Fish pie - in four steps

Fish pie - in four steps

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(195 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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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!

rachelsmum's picture

I haven't followed this paricular recipe but wanted to pass on a couple of time saving tips! I never poach the fish, the time needed to brown the top is plenty to cook the fish through. Also when making the white sauce try cornfour for a lower fat (and wheat free) alternative. Approximately a tablespoon (15g) of cornflour for every 150ml of milk - semi- or skimmed works fine. Heat the milk in a saucepan while blending the cornflour with a little of the milk, add to the warm milk and beat until it comes up to the boil and thickens. In the years I have been doing this the sauce has never split. x

messyjessie86's picture
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So indulgent and creamy - we polished off the lot! I like the addition of addition of boiled eggs I think it makes the dish a 'traditional' fish pie. I used smoked haddock and a fish pie mix. Will definitely be making again. Next time I might make a double batch for freezing, omitting the eggs as they don't freeze.

fortymick's picture
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Just had this for tea and was gorgeous like others didnt add the eggs but did add prawns instead,works a treat with the cheese on the mash too,will be having this again very very soon!!.

maggziep's picture

This was very nice, I had never attempted to make a fish pie before...

Had a couple of fillets of rainbow trout and monkfish in the freezer that were doing nothing so thought, why not?!

Very nice, shall be making it again :D

sdw1971's picture
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Well, I LOVED this recipe but the kids (all five of them) were not over impressed. Hubby loved it, apart from the fresh parsley so mixed views really. Will definitely make again but not for the kids.

sdw1971's picture
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Delicious!!! I made this tonight and it was lovely ... very filling

kstarkey's picture
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Delicious recipe - and really good with prawns added. And I really like the eggs in it.

lambchopski84's picture
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I was a bit nervous about making thisn recipe as there seems to be a lot going on!

But it was actually really easy- and really tasty. perfect comfort food if you ask me. will definitely make again- probably for guests.

freediva's picture
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Quick and easy to make, full on flavour and fabulous with the eggs in - it sounded a bit weird but really worked.

Going to try it with different types of fish next time, something thick and tasty like monkfish.

bonacc's picture

Cooked this dish last night and was really impressed with how easy it was to make and full of favour, we all had seconds! Will definitely make again.

dragonma5306's picture
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This was really tasty and pretty simple to make. If you use a whisk to make the sauce then you don't get any lumps. I also used frozen fish which I poached in the same way but just for a little longer to ensure it was cooked.
I couldn't decide whether to add the eggs or not: I know you always get them in fish pie but the combination seemed a bit odd to me! I did put them in in the end (I put in 3 and that seemed plenty) and they were fine. There was plenty of sauce too. The recipe is very generous; I would say it serves 5 or even 6. Will be making again.

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