Fish pie is a beloved comfort food that combines tender fish, creamy sauce, and a buttery mashed potato topping. This ultimate recipe elevates the classic dish with a perfect balance of flavors and textures, making it ideal for family dinners or special gatherings.
Ingredients
- 500g mixed white fish fillets (e.g., cod, haddock)
- 250g smoked haddock or salmon, skinned and cut into chunks
- 300ml whole milk
- 300ml double cream
- 50g butter
- 50g plain flour
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 leek, sliced
- 200g frozen peas
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- Zest of 1 lemon
- Salt and pepper to taste
- 1 kg potatoes, peeled and cut into chunks
- 50g grated mature cheddar cheese (optional)
- Butter for mashing potatoes
- Nutmeg (optional, for seasoning)
Steps
Preparing the Fish and Sauce:
- Poaching the Fish: In a large pan, gently poach the mixed fish fillets and smoked haddock or salmon in milk over low heat until just cooked. Remove the fish and set aside, reserving the milk.
- Making the Sauce: In another pan, melt the butter over medium heat. Add the onion, garlic, and leek, cooking until softened. Stir in the flour to create a roux, then gradually add the reserved poaching milk and double cream, stirring constantly until thickened. Season with salt, pepper, and nutmeg (if using).
- Combining Ingredients: Flake the poached fish into bite-sized chunks and gently fold into the sauce along with the frozen peas, parsley, dill, and lemon zest. Adjust seasoning to taste.
Assembling and Baking: 4. Preparing the Mashed Potato Topping: Boil the potatoes until tender. Drain and mash with butter until smooth and creamy. Season to taste.
- Assembling the Pie: Preheat the oven to 200°C (180°C fan). Transfer the fish mixture into a large ovenproof dish. Spread the mashed potatoes evenly over the top, creating a rustic texture with a fork. Sprinkle grated cheddar cheese (if using) over the mashed potatoes for added richness.
- Baking: Bake the fish pie in the preheated oven for 30-35 minutes or until the top is golden brown and the filling is bubbling around the edges.
Tips for Variation
- Seafood Medley: Incorporate prawns or scallops for a seafood mix.
- Vegetarian Twist: Substitute fish with chunks of roasted vegetables for a vegetarian option.
- Spicy Kick: Add a pinch of chili flakes or paprika to the sauce for a spicy twist.
- Cheesy Crust: Mix grated cheese into the mashed potato topping for extra cheesiness.
- Herb Infusion: Experiment with different herbs like thyme or chives for varied flavors.
- Sweet Potato Topping: Replace mashed potatoes with mashed sweet potatoes for a sweeter twist.
Macros
- Calories: Approx. 400 kcal per serving
- Protein: Approx. 25g per serving
- Carbohydrates: Approx. 40g per serving
- Fat: Approx. 15g per serving
FAQs
- Can I use frozen fish for this recipe?
- Yes, frozen fish works well in this recipe. Thaw it thoroughly before poaching.
- How do I prevent the fish from overcooking?
- Gently poach the fish in milk over low heat and remove it as soon as it turns opaque and flakes easily.
- Can I make fish pie ahead of time?
- Yes, assemble the pie but don’t bake it. Cover and refrigerate for up to 24 hours before baking.
- What can I serve with fish pie?
- It pairs well with steamed greens, a crisp salad, or crusty bread to mop up the creamy sauce.
- Can I freeze fish pie?
- Yes, you can freeze it after baking. Allow it to cool completely, then wrap tightly in foil and freeze for up to 3 months.
Deliciously Creamy Fish Pie Recipe: Perfect Comfort Food for Any Occasion
Fish pie is a beloved comfort food that combines tender fish, creamy sauce, and a buttery mashed potato topping.
Ingredients
- 500 g mixed white fish fillets e.g., cod, haddock
- 250 g smoked haddock or salmon skinned and cut into chunks
- 300 ml whole milk
- 300 ml double cream
- 50 g butter
- 50 g plain flour
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 leek sliced
- 200 g frozen peas
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- Zest of 1 lemon
- Salt and pepper to taste
- 1 kg potatoes peeled and cut into chunks
- 50 g grated mature cheddar cheese optional
- Butter for mashing potatoes
- Nutmeg optional, for seasoning
Instructions
- Poaching the Fish: In a large pan, gently poach the mixed fish fillets and smoked haddock or salmon in milk over low heat until just cooked. Remove the fish and set aside, reserving the milk.
- Making the Sauce: In another pan, melt the butter over medium heat. Add the onion, garlic, and leek, cooking until softened. Stir in the flour to create a roux, then gradually add the reserved poaching milk and double cream, stirring constantly until thickened. Season with salt, pepper, and nutmeg (if using).
- Combining Ingredients: Flake the poached fish into bite-sized chunks and gently fold into the sauce along with the frozen peas, parsley, dill, and lemon zest. Adjust seasoning to taste.
- Assembling and Baking: 4. Preparing the Mashed Potato Topping: Boil the potatoes until tender. Drain and mash with butter until smooth and creamy. Season to taste.
- Assembling the Pie: Preheat the oven to 200°C (180°C fan). Transfer the fish mixture into a large ovenproof dish. Spread the mashed potatoes evenly over the top, creating a rustic texture with a fork. Sprinkle grated cheddar cheese (if using) over the mashed potatoes for added richness.
- Baking: Bake the fish pie in the preheated oven for 30-35 minutes or until the top is golden brown and the filling is bubbling around the edges.