Fish Pie Baked Potatoes

fish pie baked potato on white plate with parsley

Print Recipe

This is the most delicious way to serve the classic Fish Pie!

Prep Time20

Cook Time1 20

Total Time1 40

Course: Dinner, Main Course

Cuisine: British

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Large Baking Tray (for baking potatoes)
Sharp Knife & Chopping Board
Large Pan & Wooden Spoon (for filling)
Large Mixing Bowl & Potato Mash (for topping)
Jug (for milk)
Cheese Grater

Ingredients

Potato/Topping

6x large Baking Potatoes (approx 350g/12oz EACH)
100g / 1 cup Cheddar, grated
60ml / 1/4 cup Double/Heavy Cream
2 heaped tbsp Butter
1 tsp English Mustard
Salt & Pepper, to taste

Filling

2 tbsp Butter
1 large Leek, dark/firm part removed then finely diced
2 tbsp Flour
300ml / 1 1/4 cups Milk, at room temp
120ml / 1/2 cup Double/Heavy Cream, at room temp
2 tbsp finely diced EACH: Fresh Parsley, Fresh Chives, plus more to serve
1x Vegetable Oxo/Bouillon Cube, crumbled
1/8 tsp EACH: Ground Nutmeg, White Pepper, or to taste
450g / 1lb boneless skinless Fish, patted dry and diced into small chunks (see notes)
Salt, to taste

Instructions

Preheat the oven to 200C/400F. Place the potatoes on a large baking tray and coat in a drizzle of oil and a good pinch of salt. Place in the oven for 1 hour, or until deep golden, crispy and knife tender.
Once cool enough to handle, slice off the top (3/4 of the way up) and scoop out most of the centre into a large bowl, leaving a thin wall to keep the potato sturdy. Mash the potato with butter, cream, mustard, cheese and plenty of salt & pepper to taste (I typically use 1/2 tsp salt & 1/4 tsp pepper).
Meanwhile, melt 2 tbsp butter in a large pan over medium heat. Fry the leek until soft and just starting to take on colour, then stir in 2 tbsp flour. Gradually add in the milk and cream, stirring as you go to ensure no lumps form. Stir in the chives, parsley, Oxo, nutmeg, pepper and salt (I typically do around 1/8-1/4 tsp salt but work to taste - just make sure the sauce is well-seasoned). If the sauce needs to thicken up just gently simmer until it does (see video for reference). Turn off the heat and gently fold in the fish, ensuring it doesn't break up too much.
Place the potato skins back on the baking tray and spoon in the filling. Top with a few heaped tbsp of the mash (you likely won't need it all, save the rest for a rainy day). Place back in the oven at 200C/400F for 20 minutes, or until the mash is golden and crisp and the sauce is bubbling around the edges. Timings will depend on the size of the fish pieces - it should be opaque, flaky and piping hot. You can peak under the mash if you want to check.

Video

Notes

a) What kind of fish should I use? - I go for smoked haddock, cod and salmon. Other popular options for fish pie are king prawns and pollock. Some fish mongers/supermarkets will also sell 'fish pie filling' packages! I recommend using some sort of smoked fish as it adds loads of flavour to the filling.

b) Sauce - Needs to be fairly thick otherwise it'll turn the potatoes soggy. Just simmer BEFORE adding the fish. Don't simmer with the fish or it'll overcook.

c) Serving - Perfect with your veg of choice (green beans, peas, sweetcorn etc).

d) Calories - Per potato.

Nutrition