Fish and Chippy Chip Pie

Cooks In
Cooking Time 2hrs


1 bag of Scotty Brand Chippy Chips
200g Frozen Scotty Brand Peas
3 eggs (at room temperature)
50g butter, plus extra to serve.
2 tbsp rapeseed oil, plus a drizzle.
2 onions, chopped.
50g plain flour
600ml milk
Small bunch flat-leaf parsley
1 tbsp capers rinsed and finely chopped.
1 lemon zested and juiced.
600g skinless and boneless haddock, cut into chunks.
1 tbsp malt vinegar


  1. Boil the eggs for 7 mins, then plunge straight into cold water and set aside to cool.

  2. Melt the butter in a large saucepan and add the oil and onions. Cook for 5 mins or until soft. Stir in the flour for 1 min to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers, and lemon juice, and season to taste.

  3. Heat the oven to 200C/180C fan/gas 6. Pour the Scotty Brand Chippy Chips onto a tray and bake per package instructions.

  4. Spread half the sauce over the base of a large shallow casserole dish (30cm). Scatter the fish on top, peel, and quarter the eggs, and add these too. Top with the remaining sauce. In a bowl, toss the chips with the vinegar, a drizzle of oil, and some seasoning. Scatter over the pie and bake for 40 mins until golden.

  5. Meanwhile, cook the Scotty Brand Peas in a pan of boiling water for 2-3 mins, then drain and mash lightly with a knob of Scotty Brand butter and the lemon zest.

  6. Serve alongside the pie.

  7. Enjoy!


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