Fish pie - in four steps

Fish pie - in four steps

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(194 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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caseysk010605's picture
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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!!

october84's picture
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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!

simonchampion's picture
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I really like the bay leaf infusion and I think it adds great flavour to the white sauce so I'd encourage you to give it a try at least once.

lindsaysharman's picture

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.

realitygav's picture
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I've cooked this four times now and every time it's worked out brilliantly. Fantastic recipe.

cazdeering's picture
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Fabulous results for my first ever fish pie. I added some fresh chives to the sauce as I had no nutmeg which worked well. Very heary portions - I could only manage half a portion but plenty for for four and some left for second helpings.

amb1966's picture

Just a technical detail but I have never made a fish pie before.....
Are you supposed to poach the smoked haddock too or just flake it like the poached fish before adding it to the baking tray?

xpinkiix's picture
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I wasnt sure about the eggs but i gave them a go and i'm glad i did surprisingly we all enjoyed it. I now use this for my fish pie recipe it's delicious.

navidad191209's picture
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Good recipe. I made this a day ahead then I baked it on the day. I used prawns instead of milk and pollock as the fish.

hawa111's picture
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First time I made fish pie and it was perfect. I felt the eggs added an extra touch and flavour to the fish. In answer to a previous question:
a) I used frozen cod and smoked haddock and it worked perfectly.
b) Cloves that are being referred to are the dried spice clove, not garlic

missrljohnson's picture
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Perfect everyone loved it :)

shellyhic's picture

Are the cloves- garlic, yeah? What does stud mean? Thanks.

mikeclough's picture
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I've made this four times. Excellent - the proportions are just right. However it can be much improved:
a. 8 minutes of poaching the fish is way too much. Once the milk is up to simmering point the fish needs only 2 minutes or so until it starts to flake. Remove the fish and transfer to a cold dish so that it stops cooking. Flake the fish, removing the skin, then return the skin to the pan and continue simmering for another 10 mins.
b. Instead of plain mash, top with saffron mash to give a colour contrast - otherwise you can't see where the fish stops and the topping starts.

mcdee66's picture

Made without eggs or cheese. Was good but def needed something more. Will do again but next time think will add little cheese to mash and peas to fish with maybe some spring onion.

missflops's picture
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Made this last night for supper. Omitted the eggs (as I loathe them) and didn't add the cloves as none in my larder. I used a mixture of natural and smoked cod, salmon and scallops. Absolutely YUMMY! Served it with peas and it was the perfect meal for easy entertaining. Will certainly be cooking this again, probably sooner rather than later as my husband and our dinner guests declared it the best fish pie they had ever tasted. Yo!

curtis5red's picture
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this was so simple and really tasty, I added peas, sweetcorn and small diced carrot for a bit of colour, I used semi skimmed milk as was all I had in, worked well, will be making it again sometime soon, the best fish pie I've tasted

saffergirl's picture

Add half a teaspoon mustard to the mash for a lovely variation. I also left out the eggs

evertonian's picture

Best fish pie I have ever made. I put the eggs in and really liked them. I used a mixture of yellow and white fish and also added salmon.

evertonian's picture

Best fish pie I have ever made. I put the eggs in and really liked them. I used a mixture of yellow and white fish and also added salmon.

bjtday's picture

Making this for our tea later this afternoon. I've used white fish, some crab and have added leeks from the poaching stage - all looking good:) For the cheese topping I've used grated British Red Leicester for the colour and the taste. I'm baking it in about an hours time - will let you all know how it is received at the dinner table;/

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