Best Ever Fish Pie
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.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
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
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.
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.
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