luxury fish pie recipe
A comforting and celebratory British fish pie featuring a creamy, herb-infused seafood sauce topped with rich, cheesy mashed potatoes. Perfect for cosy family dinners or impressing guests.
Equipment
- Large saucepan
- Frying pan
- mixing bowl
- Potato masher
- Baking dish
- whisk
- Spatula
Ingredients
- 500 g white fish fillets cod, haddock, or pollock
- 200 g smoked haddock
- 150 g salmon fillet
- 150 g prawns optional
- 1 medium onion finely chopped
- 2 celery stalks chopped
- 2 tbsp butter
- 2 tbsp flour
- 500 ml whole milk
- 1 bay leaf
- 1 tbsp fresh parsley chopped
- 1 tbsp lemon juice
- 50 ml white wine optional
- Salt and pepper to taste
- 800 g floury potatoes Desirée or Maris Piper
- 100 ml warm milk for mash
- 50 g butter for mash
- 100 g grated cheddar cheese
Instructions
- Prepare the Seafood: Poach the fish in 500ml of milk with a bay leaf over low heat for 5 minutes. Remove fish and flake it, discarding any skin. Retain the milk for the sauce.
- Make the Sauce: In a pan, melt butter and sauté onions and celery until soft. Stir in flour and cook for 2 minutes. Gradually add the reserved milk, whisking continuously to avoid lumps. Add lemon juice, parsley, and wine if using. Simmer for 5 minutes.
- Combine the Ingredients: Add flaked fish and prawns to the sauce, stirring gently to coat. Transfer to a baking dish.
- Prepare the Mashed Potato Topping: Boil potatoes in salted water until tender. Drain, mash with warm milk and butter, then season with salt and pepper. Stir in half the cheddar cheese.
- Assemble the Pie: Spread the mashed potatoes evenly over the seafood mixture. Sprinkle remaining cheese on top.
- Bake: Preheat oven to 200°C / 390°F. Bake for 25-30 minutes, until golden and bubbling.
- Serve and Enjoy: Let the pie rest for 5 minutes before serving. Pair with garden peas or a fresh salad.