Fantastic Fish Pie
Dive into comfort food heaven with this Fantastic Fish Pie, a creamy and indulgent dish that combines tender white fish, optional smoky haddock, and juicy prawns in a rich, velvety mustard-parsley sauce. Topped with fluffy, buttery mashed potatoes and melted golden cheddar cheese, this British classic is baked to bubbly perfection for the ultimate family meal. With a balance of fresh herbs, a hint of tangy mustard, and the perfect blend of seafood flavors, this recipe is as satisfying as it is flavorful. Perfect for dinner gatherings or a cozy weeknight treat, this fish pie is easy to make, freezer-friendly, and guaranteed to impress. Whip it up in just 30 minutes of prep for an irresistible, crowd-pleasing dish that hits all the right notes!
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Recipe Information
Ingredients
- 900 grams potatoes
- 75 grams butter
- 400 milliliters milk
- 200 milliliters heavy cream
- 50 grams flour
- 500 grams white fish fillets (e.g., cod, haddock)
- 200 grams smoked fish fillets (optional, e.g., smoked haddock)
- 150 grams cooked prawns
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon English mustard
- 100 grams cheddar cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and chop the potatoes into even chunks. Place them in a pot of salted water, bring to a boil, and cook for 15-20 minutes until tender.
While the potatoes are cooking, preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
Place the white fish and smoked fish (if using) in a large saucepan. Add 300 milliliters of the milk and bring to a gentle simmer. Poach the fish for about 5 minutes or until just cooked. Remove the fish from the pan, flake it into bite-sized pieces, and set aside. Reserve the milk.
In a medium saucepan, melt 50 grams of butter over medium heat. Stir in the flour to form a paste and cook for 1-2 minutes, stirring constantly.
Gradually whisk the reserved milk and the heavy cream into the flour and butter mixture. Cook for 3-4 minutes, stirring often, until you achieve a smooth, thick sauce.
Add the mustard, chopped parsley, salt, and pepper to the sauce. Stir well, then gently fold in the flaked fish and cooked prawns. Remove from heat and set aside.
Drain the cooked potatoes and return them to the pot. Add the remaining 25 grams of butter and 100 milliliters of the milk. Mash until smooth and creamy. Season to taste with salt and pepper.
Spread the fish mixture evenly into a large, deep baking dish. Top with the mashed potatoes, spreading it evenly over the surface with the back of a spoon or a spatula.
Sprinkle the grated cheddar cheese over the mashed potato topping.
Bake in the preheated oven for 25-30 minutes or until the top is golden and the pie is bubbling around the edges.
Allow the fish pie to rest for 5 minutes before serving. Garnish with additional parsley if desired and serve warm.
Nutrition Facts
Calories |
3534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.3 g | 236% | |
| Saturated Fat | 110.3 g | 552% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1167 mg | 389% | |
| Sodium | 5245 mg | 228% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 27.2 g | ||
| Protein | 237.0 g | 474% | |
| Vitamin D | 47.5 mcg | 238% | |
| Calcium | 1488 mg | 114% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 6461 mg | 137% | |
*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.
