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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veeshy's picture
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Wonderful recipe, the addition of a little white wine (heated to burn off the alcohol) to the buttery flour takes the dish to a new level. Just make sure the buttery flour is all well mixed and the wine is added slowly whilst stiring.

felixstowe2005's picture
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Just eaten this fish pie absolutely delicious! Clean plates all round. I as many left out the eggs but as myself and hubby like hard boiled eggs we are going to try it with them next time. This time i added prawns, smoked haddock, unsmoked haddock and salmon. Just wanted to give you a little tip regarding the sauce, just use the same frying pan you have cooked the fish in. You don't need to wait for the milk to cool, pour the milk back in pan, tip the butter and flour into the milk and stir with a whisk whilst bringing to the boil...perfect! No messing around making a roux, i have used this way ever since my daughter brought the recipe home from school and has never let me down..guaranteed no lumps! Good luck and enjoy.

saxo30's picture
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Superb recipe! Made it without the eggs as I wanted to freeze the leftovers. Also slightly cheated as I used two packs of pre-prepared fish pie mix (Salmon, Haddock & Smoked Haddock) from Tesco, but it came out perfect - my housemate said it was probably the nicest fish pie she'd had so a big thumbs-up from her too! :D

jezzalockyer's picture
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Oops forgot to rate it!

jezzalockyer's picture
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I have made this pie twice now and its awesome! can anyone tell me to freeze the pie? is it after you put mashed potatoes on top and then freeze or is it without mash potatoes then you freeze or is it after you cooked the whole pie then freeze it? thanks!

zoecrosse86's picture

Does anyone know if you can freeze this ?

lindag01's picture

This is the most wonderful fish recipe I have ever come across. I loved it and I don't usually like fish at all, I'm just trying to be more healthy. I want to feed it to everyone I know now.
I did leave in the eggs and I thought it was one of the best things I have ever tasted in my life. I'm stunned to find myself registering on this site to talk about fish!

mel1983's picture
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Taste divine and easy to make - although had real issues in getting my sauce non lumpy! left out the eggs and added prawns - and it had my dubious non-fish loving friend asking for seconds!

ummyusuf's picture
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Made this for the 1st time today. Excellent. Did not incl eggs and had no parsley. I used smoked cod and salmon pieces. Served with green beans and baby sweetcorn. Surprised I made the sauce with no probs. Hearty dinner.

susansiddall's picture
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This was lovely and not too many ingredients. I added some salmon and prawns just to give it more colour and the fresh parsley was an excellent touch. I'll definitely be making it again.

voguegirlparis's picture
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I made this today and it was tasty. I adapted quite a lot to what I had in the house, which was frozen Coley filets, king prawns and slightly soft boiled eggs. I chopped the eggs quite small instead of quartering because I didn't fancy such large chunks of egg. I was dubious about adding egg at all but it is a cheap way of adding protein and bulking up the dish. I also used coriander because it was what I had in the fridge (and I prefer it). This is a tasty dish and moreish...shame it has so many calories!

utbw123's picture

I added the eggs, prawns, peas and sweet corn and also used red potatoes. Yummy. My fiance and I almost finish the whole dish my ourselves You must also try Gordons Ramsey's chocalate fondant which we had for desert. Amazing food I couldnt believe I cooked it.

jayyyx's picture

it doesn't say when to put the parsley in, does anyone know when?

saxonslode's picture
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Try this variation for delicious fish lasagne!
Follow steps 1 to 3 keeping the fish aside at the end of 3:
(4). Pour a quarter of sauce into rectangular lasagne dish then cover with lasagne sheets. Cover with fish and eggs then one quarter of sauce. Add further layer of lasagne sheets. Add a layer of peas (defrosted) and a layer of prawns then one quarter of sauce. Add a further lasagne layer, cover with remaining sauce and grate the cheese over the top. Cook in oven at 180 degrees C until golden brown (30-45 minutes). It's as nice as the pie (which is magnificent!). Yummie.

margimac's picture
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Not great

kirsteng's picture
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Hubby and I really enjoyed this, we used haddock, smoked cod and prawns. We didn't use the eggs and I'm glad we didn't.

tigertreefairy's picture
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I used a mixture of pollock and smoked haddock and left the eggs well and truly in. It was absolutely lovely. Very economical, 4 generous servings. Lovely.

enza79's picture

I tried this recipe for the first time today and it came out really well, it was really easy to do and I was able to prepare it in the morning and then leave it in the fridge while I went about my day, then just had to pop it in the oven in the evening and serve up. Went down a storm and will definately be cooking this again.

champagnechaz's picture
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I like to add a splash of Fish and Oyster Sauce to the milk to enhance the flavour.

little_lady's picture
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This is one of the easiest fish pie recipes to follow and was actually my first time at making it.

I made this using salmon, river cobbler and king prawns. Like most people I also left off the eggs. A quick tip - buying fish from the counter can be cheaper than the pre-packed, and what is even cheaper is going later in the evening or during a Sunday when the fish becomes reduced.

I will be making this again as there were no complaints or empty plates!

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