Description
A comforting and classic fish pie recipe featuring a creamy mix of cod, smoked haddock, prawns, and leeks, topped with fluffy mashed Maris Piper potatoes. This dish is perfect for family dinners, is freezable for convenience, and delivers a rich, golden crust after baking in the oven.
Ingredients
Units
Scale
Fish Filling
- 2 leeks, sliced and rinsed
- 100g butter, divided
- 2 tbsp plain flour
- 250ml white wine
- 150ml double cream
- 1/2 small bunch flat-leaf parsley, chopped
- 300g firm white skinless fish such as cod or coley, chunked
- 300g skinless smoked haddock, chunked
- 200g cooked peeled prawns
Mashed Potato Topping
- 750g Maris Piper potatoes, peeled and chunked
- Milk, for mashing
- Salt and pepper, to season
Instructions
- Preheat and soften leeks: Heat the oven to 180C (fan 160C) or gas mark 4. Gently cook the sliced leeks in half of the butter until they become very soft, ensuring they do not brown.
- Create the sauce base: Stir the plain flour into the softened leeks and cook for a couple of minutes to eliminate the raw flour taste. Gradually add the white wine, stirring continuously to create a smooth sauce. Simmer this mixture gently for 5 minutes to thicken.
- Finish the sauce and add seafood: Stir in the double cream and bring to a gentle simmer for a couple more minutes. Add the chopped parsley, chunked cod, smoked haddock, and cooked prawns, stirring carefully. Remove from heat and transfer the mixture to a baking dish.
- Prepare the mashed potato topping: Boil the Maris Piper potatoes in salted water until tender. Drain them well and return to the pan over low heat to evaporate excess moisture. Add the remaining butter, a splash of milk, and season with salt and pepper. Mash thoroughly until smooth and fluffy.
- Assemble the pie: Spoon the mashed potatoes evenly over the fish mixture in the baking dish. Use a fork to create a rough surface texture on the mash, which will help it crisp up during baking. Dot or brush the surface with extra butter for a golden finish.
- Bake the pie: Place the assembled pie in the preheated oven and bake for 30-35 minutes, or until the top is crisp and golden and the filling is bubbling hot throughout.
- Freezing instructions: To freeze, cover the pie with clingfilm after assembling but before baking, and freeze for up to 2 months. For cooking after freezing, defrost completely in the refrigerator overnight and bake as instructed.
Notes
- This classic fish pie is simple to prepare and freezes well, making it an excellent make-ahead meal.
- The combination of smoked haddock and prawns adds depth of flavor to the creamy fish filling.
- Using Maris Piper potatoes ensures a fluffy and creamy mash topping that crisps beautifully when baked.
- For best results, avoid overcooking the fish before baking to maintain a tender texture.
- Adjust seasoning in the mash and sauce to your taste before assembling the pie.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of pie)
- Calories: 526
- Sugar: 3 grams
- Sodium: 200 milligrams
- Fat: 28.7 grams
- Saturated Fat: 17.3 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 28.9 grams
- Fiber: 4.2 grams
- Protein: 28.3 grams
- Cholesterol: 90 milligrams
