📝 About This Recipe
A quintessential British comfort classic, this fish pie features succulent flakes of white fish and smoked haddock bathed in a velvety, herb-flecked cream sauce. Topped with a cloud of golden, buttery mashed potatoes, it captures the essence of a cozy English seaside tavern. This soul-warming dish is the perfect marriage of delicate seafood and hearty, rustic textures that will have everyone asking for seconds.
🥗 Ingredients
The Seafood
- 400 grams Cod or Haddock fillet (skinless, cut into 3cm chunks)
- 250 grams Undyed Smoked Haddock (provides the essential smoky depth)
- 150 grams Raw King Prawns (peeled and deveined)
The Poaching Liquid & Sauce
- 600 ml Whole Milk (full fat for the best richness)
- 1 Bay Leaf (fresh or dried)
- 50 grams Unsalted Butter
- 50 grams All-purpose Flour
- 3 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon English Mustard (adds a subtle heat and tang)
- 1/2 cup Frozen Peas (adds color and sweetness)
The Potato Topping
- 1 kg Maris Piper or King Edward Potatoes (peeled and chopped into even chunks)
- 50 grams Unsalted Butter (at room temperature)
- 50 ml Warm Milk
- 50 grams Cheddar Cheese (grated, for a golden crust)
👨🍳 Instructions
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1
Place the potatoes in a large pot of salted water. Bring to a boil and simmer for 15-20 minutes until tender. Drain well and let them steam-dry in the colander for 2 minutes to ensure a fluffy mash.
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2
While the potatoes cook, place the cod and smoked haddock in a wide skillet. Pour over the 600ml of milk and add the bay leaf. Simmer gently for 4-5 minutes until the fish is just opaque.
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3
Carefully lift the fish out of the milk with a slotted spoon and set aside on a plate. Strain the poaching milk into a jug and discard the bay leaf; do not throw this milk away as it is liquid gold for your sauce!
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4
In a clean saucepan, melt the 50g of butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux, but do not let it brown.
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5
Gradually whisk the warm poaching milk into the roux, a little at a time, until you have a smooth, thick sauce. Let it simmer for 2-3 minutes to cook out the floury taste.
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6
Remove the sauce from the heat. Stir in the English mustard, chopped parsley, and a generous pinch of black pepper. Taste before adding salt, as the smoked fish is naturally salty.
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7
Mash the potatoes thoroughly with the remaining butter and warm milk until completely smooth. Season with salt and white pepper.
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8
Preheat your oven to 200°C (400°F/Gas Mark 6). Gently flake the poached fish into large chunks, removing any stray bones, and place in a large ovenproof baking dish.
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9
Scatter the raw prawns and frozen peas over the fish chunks. Pour the creamy parsley sauce over everything and gently fold with a spoon to combine without breaking the fish too much.
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10
Spoon the mashed potatoes over the top, starting from the edges to seal the sauce in. Use a fork to create ridges on the surface—these will become crispy and golden in the oven.
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11
Sprinkle the grated cheddar cheese over the potato ridges for extra flavor and crunch.
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12
Bake in the center of the oven for 25-30 minutes, or until the sauce is bubbling at the edges and the top is beautifully bronzed.
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13
Allow the pie to stand for 5 minutes before serving. This helps the sauce thicken slightly so it doesn't run all over the plate.
💡 Chef's Tips
Always use a mix of fresh and smoked fish; the smoked haddock provides that unmistakable 'English' flavor profile. Ensure your potatoes are 'steam-dried' after boiling by leaving them in the colander for a few minutes; excess water makes for a runny topping. Don't overcook the fish during the poaching stage; it will finish cooking perfectly in the oven. If you want an extra decadent sauce, stir in a tablespoon of heavy cream or a squeeze of lemon juice at the very end. For a gluten-free version, simply swap the all-purpose flour for a 1:1 gluten-free flour blend in the roux.
🍽️ Serving Suggestions
Serve with a side of buttered garden peas or steamed tenderstem broccoli. A crisp, chilled glass of Chardonnay or a light English Ale pairs beautifully with the creamy sauce. Add a wedge of fresh lemon on the side to cut through the richness of the mash. A dollop of tartare sauce on the side is a non-traditional but delicious accompaniment. A simple green salad with a sharp vinaigrette helps balance the hearty nature of the dish.