If you're in the mood for an easy, hearty one-pot main meal, try this easy fish pie recipe. Fish pie is a popular dish in the UK, thanks to its great taste and the fact it's inexpensive to make.
With its creamy filling made from fish poached in stock and milk, leeks, and parsley, and perfectly browned fluffy mashed potato topping, each bite of homemade fish pie is an utter delight.
It's an ideal dish to make when you're in the mood for a cozy, warming meal that doesn't take too much effort. Serve your fish pie with some roasted veggies, French fries, or a green salad for a fantastic dinner you'll make again and again.
You can use any kind of fish to make your fish pie, but most people prefer to use white fish such as cod, haddock, pollock, halibut, or hake. You can also use mackerel or salmon. If you're a fan of smoked fish, you can use smoked fish to make your pie. Make sure to remove the skin before poaching the fish.
For best results, use whole milk as a poaching liquid. It will give your sauce the best flavor and texture.
Make sure you thicken the sauce properly before adding the fish and assembling the pie. You don't want a watery filling. Let the sauce reduce down, and don't rush the process.
Poaching the fish before assembling the pie also helps prevent the filling from becoming watery.
If desired, you can sprinkle some grated cheese over the top of your fish pie.
For a heartier fish pie, use pastry instead of mashed potatoes.
You can add extra ingredients to your fish pie such as hard-boiled eggs, spinach, broccoli, or other veggies you enjoy.
Instead of using mashed potatoes as a topping, you can swap them out for sliced potato rounds, or use pasta or gnocchi.
Use smoked fish instead for a delicious smoky flavor, or use a combination of different types of fish. Prawns are another delicious addition to fish pie.
Enjoy your fish pie with tasty side dishes like a light green salad, some roasted green beans, broccoli, or cauliflower tossed with lemon, a crusty baguette, or French fries.
If you'd like to serve wine with your fish pie, opt for a dry, crisp white wine like an unoaked Chardonnay or Soave. If you're feeling fancy, sparkling wine like Champagne, Cava, or Franciacorta will complement your fish pie to perfection.
Cover the fish pie and store it in the fridge for up to 3 days.
Of course! You can freeze your fish pie for up to 3 months. Be sure to wrap it well before freezing to prevent freezer burn. When ready to eat it, let it defrost in the fridge overnight, then bake the pie at 375F for 30 to 45 minutes.
Preheat your oven to 355°F.
Bring the fish stock and milk to a low simmer in a large pot. Place the fish and bay leaf in the pot, and cook for 5 minutes.
Take the pieces of fish out with a slotted spoon and set them aside on a plate. Keep the poaching liquid to the side.
In a separate pot, melt the butter and sauté the leeks for 5 minutes, until softened.
Stir the flour into the leeks and cook for 2 minutes.
Pour the reserved poaching liquid into the pot. Turn the heat up to medium and cook until the liquid thickens slightly.
Take the pot off the heat. Remove the bay leaf, then stir in the fish and parsley. Stir in salt and pepper.
Transfer the fish to a casserole dish. Spread the mashed potatoes over the top, then lightly fluff them with a fork.
Bake for 20 to 30 minutes, or until the sauce is bubbly and the potatoes are lightly browned.
You can use homemade fish stock or make fish broth from a bouillon cube.