Saturday, January 22, 2022

British Fish Pie


Full of chunky seafood and topped with cheddar cheese, British Fish Pie is tasty and comforting.

Yield: 1 (8x8) baking dish (Double the recipe to fill a 9x13 dish.)
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Dinner
Cuisine: British
Servings:  people


  • 2 lbs russet potatoes, peeled and cubed
  • 2 lb mixed firm white fish fillets (salmon, cod, haddock, Pollock), cut into large chunks
  • 2 c milk
  • 2 bay leaves
  • 3 Tbsp unsalted butter, softened
  • 2 garlic cloves, minced
  • 1 small leek, chopped
  •  c unbleached all-purpose flour
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • Pinch nutmeg
  • 4 hard boiled eggs, peeled and chopped
  • ½ bunch fresh parsley, leaves only, chopped
  • ¾ c cheddar cheese, shredded


For the Mashed Potatoes (Or use 4 cups of prepared, seasoned, warm mashed potatoes.)

  • Place the potatoes in a large saucepan and cover them with water. Bring the water to a boil over medium high heat. Reduce the heat to medium and boil for 20 minutes.
  • Drain and mash the potatoes to a creamy consistency with 1 Tbsp milk and 1 Tbsp butter (if desired). Season with salt and pepper to taste.

For the Fish Pie Filling

  • While the potatoes are cooking, place the fish, milk, and bay leaves into a new pot. Bring to a simmer over medium high heat. Reduce the heat to medium low and poach the fish until tender, 5-8 min. Remove fish from the poaching liquid and set aside. Reserve the milk.
  • Melt the butter in a large skillet. Add the garlic and chopped leek. Saute over medium heat for 3-5 minutes, until softened.
  • Mix in the flour, stirring until moistened.
  • Add the fish poaching milk slowly and cook over medium heat until thickened slightly, but still pourable, 2-3 min, stirring continually.
  • Remove the sauce from the heat and season with salt, pepper, and nutmeg. Mix well and adjust seasonings to taste.

Putting It All Together

  • Preheat your oven to 375F.
  • Layer the poached fish in a greased, 8x8 baking dish.
  • Scatter the chopped hard boiled eggs and parsley over the fish.
  • Pour the sauce over the eggs and parsley.
  • Top the pie with the mashed potatoes, pushing it to the edges to seal in the filling.
  • Sprinkle the cheddar cheese over top of the potatoes.
  • Bake for 40 minutes, or until bubbly and golden.*
  • Remove the pie from the oven and let it stand for 10 minutes before serving with peas or fresh greens


*To make this pie a day ahead: Prepare it up to the point of baking. Cover and refrigerate overnight. Remove the pie from the refrigerator 1 hour before baking. Bake for 40-50 min, until bubbly. (Tenting loosely with aluminum foil near the end of baking time, if necessary.)