Description
Hearty British Fish Pie delivers oceanic comfort straight from coastal kitchens, blending delicate seafood with creamy mashed potatoes. Savory layers of salmon, cod, and prawns nestled beneath golden-crisp potato peaks promise a warming embrace that will satisfy seafood enthusiasts and home cooks alike.
Ingredients
Scale
Main Fish Ingredients:
- 350 grams (12 ounces) fresh haddock, cut into 1 centimeter pieces
- 350 grams (12 ounces) undyed smoked haddock, cut into 1 centimeter pieces
Potato and Egg Components:
- 900 grams (2 pounds) potatoes, peeled and cut into even-sized pieces
- 4 hard-boiled free-range eggs, roughly chopped
- 50 grams (2 ounces) butter
- 8 tablespoons hot milk
Sauce and Seasoning Ingredients:
- 75 grams (3 ounces) butter
- 1 large onion, roughly chopped
- 50 grams (2 ounces) plain flour
- 570 milliliters (1 pint) milk
- 2 tablespoons lemon juice
- salt
- freshly ground black pepper
Instructions
- Warm the oven to 200C (400F) and prepare a spacious baking dish with light greasing.
- Gently caramelize chopped onions in melted butter, allowing them to soften and develop a translucent golden hue over medium-low heat.
- Sprinkle flour into the onion mixture, stirring continuously to create a smooth roux without developing any burnt notes.
- Slowly incorporate milk, whisking consistently to develop a creamy, velvety sauce without lumps.
- Season the sauce with salt, pepper, and a splash of bright lemon juice to enhance the overall flavor profile.
- Carefully poach the fish pieces in the sauce, ensuring they remain delicate and flaky without breaking apart.
- Gently transfer the fish and sauce combination into the prepared baking dish, creating an even layer.
- Distribute halved hard-boiled eggs across the fish mixture for added texture and richness.
- Boil peeled potatoes until they reach a tender, easily mashable consistency.
- Mash the potatoes with warm milk and butter, creating a smooth, creamy topping with a light, whipped texture.
- Season the potato mixture with salt and pepper, then carefully spread it over the fish layer using a spatula.
- Create decorative furrows across the potato surface using a fork to encourage crispy, golden peaks during baking.
- Bake in the preheated oven for approximately 30 minutes until the top turns golden brown and the filling becomes bubbly.
Notes
- Choose fresh, high-quality white fish like cod or haddock for the most delicate flavor and tender texture.
- Avoid overcooking fish during initial poaching to prevent dry, tough meat by keeping liquid at a gentle simmer.
- Use starchy potatoes like Maris Piper or Russet for the smoothest, creamiest mash that spreads easily over the filling.
- Make this dish gluten-free by substituting regular flour with cornstarch or gluten-free flour blend when creating the sauce.
- Prep Time: 38 minutes
- Cook Time: 54 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 427 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 180 mg