Creamy Fish Pie

The smell of smoked haddock poaching in milk still brings me right back to my tiny kitchen in Edinburgh, windows fogged up on a drizzly Tuesday. I had no idea what I was doing, just a scribbled recipe from a coworker and a craving for something warm. The fish flaked apart so easily, the sauce thickened like magic, and when I pulled that golden-topped dish from the oven, I finally understood why this pie has survived generations.

I made this for my parents the first time they visited my flat, and my mum got quiet halfway through her first forkful. She said it reminded her of her own mothers version, though I had never tasted that one. Sometimes a dish just carries something unspoken, something that tastes like care and patience and a little bit of history.

Ingredients

• White fish fillets: Cod or haddock work beautifully because they hold their shape without drying out, and their mild flavor lets the smoked fish shine through.
• Smoked fish fillets: This is where the soul of the pie lives, adding a gentle smokiness that deepens every spoonful without overpowering.
• Cooked peeled prawns: Optional but wonderful for little bursts of sweetness and a touch of luxury tucked into the creamy filling.
• Whole milk: Poaching the fish in milk infuses it with richness, and that same milk becomes the base of your sauce, so nothing goes to waste.
• Bay leaf and onion: These quietly season the poaching milk, adding warmth and a hint of sweetness you will notice but not quite name.
• Unsalted butter and plain flour: The foundation of your roux, which turns that poaching milk into a silky sauce that clings to every flake of fish.
• Frozen peas: They add pops of color and a slight sweetness that balances the richness, plus they cook in seconds.
• Fresh parsley: Chopped at the last minute, it brings brightness and a grassy freshness that cuts through the cream.
• Dijon mustard: Just a teaspoon wakes up the sauce with a gentle tang and a whisper of heat.
• Floury potatoes: Maris Piper or similar varieties mash up fluffy and light, creating a topping that crisps beautifully in the oven.
• Salt and pepper: Season each layer as you go, tasting the sauce and the mash separately, because underseasoned pie is a quiet tragedy.

Instructions

Preheat and prepare:

Set your oven to 200°C (180°C fan) so its ready when you are. This gives you time to focus on the fish without rushing.

Poach the fish:

Lay the fillets in a wide pan with the milk, bay leaf, and halved onion, then bring it to a bare simmer and let them poach gently for 6 to 8 minutes until just cooked. Lift them out with a slotted spoon and save every drop of that fragrant milk.

Boil and mash the potatoes:

While the fish poaches, get your potatoes into salted boiling water and cook them for 15 to 20 minutes until they break apart easily. Drain them well, then mash with milk and butter until smooth and fluffy, seasoning with salt and white pepper.

Make the sauce:

In a clean pan, melt butter over medium heat, stir in the flour, and cook for a minute to get rid of the raw flour taste. Slowly whisk in the reserved poaching milk, stirring constantly until the sauce thickens and turns glossy.

Flavor and fold:

Stir in the mustard, peas, and parsley, then season with salt and pepper. Gently fold in the poached fish broken into large chunks and the prawns if using, being careful not to break the fish up too much.

Assemble the pie:

Spoon the fish mixture into a baking dish, then spread the mashed potatoes evenly over the top. Use a fork to fluff up the surface, creating ridges that will crisp and golden in the oven.

Bake until golden:

Slide the dish into the oven and bake for 25 to 30 minutes until the topping is golden brown and the filling is bubbling up around the edges. Let it rest for 5 minutes before serving so the sauce settles and every portion holds together.

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One evening I served this to friends who had never heard of fish pie, and they scraped the dish clean without speaking much, just the sound of forks and quiet hums of approval. Later someone said it felt like being welcomed into a home they had never visited, and I realized that is exactly what a good fish pie does.

Choosing Your Fish

I have made this with whatever looked freshest at the counter, swapping in salmon when haddock was tired looking, or leaving out the prawns when I was cooking for someone with a shellfish allergy. The key is balancing a mild white fish with something smoked, so you get depth without losing the creamy gentleness that makes this pie so comforting. If your fishmonger has offcuts or tail pieces, grab them, they are often cheaper and work perfectly here since you are breaking everything into chunks anyway.

Getting the Topping Right

The first time I made this I added too much milk to the mash and it slumped into the filling, creating a soggy mess instead of a golden crust. Now I keep the mash on the stiffer side, just loose enough to spread but firm enough to hold its shape. Fluffing the surface with a fork is not just for looks, those little peaks catch the heat and turn crispy, giving you buttery, crunchy bits that contrast beautifully with the soft filling underneath.

Serving and Storing

This pie is best served straight from the oven after a short rest, with steamed green beans or a simple salad to cut through the richness. Leftovers keep well in the fridge for up to two days, and they reheat beautifully in a low oven covered with foil, though the topping will soften a bit. I have even frozen individual portions before baking, then cooked them from frozen for an extra 20 minutes, which is a lifesaver on nights when cooking from scratch feels impossible.

• Let the pie rest for 5 minutes before serving so the sauce thickens slightly and portions hold together.
• Reheat leftovers gently in a 160°C oven covered with foil to keep the fish from drying out.
• Freeze unbaked portions tightly wrapped, then bake from frozen adding 20 minutes to the cooking time.

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This pie has fed me through cold winters and last minute dinners, through homesickness and celebration, and it has never let me down. I hope it does the same for you.

Recipe FAQs

→ What types of fish are best for this dish?

White fish such as cod or haddock work well, combined with smoked haddock for depth of flavor.

→ Can I add seafood other than fish?

Yes, cooked peeled prawns can be folded into the filling to enhance the texture and taste.

→ How should the mashed potatoes be prepared?

Potatoes are boiled until tender, then mashed with whole milk and butter for a creamy, fluffy topping.

→ What is the purpose of poaching the fish in milk?

Poaching in milk gently cooks the fish while infusing it with subtle creaminess, enhancing the sauce's flavor.

→ Can this dish be made ahead of time?

You can prepare the filling and mashed topping in advance, then assemble and bake just before serving to maintain the golden crust.

→ What side dishes pair well with this meal?

Steamed green beans or a crisp salad complement the rich filling and balance the dish.