This Creamy Fish Pie is a comforting and hearty dish that’s perfect for any seafood lover. It’s packed with a variety of fish, creating a flavorful and rich filling, combined with a creamy white sauce. The topping of fluffy mashed potatoes adds warmth and comfort, making this a family favorite. The delicate flavors of cod, salmon, and smoked haddock blend together beautifully, while the hint of parsley and lemon brings brightness to the dish. Perfect for chilly evenings, this fish pie is both nourishing and satisfying.
Ingredients:
- 500g cod fillets, skinless and boneless
- 200g smoked haddock, skinless and boneless
- 200g salmon fillets, skinless and boneless
- 250g cooked shrimp
- 600ml whole milk
- 1 onion, quartered
- 1 bay leaf
- 4-5 peppercorns
- 75g butter
- 75g all-purpose flour
- 1 tablespoon Dijon mustard
- 100g grated cheddar cheese
- 1/4 cup chopped fresh parsley
- Juice of 1/2 lemon
- Salt and pepper, to taste
For the mashed potato topping:
- 1kg potatoes, peeled and chopped
- 100g butter
- 100ml cream or milk
- Salt and pepper, to taste
Instructions:
- Poach the fish: Place the cod, haddock, and salmon in a large saucepan. Add the milk, onion, bay leaf, and peppercorns. Bring to a simmer, then cook gently for about 5-7 minutes until the fish is just cooked through. Remove the fish from the milk and set aside. Strain the milk and reserve it for the sauce.
- Make the sauce: In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a roux, and cook for 1-2 minutes. Gradually add the reserved milk, whisking constantly to avoid lumps. Simmer for 5 minutes until thickened. Stir in the mustard, cheese, parsley, lemon juice, and season with salt and pepper. Remove from heat.
- Assemble the pie: Flake the poached fish into bite-sized pieces and place in a baking dish along with the cooked shrimp. Pour the creamy sauce over the fish and mix gently to combine.
- Prepare the mashed potatoes: Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with butter and cream until smooth. Season with salt and pepper.
- Top the pie: Spread the mashed potatoes evenly over the fish mixture, fluffing the surface with a fork to create texture.
- Bake: Preheat the oven to 200°C (400°F). Bake the pie for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
- Serve: Let the fish pie cool for a few minutes before serving. Enjoy with a side of steamed vegetables or a fresh green salad.
