Fish Pie
2 August, 2024
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Fish pie
A comforting British dish made with chunks of fish (often a mix of white fish, smoked fish, and sometimes shrimp) in a creamy sauce, topped with mashed potatoes and baked until golden.
Ingredients
For the Fish Filling:
- 1 lb 450g mixed fish fillets (such as cod, salmon, and smoked haddock), cut into chunks
- 1 cup 150g peeled and cooked shrimp (optional)
- 1 large onion finely chopped
- 1 cup 240ml milk
- 1 cup 240ml fish or vegetable stock
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup 120ml heavy cream
- 1 tsp Dijon mustard
- 1/2 cup 60g frozen peas
- 1/2 cup 60g sweetcorn (optional)
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
For the Mashed Potato Topping:
- 2 lbs 900g potatoes, peeled and cut into chunks
- 4 tbsp butter
- 1/2 cup 120ml milk
- Salt and pepper to taste
Instructions
Preparing the Mashed Potatoes:
- Boil the Potatoes: Place the potato chunks in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
- Mash the Potatoes: Drain the potatoes and return them to the pot. Add the butter and milk. Mash until smooth and creamy. Season with salt and pepper to taste. Set aside.
Preparing the Fish Filling:
- Poach the Fish: In a large saucepan, combine the milk and stock. Add the fish chunks and bring to a gentle simmer. Poach the fish until just cooked through, about 5-7 minutes. Remove the fish with a slotted spoon and set aside. Reserve the poaching liquid.
- Make the Sauce: In the same saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the flour and cook for 1-2 minutes to form a roux.
- Add the Poaching Liquid: Gradually add the reserved poaching liquid to the roux, whisking constantly to avoid lumps. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Finish the Sauce: Stir in the heavy cream, Dijon mustard, peas, sweetcorn (if using), and chopped parsley. Season with salt and pepper to taste. Gently fold in the cooked fish and shrimp (if using).
Assembling the Pie:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Fill the Dish: Transfer the fish filling to a large ovenproof dish, spreading it out evenly.
- Top with Mashed Potatoes: Spoon the mashed potatoes over the fish filling, spreading them out with a spatula. Use a fork to create a textured surface on the mashed potatoes, which will help them brown and crisp up.
Baking the Pie:
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- Cool Slightly: Let the fish pie cool for a few minutes before serving.
Serving:
- Serve Hot: Serve the fish pie hot, garnished with a little extra chopped parsley if desired. It pairs well with a side of steamed vegetables or a simple green salad.
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