Fish pie - in four steps

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1. Video tutorial: Making bechamel (white sauce)

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.

Different flavours

Seafood: Add 200g raw peeled king prawns to the baking dish along with the poached fish. Salmon & dill: Replace the smoked haddock with 400g skinless salmon fillets, and use dill instead of the parsley. Fish & vegetable: Add 100g each frozen peas and sweetcorn to the baking dish before pouring over the sauce

Per serving

824 kcalories, protein 60g, carbohydrate 61g, fat 40 g, saturated fat 22g, fibre 4g, salt 3.12 g

Latest comments and suggestions

Results 21-40

• westy

  29 August 2008

  westy commented on this recipe

  I agree, eggs are great in a proper British fish pie

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• Mrs P

  03 September 2008

  Mrs P commented on this recipe

  Left out the eggs too and added prawns. A hit with the whole family...plus easy for me (who is a hopeless cook).

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• Sophie van Kreij

  08 September 2008

  Sophie van Kreij commented on this recipe

  I was a bit weary about doing this dish. But as my husband goes fishing alot and catches alot of cod and sea bass. I was running of of recipes. I used both these fish and as a lot of you did not add the eggs. The whole family absolutly loved it. Even my two year old and 7 year old. Definately be doing it again.

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• Allison

  08 September 2008

  Allison commented on this recipe

  Never made fish pie before. My son helped me to make this and we left out the eggs and added prawns instead. It was lovely, Clean plates all round and we will be making again very soon.

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• Paul

  18 September 2008

  Paul commented on this recipe

  A great recipe. We leave out the eggs, but add a layer of cooked sweetcorn and peas over the sauce, followed by a further layer of thinly sliced, lightly sauteed mushrooms; My grandmother cooked this one sixty years ago!

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• Diane

  20 September 2008

  Diane rated and commented on this recipe

  

  I had some plain fish in the freezer and wanted to 'unboring' it. I followed the recipe exactly adding some chopped chives and sage and the parsley stage. I used the boiled eggs and the cloves in them, which gave the eggs a wonderful flavour. I'd recommend this to anyone as a substantial hot family supper. We served it with asparagus tips and peas. I definately wouldn't leave out the eggs, they really made the whole meal. thank you for a wonderful recipe, I don't think I'll need to use it again, I'm sure I'll remember it was so easy!

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• redmullet

  28 September 2008

  redmullet rated and commented on this recipe

  

  I made this with salmon and prawns, I added gently fried leeks too. Lovely.

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• Middle Donalnd

  19 October 2008

  Middle Donalnd rated and commented on this recipe

  

  My 1st time cooking fish pie and it was good. My husband loved it! As I was cooking for two, I halved all the ingredients. I didn't have smoked haddock so just used cod fish and some prawns. I also added green peas on top. As I have lactose intolerance, I used soy milk instead and no cheese. The white sauce is a bit difficult to do; I had so many lumps in in - used a electric whisker to help in the end, and also added more soy milk to make it less thick. It's good. Next time, I think I will add some onions and/or bacon bits to the mash and also some chilli pepper to the seafood to give it a kick. Thanks for such an easy recipe!

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• Jen

  22 October 2008

  Jen rated and commented on this recipe

  

  Amazing fish pie! I didnt add the eggs cos I dont like em hard boiled but added king prawns. Had a bit of butternut squash so roasted it and then added some to the mashed potato. I had a strong cheddar on top. Probably not essential but Im a cheese fiend! Really good recipe, easy to follow and fantastic results.

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• pipsdelight

  28 October 2008

  pipsdelight rated and commented on this recipe

  

  I made this dish for my family and it went down a treat, eggs included! Would definately make again.

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• p00hbear

  06 November 2008

  p00hbear commented on this recipe

  What can I use in place of the flour to thicken the milk as I am wheat free! I know I can use things like cornflour or potato flour but how much should I use and what's the best way to add it?

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• Sally Ryan

  10 November 2008

  Sally Ryan rated and commented on this recipe

  

  Made this at the weekend. Left out the eggs and used coley instead of cod fillets. It was really nice and would definitely make this again.

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• kal

  02 December 2008

  kal rated and commented on this recipe

  

  I'm a really novice cook but this great fish pie was so easy. Only complaint is I had none left over! Left out the egg, forgot the parsley, picked up trout fillets by accident instead of salmon and it was still great.

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• Tone

  12 December 2008

  Tone commented on this recipe

  Chose this recipe from several I googled because I can't imagine fish pie without hard boiled eggs! Very tasty and reminds me of home fifty years ago.

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• daria

  08 January 2009

  daria rated and commented on this recipe

  

  Very nice dish although my beloved (who prepared it) comented that it needs some amendments... I liked it anyway.

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• Gaynor & Lee

  09 January 2009

  Gaynor & Lee rated and commented on this recipe

  

  Tried this for the first time last week and it went down a treat. We even had some left over to freeze. Will look forward to having again soon.

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• dj

  12 January 2009

  dj commented on this recipe

  As i am trying to lose a few lbs would semi skimmed milk work with this recipe?

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• dibbledoo

  15 January 2009

  dibbledoo commented on this recipe

  This was lush! I left out the haddock and instead added tuna and prawns. I also left out the onion and parsley The eggs are the best bit!! We had it with green beans and garlic bread...I also like it with tinned tomatoes but this is not to everyones taste! Recommended for sure and will definitely make this again

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• pingin

  19 January 2009

  pingin rated and commented on this recipe

  

  Great recipe. I left out the eggs because I was out but next time will try with them in. I also didn't have smoked haddock or the cheddar so I used some other frozen white fish I had in the freezer. Will definitely it again!

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• Liz

  21 January 2009

  Liz rated and commented on this recipe

  

  I tried this recipe last weekend and it was the best pie I have ever tasted!! I was almost put off adding the eggs by some of the previous comments but decided to use them and I would suggest that, unless you don't like eggs, include them!! I used smoked haddock and coley and they worked really well together - will def be using this recipe again x

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 45 mins

Cook 30 mins

Freeze without eggs only

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

Per serving

824 kcalories, protein 60g, carbohydrate 61g, fat 40 g, saturated fat 22g, fibre 4g, salt 3.12 g

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