Easy Fish Pie

5 from 1 vote

Fish and peas in a creamy leek sauce with a cheddar mash topping. Simple to put together, and a guaranteed clean-plates dinner.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: british, English

Diet: Halal

Servings: people

Calories: 827kcal

2 lbs floury potatoes such as Maris Piper, Russets, Desiree, or King Edward (850 grams)
½ cup warm heavy cream (120 ml)
2 tbsps room temperature butter (30 grams)
1 teaspoon salt
¾ cup grated cheddar cheese or any hard cheese (80 grams)

Peel the potatoes and cut them into chunks. Place in a large pan and fill with enough cold water to cover the potatoes.
Put the pan on high heat, bring it to a boil and turn the heat down to the simmering point. Gently simmer for 20-25 minutes or until soft in the middle.

Start your fish pie filling while the potatoes are cooking.
Place a pan on medium heat and melt the butter. Add the leeks and saute until soft.
Sprinkle on the flour and stir to combine. Cook for a minute and whisk in a little of the warm milk at a time, stirring continuously until you have a smooth and velvety mixture. Cook for a few minutes until the mixture is thickened.
Add the fish mixture, dill, tarragon, peas, freshly ground black pepper, and salt, give it a good stir, and remove from the heat.
Spoon the mixture into a pie dish of 10 " (25-27 cm) diameter (or any similar-sized rectangular or oval oven dish).

Preheat the fan oven to 360° F (180° C) and start preparing the mashed potatoes.
When potatoes are soft in the middle, drain well and return them back to the pan.
Put the pan back on low heat and let all the water evaporate for 30 seconds then remove from the heat.
Add the heavy cream, butter, and salt. Mash using a masher or a ricer until smooth.
Stir in the grated cheddar cheese and start assembling the fish pie.

Spoon the mashed potato on top of the fish mixture and spread it out evenly using a fork or pallet knife. Give it a lined pattern to help the mash crisp up.
Place the dish in the oven and cook for 30-35 minutes until the top is golden and the filling is bubbling.

Use good quality, fresh fish to avoid a watery pie. A supermarket fish pie mix works well too.
If using frozen fish, thaw it overnight, cook it for 5 minutes, and drain it well before it goes into the filling.
Start the potatoes in cold water, and let them steam-dry in the pan after draining so the mash stays fluffy.
Cook the sauce until it's thick like honey. It loosens in the oven as the fish releases its juices, and it won't thicken again once baking.
Spread the mash while hot, then drag a fork across the top for crisp golden ridges. A sharp, mature cheddar stands up best to the smoked fish.
Rest the baked pie for 10 minutes before serving so it holds together on the plate.
Use three kinds of fish if you can: one oily (salmon), one white (cod), one smoked (haddock). Raw peeled prawns are a good addition.
Quartered hard-boiled eggs are a traditional British addition. Tuck them between the fish before the sauce goes on.
Gluten-free: swap the flour for cornstarch, using about half the amount.
Make ahead: assemble up to a day ahead and bake from the fridge, adding 10 to 15 minutes. The unbaked pie freezes for up to 3 months if made with fresh fish. Defrost fully before baking.
Store leftovers covered in the fridge for up to 3 days. Reheat until piping hot, with a splash of milk stirred in under the mash if the filling has thickened.
Serve with green beans, broccoli, or a simple salad.