Fish Pie

Nutrition · per serving

Steps

1. 1

   Heat the oven to 220C. Put the potatoes into a saucepan of cold salted water, bring to the boil, and simmer for 15-18 minutes until completely tender. Starting in cold water helps them cook evenly.

   500 g floury potatoes, peeled and cut into 3 cm chunks
2. 2

   While the potatoes cook, put the smoked haddock, salmon, whole milk, double cream, bay leaf, and 1/4 tsp black pepper in a sauté pan or wide saucepan. Set over medium-low heat and bring just to a gentle simmer; do not boil or the fish will toughen. Poach for 4 minutes, then lift out the fish to a plate with a slotted spoon. Add the prawns to the hot liquid for 1 minute until just starting to turn opaque, then remove them too. Discard the bay leaf and reserve the poaching liquid.

   180 g smoked haddock, skin removed180 g salmon fillet, skin removed100 g raw peeled prawns250 ml whole milk100 ml double cream1 bay leaf1/4 tsp black pepper
3. 3

   Melt 20 g butter in another pan over medium heat. Add the sliced leek and cook for 5-6 minutes with a pinch of the salt until softened but not browned; gentle cooking keeps the leek sweet. Stir in the plain flour and cook for 1 minute to remove the raw flour taste.

   20 g unsalted butter180 g leek, trimmed, halved lengthways and thinly sliced20 g plain flour1/4 tsp fine salt
4. 4

   Gradually whisk the reserved poaching liquid into the leek mixture until smooth. Simmer for 2-3 minutes until lightly thickened to a coating consistency. Stir in the Dijon mustard, parsley, remaining 1/4 tsp salt, and 1/4 tsp black pepper.

   1 tsp Dijon mustard15 g fresh parsley, finely chopped1/4 tsp fine salt1/4 tsp black pepper
5. 5

   Flake the smoked haddock and salmon into large bite-size pieces, checking carefully for any bones. Fold the fish and prawns into the sauce, then spoon into a medium baking dish. Keeping the pieces fairly large gives the filling a better texture.

   180 g smoked haddock, skin removed180 g salmon fillet, skin removed100 g raw peeled prawns
6. 6

   Drain the potatoes very well, then return them to the hot pan for 1 minute to steam off excess moisture. Mash until smooth, then beat in the 40 g butter, warmed milk, egg yolk, 1/2 tsp salt, and 1/4 tsp black pepper. The mash should be soft enough to spread but firm enough to hold ridges.

   500 g floury potatoes, peeled and cut into 3 cm chunks40 g unsalted butter60 ml whole milk, warmed1 egg yolk1/2 tsp fine salt1/4 tsp black pepper
7. 7

   Spoon the mash over the fish filling, starting at the edges to seal the dish and prevent the sauce bubbling over. Rough up the surface with a fork so it browns well in the oven.

8. 8

   Bake for 20-22 minutes until the filling is bubbling at the edges and the potato is golden. If needed, finish under the grill for 1-2 minutes for deeper colour, watching closely to avoid burning.

9. 9

   Rest for 5 minutes before serving so the filling settles slightly and the portions hold together better.

Origin & History

Fish pie is a longstanding British comfort dish that became especially popular as a practical way to use mixed fish in a creamy white sauce topped with mashed potato rather than pastry. Smoked haddock is a particularly British touch, giving the pie the gentle smoky depth associated with coastal cooking and nursery-style suppers.