Description
A comforting and easy-to-make fish pie featuring a creamy white sauce loaded with cod, smoked haddock, and salmon, topped with buttery mashed potatoes and melted cheddar cheese. Perfect for a family dinner, this classic British dish combines tender fish, peas, and a flavorful parsley-mustard sauce baked to golden perfection.
Ingredients
For the Sauce and Fish Filling
- 30 g Butter
- 30 g Plain flour
- 600 ml Milk (Whole or semi-skimmed)
- 2 tsp Dijon mustard
- 15 g Fresh parsley (Finely chopped)
- 200 g Cod (Cubed)
- 200 g Smoked haddock (Cubed)
- 200 g Skinless salmon (Cubed)
- 150 g Frozen peas
- Sea salt and freshly ground black pepper to taste
For the Mashed Potato Topping
- 1 kg Potatoes (Maris Piper or King Edward recommended)
- 3 tbsp Butter
- 100 g Cheddar cheese (Grated)
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat the Oven: Set your oven to 180℃ fan/200℃/Gas Mark 6/350°F to get it ready for baking the assembled pie.
- Prepare Potatoes: Peel and chop the potatoes into even chunks. Place them into a large pan of cold water and bring to a boil. Cook for 15-20 minutes until the potatoes are soft and easily pierced with a fork.
- Mash Potatoes: Drain the potatoes well and return them to the pan. Add the butter along with a generous pinch of salt and pepper, then mash until smooth and creamy. Set aside to keep warm.
- Make the White Sauce: In a large pan, melt 30 g of butter over medium heat. Gradually whisk in the plain flour to form a smooth paste (roux). Slowly add the milk bit by bit, whisking constantly to avoid lumps. Continue cooking and stirring for 4-5 minutes until the sauce thickens and coats the back of a spoon.
- Flavor the Sauce: Stir in the Dijon mustard, finely chopped parsley, salt, and freshly ground black pepper. Adjust seasoning to taste.
- Assemble the Fish Filling: Place the cubed cod, smoked haddock, salmon, and frozen peas into a baking dish. Pour over the prepared mustard-parsley sauce, ensuring the fish is evenly covered.
- Add the Mash Topping: Spoon the mashed potato evenly over the fish and sauce. Use a fork to spread and slightly roughen the surface to help the cheese adhere.
- Cheese and Bake: Scatter the grated cheddar cheese evenly over the mashed potato topping. Bake the pie in the preheated oven for 20-25 minutes, or until the cheese is golden brown and the mash is slightly crispy on top.
Notes
- For best results, use starchy potatoes such as Maris Piper or King Edward to get fluffy mash topping.
- You can substitute the fish varieties if preferred, but maintain a firm white fish and oily fish for balance.
- If smoked haddock is unavailable, smoked pollock or kippers can be alternatives.
- The mustard in the sauce adds a subtle tang, but you can reduce or omit it if desired.
- Leftovers keep well in the refrigerator for up to 2 days and reheat nicely in the oven.
