Best Ever Fish Pie | Video Tutorial

Nothing beats this hearty and delicious Fish Pie in the comfort food stakes! Cod, salmon and smoked haddock in a rich white sauce topped with fluffy cheesy mashed potatoes.

In collaboration with Microplane

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Fish pie used to be my husband’s signature dish whenever he really wanted to impress. He usually made it on special occasions whenever we had company because it is such a huge crowd pleaser.

This recipe is based on the famous one served at J Sheekey seafood restaurant in London – once our favourite date night place. It is delicious with the mashed potato topping and equally delicious with a pie crust topping.

Push the boat out

Traditional recipes usually use the milk the fish is poached in to make a white sauce. My fish pie sauce is ultra indulgent, with white wine and double cream, livened up with mustard and lemon zest.

You can use the traditional fish pie mix of salmon, cod and smoked haddock in this recipe. I like to add prawns, scallops or lobster if I really want to impress! 

The mashed potato topping is likewise extra special, with lashings of butter, milk, two types of freshly grated cheese and nutmeg. Which brings me, rather neatly, to our recipe sponsor 😉

BRING IN THE GRATING EXPERTS! 

I remember the first Microplane grater I ever owned – a gift from my mother – being a literal eye opener. I still have the classic zester and it still is as sharp some 15 years later.

Microplane have over 25 years of experience in producing the most cutting edge graters in the world using photo-etching technology. Once you experience the pleasure of using one you will never go back! 

This recipe uses two Microplane graters – the Classic Zester is called to service for the lemon zest, nutmeg and Parmesan cheese. The Gourmet Series Extra Coarse Blade meanwhile is great for the cheddar cheese. Look out for a giveaway on my Instagram channel to get your hands on a great Microplane prize!

HOW TO MAKE FISH PIE

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 1. Melt the butter in a saucepan over low heat and gradually stir in the flour to make a roux (paste).

STEP 2. Gradually pour in the wine, stirring well, and then slowly add the fish stock until you have a smooth sauce. Bring to the boil then reduce the heat and simmer very gently for 10-15 minutes until thickened.

STEP 3. Add the cream and stir in the mustard and Worcestershire sauce. 

STEP 4. Add the freshly grated zest of one lemon, parsley and dill. Taste and adjust the seasoning, adding salt and pepper to taste.

STEP 5. Gently fold in the fish into the sauce then let it cool while you prepare the mash.

STEP 6. Preheat the oven to 190C (360F). Cook the potatoes in salted water then drain and mash together with the butter and enough milk to have a smooth mash.  Grate in a generous pinch of fresh nutmeg and season with salt. Leave to cool slightly.

STEP 7. Spoon or pipe the mash over the pie. Use the back of a fork to fill in the gaps and swirl the surface.

STEP 10. Grate mature cheddar and plenty of Parmesan cheese over the mash and place on a large, heavy baking tray (there will be some overspill). 

STEP 11. Bake for 30 minutes, or until the topping is golden and filling starts to bubble through at the edges. 

STEP 12. Cool the fish pie for at least 10 minutes before serving with steamed green vegetables such as green beans or peas on the side.

Freezing and storing

I always find fish pie tastes best as soon as cool enough to handle! Leftovers can be kept in the fridge for up to three days. Make sure you heat them until piping hot all the way through before serving.

Use fresh fish (not frozen and defrosted) you intend to freeze this recipe. You can freeze the assembled pie (before baking it) for up to three months. Cool completely and cover with a double layer of foil. 

Thaw the fish pie in the fridge overnight, then cook in a 190C /360F preheated oven for 40-45 minutes until topping is golden and filling is bubbling up at the edges of the dish.

You can also make individual fish pies as single servings if you prefer. This recipe will make 4 – 5 mini fish pies depending on the size of the dishes. I like using enamel dishes from Falcon.

Have you made my Fish Pie? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

More seafood recipes to try

• Quick and easy curried prawns
• One-pan Cod with Chorizo and Chickpeas
• Cottage cheese, kale and smoked salmon frittata
• Herby fish croquettes with easy tartar sauce

Best Ever Fish Pie

Lucy Parissi | Supergolden Bakes

Nothing beats this hearty and delicious Fish Pie in the comfort food stakes! Cod, salmon and smoked haddock in a rich white sauce topped with fluffy cheesy mashed potatoes. This recipe makes one large pie that feeds 4-6 or four mini pies.

4.72 from 14 votes

Print Pin Rate

Course: Main

Cuisine: British

Keyword: Best Fish Pie, fish pie, Luxury Fish Pie, Seafood Pie

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Servings: 6

Calories: 437kcal

Ingredients

For the pie filling

Use fish fillets or 600g (1.3 pounds) of fish pie mix

• ▢ 200 g | 7oz skinned cod fillets , chopped into bite-sized cubes
• ▢ 200 g | 7oz skinned salmon fillets , chopped into bite-sized cubes
• ▢ 200 g | 7oz skinned smoked haddock fillets , chopped into bite-sized cubes
• ▢ 200 g | 7oz large raw peeled prawns (shrimp) or scallops
• ▢ 2 tbsp flat-leaf parsley , finely chopped
• ▢ 2 tsp fresh dill , chopped (optional)

For the sauce

• ▢ 3 tbsp unsalted butter
• ▢ 3 tbsp plain flour
• ▢ 125 ml | ½ cup white wine
• ▢ 375 ml | 1 ½ cup hot fish stock (from a stock cube)
• ▢ 80 ml | ⅓ cup double cream
• ▢ 1 tbsp English mustard
• ▢ 2 tsp Worcestershire sauce
• ▢ 1 lemon zest only
• ▢ salt and freshly ground pepper , to taste

For the topping

• ▢ 1 kg | 2.2 lbs potatoes eg. Maris Piper or King Edward peeled and cubed
• ▢ 1 tsp garlic granules
• ▢ 2 tbsp unsalted butter melted
• ▢ whole milk or cream as needed
• ▢ a little freshly grated nutmeg (optional)
• ▢ 3 tbsp freshly grated mature Cheddar cheese
• ▢ 2 tbsp freshly grated Parmesan
• ▢ salt , to taste

Instructions

• Melt the butter in a large pan over low heat and gradually stir in the flour to make a roux (paste).
• Gradually add the wine, stirring well, and then slowly add the fish stock until you have a smooth sauce. Bring to the boil then simmer gently over very low heat for 10-15 minutes.
• Add the cream and stir in the mustard and Worcestershire sauce.
• Add the freshly grated zest of one lemon, parsley and dill. Taste and adjust the seasoning, adding salt and pepper to taste.
• Gently fold in the fish into the sauce. Either divide the filling between four small pie dishes or transfer into one large ovenproof dish filling up 2/3 of the way up. Let the filling cool while you prepare the mash.
• Preheat the oven to 190C (360F). Cook the potatoes in salted water then drain and mash together with the butter and enough milk to have a smooth mash. Grate in a generous pinch of fresh nutmeg and season with salt. Leave to cool slightly.
• Spoon or pipe the mash over the pie. Use the back of a fork to fill in the gaps and swirl the surface of the topping.
• Grate mature cheddar and Parmesan cheese over the mash and place on a large, heavy baking tray (there will be some overspill).
• Bake for 30 minutes or until the topping is golden and filling starts to bubble through at the edges. 
• Cool the fish pie for at least 10 minutes before serving with steamed green vegetables such as green beans or peas on the side.

Video

Notes

HOW LONG WILL FISH PIE KEEP?

I always find fish pie tastes best as soon as cool enough to handle! Leftovers can be kept in the fridge for up to three days. Make sure you heat them until piping hot all the way through before serving.

CAN I FREEZE FISH PIE?

Use fresh fish (not frozen and defrosted) you intend to freeze this recipe. You can freeze the assembled pie (before baking it) for up to three months. Cool completely and cover with a double layer of foil. 

Thaw the fish pie in the fridge overnight, then cook in a 190C /360F preheated oven for 40-45 minutes until topping is golden and filling is bubbling up at the edges of the dish.

You can also make individual fish pies as single servings if you prefer. This recipe will make 4 – 5 mini fish pies depending on the size of the dishes. I like using this enamel dishes from Falcon.

Nutritional Info

Calories: 437kcal | Carbohydrates: 28g | Protein: 32g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 145mg | Sodium: 1025mg | Potassium: 1256mg | Fiber: 5g | Sugar: 1g | Vitamin A: 792IU | Vitamin C: 31mg | Calcium: 194mg | Iron: 7mg

Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

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