Creamy Fish Pie (Printable)

Tender fish in creamy sauce topped with fluffy mashed potatoes, baked until golden and delicious.

# What You'll Need:

→ Fish Filling

01 - 14 oz white fish fillets (cod or haddock), skinless and boneless
02 - 7 oz smoked haddock fillets, skinless and boneless
03 - 5 oz cooked, peeled prawns (optional)
04 - 1 2/3 cups whole milk
05 - 1 bay leaf
06 - 1 small onion, halved
07 - 2 tbsp unsalted butter
08 - 2 tbsp all-purpose flour
09 - 1/2 cup frozen peas
10 - 2 tbsp chopped fresh parsley
11 - 1 tsp Dijon mustard
12 - Salt and black pepper, to taste

→ Mashed Potato Topping

13 - 2 lbs floury potatoes (such as Russet), peeled and chopped
14 - 1/4 cup whole milk
15 - 3 tbsp unsalted butter
16 - Salt and white pepper, to taste

# How to Make It:

01 - Set the oven to 400°F (200°C).
02 - Place the fish fillets in a large pan with milk, bay leaf, and onion. Gently simmer for 6 to 8 minutes until cooked through. Remove fish with a slotted spoon and set aside. Reserve the poaching milk, discarding bay leaf and onion.
03 - Boil potatoes in salted water for 15 to 20 minutes until tender. Drain and mash with milk and butter. Season with salt and white pepper.
04 - Melt butter in a clean saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in reserved poaching milk, stirring constantly until thick and smooth.
05 - Stir in Dijon mustard, peas, parsley, salt, and black pepper. Fold in poached fish broken into chunks and cooked prawns if using.
06 - Transfer fish filling to a baking dish. Spread mashed potatoes evenly on top, fluffing the surface with a fork.
07 - Bake for 25 to 30 minutes until the topping is golden and filling bubbles.
08 - Allow to rest for 5 minutes before serving.

# Expert Hacks:

01 -
  • The smoked fish adds a depth that makes the whole pie taste like it took hours, even though it comes together in about an hour.
  • The mashed potato topping crisps up in the oven while staying creamy underneath, giving you two textures in one bite.
  • It uses one pan for poaching and the milk does double duty as your sauce base, so cleanup is easier than you'd think.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded together.
02 -
  • Don't overcook the fish during poaching or it will turn rubbery in the oven, it should just flake apart when you lift it out.
  • Strain the poaching milk if you see any stray bits of fish or onion, a smooth sauce makes all the difference.
  • Make sure your mashed potatoes are thick enough to hold their shape on top, if they're too loose they'll sink into the filling.
  • Use a fork to create texture on the potato topping, the ridges catch the heat and turn beautifully crisp and golden.
03 -
  • Warm the milk slightly before whisking it into the roux, it incorporates faster and reduces the chance of lumps forming.
  • Taste the sauce before adding the fish, it should be well-seasoned on its own because the fish and potatoes will dilute the flavor.
  • Don't press the mashed potatoes down flat, the texture you create with the fork is what gives you those crispy, golden bits everyone fights over.
  • If your sauce looks too thick, whisk in a splash more milk, if it's too thin, let it simmer for another minute or two before adding the fish.

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