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luxury fish pie recipe

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.
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Prep Time 20 minutes
Cook Time 40 minutes
5 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Cuisines: British, Seafood
Calories: 480
Ingredients Equipment Method

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

Equipment

  • Large saucepan
  • Frying pan
  • mixing bowl
  • Potato masher
  • Baking dish
  • whisk
  • Spatula

Method
 

  1. 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.
  2. 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.
  3. Combine the Ingredients: Add flaked fish and prawns to the sauce, stirring gently to coat. Transfer to a baking dish.
  4. 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.
  5. Assemble the Pie: Spread the mashed potatoes evenly over the seafood mixture. Sprinkle remaining cheese on top.
  6. Bake: Preheat oven to 200°C / 390°F. Bake for 25-30 minutes, until golden and bubbling.
  7. Serve and Enjoy: Let the pie rest for 5 minutes before serving. Pair with garden peas or a fresh salad.