Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A rendering of the classic British fish pie. This is a very tasty fish pie without the 'tweaks' of some newer versions; it was traditionally a relatively simple dish.

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Recipe Summary test

prep:
25 mins
cook:
1 hr 15 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.

  • Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.

  • Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.

  • Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.

  • Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.

  • Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.

  • Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.

Nutrition Facts

504 calories; protein 28g; carbohydrates 40.4g; fat 25.9g; cholesterol 165mg; sodium 393.7mg. Full Nutrition
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Reviews (3)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/27/2021
Fabulous recipe which I think can be altered to your tastes with any white fish or a combination. I used sole as it was what was on sale at my supermarket. I made the recipe exactly and then cut pieces into individual servings to freeze as I live alone. Worked and froze well too. Alternatively you can also freeze the filling and mashed potato separately and combine at time of cooking. Read More
Rating: 5 stars
10/28/2021
If you said I would ever make a fish pie (and enjoy it!) I would say you were crazy. But when one has leeks and fish that needs to be used and new pie pans...this is where you end up! We played a bit with herbs and spices but I have to say this is one fantastic dish. We switched to using bay, bacon, garlic, fresh thyme and parsley and left out the nutmeg. Very, very good and everyone ate it which in my home is always a nice surprise! I am going to go back and try the original seasoning and maybe a pie crust instead of the mashed potatoes, too. Read More
Rating: 5 stars
01/09/2021
Super warm and comforting! I left out the egg and loved this dish. Read More
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