Hey lovely readers,
Today, I’ve got a truly comforting classic for you: a homemade British Fish Pie with a Cheesy Mashed Potato Topping. There’s something about a well-made fish pie that just feels like a warm hug, especially as those autumn evenings start to draw in. It’s one of those dishes that’s steeped in tradition, yet super easy to make and oh-so-satisfying to eat.
Fish pie may have humble beginnings, but it’s packed with rich, creamy flavors that can turn any meal into a special occasion. With succulent flaked fish, sweet prawns, and a luscious sauce all topped with cheesy, golden mashed potatoes, it’s the ultimate comfort food.
When it comes to the fish, I’ve opted for a mix of cod and smoked haddock, but feel free to add your own flair with whatever seafood you prefer. The combination of smoked haddock with tender cod and juicy prawns provides a lovely texture and a subtle smoky flavor. The peas and leek bring a nice touch of sweetness to the dish, perfectly complementing the savory cream sauce.
Here in the UK, fish pie is a beloved staple, often enjoyed during family dinners or Sunday roasts. I remember my gran making the best fish pie — rich, creamy, and always with the perfect potato topping. It’s a meal that brings a sense of nostalgia and takes me back to those cozy family gatherings.
Let’s talk about that cheesy mashed potato topping. It’s not just any mash; it’s indulgent, creamy, and laced with cheddar cheese. The cheese creates that lovely, golden crust once it’s baked, adding both flavor and texture. Trust me, you’ll want to make extra just to sneak a few spoonfuls before it even hits the pie!
Here’s the comprehensive ingredient list and method to whip up your own comforting British Fish Pie. It’s perfect for a cozy night in, served with some steamed greens or a light salad on the side. Shall we get started?
**Ingredients:**
– 500g cod fillets, boneless and skinless
– 200g smoked haddock fillets
– 150g cooked small prawns
– 500ml whole milk
– 50g unsalted butter
– 50g plain flour
– 1 medium leek, finely chopped
– 100g peas, frozen or fresh
– 3 tbsp chopped fresh parsley
– 1 bay leaf
– 750g potatoes, peeled and cubed
– 100g cheddar cheese, grated
– 50ml double cream
– Salt and pepper, to taste
– Freshly grated nutmeg, a pinch
**Method:**
1. Preheat your oven to 200°C (180°C fan) or 400°F.
2. Place the potatoes in a large pot of salted water and bring to the boil. Cook for 15-20 minutes until tender. Drain well and mash with the double cream and half of the grated cheddar cheese. Season with salt, pepper, and a pinch of nutmeg. Set aside.
3. In a large pan, heat the milk over medium heat. Add the bay leaf and bring to a gentle simmer. Place the cod and smoked haddock fillets into the milk and poach for 5-7 minutes, until the fish is cooked through. Remove the fish with a slotted spoon and set aside, reserving the poaching liquid.
4. In a separate pan, melt the butter over medium heat. Add the chopped leek and cook for 5 minutes until softened. Stir in the flour and cook for an additional 2 minutes to form a roux.
5. Gradually whisk the reserved poaching liquid into the roux to create a smooth sauce. Simmer for 5-7 minutes until thickened. Stir in the peas, parsley, and cooked prawns. Flake the poached fish into large chunks and gently fold into the sauce. Season with salt and pepper to taste.
6. Transfer the fish filling to a large ovenproof dish, spreading it out evenly. Spoon the mashed potatoes over the top, spreading it out to cover the fish completely. Sprinkle the remaining grated cheddar cheese on top.
7. Bake in the preheated oven for 25-30 minutes, until the top is golden and the pie is bubbling around the edges.
8. Remove from the oven and let it rest for a few minutes before serving.
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There you have it! A heartwarming British Fish Pie that’s bound to impress at any family meal. Whether you’re cooking for your partner, friends, or just treating yourself, this dish will surely make the evening feel special.
Don’t forget to let me know how your fish pie turns out in the comments below! I love hearing all about your culinary adventures. Cooking is all about sharing love through food, and this dish embodies that perfectly.
Happy cooking and bon appétit!
Al
Ingredients
– 500g cod fillets, boneless and skinless
– 200g smoked haddock fillets
– 150g cooked small prawns
– 500ml whole milk
– 50g unsalted butter
– 50g plain flour
– 1 medium leek, finely chopped
– 100g peas, frozen or fresh
– 3 tbsp chopped fresh parsley
– 1 bay leaf
– 750g potatoes, peeled and cubed
– 100g cheddar cheese, grated
– 50ml double cream
– Salt and pepper, to taste
– Freshly grated nutmeg, a pinch
Method
1. Preheat your oven to 200°C (180°C fan) or 400°F.
2. Place the potatoes in a large pot of salted water and bring to the boil. Cook for 15-20 minutes until tender. Drain well and mash with the double cream and half of the grated cheddar cheese. Season with salt, pepper, and a pinch of nutmeg. Set aside.
3. In a large pan, heat the milk over medium heat. Add the bay leaf and bring to a gentle simmer. Place the cod and smoked haddock fillets into the milk and poach for 5-7 minutes, until the fish is cooked through. Remove the fish with a slotted spoon and set aside, reserving the poaching liquid.
4. In a separate pan, melt the butter over medium heat. Add the chopped leek and cook for 5 minutes until softened. Stir in the flour and cook for an additional 2 minutes to form a roux.
5. Gradually whisk the reserved poaching liquid into the roux to create a smooth sauce. Simmer for 5-7 minutes until thickened. Stir in the peas, parsley, and cooked prawns. Flake the poached fish into large chunks and gently fold into the sauce. Season with salt and pepper to taste.
6. Transfer the fish filling to a large ovenproof dish, spreading it out evenly. Spoon the mashed potatoes over the top, spreading it out to cover the fish completely. Sprinkle the remaining grated cheddar cheese on top.
7. Bake in the preheated oven for 25-30 minutes, until the top is golden and the pie is bubbling around the edges.
8. Remove from the oven and let it rest for a few minutes before serving.
