British Fish Pie
British fish pie is a warm hug on a plate—a dish that’s both comforting and full of flavor.
Equipment
- Large Pot
- Large saucepan
- Baking Dish
Ingredients
Ingredients
- 2 pounds Yukon Gold or Russet potatoes peeled and cut into chunks
- 3 tablespoons Unsalted butter
- 2 tablespoons Whole or 2% milk
- 1 teaspoon Kosher salt
- ¾ cup Shredded sharp cheddar extra mature cheddar
- 1 pound Fresh fish fillets a mix of cod, haddock, and salmon works well
- 1 cup Fish stock or vegetable broth
- 1 tablespoon All-purpose flour
- 1 cup Double cream or heavy cream
- 1 tablespoon Worcestershire sauce check for seafood-free if needed
- 1 cup Frozen peas
- 1 tablespoon Fresh parsley chopped
Instructions
- Step 1: Prepare the Potatoes - Start by placing the potato chunks in a large pot of salted water. Bring it to a boil and let the potatoes cook for about 15-20 minutes, or until they are fork-tender. Drain the potatoes and return them to the pot. Add the unsalted butter, milk, and kosher salt. Mash everything together until you have a smooth and creamy mashed potato mixture. Set aside.
- Step 2: Cook the Fish - While the potatoes are cooking, it’s time to prepare the fish. In a large saucepan, heat the fish stock or vegetable broth over medium heat. Add the fish fillets and poach them gently for about 5-7 minutes, or until they are cooked through. Once done, remove the fish from the broth and measure out about 1 cup of the cooking liquid. Set it aside to use for the sauce.
- Step 3: Make the Cream Sauce - In the same saucepan used for poaching the fish, melt 3 tablespoons of butter over medium heat. Stir in the flour and cook for about 1-2 minutes until it’s a light golden color. Gradually add the reserved fish cooking liquid and double cream while constantly whisking to avoid lumps. Cook this mixture for about 5-7 minutes until it thickens slightly. Stir in the Worcestershire sauce, frozen peas, and chopped parsley. Finally, gently fold the cooked fish into this sauce, making sure to keep the pieces intact.
- Step 4: Assemble the Pie - Preheat your oven to 400°F (200°C). In a baking dish, pour the creamy fish mixture and spread it out evenly. Then, top the mixture generously with the creamy mashed potatoes. Use a fork to create some texture on top, which will help it crisp up nicely in the oven.
- Step 5: Add Cheese and Bake - Sprinkle the shredded sharp cheddar cheese over the top of the mashed potatoes. This addition is completely optional, but it adds a delightful flavor that pairs perfectly with the fish. Bake the pie in the preheated oven for 25-30 minutes, or until the top is golden and the filling is bubbly.
- Step 6: Serve and Enjoy - Once your British fish pie is out of the oven, let it cool for a few minutes before serving. This dish pairs wonderfully with a simple green salad or steamed vegetables. Gather your loved ones around the table and watch as they dig into this rich and cozy meal.
Notes
Feel free to swap fish varieties based on your preferences or availability. Always ensure they are fresh and sustainable. If you’d like to add more veggies, consider incorporating diced carrots or corn into the filling. For a healthier mash, substitute half the potatoes with cauliflower. Make ahead: You can prepare the filling and potato topping in advance. Just assemble and bake when you’re ready to serve.