Fish pie - in four steps
Cooking time
Prep: 45 mins Cook: 30 minsSkill level
EasyServings
Serves 4Delicious 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 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
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Method
- 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.
- 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.
- 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.
- 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
Comments, questions and tips
Comments
Wanted to introduce more fish to our diets as we don't eat enough. My two sons are slightly fussy with fish, if they can smell it they won't eat it! Well this recipe went down a treat. I used haddock and cod, boneless and skinless and they loved it. The egg was an extra bonus and mash is always a winner, especially if cheese is included. It's an easy recipe with few ingredients. I can now serve fish and the boys even my 9 month old, look forward to it and enjoy it and want more. Job done as far as I am concerned.
I was looking for a good fish pie recipe and came across this one. I used a variation of white Basa fillets, smoked Basa fillets, one Salmon fillet, and some king prawns. It worked beautifully! I ran out of whole milk (had about 400ml) so used about 150ml of fresh double cream. The result was incredible! So rich and creamy. I even used some double cream in my mash and mixed the cheddar topping with 1/3 Applewood Smoked cheddar cheese. I'll be using this recipe again - soon!!
I have made this countless times and always works out fantastic. I've never added the bay leaves, and always add most of the onion (without the cloves) to the pie. Never used the parsley either! I usually buy one of the 500g fish pie mixes (frozen or fresh) then add a whole bag of prawns. My partner hates his mums fish pie but loves mine and is always asking me to make it!
I've made this countless times for various occasions including a Thanksgiving dinner party and a Christmas meal with family, as well as for my partner and myself. It's one of my absolute favourites, great fun to cook, and always a huge hit with the people I make it for - "a crowd pleaser" according to one of my friends! I always use sweetcorn and frozen peas, and add extra bay leaves to the sauce for more flavour. Definitely leave the eggs in - absolutely amazing.