Easy Fish Pie Recipe in Four Steps

1. Poach the Fish

• Prepare the Fish: Place 400g skinless white fish fillet and 400g skinless smoked haddock fillet in a frying pan. Pour over 500ml of the milk.
• Add Aromatics: Stud each quarter of 1 small onion with 4 cloves and add it to the milk along with 2 bay leaves.
• Heat: Bring the milk just to a boil until you see a few small bubbles.
• Simmer: Reduce the heat and simmer for 8 minutes.
• Strain: Carefully lift the fish onto a plate and strain the milk into a jug to cool.
• Flake Fish: Flake the fish into large pieces and place them in a baking dish.

2. Hard-Boil the Eggs

• Boil Water: Bring a small pan of water to a gentle boil.
• Add Eggs: Carefully lower 4 eggs in using a slotted spoon.
• Cook: Bring the water back to a gentle boil and set a timer for 8 minutes.
• Cool and Peel: Drain the eggs and cool them in a bowl of cold water. Once cooled, peel the eggs, slice them into quarters, and arrange them on top of the fish. Scatter chopped parsley over the eggs.

3. Make the Sauce

• Melt Butter: In a pan, melt 50g of butter over moderate heat.
• Add Flour: Stir in 50g plain flour and cook for 1 minute.
• Add Milk: Remove from heat and gradually pour in some of the cooled poaching milk, stirring until blended.
• Thicken Sauce: Return to heat, bring to a boil, and cook for 5 minutes, stirring continuously until the sauce coats the back of a spoon.
• Season: Remove from heat and season with salt, pepper, and a pinch of freshly grated nutmeg. Pour the sauce over the fish and eggs in the baking dish.

4. Assemble and Bake

• Preheat Oven: Heat the oven to 200°C (180°C for fan ovens) / gas mark 6.
• Prepare Potatoes: Boil 1kg floury potatoes (peeled and cut into even-sized chunks) for 20 minutes until tender.
• Mash Potatoes: Drain the potatoes, season, and mash with the remaining butter and a splash of milk.
• Top the Pie: Spread the mash over the fish and sauce, starting from the edge of the dish and working inwards. Ensure the mash reaches the edges to seal it.
• Fluff and Add Cheese: Use a fork to fluff the top, then sprinkle 50g grated cheddar on top.
• Bake: Bake for 20 minutes until golden and bubbling. If preparing ahead, chill the assembled pie and bake for 25 minutes when ready to serve.

Tip: Different Flavours

• Seafood Variation: Add 200g raw peeled king prawns to the baking dish with the fish.
• Salmon & Dill: Substitute the smoked haddock with 400g skinless salmon fillets and use dill instead of parsley.
• Fish & Veggie: Incorporate 100g frozen peas and 100g sweetcorn into the baking dish before adding the sauce.

For a more advanced version, consider trying our next level fish pie recipe!