Fish pie - in four steps

Fish pie - in four steps

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(183 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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clarab's picture
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Made this for dinner today, eggs n'all. The husband and children LOVED it, so I will defo be making this again.

jessyb00p's picture
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Simple and tasty! Will make it again maybe with a few prawns :P

gourmet_75's picture
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I have made this fish pie several times, particularly in winter, and it was always a winner with my guests. I use a mixture of undyed smoked haddock, salmon and white fish but left out the eggs. For the topping,I mixed the potatoes with 300ml sour cream instead of milk and butter.

kerriltucker's picture
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I am an OKish cook but have never tackled a fish pie before. After reading the comments, left out the eggs but otherwise stuck to the recipe word for word, it was so easy and really delicious!! Will definitely make again!

cneasham's picture

What size dish do I need for the quantities in this recipe?

mim_brown's picture
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Really yummy and easy to make. I used smoked salmon instead of haddock and didn't bother with the eggs.

mledsom0151's picture
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I have made this a few times now! I have made it with smoked haddock, haddock, salmon, scallops, king prawns, cod, peas & sweetcorn & ALWAYS have the egg!!!! Absolutely gorgeous ;p

mrshollands's picture
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Just how fish pie should taste :)

ed2381's picture
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Superb!

ed2381's picture
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This went down a storm!, left the eggs out, will make this again!

Thanks

alicepennbrooke's picture
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Really tasty recipe -used white fish and smoked haddock and included the eggs - think they really do add something to the dish -but chopped them up well. Did't fancy the cheese so left it out, but added frozen peas to the base and that worked really well.

ceri_tregs's picture
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Amazing! we even used half the fish stated in the recipe and it was ample!

amber2511's picture

This recipe was really easy to make and tasted great in the end. I sliced some potatoes on top rather than mashing them and it looked great!

rosieadams30's picture
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Absolutely delicious, thumbs up all round. I shocked myself at how good this tastes and will definitely be made again. I used the lightly smoked salmon, haddock and prawns. Was worried about not using real butter, as I didn't have any, and semi skimmed milk, but the results were perfect.

helshug's picture
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I made this for Mothers Day last weekend and it was so good I'm making it again for a dinner party this weekend.
I left the eggs out and used Salmon but kept the parsley instead of dill. I also used semi skimmed milk, it was simply delicious!

rjolly's picture
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Very yummy even with the eggs.

icklebug's picture
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Made this for husband & daughter - went down a storm. Used a fish pie mix from fishmonger and added more prawns. Packed to the gills (lol). Really simple to make. Even I thought it tasted nice and I hate the taste and smell of smoked fish!

rachsweets's picture

After reading a lot of the reviews about this dish, I decided to go for the "no cloves, no eggs, extra tigers prawns, extra spinach & peas" version! I also put some extra cheese in the mash, creme fraiche instead of milk and a tiny sprinkling of garlic granules and it was very tasty :-) will definitely make again...

vintagemunchkin's picture
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Yep, very happy! Tasty and creamy.

mmepenguin's picture
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Very easy to make. I left out the eggs and added prawns. Lovely!

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