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.

The saffron and chorizo add a real depth of flavour. A Fish Pie fit for a king! Flakes of fish smothered in a creamy sauce, topped with mashed potato and a crunchy golden top. You can have Fish pie using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Fish pie

You need of Use as much fish as you like, here roughly 400-500g in total for two people:.
Prepare 1 of salmon fillet.
It's 1 of small smoked haddock fillet.
You need 1/2 of fresh haddock or cod fillet.
You need 1 dozen of raw prawns, thawed if using frozen.
You need 4-5 of medium waxy potatoes.
It's 1 tbsp. of butter.
You need 2 of heaped tsp of flour.
You need 500 ml of milk.
You need 500 ml of fish stock.
Prepare 1 tbsp. of double cream.
It's of ground white pepper.
Prepare 1 of grating of nutmeg.
You need 100 g of grated Gruyère cheese.
You need 2 tbsp. of grated Parmesan.
Prepare 2 tbsp. of finely chopped parsley.
Prepare 1 handful of frozen peas, thawed.
It's of salt and pepper.

Use both smoked and unsmoked fish for best results - and it's economical! Most fish pie recipes require pre-cooked fish, but a nicer way is to bake it from raw and invest in a bottle of Noilly Prat - Read the full recipe here. This article is about the cooked version. For the raw version, see Raw fish pie.

Fish pie instructions

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..
Boil the potatoes until tender, drain, cool and slice quite thinly..
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..
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..
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..
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..

British fish pie is quick and easy to make; filled with poached fish, leeks, and mashed potatoes, it's a great dish to serve for lunch or supper. Fish pie is the ultimate comfort food and this easy fish pie recipe is delicious and nutritious. Fish pie is perfect served with green beans or garden peas for an extra dose of vitamin-packed veg. Nothing beats a creamy fish pie for some hearty comfort food. My award-winning recipe is always on our recipe rotation at home.