There is something wonderfully comforting about a classic Fish Pie Recipe that wraps you in a warm, creamy embrace with every bite. Combining the rich flavors of smoked and fresh fish with a lush, velvety sauce and a fluffy potato topping, this dish is a true celebration of simple but special ingredients working in harmony. Whether you’re cooking for a family dinner or looking to impress friends with a cozy, elegant meal, this Fish Pie Recipe will quickly become your go-to for all those times you crave homemade satisfaction with a touch of gourmet charm.
Ingredients You’ll Need
The beauty of this Fish Pie Recipe lies in its straightforward yet vibrant mix of ingredients. Each one is essential for building layers of flavor, texture, and color — from the duo of smoked and fresh fish that give depth, to the fragrant herbs and buttery potatoes that round everything out. Here’s what you’ll gather to create this heartwarming dish:
- 400 g / 14 oz smoked fish of choice: Adds a savory smokiness that elevates the pie’s flavor profile dramatically.
- 400 g / 14 oz raw unsmoked fish of choice (I used Perch): Brings fresh, tender fish texture that contrasts beautifully with the smoked variety.
- 3 cups / 750 ml milk (low fat or full fat): Forms the base for the creamy sauce that makes the Fish Pie Recipe so indulgent.
- 1 brown onion, quartered: Infuses subtle sweetness and savory depth when simmered with milk.
- 4 cloves (optional): Adds a hint of warm spice if you like a subtle aromatic edge.
- 50 g / 3 tbsp unsalted butter: Essential for richness and creating a luscious sauce.
- 2 garlic cloves, minced: Brings a gentle punch of flavor without overpowering the fish.
- 1/2 small onion, finely chopped: Adds texture and flavor to the sauce’s vegetable base.
- 1 small carrot, finely chopped: Offers sweetness and color contrast in the sauce.
- 1 small celery stick, finely chopped: Adds a subtle crunch and aromatic savoriness.
- 1/3 cup / 50g plain flour (all purpose flour): Thickens the sauce to perfection, creating that creamy consistency we all love.
- 1 tbsp fresh tarragon, finely chopped (optional): Brings a fresh, aniseed note that lifts the whole pie.
- 2 tbsp parsley, finely chopped: Adds a fresh green brightness to the filling.
- Salt and pepper: To season and balance flavors perfectly.
- 750 g / 1.5 lb floury potatoes, peeled and cut into 2.5cm / 1" pieces: The key to a fluffy, golden topping that crowns the dish.
- 30 g / 2 tbsp+ unsalted butter: For mashing into the potatoes to create creamy, buttery mash.
- 1/2 cup / 125 ml milk (any fat %): Keeps the potato topping light and smooth.
- 1 cup frozen peas: Adds pops of freshness and color amidst the creamy filling.
- 4 hard boiled eggs, quartered (optional): A classic addition that feels nostalgic and adds richness.
- 30 g / 2 tbsp butter, melted: To brush over the mash for a beautifully golden crust.
- 1/4 cup / 15g grated parmesan cheese (optional): Gives a slightly nutty, crispy top layer to the mash when baked.
- Finely chopped parsley (for garnish, optional): A splash of fresh green to brighten the finished fish pie.
How to Make Fish Pie Recipe
Step 1: Preparing the Flavored Milk Infusion
Start by gently warming the milk in a saucepan with the quartered brown onion and cloves. This step is crucial as it imparts a subtle depth and sweetness to the milk, setting the tone for your sauce’s flavor without overpowering the delicate fish. Let this infuse over low heat while you prepare the rest.
Step 2: Making the Creamy Sauce Base
In a separate large pan, melt the butter and sauté the finely chopped onion, garlic, carrot, and celery until they soften and release their natural sweetness. Sprinkle in the flour and stir thoroughly to create a smooth roux, cooking it gently to avoid a floury taste. Gradually pour in the infused milk while stirring continuously, allowing the sauce to thicken luxuriously. Season with salt, pepper, and chopped tarragon and parsley to build layers of fresh, aromatic flavor that complement the fish.
Step 3: Preparing the Fish and Peas
While your sauce thickens, break the smoked and unsmoked fish into bite-sized pieces, making sure to remove any bones. Add these pieces along with the frozen peas into the sauce, folding gently so you don’t break the fish up too much. This creates a luscious, chunky filling packed with tender chunks of fish and vibrant peas. If you’re using hard-boiled eggs, fold the quartered eggs in now for an extra creamy texture contrast.
Step 4: Cooking and Mashing the Potatoes
Boil the floury potatoes in salted water until tender, then drain them well. Mash the potatoes with the butter and milk until smooth and creamy—you want a light, fluffy mash that will top the pie beautifully. This mashed layer is what transforms the Fish Pie Recipe from everyday dinner to feel-good feast.
Step 5: Assembling and Baking the Fish Pie
Preheat your oven to 190°C (375°F). Pour the fish and sauce filling into a large baking dish, smoothing it out evenly. Carefully spread the creamy mashed potatoes on top, using a fork to create lovely ridges that will crisp up during baking. Brush the potato topping with melted butter and sprinkle with parmesan cheese if using. Bake in the oven for about 30-35 minutes, or until the top is golden brown and the filling is bubbling around the edges. Let the Fish Pie Recipe rest a few minutes before serving to allow the flavors to settle.
How to Serve Fish Pie Recipe
Garnishes
A sprinkle of finely chopped fresh parsley adds just the right pop of color to the golden top of your Fish Pie Recipe. It brings a slight herbal freshness that balances the richness beautifully. If you want to get fancy, a few lemon wedges on the side can add a lovely zing that cuts through the creamy sauce.
Side Dishes
This dish stands wonderfully well on its own, but pairing it with a crisp green salad or steamed seasonal vegetables adds a terrific textural and flavor contrast. Think crunchy fennel salad, buttered green beans, or even a simple plate of roasted carrots to bring some sweet earthiness to your meal.
Creative Ways to Present
For a cozy family dinner, a large rustic baking dish straight from the oven is perfect. Hosting guests? Serve individual portions in small gratin dishes for a charming, personalized touch. You can also get creative by adding a Parmesan and herb crust to the potato topping or swirling mashed sweet potatoes with the classic mash for a vibrant twist on presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Fish Pie Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and flavors. When ready to eat, simply reheat gently so the pie warms through without drying out.
Freezing
You can freeze the Fish Pie Recipe either baked or unbaked. If freezing before baking, assemble the pie, cover tightly with foil and freeze for up to 2 months. To freeze after baking, cool completely, wrap well, and freeze for the same duration. Thaw overnight in the fridge before reheating thoroughly.
Reheating
Reheat leftovers in an oven set to 180°C (350°F) until warmed through—usually about 25-30 minutes for a whole pie or 15-20 minutes for single portions. Avoid the microwave if you want to keep the mash topping fluffy and avoid sogginess.
FAQs
Can I use different types of fish in the Fish Pie Recipe?
Absolutely! The recipe is very flexible. Combining a smoky fish like haddock or smoked cod with a fresh white fish such as perch, cod, or pollock works beautifully to create layers of flavor.
Is it necessary to use both smoked and unsmoked fish?
While using both is traditional and adds depth, you can make a delicious pie using just one type of fish if preferred. Just ensure the fish is fresh and high quality.
Can I make the Fish Pie Recipe gluten-free?
Yes, simply substitute the plain flour with a gluten-free alternative like rice flour or a gluten-free all-purpose blend. Make sure the blend is suitable for thickening sauces.
How can I make the potato topping extra crispy?
Brushing the mashed potato topping with melted butter and sprinkling a bit of grated Parmesan before baking helps develop a golden, crispy crust that contrasts wonderfully with the creamy filling.
Can I prepare the Fish Pie Recipe ahead of time?
Definitely! You can prepare the filling and mashed potatoes separately and assemble just before baking. It’s a wonderful dish to make ahead for busy days or special occasions.
Final Thoughts
This Fish Pie Recipe is a delicious celebration of simple, fresh ingredients coming together to create something truly special. It’s the kind of dish that comforts you from the inside out, perfect for sharing with loved ones around the table. Give it a try and watch it quickly become a cherished favorite in your recipe collection!
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Fish Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 to 8 servings
- Category: Baking
- Method: Baking
- Cuisine: British
Description
This classic Fish Pie combines smoked and unsmoked white fish in a creamy, herb-infused sauce topped with a fluffy mashed potato crust. Perfectly comforting and ideal for family dinners, it includes optional ingredients like hard boiled eggs and parmesan cheese for extra richness.
Ingredients
Fish and Broth
- 400 g / 14 oz smoked fish of choice
- 400 g / 14 oz raw unsmoked fish of choice (such as Perch)
- 3 cups / 750 ml milk (low fat or full fat)
- 1 brown onion, quartered
- 4 cloves (optional)
Vegetables and Sauce
- 50 g / 3 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/2 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 small celery stick, finely chopped
- 1/3 cup / 50 g plain flour (all purpose flour; use gluten-free if needed)
- 1 tbsp fresh tarragon, finely chopped (optional)
- 2 tbsp parsley, finely chopped
- Salt and pepper, to taste
Mashed Potato Topping
- 750 g / 1.5 lb floury potatoes, peeled and cut into 2.5 cm / 1″ pieces
- 30 g / 2 tbsp + unsalted butter
- 1/2 cup / 125 ml milk, any fat %
Additional Ingredients
- 1 cup frozen peas
- 4 hard boiled eggs, quartered (optional)
- 30 g / 2 tbsp butter, melted
- 1/4 cup / 15 g grated parmesan cheese (optional)
- Finely chopped parsley, for garnish (optional)
Instructions
- Prepare the Fish Broth: Place the smoked and raw fish along with the quartered brown onion and cloves into a large saucepan. Pour in the milk and gently heat until almost simmering. Remove from heat and let the fish poach gently for about 10 minutes until cooked through. Remove the fish carefully, reserving the milk mixture for the sauce. Flake the fish into large pieces, discarding bones and skin as preferred.
- Make the Sauce Base: In another pan, melt 50 g of unsalted butter over medium heat. Add the minced garlic, finely chopped onion, carrot, and celery. Cook gently until softened, about 5-7 minutes. Stir in the plain flour and cook for an additional 1-2 minutes to form a roux, ensuring it doesn’t brown.
- Combine Sauce and Fish Broth: Gradually whisk in the reserved milk from the fish poaching, stirring constantly until the sauce thickens and becomes smooth. Add the chopped tarragon and parsley, season with salt and pepper to taste. Fold the flaked fish and frozen peas into the sauce. If using, gently fold in the quartered hard boiled eggs, being careful not to break them.
- Prepare the Mashed Potato Topping: Boil the peeled and chopped potatoes in salted water until tender, about 15-20 minutes. Drain well and mash together with 30 g plus 2 tbsp of unsalted butter and 125 ml milk until smooth and creamy. Season with salt and pepper to taste.
- Assemble and Bake the Pie: Preheat the oven to 200°C (400°F). Pour the fish filling into a deep ovenproof dish. Spread the mashed potatoes evenly over the top, smoothing it down. Brush the mashed potatoes with the melted butter and sprinkle with parmesan cheese if using. Bake for 30-40 minutes or until the top is golden brown and the filling is bubbling. Garnish with chopped parsley before serving.
Notes
- Note 1: Choose firm smoked fish like smoked haddock or smoked cod for best flavor.
- Note 2: Unsweetened freshwater fish like perch, cod, or haddock are ideal for combining texture and taste.
- Note 3: The onion and cloves add subtle depth to the poaching milk and should be discarded before assembling the pie.
- Note 4: Cloves are optional and can be excluded if you prefer a milder flavor.
- Note 5: Floury potatoes like Russets or Maris Piper give a fluffy mash perfect for topping.
- Note 6: Adding hard boiled eggs is traditional and adds protein and texture, but is optional.
- Note 11: For gluten-free versions, substitute plain flour with a gluten-free all purpose blend.
