Description

This fish pie features tender white fish and smoked fish in a creamy sauce, topped with golden, parsley-flecked mashed potatoes and cheddar cheese. It’s a comforting, wholesome family meal known for its crispy edges and flavorful center.

Ingredients

Scale

1.1 lbs white fish fillets (cod, haddock, or pollock)
7 oz smoked fish (undyed haddock)
2.2 lbs Russet or Yukon Gold potatoes
3 cups whole or semi-skimmed milk
3.5 Tbsp butter
3 Tbsp all-purpose flour
1 cup grated cheddar cheese
1 large bunch chopped fresh parsley
1 cup frozen peas/corn
1 medium finely chopped onion
2 cloves minced garlic
Seasonings (salt, pepper, pinch of nutmeg)

Instructions

Prep Fish: Gently poach the fish in 2 cups of milk over medium heat until just cooked through and opaque (about 5-7 minutes). Remove fish, reserving the milk, and let cool slightly before flaking into large pieces.
Make Golden Mash: Peel and chop potatoes into 1-inch (2.5cm) pieces. Boil in salted water until very tender (about 10-12 minutes). Drain well, return to the hot pot, and mash thoroughly with 2 tablespoons of butter, a splash of milk, and a good handful of fresh parsley. Season generously with salt and pepper until creamy.
Craft Creamy Sauce: In a 10-inch (25cm) skillet, melt the remaining butter over medium heat. Sauté the chopped onion until softened (about 3-5 minutes), then add minced garlic for 1 minute until fragrant. Stir in the flour and cook for 1 minute, creating a roux. Gradually whisk in the reserved fish poaching liquid and the remaining milk (about 1 cup) until the sauce thickens and gently bubbles (about 5-7 minutes). Season with salt, pepper, and a pinch of nutmeg.
Assemble Fish Pie: Gently fold the flaked fish, frozen peas, and corn into the creamy sauce in the skillet. Pour this mixture into a 9×13 inch (23x33cm) oven-safe dish, ensuring the filling is evenly distributed. Top with the golden mash, spreading it to the edges to seal in the flavors. Sprinkle generously with grated cheddar cheese.
Bake to Perfection: Bake at 375°F (190°C) for 25-30 minutes, or until the filling is bubbly and the golden mash topping is beautifully browned and crisp. Let it rest for a few minutes before serving.

Notes

The golden mash can be made the night before to save valuable time on busy weeknights. If the fish looks dry during poaching, splash in 1-2 Tbsp more milk. Plant-based butter and dairy-free milk can be used for dietary adjustments.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1.5 cups (200 g)
Calories: 450 calories
Sugar: 7 g
Sodium: 650 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 80 mg

Keywords: easy dinner, comfort food, healthy family meal, fish pie, golden mash, parsley flecked, cheddar, baking