Fish Pie Recipe
Fish pie is one of those cozy, uncomplicated dishes that seems to bring a satisfying warmth to any mealtime. In using a combination of 600 grams of mild, white-fleshed fish (such as cod or haddock) and 200 grams of smoky haddock, we achieve a delightful medley of flavors that is further enhanced, in my version at least, by the addition of 150 grams of raw prawns.
The real heart of the dish is the sauce, which I make with 75 grams of butter and the same amount of plain flour, which renders it almost too rich. I mix it with 300 milliliters of full-fat milk and 100 milliliters of single cream, but you could just use all milk, if you wanted.
The issue with the cooking liquid, however, is with flavor, and I infuse mine with an onion, bay leaf, and four black peppercorns. I season the sauce with salt and fresh black pepper and mix in a tablespoon of fresh parsley just before pouring it over the seafood in the dish.
The seafood is the focus, but as you’ll see, the sauce nearly steals the show. It is really the topping of creamy mashed potatoes (prepared from 750 grams of peeled and diced potatoes) that makes this dish a modern comfort food.
Ingredients
600 g white fish fillets: High-quality protein source; low-fat, promotes muscle growth; plain, no preservatives—just what you want when you’re trying to eat healthy.
200 grams of smoked haddock: Provide a smoky depth of flavor and are an excellent source of omega-3 fatty acids, which promote heart health.
Prawns are raw.
Prawns are 150 g.
Prawns are a packed source of lean protein with low calorie counts, but that doesn’t sum up all their merits.
Although they might not seem substantial, they are a good source of many vitamins and minerals, notably B12.
300 ml of whole milk: This supplies a creamy texture and is rich in calcium and vitamin D, which are essential for healthy bones.
Butter is rich and flavorful, and 75 grams of it are in the recipe.
Although they are in small quantities, fat-soluble vitamins A, D, E, and K are in butter.
75g plain flour: Acts as a sauce thickener and a provider of carbohydrates to fuel energy needs.
Potatoes, 750 grams: An excellent potassium source, they furnish fiber and vitamin C, which are very important for supporting the immune system.
Ingredient Quantities
- 600g white fish fillets (e.g., cod or haddock), skinned and boned
- 200g smoked haddock
- 150g raw prawns, peeled
- 300ml full-fat milk
- 1 onion, peeled and halved
- 1 bay leaf
- 4 black peppercorns
- 75g butter
- 75g plain flour
- 100ml single cream
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 750g potatoes, peeled and diced
- 50g cheddar cheese, grated (optional)
- 2 eggs, hard-boiled and sliced
Instructions
1. Set your oven to 200°C (180°C fan) or 400°F (350°F fan) to preheat.
2. Start by getting the potatoes ready. Boil them in a large pot of salted water until they are tender, then drain and mash with a little milk and butter. Finish by seasoning to taste.
3. In a saucepan, gently heat the milk with the onion halves, bay leaf, and peppercorns. Add the fish fillets and smoked haddock, then poach them on a low simmer for about 5-10 minutes until the fish is just cooked. Remove the fish with a slotted spoon, break it into large pieces, and set it aside.
4. Stir the poaching milk into a jug and set aside, throwing the onion, bay leaf, and peppercorns away.
5. In a different saucepan, over low heat, melt the butter. Stir in the all-purpose flour to form a smooth paste (roux). Gradually add the reserved poaching milk and stir constantly to form a smooth white sauce.
6. Mix the single cream into the sauce, then add the chopped parsley. Season with salt and freshly ground black pepper to taste.
7. In a baking dish, mix together the boned fish, prawns, and hard-cooked eggs that have been sliced.
8. Evenly pour the made white sauce over the fish mixture, stirring gently to cover all components with the sauce.
9. Using a large spoon, carefully place the creamy, rich mashed potatoes over the fish filling, spreading evenly. If you are using cheese, sprinkle the grated cheddar over the top.
10. Place in the preheated oven. Cook for 25-30 minutes or until the top is golden brown and the filling is bubbling. Serve hot.
Equipment Needed
1. Oven
2. Large pot
3. Saucepan (x2)
4. Slotted spoon
5. Jug
6. Baking dish
7. Large spoon
8. Knife
9. Peeler
10. Cutting board
11. Masher
12. Measuring jug
13. Whisk
14. Grater (if using cheese)
FAQ
- Q: Can I use any other type of fish for this recipe?Absolutely! You can replace any firm white fish with what you prefer, or have on hand, like pollock or tilapia.
- Q: Is it possible to prepare this fish pie in advance?Q: Can you prepare the fish pie in advance?
You can prepare the fish pie up to the point of baking and store it in the fridge for a day. Bake when ready to serve.
- Q: Can I make this recipe dairy-free?A: You can use plant-based milk and cream, and replace butter with a margarine that doesn’t contain dairy.
- Q: Can I skip the prawns if I don’t have any?Yes, the prawns can be omitted or substituted with additional fish fillets for the same volume.
- Q: Is there an alternative to hard-boiled eggs?You may leave out the eggs if you would rather not use them or don’t have any on hand. The pie will still be delightful!
- Q: What can I serve alongside the fish pie?Accompany the dish with either steamed greens or a simple side salad to complement it.
Substitutions and Variations
Mild-flavored white fish fillets (e.g., cod or haddock): Opt for tilapia or pollock to get a similar, if not the same, flavor profile.
Smoked haddock: Substitute with smoked cod or smoked trout, and achieve a similar smoky flavor.
Whole milk: Use almond milk or oat milk instead for an option without dairy.
Margarine or olive oil can be used for a non-dairy alternative to butter.
Cheddar cheese: Substitute gouda or mozzarella for a change in flavor, or try a dairy-free cheese alternative.