Hello, fellow food enthusiasts!
Today, I’m sharing a classic British comfort food that warms the soul and fills the belly—a Creamy British Fish Pie with a Herby Potato Topping. If you’re looking for something that combines fresh ingredients with hearty flavors, this recipe is a real champion at the dinner table.
Ah, fish pie! It always brings back memories of cozy evenings and fragrant aromas drifting through the kitchen, especially during the cooler months. There’s a certain rustic charm to a well-made fish pie, combining fresh, creamy goodness with the savory aromas of herbs and buttery mashed potatoes.
The beauty of this dish lies in its simplicity and versatility. Featuring tender chunks of cod and smoked fish, it’s both satisfying and full of nutrients. The smoky element adds a depth of flavor that elevates the dish to a new level. The fresh herbs give it a lovely, aromatic lift, leaving us yearning for just one more spoonful.
But let’s not forget our star sidekick—the mashed potato topping! Impossibly fluffy and enhanced with parmesan for that extra wow factor, it crisps up in the oven to form a beautiful golden crown. This is where the magic truly happens, friends.
Poaching the fish first lets us savor all those delicious juices, which become the base of a wonderfully creamy sauce. And don’t worry about the flour and butter combo—it might sound ambitious, but it actually forms the joyous back-bone of our filling, binding all the tender pieces of fish together.
When was the last time you spent a cozy afternoon lovingly preparing a meal for your loved ones? Give yourself over to the relaxing rhythm of whisking, chopping, and stirring. Let the fragrant steam envelop you, promising soulful rewards. Plus, this dish is easily adaptable—slip in some fresh spinach or swap the herbs for a personal twist.
So, grab your apron and let’s dive into creating something truly delicious that exudes love from your kitchen to your dinner table. I’m confident this Creamy British Fish Pie will become a favorite in your household, as it is in mine!
Let me know in the comments how your pie turned out, or if you have any more twists to share. Here’s to heartwarming meals, shared memories, and full tummies!
Cheerio!
Al
Ingredients
- 500g skinless white fish fillets (such as cod or haddock)
- 200g smoked fish fillets (such as smoked haddock or salmon)
- 300ml whole milk
- 2 bay leaves
- 1 onion, peeled and halved
- 4 large potatoes (about 800g), peeled and chopped into chunks
- 50g unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 tablespoons plain flour
- 100ml double cream
- 100g frozen peas
- Salt and freshly ground black pepper, to taste
- 50g grated cheddar cheese
Method
- Preheat your oven to 200°C (180°C fan) or 400°F.
- Place the white fish and smoked fish in a large saucepan. Add the milk, bay leaves, and onion. Slowly bring to a simmer over medium heat; once simmering, poach for 8-10 minutes until the fish is just cooked. Remove the fish using a slotted spoon and set aside to cool slightly. Strain and reserve the milk.
- While the fish is poaching, place the potato chunks in a separate saucepan and cover with cold water. Add a pinch of salt, bring to a boil, and cook for 12-15 minutes until tender. Drain and return to the saucepan.
- Mash the potatoes with 25g of butter until smooth, then stir in the parsley, dill, and season with salt and pepper to taste. Set aside.
- In a separate saucepan, melt the remaining 25g of butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly. Gradually add the reserved milk, whisking continuously until the mixture thickens into a sauce. Stir in the double cream, then remove from heat and season with salt and pepper.
- Flake the cooked fish into large chunks and discard any skin or bones. Add the fish and frozen peas to the sauce and stir gently to combine.
- Transfer the fish mixture to a greased baking dish. Spread the mashed potato over the top, ensuring the fish is completely covered. Scatter the grated cheddar cheese over the potato topping.
- Bake in the preheated oven for 25-30 minutes until the top is golden brown and the pie is bubbling around the edges.
- Remove from the oven and let cool slightly before serving. Enjoy your creamy, herby fish pie!
