Fish pie - in four steps

Fish pie - in four steps

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(224 ratings)

Prep: 45 mins Cook: 30 mins

Easy

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

  • Freeze without eggs only

Nutrition: per serving

  • kcal824
  • fat40g
  • saturates22g
  • carbs61g
  • sugars10g
  • fibre4g
  • protein60g
  • salt3.12g
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Ingredients

  • 400g skinless white fish fillet
  • 400g skinless smoked haddock fillet
  • 600ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 small onion, quartered
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 2 bay leaves
  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • small bunch parsley, leaves only, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g plain flour
  • pinch freshly grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 1kg floury potato, peeled and cut into even-sized chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 50g cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

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.

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Comments, questions and tips

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rufiec
2nd Sep, 2012
I made the fish pie with ready rolled puffed pastry instead of mashed potatoes which needed only 20 mins to brown instead of the suggested 40 mins for the potatoes. So the béchamel ended up too runny. If I do this with puff pastry again, I'll make sure the béchamel is really thick. Omitted the eggs. I didn't have any smoked haddock, and replaced it with a bit of fried bacon instead for the salty smoky flavour. Served with a side of wilted spinach, tasted amazing. Picture here: http://instagram.com/p/PFR3xmNYt3/
clarab
24th Aug, 2012
5.05
Made this for dinner today, eggs n'all. The husband and children LOVED it, so I will defo be making this again.
jessyb00p
17th Aug, 2012
4.05
Simple and tasty! Will make it again maybe with a few prawns :P
gourmet_75
15th Aug, 2012
5.05
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
14th Jul, 2012
5.05
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
2nd Jul, 2012
What size dish do I need for the quantities in this recipe?
mim_brown
1st Jul, 2012
5.05
Really yummy and easy to make. I used smoked salmon instead of haddock and didn't bother with the eggs.
mledsom0151
1st Jul, 2012
5.05
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
28th Jun, 2012
5.05
Just how fish pie should taste :)
ed2381
15th Jun, 2012
5.05
Superb!

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