This classic Suffolk Fish Pie is a comforting, hearty meal that brings the best of British cuisine to your table. Featuring tender cod or haddock poached gently in milk, layered with sliced hard-boiled eggs and a rich, creamy white sauce infused with parsley and capers, it&# 226;ÂÂs topped with fluffy mashed potatoes. Baked until golden and bubbly, this dish offers a satisfying blend of textures and flavors, perfect for family dinners or cozy weeknight meals. Simple ingredients come together to create a dish thatâÂÂs both nostalgic and deeply satisfying.
Suffolk Fish Pie(English
Description
This classic Suffolk Fish Pie is a comforting, hearty meal that brings the best of British cuisine to your table. Featuring tender cod or haddock poached gently in milk, layered with sliced hard-boiled eggs and a rich, creamy white sauce infused with parsley and capers, it&# 226;ÂÂs topped with fluffy mashed potatoes. Baked until golden and bubbly, this dish offers a satisfying blend of textures and flavors, perfect for family dinners or cozy weeknight meals. Simple ingredients come together to create a dish thatâÂÂs both nostalgic and deeply satisfying.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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Place fish fillets in a saucepan, cover with milk, and season with salt and pepper. Simmer gently until fish is cooked through, about 10-15 minutes.
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Remove fish from milk, reserving the milk. Flake the fish into large chunks and set aside.
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Butter a 2- to 2.5-pint pie dish and layer the flaked fish evenly in the bottom.
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Slice the hard-boiled eggs and arrange them in a single layer on top of the fish.
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In a saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking for 1-2 minutes.
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Gradually whisk in the reserved milk, stirring constantly until the sauce thickens smoothly.
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Stir in chopped parsley, capers, and additional salt and pepper to taste.
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Pour the white sauce evenly over the fish and egg layers.
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Spread mashed potatoes over the top, smoothing it out and creating ridges with a fork for texture.
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Dollop small amounts of butter over the potato topping.
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Bake for 30 minutes, or until the potato topping is lightly browned and the sauce is bubbling.
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Let stand for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 236.5kcal
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 1.1g6%
- Cholesterol 97.7mg33%
- Sodium 170.6mg8%
- Total Carbohydrate 6.0g2%
- Dietary Fiber 0.0g0%
- Sugars 6.0g
- Protein 44.9g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer flavor, you can add a splash of cream to the white sauce.
If desired, layer sliced tomatoes on top of the fish before adding the sauce for a fresh twist.
Serve with a green vegetable such as buttered spinach or steamed broccoli.
This pie can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add 10-15 minutes to baking time if cooking from cold.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350ðF oven until warmed through.
