📝 About This Recipe
A quintessential British comfort classic, this fish pie features tender chunks of white fish, salmon, and smoked haddock bathed in a silky, hidden-veggie cream sauce. Topped with a cloud of buttery mashed potatoes and a golden cheese crust, it’s a nutritious powerhouse disguised as a cozy hug in a bowl. It is the perfect 'gateway' seafood dish for kids, offering mild flavors and a fun, scoopable texture that even the pickiest eaters will adore.
🥗 Ingredients
The Fish Filling
- 300 g White fish fillets (such as cod, haddock, or pollack, cut into bite-sized chunks)
- 250 g Salmon fillet (skinless, cut into bite-sized chunks)
- 150 g Smoked haddock (undyed, adds a gentle savory depth)
- 1/2 cup Frozen peas (no need to defrost)
- 1/2 cup Sweetcorn (canned or frozen)
The Creamy Sauce
- 500 ml Whole milk (full fat is best for kids' nutrition)
- 50 g Unsalted butter
- 50 g All-purpose flour
- 1 tablespoon Fresh parsley (very finely chopped)
- 1 piece Bay leaf (to infuse the milk)
The Potato Topping
- 1 kg Maris Piper or King Edward potatoes (peeled and chopped into even chunks)
- 40 g Butter (at room temperature)
- 1/4 cup Milk (warm)
- 75 g Cheddar cheese (grated, for that golden crust)
👨🍳 Instructions
-
1
Place the peeled potato chunks in a large pot of cold salted water. Bring to a boil, then simmer for 15-20 minutes until completely tender when pierced with a fork.
-
2
While the potatoes cook, preheat your oven to 200°C (400°F/Gas Mark 6).
-
3
In a wide saucepan, add the 500ml of milk, the bay leaf, and all the fish chunks. Simmer very gently for 4-5 minutes. You aren't fully cooking the fish, just poaching it lightly to flavor the milk.
-
4
Using a slotted spoon, carefully remove the fish from the milk and place it into a medium-sized ovenproof baking dish (approx. 20x25cm). Discard the bay leaf but save that flavorful milk in a jug!
-
5
Scatter the frozen peas and sweetcorn over the poached fish in the baking dish.
-
6
Wipe out the saucepan and melt the 50g of butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a sandy paste (a roux), but don't let it brown.
-
7
Gradually whisk the warm poaching milk into the roux, a little at a time. Keep whisking constantly to ensure a smooth, velvety sauce. Simmer for 3-4 minutes until thickened.
-
8
Stir the chopped parsley into the sauce, then pour the entire mixture over the fish and vegetables in the baking dish. Gently wiggle the dish to ensure the sauce fills all the gaps.
-
9
Drain the cooked potatoes and let them steam-dry in the colander for a minute—this is the secret to a fluffy topping! Mash thoroughly with the butter and warm milk until smooth.
-
10
Spoon the mash over the fish filling. Start from the edges to 'seal' the pie, then fill the middle. Use a fork to create little peaks and ridges on the surface.
-
11
Sprinkle the grated cheddar cheese evenly over the top of the potato ridges.
-
12
Place the dish on a baking tray (to catch any bubbles) and bake for 25-30 minutes until the sauce is bubbling at the edges and the top is a glorious golden brown.
-
13
Remove from the oven and let it stand for 5 minutes before serving. This allows the sauce to set slightly so it doesn't run everywhere when scooped!
💡 Chef's Tips
Always use a mix of fish; the smoked haddock is key for flavor but keep it to a smaller ratio so it isn't overbearing for children. Dry your potatoes well after boiling; excess water makes for a soggy, sinking mash topping. If your kids dislike 'bits' of green, you can blend the parsley into the milk sauce for a 'Green Sea' themed pie. For an extra crispy top, finish the pie under the broiler (grill) for the final 2 minutes of cooking. Check the fish carefully for any stray bones before adding it to the dish, especially when cooking for younger children.
🍽️ Serving Suggestions
Serve with a side of 'Trees' (steamed broccoli florets) for extra nutrients. A side of buttered carrots adds a lovely sweetness that complements the fish. For a true British experience, serve with a small dollop of tomato ketchup or tartar sauce on the side. A glass of cold milk or a diluted apple juice pairs perfectly for a kid-friendly meal. Warm crusty bread is great for mopping up any leftover creamy sauce from the plate.