Fish pie - in four steps

Fish pie - in four steps

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(191 ratings)

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Cooking time

Prep: 45 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Delicious and easy - a fish pie anyone can make. You'll learn how to poach fish and make a white sauce too

Nutrition and extra info

Additional info

  • Freeze without eggs only
Nutrition info

Nutrition per serving

kcalories
824
protein
60g
carbs
61g
fat
40g
saturates
22g
fibre
4g
sugar
10g
salt
3.12g

Ingredients

  • 400g skinless white fish fillet
  • 400g skinless smoked haddock fillet
  • 600ml full-fat milk
  • 1 small onion, quartered
  • 4 cloves
  • 2 bay leaves
  • 4 eggs
  • small bunch parsley, leaves only, chopped
  • 100g butter
  • 50g plain flour
  • pinch freshly grated nutmeg
  • 1kg floury potato, peeled and cut into even-sized chunks
  • 50g cheddar, grated

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Method

  1. Poach the fish. Put the fish in the frying pan and pour over 500ml of the milk. Stud each onion quarter with a clove, then add to the milk, with the bay leaves. Bring the milk just to the boil – you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.
  2. Hard-boil the eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped parsley.
  3. Make the sauce. Melt half the butter in a pan, stir in the flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bringto the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.
  4. Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 20 mins. Drain, season and mash with the remaining butter and milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.

Recipe from Good Food magazine, January 2007

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Comments

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yagriffiths's picture
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I cooked this for the family i work for in germany (i'm a nanny here). They all loved it. I was doubtful about the eggs, but i put them in anyway and they went really well with the dish :) success!!

spindoctor's picture

Are you people who omit the eggs all trained chefs? If your not, try it with eggs. The eggs add another dimension to the dish. If you dont like them after trying, leave them out next time you make the dish

Imjwelch's picture

Really easy and very tasty. I would recommend reading the recipe in full first as all the steps can be done simultaneously to save time.
I used a supermarket fish pie mix and added prawns which improved the texture variety. I also added a little cheddar cheese to the sauce. Will definately be doing this again as it freezes really well and fed 5.

vagner's picture
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Absolutely delicious! My first fish pie and I will definitely make it again.

VBuff's picture
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Best fish pie I've ever had. Exactly what I was craving when I got the idea to make one. I used a 'fish pie mix' of raw fish from the supermarket and added raw king prawns. Absolutely wonderful.

Puglover's picture
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Made this last night, delicious!

catz26's picture
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Made it with Sanisbury fish pie mix and added some peas too. It was delicious

jul34es's picture

Had this for tea last night and it tasted really good and easy to make

allie80's picture
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More time consuming that the recipe suggests (I think it took about an hour and a quarter rather than 45 minutes) so is fairly time consuming but the end result was worthwhile. Very tasty. I included the eggs even though I was slightly doubtful having never used them in a fish pie but they added a nice texture.

MrsG18's picture
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Brilliant recipe. It was a big hit with the whole family. For me the eggs are a must and I also added 100g of frozen peas which worked well, just needed more of them so will double the amount next time.

salamisausage's picture

This is an easy-to-make classic English dish that I have made many times. However, never ever add salt to any sea food dish. It is not needed. In fact there are very few dishes that require salt. Provided you use fresh ingredients and are generous with herbs and spices, salt is irrelevant. Always ignore any recipe that advocates sea salt. This is a complete nonsense.

missbexxa's picture

Made it tonight, didn't have nutmeg and used two bags of frozen fish pie mix instead but followed the rest of the recipe. We all loved it especially the kids who loved the eggs in it, will definitely be making this more often.

lizleicester's picture

This is delicious and really easy. I used fresh smoked cod and frozen white fish fillets (probably pollack?) and substituted all the milk and butter ingredients for soya alternatives because it needed to be dairy free. The result was lovely.

georgiacurtis's picture

Great dish! Cooked it for 4 housemates - was easy and budget friendly for a student! (although cheated and used Sainsbury's ready chopped fish pie mix of fish!).

casafood74's picture
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Sorry- just to mention; I only gave this recipe 4 stars as I tweaked it so felt to give it 5 would be a bit of a misrepresentation.

casafood74's picture
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Well, as usual I tweaked the recipe. I know it's traditional but I'm really not keen on boiled eggs so they got left out. I removed the bay leaves but left the onions and some thinly cut carrot in the milk and then just hand blended the sauce so it was smooth but had the benefit of the extra veg in. I used scallops, salmon and prawns and didn't cook the scallops and prawns before putting them in the pie dish then covering them with the sauce as didn't want them to be overcooked. I also added a smidgen of mustard to the sauce. My daughter and neice helped me make it and I made a small, separate pie for their dinner and they loved it! They said it looked yummy and they were absolutely right- it was!

simonchampion's picture
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I made this with haddock, salmon and scallops as that was what I had in the freezer! Didn't bother with the cheese but used 5 medium eggs, added 200g of sweetcorn and some French mustard to the white sauce. I thought it was delicious.

wighst's picture

This was great! I combined 800g of white fish, smoked haddock and salmon. I included the eggs in the recipe and pleased I did as it really added to the flavour.

carrow's picture

this has to be the best fish pie i have tasted, i used a bag of fish mix and added smoked cheese to the white sauce I also added peas and mushrooms. eaten and enjoyed by everyone including my 2 year who doesn`t really like fish. will be making again

last edited: 16:37, 21st Jun, 2013
stellacsg's picture
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I did the salmon version and also added some peas. Tasted delicious and very easy to make. Will be making this again.

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