Classic Fish Pie

Print Recipe

Here I'll show you how to make the British classic that is Fish Pie!

Prep Time25

Cook Time50

Total Time1 15

Course: Dinner, Main Course

Cuisine: British

Servings: - 6

Author: Chris Collins

Cost: £4 / $5

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

a) What kind of fish to use? - I used a fish pie mix which was salmon, cod and smoked haddock. I added an extra salmon fillet alongside the king prawns. You could also use pollock, trout or other types of fish that flake easily into large chunks, just make sure it all comes to around 600g/1.3lb. I recommend using some sort of smoked fish as it adds loads of flavour to the filling.

b) How to prevent the mash from sinking - Letting the spuds steam dry for 5 or so minutes is important to allow unwanted moisture to escape, which would otherwise weigh down the mash and sink it into the filling. It's also important that the sauce is nice and thick, as it allows it to rest in the dish and form a skin (aka a 'barrier').

c) How to make sure the filling isn't watery - Just make sure you pat the fish dry. I recommend stirring the fish through for a minute or so, just help some of the excess moisture blend into the thickened sauce. Just don't simmer the fish too long that it cooks.

d) How to ensure 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.

e) Serving - I served with some green beans, but you can add any kind of veg you fancy (peas is a traditional option). It's pretty hearty though so don't feel like you need a side!

f) Calories - Whole recipe divided by 5.

Nutrition