Classic Fish Pie Recipe: A Hearty & Comforting Family Meal
Indulge in the ultimate comfort food with our Classic Fish Pie recipe. Flaky white fish and vegetables in a creamy sauce, topped with fluffy mashed potatoes and baked to golden perfection. Perfect for a family dinner on a chilly evening.
Ingredients
For the Fish Filling:
- 1.5 lbs white fish fillets cod, haddock, or a mix, skinless and boneless
- 1 cup milk
- 1 bay leaf
- 1 cup frozen peas
- 1 cup diced carrots
- 1 leek thinly sliced
For the Creamy White Sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk including the milk used for poaching fish, topped up if needed
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
For the Mashed Potato Topping:
- 2 lbs potatoes peeled and quartered
- 1/4 cup milk or cream
- 2 tablespoons butter
- Salt and pepper to taste
- 1/2 cup grated cheddar cheese optional
Instructions
Get Started:
- Preheat your oven to 375°F (190°C).
Poach the Fish:
- Place fish fillets in a large pan and pour 1 cup of milk over them. Add the bay leaf.
- Gently heat over medium heat until milk is simmering (do not boil). Poach for about 5-7 minutes, or until fish is just cooked through and flakes easily.
- Remove fish with a slotted spoon and set aside. Reserve the milk for the sauce.
Prepare the Vegetables:
- Steam or boil carrots until tender-crisp, about 5-7 minutes. Set aside.
- Lightly sauté leeks in a pan with a bit of butter until softened, about 5 minutes. Set aside.
Make the Creamy White Sauce:
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute, stirring constantly to form a roux.
- Gradually whisk in the reserved milk from poaching the fish, plus additional milk to measure 3 cups in total, ensuring no lumps form.
- Continue to stir until sauce thickens, about 5-7 minutes.
- Stir in nutmeg, salt, pepper, parsley, dill, peas, carrots, and sautéed leeks.
Assemble the Fish Pie:
- Flake the poached fish into bite-sized pieces and gently fold it into the creamy sauce.
- Pour the fish and sauce mixture into a 9x13 inch baking dish.
Prepare Mashed Potato Topping:
- Boil potatoes until tender, about 15-20 minutes. Drain well.
- Mash potatoes with milk or cream and butter until smooth and creamy. Season with salt and pepper.
- Spread mashed potatoes evenly over the fish mixture in the baking dish.
- If using, sprinkle grated cheddar cheese over the mashed potato topping.
Bake the Fish Pie:
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly.
- Let it rest for a few minutes before serving.
Serve:
- Serve hot, with a side of green vegetables or a fresh salad.
Notes
- Fish Variations: Feel free to mix and match your fish! Cod and haddock are classics, but pollock, hake, or even salmon work beautifully. For a richer flavor, try using a portion of smoked fish like smoked haddock – it adds a lovely depth.
- Vegetable Swaps: Not a fan of peas or carrots? Swap them out! Sweetcorn, broccoli florets, or even green beans can be great additions. Get creative with your vegetable mix based on what you have and what you enjoy.
- Make-Ahead Tip: Fish pie is fantastic for making ahead. Assemble the entire pie, up to the point of baking, and keep it covered in the fridge for up to 24 hours. This makes it super convenient for weeknight dinners or potlucks. Just add a few extra minutes to the baking time if it's going into the oven straight from the fridge.
- Cheesy Topping Boost: For an extra cheesy crust, mix some grated Parmesan cheese into the mashed potato topping along with the cheddar, or use all Parmesan for a sharper flavor. You can also create a cheese sauce layer under the mashed potatoes for a truly decadent pie.
- Herb Alternatives: If dill and parsley aren't your favorites, try chives, tarragon, or even a sprinkle of thyme in the white sauce. Fresh herbs really elevate the dish, but dried herbs can work in a pinch – just use about half the amount.
- Serving Suggestion Upgrade: While green vegetables are classic sides, consider serving your fish pie with a side of buttered edamame or a simple watercress salad for something a little different. A dollop of Dijon mustard on the side is also a surprisingly delicious accompaniment for those who like a bit of zing.
- Potato Topping Hack: For extra smooth mashed potatoes, use a potato ricer if you have one – it makes them incredibly light and lump-free. Adding a yolk to your mashed potatoes (in addition to butter and milk) enriches them and makes them even creamier.
- Expert Insight: From my years of making fish pie, I've learned that gently poaching the fish is key to keeping it moist. Overcooked fish becomes dry and loses flavor. Poaching it in milk not only cooks it perfectly but also infuses the milk with wonderful fish essence, which then elevates the flavor of your white sauce. Don't discard that poaching milk! It's liquid gold for your pie.