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
Scale
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.
