Here I’ll show you how to make the British classic that is Fish Pie!
I feel like this recipe has been a long time coming and I really have no reason as to why I haven’t uploaded it yet! So, without further ado, it’s fish pie time. Follow me…
Creamy Fish Pie Filling
The filling is really easy to make. I know a lot of fish pie recipes put all sorts in – eggs, gherkins, fennel – I’ve even seen mushrooms! I like to keep it fairly simple and let the fish shine in a creamy sauce. Here’s what you’ll need:
- Leek – this adds a gorgeous flavour and makes a nice savoury anchor to the sauce.
- Butter & flour – create a roux to thicken the sauce.
- Milk & cream – create the creamy sauce.
- Herbs – parsley and chives bring the sauce to life without overpowering the fish.
- Seasoning – I use a vegetable Oxo/Bouillon cube to add more savoury depth of flavour, alongside salt, white pepper and nutmeg.
- Fish – diced into bite-sized pieces.
What fish goes into a fish pie?
The world is really your oyster here (excuse the pun). I opt for salmon, cod, smoked haddock and prawns.
Do you have to pre-cook the fish?
Some recipes poach the fish beforehand, but I find adding the raw fish to the sauce produces the most tender results at the end.
Sauce consistency
The sauce needs to be pretty thick so the mash doesn’t sink. The sauce won’t thicken and reduce more when it’s under the mash in the oven.
Process shots: fry leek in butter (photo 1), stir in flour (photo 2), stir in milk and cream (photo 3), stir in herbs and seasoning (photo 4), simmer (photo 5), stir in fish (photo 6).
Mashed Potato Fish Pie
This ain’t no pastry pie, we’re going full mash for full comfort! Here’s what you’ll need for the mash:
- Potatoes – any sort of floury/baking potatoes like a Russet or Maris Piper.
- Butter – what’s mashed potato without butter?
- Cream – not too much otherwise you’ll be left with sloppy mash.
- Cheese – some cheddar cheese really brings this pie to life.
- Mustard – I love adding a dollop of English mustard for a punch of flavour.
- Salt – make sure the mash is well seasoned!
Steam drying the potatoes
After you’ve boiled the potatoes, allow them to steam dry for a little while to remove some unwanted moisture. You want the mash fairly firm otherwise it’ll sink into the filling when baked.
Process shots: add butter, cream, cheese, mustard and salt to boiled potatoes (photo 7), mash (photo 8), add filling to baking dish (photo 9), add mash then bake (photo 10).
Fish Pie FAQ
How do I prevent the mash from sinking into the filling?
As I mentioned, letting the potatoes steam dry for 5 or so minutes is important to allow unwanted water to escape, which would otherwise weigh the mash down and sink it into the filling. It’s also important that the sauce is nice and thick.
How do I make sure the filling isn’t watery?
If it’s watery in the sense that the sauce is just thin, then again just make sure it’s nice and thick beforehand. If it’s actual water floating in the filling then this can be down to the fish itself. I recommend thoroughly patting it dry beforehand then just give it a simmer in the sauce for 1-2 minutes to help bind any excess water into the sauce.
How do I make sure the fish is perfectly cooked?
It’s unlikely it’ll be undercooked, but if you find it’s still not cooked through after baking you can loosely add foil on top of the pie and continue baking. The key to the fish not being overcooked is making sure you don’t completely cook it in the pan before it bakes. Fish cooks quickly so I don’t poach/pre-cook it before I add it to the sauce.
Serving Fish Pie
Just let the pie sit for 5 or so minutes before tucking in, just so it can retain its shape. I love finishing with extra fresh chives too.
I served with some green beans, but you can add any kind of veg you fancy (peas are a traditional option). It’s pretty hearty though so don’t feel like you need a side!
Alrighty, let’s tuck into the full recipe for this fish pie shall we?!
How to Fish Pie (Full Recipe & Video)
Classic Fish Pie
Equipment
- Sharp Knife & Chopping Board
- Potato Peeler
- Large Pot, Colander & Potato Masher (for mash)
- Large Pan & Wooden Spoon
- Kitchen Roll/Paper Towels
- Jug (for stock/cream)
- Suitably Sized Baking Dish and Tray
- Serving Spoon
Ingredients
Mash
- 1kg / 2.2lb Baking Potatoes, peeled & diced into chunks
- 100g / 1 cup Cheddar, grated
- 60ml / 1/4 cup Double/Heavy Cream
- 2 heaped tbsp Butter (~50-60g)
- 1 tsp English Mustard
- 1/2 tsp Salt, or to taste
Filling
- 3 tbsp / 45g Butter
- 1 large Leek, white/light green part finely diced
- 3 tbsp Plain Flour
- 480ml / 2 cups Milk (I use semi-skimmed)
- 120ml / 1/2 cup Double/Heavy Cream
- 2 tbsp finely diced Fresh Chives, plus more to serve if desired
- 2 tbsp finely diced Fresh Parsley
- 1x Vegetable Oxo/Bouillon Cube, crumbled
- 1/2 tsp Salt, or to taste
- 1/4 tsp White Pepper
- 1/8 tsp Ground Nutmeg
- 450g / 1lb boneless skinless Fish, diced into bite-sized pieces (see notes)
- 165g / 6oz Jumbo King Prawns, sliced into 3 pieces
Instructions
Mash
- Add the diced potato to a large pot of heavily salted cold water then bring to a boil. Cook until the potatoes are knife tender (timings will depend on the size of potatoes so just be vigilant). Drain and leave in the colander for 5 or so minutes to allow steam to escape, then mash in the pot with the cheese, cream, mustard, butter and salt.
Filling
- Melt the butter in a large pan over medium-high heat then add the diced leek. Sweat it right down until it softens and begins to colour, then lower the heat to medium and stir in the flour. Gradually pour in the milk and cream, whisking as you go to avoid lumps, then stir in the chives, parsley, Oxo, salt, pepper and nutmeg.
- Bring to a gentle simmer then turn the heat to low and cook until the sauce thickens (typically anywhere between 5-10 minutes, although it might already be quite thick so could take less). Pat the fish dry then stir it all through the sauce for a minute or so. The sauce should be fairly thick but not so thick it won't stir/pour.
Pie
- Preheat the oven to 180C/350F.
- Pour the filling into into a baking dish and leave for 5 or so mins until a skin forms over the top (helps prevent the mash from sinking). Gently top with the mash a dollop at a time then rough the top with a fork. Try and make sure there's minimal gaps so the filling doesn't leak too much.
- Place the baking dish on a tray then bake in the oven for 35 minutes, or until golden and crisp on top, bubbling around the edges and piping hot through the centre (you can use a thermometer to check). The fish should be opaque and flaky.
- Rest for 5 or so mins to help the pie retain its shape then tuck in and enjoy with extra chives if desired!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
Can this be made earlier in the day ?
You could prepare it ahead of time by letting the filling cool in the dish and letting the mash cool. Then plonk it together and cover in the fridge. I’d recommend getting it close to room temp before baking, or consider another 10-15mins in the oven. You could fully make it ahead of time, I’m just not a huge fan of reheating fish if I don’t have to (dries out easily). C.