Classic Fish Pie
A comforting British favourite — chunks of salmon, cod, and smoked haddock in a creamy parsley sauce topped with golden mashed potato.
Details
Ingredients
- 300g salmon fillet, cubed
- 300g cod fillet, cubed
- 200g smoked haddock fillet, cubed
- 150g raw prawns
- 500ml whole milk
- 1 bay leaf
- 3 tbsp butter
- 3 tbsp plain flour
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Mash topping:
- 1 kg potatoes, peeled and chopped
- 50g butter
- 100ml milk
- 100g cheddar, grated
- Salt and pepper
Instructions
- 1
Poach the smoked haddock in milk with the bay leaf for 5 minutes. Strain and reserve the milk for the sauce.
- 2
Boil potatoes until tender. Mash with butter, milk, and half the cheddar. Season well.
- 3
Melt butter in a saucepan. Stir in flour and cook for 1 minute. Gradually whisk in the reserved poaching milk until smooth and thick.
- 4
Stir in parsley and lemon juice. Season with salt and pepper.
- 5
Arrange salmon, cod, smoked haddock, and prawns in a baking dish. Pour the parsley sauce over the fish.
- 6
Spoon the cheesy mash on top and rough up with a fork. Scatter remaining cheddar over the top.
- 7
Bake at 200°C (400°F) for 30-35 minutes until golden and bubbling.
About This Recipe
The quintessential British comfort food, a good Fish Pie speaks of home, warmth, and culinary heritage, evolving from humble kitchen staples into a cherished family meal. What elevates this dish beyond mere sustenance is the judicious blend of fish: lean cod and fatty salmon provide texture and flavour depth, while the smoked haddock introduces a unique, savoury complexity that defines the pie's character. The secret lies in gently poaching the fish in milk infused with bay, then transforming that flavourful milk into a rich, velvety béchamel brightened with fresh parsley and a squeeze of lemon. Topped with a mountain of creamy, cheddar-laced mashed potato, which bakes to a glorious golden crust, this pie offers a symphony of textures and tastes. While peas or spinach are often folded into the fish mixture for extra greens, the core integrity of mixed fish, rich sauce, and fluffy mash remains paramount. Serve alongside lightly steamed green beans or a crisp rocket salad to provide a fresh counterpoint to its comforting richness.
Tips & Tricks
- • To prevent the fish from overcooking, gently poach it in the milk until just opaque. Remove it from the milk with a slotted spoon before making the sauce, as it will continue to cook in the oven.
- • For a lighter, yet equally flavourful pie, consider adding a handful of frozen peas or chopped spinach to the fish mixture before assembling. A touch of Dijon mustard can also be whisked into the sauce for a subtle tang.
- • Fish pie is excellent for making ahead. Assemble the entire pie, cover it tightly, and refrigerate for up to 24 hours before baking. To reheat leftovers, cover with foil and bake at 160°C (325°F) until heated through, then remove foil to crisp the topping.
- • Serve this hearty fish pie with a simple side of steamed green vegetables like tenderstem broccoli or asparagus, or a fresh, peppery watercress salad to balance the richness.
Nutrition Facts
Per serving (approximate)