Friday night fish pie

Friday night fish pie

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(32 ratings)

Prep: 40 mins Cook: 55 mins

Easy

Makes 2 pies, about 10 servings
Everyone loves a fish pie. Lulu Grimes shares a delicious, easy recipe to pop in the freezer for those busy nights

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal562
  • fat24g
  • saturates13g
  • carbs45g
  • sugars9g
  • fibre3g
  • protein45g
  • salt2.25g
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Ingredients

    For the topping

    • 1½ kg potato, chopped into chunks
      Potato

      Potato

      po-tate-oh

      The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the filling

    • 1½ l full-fat milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 800g skinless white fish
    • 600g skinless smoked haddock fillet
      Haddock

      Haddock

      haad-dok

      A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

    • 1 onion, quartered
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 bay leaves
    • 140g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g plain flour
    • nutmeg, to season
    • small bunch parsley, leaves only, finely chopped
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 200g cooked, peeled prawns
      Prawn

      Prawn

      praw-n

      There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

    • 6 eggs, hard-boiled and quartered (just 3 eggs if you are freezing one of the pies, as the eggs can't be frozen)
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    Method

    1. Simmer the potatoes for about 20 mins until tender, then drain and mash with most of the butter, plenty of seasoning and a little milk. Season and set aside.

    2. Meanwhile, cut the fish into 2cm cubes. Bring the milk just to a simmer in a large frying pan – when you see a few small bubbles, add the fish, onion and bay leaves, then cover and cook for 6-8 mins. Lift the fish out onto a plate and strain the milk into a jug.

    3. Melt the butter in a pan, stir in the flour and cook for 1 min over a medium heat. Take off the heat, pour in a little poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil, then simmer for 5 mins, stirring continuously, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then mix in the parsley.

    4. Heat oven to 200C/180C fan/gas 6. Divide the fish between 2 ovenproof dishes, about 1.3 litres each and strain any juices into the sauce. Scatter over the prawns, then add the eggs to both dishes if eating straightaway, or to just one dish if freezing the other. Pour the sauce over both. Spoon half of the mash over one dish so it covers everything, making sure it reaches the sides. Rough up the top with a fork and dot with remaining butter. Bake for 30 mins until the top is golden. Freeze the remaining fish and mash (see tips, below).

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    Comments (31)

    mcpate1985's picture

    Add a spoon full of Coleman's mustard to white sauce for another level of flavour.

    sharebo's picture

    Excellent flavours but will probably leave the egg out next time.

    coultermartel's picture
    5

    This is a marvellous fish pie one of the tastiest I've ever had. I added some frozen peas but apart from that I made it exactly as the recipe said. Will definitely make again but might try halving the ingredients and making one pie instead of two.

    simbamoo's picture
    5

    A very good dish indeed, I put in peas & leek, and my family said it was delish (a fantastic dish) as we go caravaning I am freezing the second one to take away with us. Thank you

    7053elizabeth's picture
    5

    Delicious - the whole family enjoy it.

    Frantic Flapjack's picture
    5

    This was extremely tasty if a little labour intensive. I thought the sauce was quite thick but it tasted lovely.

    elsvuijsters's picture
    5

    great comfort food! I made halve the recipe since it is just the two of us,could not find smoked haddock here in Holland so used extra shrimp and it turned out very so good,will make this often.Next time I will add a handfull of frozen peas,just for color

    windylindy123's picture
    4

    Jameswibberley - see point 4, just sprinkle over.
    I made this while I was still pregnant for first few weeks of having a baby. a really lovely recipe, very comforting. A lot of fishmongers do a very reasonable fish pie fish mix too to save some time.

    jameswibberley's picture

    when do we add the prawns there is no instructions

    kristinpopiel's picture
    5

    Excellent! Added some peas and corn as well as some spring onion. It disappeared in no time.

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    Tips (2)

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