Name: Best Ever Fish Pie
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 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)); 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); 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)

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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. Check out my step by step guide and video tutorial for the best ever fish pie.

In collaboration with Microplane

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

LUXURY FISH PIE

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

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.

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 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

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