How to Prepare Delicious Fish pie

Fish pie. Fish pie, also known as fisherman's pie, is a traditional British dish. The pie is usually made with white, often smoked, fish (for example cod, haddock or halibut) in a white sauce or cheddar cheese sauce made using the milk the fish was poached in. Fish expert Mitch Tonks' fish pie recipe has bags of flavour from the smoked haddock, prawns and cod.

A simple fish pie that's quick to prepare and super tasty too. Portion it into ramekins for quick toddler meals you can pull out of the freezer. A Fish Pie fit for a king! You can cook Fish pie using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Fish pie

1. You need of Use as much fish as you like, here roughly 400-500g in total for two people:.
2. You need of salmon fillet.
3. Prepare of small smoked haddock fillet.
4. It's of fresh haddock or cod fillet.
5. It's of raw prawns, thawed if using frozen.
6. You need of medium waxy potatoes.
7. You need of butter.
8. You need of heaped tsp of flour.
9. You need of milk.
10. Prepare of fish stock.
11. It's of double cream.
12. It's of ground white pepper.
13. You need of grating of nutmeg.
14. It's of grated Gruyère cheese.
15. You need of grated Parmesan.
16. It's of finely chopped parsley.
17. You need of frozen peas, thawed.
18. Prepare of salt and pepper.

Flakes of fish smothered in a creamy sauce, topped with mashed potato and a crunchy golden top. Use both smoked and unsmoked fish for best results - and it's economical! Hearty, creamy and super-satisfying. "This delicious fish pie is a great excuse to pack in the veg, so use whatever you have to hand - even frozen peas! Find stacks of fish pie recipes for a family friendly, comforting meal.

Fish pie instructions

1. Soak the smoked haddock in the milk for at least half an hour. Rinse and pat dry, reserve the milk for the sauce. Skin all the fish and cut into 2.5cm cubes..
2. Boil the potatoes until tender, drain, cool and slice quite thinly..
3. Melt the butter in a skillet, add the flour and stir energetically to make the roux. Cook it, stirring, for a few seconds, then start adding milk and stock, stirring continuously. Season with white pepper and the nutmeg. You might not use all the milk or the stock – check if it’s too your taste, not too milky or too fishy. Let it bubble and cook down for a few minutes, stirring every now and again. Add the cream, mix in most of the Gruyere and half the parmesan. Stir it vigorously and cook a bit longer until perfectly smooth and thickened. Leave to cool slightly, then stir in the parsley..
4. Layer the fish chunks and the prawns in a gratin or pie dish, scatter the peas among the fish. Season the fish lightly with salt and pepper. Spread the sauce all over the fish, reserving a couple of spoonfuls..
5. Layer the potato slices on top of the sauce, season with salt and pepper and dab the rest of the sauce over the potatoes. Sprinkle over the remaining Gruyere cheese and most of the parmesan..
6. Preheat the oven to 200C/400F/gas 6. Bake the pie for 30-35 minutes until bubbling and golden, scatter the rest of the parmesan over the top just before the end of the cooking time. Serve with green salad..

We have loads of classic top-rated fish pies from home cooks like you, as well as some delicious twists on the old favourite recipe. Usually I make a large fish pie and plonk it in the middle of the table. See recipes for The Best Fish Pie Filling Recipe, Leeky Fish Pie too. British fish pie is filled with poached fish, leeks, and mashed potatoes; it's a quick and easy recipe that's great to serve for lunch or supper. This cheesy casserole has moist chunks of fish in a rich white sauce and is a great way to use up leftover mashed potatoes.