Fish Pie
Flaky salmon, smoked haddock and white fish in a creamy parsley sauce, baked under a buttery, golden mashed potato topping.
Fish pie is a British family favorite with roots in the Christian tradition of eating fish on Fridays. Despite the name there is no pastry: a mixture of fish in a creamy white sauce is topped with mashed potato and baked until golden. A mix of fish gives the best flavor, and smoked haddock adds a gentle smokiness that makes the pie special.
Why this recipe works
- Poaching the fish in milk. The milk becomes infused with flavor and is then used to make the sauce.
- A thick sauce. The sauce needs to be thick enough to hold the fish without becoming watery as it bakes, since fish releases liquid.
- Fish in large pieces. Leaving the fish in chunks means it stays recognizable and does not turn to mush.
- Cooled filling. A slightly cooled filling supports the mashed potato, so it does not sink.
Which fish to use
A classic mix is one-third each of salmon, smoked haddock (or another smoked white fish) and a firm white fish such as cod, haddock or pollock. Supermarkets in the UK sell ready-prepared "fish pie mix". Add a handful of cooked shrimp if you like.
FAQ
Can I make it ahead?
Yes. Assemble, cool, cover and refrigerate for up to 24 hours. Bake from cold for 45 to 50 minutes, until piping hot in the center.
What do I serve with fish pie?
Buttered peas, green beans or steamed broccoli. For another creamy seafood dish, try our New England clam chowder.
Fish Pie
Ingredients
For the mashed potato
For the filling
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
Make the mashed potato
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Put the potatoes in a pot of cold salted water, bring to a boil and cook for 15 to 20 minutes, until tender. Drain well and mash with the butter, warm milk, Cheddar and salt until smooth.
Poach the fish
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Heat the oven to 400°F (200°C, or 180°C (355°F) fan, gas mark 6).
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Bring the milk and bay leaf to a gentle simmer in a wide pan. Add the fish and poach for 5 minutes, until just cooked. Lift out the fish, strain and reserve the milk.
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Flake the fish into large chunks into a 2½-quart (2.5 L) baking dish, removing any bones.
Make the sauce and bake
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Melt the butter in a saucepan and cook the leek for 5 minutes, until soft. Stir in the flour and cook for 1 minute.
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Gradually whisk in the reserved milk and simmer, whisking, for 3 to 4 minutes, until thick. Stir in the mustard, lemon juice, herbs and pepper. Taste for salt; the smoked fish is salty.
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Pour the sauce over the fish and stir gently. Let cool for 10 minutes.
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Spoon the mashed potato over the filling, spread it to the edges and rough up the surface with a fork.
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Bake for 25 to 30 minutes, until the filling is bubbling and the top is golden. Rest for 10 minutes before serving.
Notes
- Put the dish on a baking sheet in case the filling bubbles over.
Tips
- For extra-crisp peaks, broil for the last 2 to 3 minutes.
Substitutions
- Hard-boiled eggs: quartered eggs are a traditional addition to the filling.
- Spinach: wilt 4 oz (115 g) spinach, squeeze dry and add to the dish with the fish.
Storage and reheating
- Refrigerate for up to 2 days. Reheat covered at 350°F (175°C) until piping hot.
- Freeze unbaked pie for up to 1 month; thaw overnight in the fridge before baking.
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