Creamy Fish Pie
Dive into comfort food bliss with this Creamy Fish Pie, a hearty casserole that combines tender chunks of white fish, salmon, and optional smoked fish or prawns, all nestled in a velvety homemade cream sauce. Topped with a buttery, golden mashed potato crust—enhanced with Gruyère or Cheddar cheese for extra indulgence—this classic British dish is as comforting as it is flavorful. Fresh parsley, a hint of nutmeg, and the rich, creamy filling elevate this fish pie to restaurant-quality right in your own kitchen. Perfect for a cozy family dinner, this recipe serves six and pairs beautifully with steamed greens or a light salad. Ready in just over an hour, it’s the ultimate crowd-pleaser for seafood lovers.
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Recipe Information
Ingredients
- 1.5 kg Potatoes
- 100 g Butter
- 250 ml Milk
- 400 g White fish fillets (cod, haddock, or similar)
- 200 g Smoked fish fillets (optional)
- 200 g Salmon fillets
- 150 g Prawns (optional, cooked and peeled)
- 50 g Plain flour
- 300 ml Vegetable or Fish stock
- 150 ml Double cream
- 50 g Gruyère or Cheddar cheese (optional, grated)
- 2 tbsp Fresh parsley (chopped)
- to taste Salt
- to taste Black pepper
- a pinch Nutmeg (optional)
Instructions
Peel the potatoes and chop them into even chunks. Place them in a large pot of salted water and bring to a boil. Cook for 15–20 minutes, or until tender when pierced with a fork.
While the potatoes cook, preheat the oven to 200°C (180°C fan)/400°F/Gas mark 6.
Cut the white fish, smoked fish (if using), and salmon into bite-sized pieces and place them, along with the prawns if desired, in a large baking dish.
In a medium saucepan, melt 50g of the butter over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly to create a roux.
Gradually add the stock to the roux, whisking continuously to avoid lumps. Once the stock is incorporated, add the cream and continue whisking until the sauce thickens and coats the back of a spoon.
Stir in the parsley, salt, pepper, and nutmeg (if using). Taste and adjust the seasoning as needed.
Pour the cream sauce over the fish in the baking dish, ensuring it’s evenly distributed.
Drain the cooked potatoes and mash them with the remaining butter and milk. Season with salt and pepper, and add grated cheese if using, for extra richness.
Spoon the mashed potatoes over the fish mixture, spreading it out evenly with the back of a spoon or a spatula. Use a fork to create decorative ridges, which will crisp up during baking.
Place the dish in the preheated oven and bake for 30–35 minutes, or until the potato topping is golden and the filling is bubbling at the edges.
Let the fish pie cool for a few minutes before serving. Enjoy it with a side of steamed greens or a fresh salad, if desired.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 200 mg | 15% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1399 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
