This classic Fish Pie is the ultimate comfort food, featuring a rich, creamy white sauce filled with tender chunks of mixed white fish and prawns. The savory filling is blanketed with a thick layer of fluffy, buttery mashed potatoes that bake to a beautiful golden brown. It’s a hearty, family-friendly meal that brings everyone together around the table. Perfect for a cozy weeknight dinner or a special weekend lunch, this dish is easy to prepare and freezes well for future meals. The combination of delicate fish, aromatic herbs, and creamy sauce creates a luxurious texture that is both satisfying and elegant. Serve with a simple green salad or steamed vegetables for a complete, wholesome meal.
Fish Pie
Description
This classic Fish Pie is the ultimate comfort food, featuring a rich, creamy white sauce filled with tender chunks of mixed white fish and prawns. The savory filling is blanketed with a thick layer of fluffy, buttery mashed potatoes that bake to a beautiful golden brown. It&# 226;ÂÂs a hearty, family-friendly meal that brings everyone together around the table. Perfect for a cozy weeknight dinner or a special weekend lunch, this dish is easy to prepare and freezes well for future meals. The combination of delicate fish, aromatic herbs, and creamy sauce creates a luxurious texture that is both satisfying and elegant. Serve with a simple green salad or steamed vegetables for a complete, wholesome meal.Ingredients
Directions
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Preheat the oven to 200ðC (400ðF). Place the fish chunks, prawns, lemon slices, and bay leaves in a large pan. Cover with water and poach gently for 5-7 minutes until the fish is opaque and flakes easily.
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Remove the fish and prawns from the pan using a slotted spoon, reserving the poaching liquid. Set aside 2 tablespoons of the liquid for the sauce.
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In a saucepan, melt 100g butter over medium heat. Stir in the flour and cook for 1 minute to remove the raw flour taste.
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Gradually whisk in the milk and reserved poaching liquid. Simmer, stirring constantly, until the sauce thickens and becomes smooth.
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Remove the sauce from heat. Stir in the poached fish, prawns, spring onions, and parsley. Season with salt and pepper to taste.
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Transfer the fish mixture into a greased baking dish.
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Meanwhile, boil the potatoes until tender. Drain well and mash with 50ml milk, 1 tbsp butter, and the egg yolk until smooth and fluffy.
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Spoon the mashed potatoes over the fish mixture, spreading evenly to cover the surface. Use a fork to create ridges on top for extra crispiness.
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Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
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Let the pie rest for 5 minutes before serving to allow the filling to set slightly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450.0kcal
- % Daily Value *
- Total Fat 18.0g28%
- Saturated Fat 9.0g45%
- Cholesterol 120.0mg40%
- Sodium 350.0mg15%
- Total Carbohydrate 45.0g15%
- Dietary Fiber 3.0g12%
- Sugars 2.0g
- Protein 35.0g70%
* 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
You can substitute the white fish with salmon or monkfish for a different flavor profile.
Add a handful of frozen peas or finely chopped asparagus to the sauce for extra color and nutrients.
For a richer sauce, stir in a splash of heavy cream or a teaspoon of Dijon mustard.
This pie can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add an extra 10 minutes to the cooking time if baking from cold.
To freeze, assemble the pie but do not bake. Wrap tightly and freeze for up to 3 months. Bake from frozen, adding 20-30 minutes to the cooking time.
Ensure the fish is fully cooked through before serving. The internal temperature should reach at least 63ðC (145ðF).
