Fish Pie - In Four Steps
This classic fish pie recipe is a comforting dish filled with tender white fish and smoked haddock, topped with creamy mashed potatoes and a cheesy crust. The fish is poached in a fragrant milk mixture before being layered with boiled eggs and parsley. The silky smooth sauce, seasoned with nutmeg, coats the fish beautifully. Topped with fluffy mashed potatoes and a sprinkle of cheddar, this fish pie bakes to perfection, creating a delicious meal that is sure to become a family favorite.
— Constant Cookbook
Ingredients
- 400g skinless white fish fillet
- 400g skinless smoked haddock fillet
- 600ml full-fat milk
- 1 small onion , quartered
- 4 cloves
- 2 bay leaves
- 4 eggs
- small bunch parsley , leaves only, chopped
- 100g butter
- 50g plain flour
- pinch freshly grated nutmeg
- 1kg floury potato , peeled and cut into even-sized chunks
- 50g cheddar , grated
Instructions
- Poach 400g skinless white fish fillets and 400g skinless smoked haddock fillets. Put the fish in the frying pan and pour over 500ml of the full-fat milk. Quarter 1 small onion and stud each quarter with a clove, then add to the milk, with 2 bay leaves. Bring the milk just to the boil – you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.
- Hard-boil 4 eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped leaves of a small bunch of parsley.
- Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and a pinch of freshly grated nutmeg, then pour over the fish.
- Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil 1kg floury potatoes, cut into even-sized chunks, for 20 mins. Drain, season and mash with the remaining 50g butter and 100ml full-fat milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle over 50g grated cheddar, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.
Cook Time
30M
Prep Time
PT45M
Yield
Serves 4
Nutrition
- Calories: 824 calories
- Fat Content: 40 grams fat
- Saturated Fat Content: 22 grams saturated fat
- Carbohydrate Content: 61 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 60 grams protein
- Sodium Content: 3.12 milligram of sodium
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