A casserole dish serving fish pie

Next level fish pie

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(5 ratings)

Prep: 40 mins Cook: 1 hr

More effort

Serves 6

Generous chunks of fish in a creamy sauce made with a few secret ingredients, topped with buttery mash and a crispy garnish. Take fish pie to the next level

Nutrition and extra info

Nutrition: Per serving

  • kcal629
  • fat29g
  • saturates17g
  • carbs46g
  • sugars10g
  • fibre4g
  • protein39g
  • salt1.9g
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Ingredients

  • 150g butter
    Butter

    Butter

    butt-err

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

  • 1 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 400g shell-on raw prawns, peeled, heads and shells kept for stock
  • 400g smoked haddock, skinned and trimmed (reserve these), flesh diced into large chunks
    Haddock

    Haddock

    haad-dok

    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 1 bay leaf
  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • small splash Pernod (optional)
  • 150ml white wine
  • 1.2l whole milk

    Milk

    mill-k

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

  • 1 tsp vegetable bouillon powder or 1 vegetable stock cube
  • 60g plain flour
  • 200ml low fat crème fraîche
  • 400g skinless white fish fillet, diced into large chunks
  • 200g salmon fillet, diced into large chunks
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 2 tbsp capers, drained and finely chopped
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1½ kg King Edward potatoes
    Potato

    Potato

    po-tate-oh

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

  • 4 eggs (optional)
    Eggs

    Egg

    egg

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

  • Gruyère or medium cheddar
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 40g pack ready salted crisps
  • spinach, peas or watercress, to serve
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

Method

  1. Heat 25g of the butter in a shallow pan and sizzle the shallot for 2 mins. Add the prawn heads, shells and smoked haddock skin and trimmings, turn up the heat and cook for 5 mins until they start to brown. Throw in the bay and star anise, then splash in the pernod if using and then the wine. Boil everything down until practically evaporated, then pour over 1 litre of milk and sprinkle in the vegetable bouillon. Simmer everything for 15 mins, turn off the heat, crush the shells with a potato masher and strain into a jug.

  2. Clean out the pan and melt 60g of butter, stir in the flour so you have a sandy paste and cook for 2 mins on a low heat. Gradually stir in the flavoured milk, then the crème fraîche, and simmer gently to make a very thick sauce. Season to taste. Turn off the heat and gently fold through all the fish and prawns, capers and lemon juice. Scrape into a large buttered baking dish.

  3. Heat oven to 220C/200C fan/gas 8. Bring the potatoes to the boil in a large pan of water, add the eggs and simmer for 8 mins. Scoop out the eggs, put in a bowl of cold water to cool, then peel, halve and push into the sauce. Drain the potatoes and mash with the remaining milk and butter. Spread or pipe the mash over the pie. Sprinkle with gruyère and/or crush over crisps. Put the pie on a baking tray and cook for 35 mins until golden and just bubbling over. Leave to sit for at least 10 mins before eating with buttered spinach, peas or watercress.

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Comments, questions and tips

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robyncowling@ma...
29th Nov, 2017
5.05
I made this last week, really is a super fish pie. Great depth of flavour and lots of leftovers too! I made a mini, no-wine version for my 1 year old too and he loves it too!
emlouiseb
22nd Nov, 2017
5.05
I made this a couple of weeks ago - the first time I had ever made fish pie - and it turned out brilliantly; I enjoyed making it as there's quite a variety of elements so it doesn't get boring, and it was well-balanced in terms of flavour. My housemate only tried a bit as he was off out for a meal, but liked it so much that he ended up eating a whole serving before he left...so I'd say that's a pretty good sign of an irresistible fish pie!
reevey
21st Nov, 2017
0.05
I was disappointed with the results. Despite all the effort there wasn't as much flavour as I'd have expected. I can't get smoked haddock in France like british haddock, so substituted the haddock skin for the salmon skin and seasoned really well but still found it bland. I don't think I would try it again when there are other recipes that work better
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