The BEST Fish Pie Recipe
Dive into the ultimate comfort zone with this Fish Pie. A delectable medley of seafood swims in a creamy sauce, all under a cozy blanket of mashed potatoes. Truly a British comfort food classic!
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Servings: 6 Servings
Ingredients
- 500 g white fish, e.g., cod or haddock *Or use a bag of frozen fish pie mix.
- 200 g salmon
- 200 g prawns, peeled and deveined
- 1 kg potatoes, peeled and diced
- 100 g butter
- 200 ml cream *Can replace the cream with milk
- 200 ml milk
- 40 g flour
- 150 g cheddar cheese, grated
- 2 tablespoon fresh parsley, finely chopped
- Salt and pepper to taste
Instructions
Preparing the Mashed Potatoes:
- In a large pot, place potatoes, cover with water, and bring to a boil.
- Boil for 15-20 minutes or until soft.
- Drain and mash the potatoes using 50g of butter and a splash of milk. Set aside.
Making the Creamy Fish Pie Filling:
- In a saucepan, melt 50g of butter over medium heat.
- Stir in flour to form a roux, cooking for 1-2 minutes.
- Gradually whisk in milk and cream (if using), stirring constantly until thickened.
- Add the parsley and season with salt, and pepper.
- Mix in white fish, salmon, and prawns into the saucepan, coating them well in the creamy sauce and remove the pan from the heat.
Assembling and Baking:
- Preheat your oven to 200°C (400°F).
- Pour the creamy fish pie filling from the saucepan into a large casserole dish.
- Smoothly layer the mashed potatoes on top of the filling.
- Sprinkle the surface with grated cheddar cheese.
- Bake for 25-30 minutes or until the top turns golden brown.
Notes
Fish: Using frozen fish is fine, but make sure to fully thaw it first.
Cheese: For a lighter option, consider using low-fat cheddar.
Sauce Thickness: If the sauce feels too thick, add a splash of milk to thin it out; too thin, and a little more flour can help thicken it.
Cheese Alternatives: If you're not a fan of cheddar, Gruyère or Parmesan also work well as a cheesy topping.
Oven Temperatures: Ovens can vary. Keep an eye on the pie during the last 10 minutes of baking to avoid over-browning.
Gluten-Free: To make this dish gluten-free, use gluten-free flour for the roux and ensure all other ingredients are gluten-free.
Make-Ahead: The fish filling can be prepared a day in advance and stored in the fridge, covered. Assemble and bake the next day for an easy meal prep.
Cheese: For a lighter option, consider using low-fat cheddar.
Sauce Thickness: If the sauce feels too thick, add a splash of milk to thin it out; too thin, and a little more flour can help thicken it.
Cheese Alternatives: If you're not a fan of cheddar, Gruyère or Parmesan also work well as a cheesy topping.
Oven Temperatures: Ovens can vary. Keep an eye on the pie during the last 10 minutes of baking to avoid over-browning.
Gluten-Free: To make this dish gluten-free, use gluten-free flour for the roux and ensure all other ingredients are gluten-free.
Make-Ahead: The fish filling can be prepared a day in advance and stored in the fridge, covered. Assemble and bake the next day for an easy meal prep.
Nutrition
Calories: 567kcal | Carbohydrates: 38g | Protein: 40g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 554mg | Potassium: 1295mg | Fiber: 4g | Sugar: 5g | Vitamin A: 969IU | Vitamin C: 35mg | Calcium: 319mg | Iron: 3mg
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