Fish Pie
Fish Pie is a classic British dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Floury Potatoes, Semi-skimmed Milk, White Fish Fillets, Plain flour, Nutmeg, Double Cream, Jerusalem Artichokes, Leek, Prawns, Parsley, Dill, Lemon, Gruyère and Lemon, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional British cooking, the dish focuses on satisfying, traditional, and highlighting slow-simmered savory gravies.
In authentic British tradition, Fish Pie is best presented with creamy mashed potatoes and steamed greens.
If you enjoy authentic British cooking, be sure to also explore our recipe for Baked Salmon With Fennel & Tomatoes.
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Ingredients
- Floury Potatoes900g
- Olive Oil2 tbsp
- Semi-skimmed Milk600ml
- White Fish Fillets800g
- Plain flour1 tbsp
- NutmegGrating
- Double Cream3 tbsp
- Jerusalem Artichokes200g
- Leek1 finely sliced
- Prawns200g peeled raw
- ParsleyLarge handful
- DillHandful
- LemonGrated zest of 1
- Gruyère25g grated
- LemonJuice of 1
Step-by-Step Instructions
18 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Put the potatoes in a large pan of cold salted water and bring to the boil.
Lower the heat, cover, then simmer gently for 15 minutes until tender.
Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water.
Mash with 1 tbsp olive oil, then season.
Meanwhile put the milk in a large sauté pan, add the fish and bring to the boil.
Remove from the heat, cover and stand for 3 minutes.
Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones.
Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds.
Gradually stir in 200-250ml of the reserved milk (discard the rest).
Grate in nutmeg, season, then bubble until thick.
Stir in the cream.
Preheat the oven to 190°C/fan170°C/gas 5.
Grate the artichokes and add to the dish with the leek, prawns and herbs.
Stir the lemon zest and juice into the sauce, then pour over.
Mix gently with a wooden spoon.
Spoon the mash onto the fish mixture, then use a fork to make peaks, which will crisp and brown as it cooks.
Sprinkle over the cheese, then bake for 35-40 minutes until golden and bubbling.
Serve with wilted greens.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Fish Pie reflects the timeless heritage of traditional British home cooking, satisfying, traditional, and highlighting slow-simmered savory gravies. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown floury potatoes in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
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