Sheekey’s Classic Fish Pie
004: Funday on Sunday with Bunday
A Classic Worthy of the Stage
Few dishes carry the same legacy as J Sheekey’s famous fish pie — a British icon served for decades to actors, artists and seafood lovers in the heart of London’s Theatreland. It’s creamy, elegant and comforting all at once — the sort of dish that feels like a standing ovation in a bowl.
For this week’s Funday on Sunday with Bunday, we couldn’t resist recreating it with our own little twist — and of course, a guest appearance from our googly-eyed potato friend, who proudly takes centre stage as the ultimate mash topping.
Our Little Tweaks
We’ve stayed true to Sheekey’s silky white-wine and cream sauce but couldn’t resist adding a few indulgent extras:
King prawns and sweet scallops for extra luxury
Fresh anchovies instead of anchovy essence, folded gently into the sauce for depth
Extra mature cheddar mixed into the mash for a rich, golden crust
The result? A fish pie that’s pure comfort — flaky cod, salmon and smoked haddock beneath a buttery, cheesy mash that our googly-eyed spud would be proud of.
Classic Fish Pie Recipe
SERVES 4
Fish Mix
200g cod (or halibut / monkfish)
200g salmon
200g smoked haddock
100g king prawns, peeled
100g scallops, halved if large
½ small bunch flat-leaf parsley, chopped
For the Sauce
50g unsalted butter
50g plain flour
125ml white wine
500ml fish stock
90ml double cream
1 tbsp English mustard
1 tsp Worcestershire sauce
2 fresh anchovy fillets, finely chopped
Juice of ½ lemon
Salt and white pepper
For the Topping
1kg floury potatoes (King Edward are ideal)
50g unsalted butter
50ml milk
100g mature cheddar, grated
20g fresh breadcrumbs
10g grated Parmesan
Salt and white pepper
Method
Make the sauce: Melt butter in a pan, stir in flour, and cook for a minute. Gradually add wine, then fish stock, whisking to a smooth, silky sauce. Simmer for 15 minutes, then stir in cream, mustard, Worcestershire sauce, anchovies and lemon juice. Season to taste.
Add the seafood: Gently fold in the fish, prawns, scallops and parsley. Spoon into a large pie dish, leaving space for the topping, and let it cool slightly.
Mash topping: Combine the potatoes, butter, milk and two-thirds of the cheddar. Season. Spoon or pipe over the filling.
Bake: Preheat oven to 190°C (gas 5). Bake for 30 minutes. Sprinkle breadcrumbs, remaining cheddar and Parmesan on top, and bake another 10 minutes until golden and bubbling.
Serve with minted peas or buttered spinach — and a glass of crisp white wine.
A Standing Ovation of Comfort
Whether you’re cooking for family or treating yourself, this fish pie is everything we love about British comfort food — indulgent, nostalgic and full of soul.
Our googly-eyed potato agrees: sometimes the best things in life are the simplest, especially when they’re topped with melted cheddar.
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