 150.0 g
  • Whipping cream 250.0 ml
  • KNORR Paste Bouillon Clear Fish 2 x 1kg (as sold) 15.0 g
  • Haddock 350.0 g
  • Smoked haddock 350.0 g
  • Cooked prawns 350.0 g
  • Cheddar cheese 75.0 g

A luxury classic fish pie recipe using Knorr Professional Clear Fish bouillon to give a real depth of flavour to the sauce.



  1. For the mash:

    • Boil 5 of the eggs for 6 minutes then remove and allow to cool then peel and roughly chop and set aside until needed.
    • Peel and diced the potatoes.
    • Place the potatoes into a saucepan and cover with cold water then cook until soft.
    • Heat the butter and 100ml milk together in a saucepan.
    • Once the potatoes are cooked then pass through a ricer and beat in the butter, milk and remaining egg yolks then spoon into a piping bag and set aside.
  2. For the filling:

    • Slice and wash the leeks.
    • Pre-heat oven 180°C
    • Pour the milk and cream into a saucepan and bring to a simmer then whisk in the Knorr Professional Clear Fish Bouillon.
    • Add the leeks and cook for 1 minutes then remove from the heat.
    • Dice the fish and place into serving dish along with the prawns, eggs, and cheese.
    • Pour over the cream mix then pipe the mash on top.
    • Bake in the oven for 40 minutes or until golden.