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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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!

wildrose9104's picture

This is a very nice recipe, though I have altered it slightly... I leave out the eggs and nutmeg... instead add prawns, sweetcorn and green beans.

helensimpson88's picture
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This is really easy, although quite time-consuming, and went down really well. I used pollock, salmon and king prawns and added peas before topping with mash. YUM.

cambscave's picture
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Delicious! I didn't add the bolied egg simply because I don't like the texture of it but it took nothing away from the dish. I also added the peas and sweetcorn as suggested. Will definately use this recipe for all future fish pie dinners I do.

feciko's picture
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mmmmmm

hazymat's picture
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A few things about this recipe:

1) Don't add the egg, as others have said. Waste of time, and a stupid thing to add to a fish pie.

2) Don't add the clove. It's utterly redundant in terms of taste, and whatsmore if you leave it in, you'll get a nasty surprise when eating this dish. Biting on a whole clove is not a nice experience.

3) You need to read ahead with this recipe. If you follow it step-by-step (i.e. complete part one before moving on) then it will take an age to prepare, and definitely not 45 minutes!

4) You can bake the whole thing on the same day, despite what this recipe says.

Hope this helps someone.

sandytam's picture
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i love this fish pie.. mmmmm very very nice with peas and king prawns too

sheilaswheels's picture

I followed the exact recipe, and it was delicious, my 24 year old grandson said it was the best dish I have ever made (what a compliment lol). I am going to make it again this Tuesday for all the family. Thank you so much

janeylady's picture

I read the above comments regarding eggs, but I think it definitely works, also I changed the smoked haddock for salmon and also added prawns. It was perfect, will definitely make it again. However as a helpful tip I use Delias method and put the flour milk and butter all together to make the sauce. No lumps simple!!

lostkat's picture
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Simple, but tasty. Love it with salmon instead of the haddock and prawns. So many different variations you can try with this simple dish!!

samson111's picture
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Great with jumbo prawns and peas!!

kat-face's picture

Really good recipe: I always use smoked haddock, salmon and cod and add prawns and scallops. I alter the recipe accordi g to number of guests, half and egg per person, i like to pretend the eggs are buried treasure in the pie! Delicious! Oh, with a bottom layer of spinach. Yuuuuuuuuuuuum!

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