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main dish · British
Shepherd's Pie
A deeply savory British shepherd’s pie with tender lamb, sweet carrots, peas, and a rosemary-scented gravy beneath a golden, ridged potato topping.
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British
Fish Pie
A classic British fish pie with tender cod, salmon, and smoked haddock in a creamy leek sauce, topped with buttery mashed potatoes and baked until golden and bubbling.
80 min
6 servings
Medium
How to prepare
1
Heat the oven to 200°C conventional or 180°C fan. Put the potatoes in a large saucepan, cover with cold salted water, bring to a boil, and cook for 15–18 minutes until completely tender when pierced with a knife.
2
Meanwhile, pour the milk into a wide saucepan and heat until steaming but not boiling. Add the cod, salmon, and smoked haddock, then simmer gently for 5–6 minutes, turning once, until the fish is opaque and flakes easily. Transfer the fish to a 2-litre baking dish and reserve the infused milk.
3
Drain the potatoes and leave them in the hot pan for 2 minutes to steam dry. Mash with 40 g of the butter and 100 ml of the reserved milk until smooth and fluffy; season with salt and pepper, then set aside.
4
Melt the remaining 35 g butter in a saucepan over medium heat. Add the leek and cook for 6–8 minutes until soft and glossy but not browned. Stir in the flour and cook for 1 minute.
5
Gradually whisk in the remaining infused milk and the fish stock. Simmer for 3–4 minutes, whisking often, until the sauce is thick enough to coat a spoon. Stir in the peas, parsley, lemon zest, lemon juice, mustard, and black pepper; taste and adjust the seasoning.
6
Pour the sauce over the fish and gently mix once to distribute the pieces without breaking them up. Spoon the mashed potatoes over the surface, spread to the edges, and rake lightly with a fork to create ridges for browning.
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7
Bake for 25–30 minutes until the filling bubbles at the edges and the potato ridges are deep golden brown. Rest for 10 minutes so the sauce settles, then serve hot.
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Why this recipe works
Poaching the fish gently in milk keeps it moist while building the base for the sauce; leek, parsley, and lemon add freshness, and the fluffy potato lid turns crisp and golden in the oven.
Storage and reheating
How to store it
Cool leftovers within 2 hours, cover, and refrigerate for up to 3 days. The assembled, unbaked pie can be refrigerated for up to 24 hours before baking.
How to reheat it
Reheat refrigerated portions in a 180°C oven until the center reaches 74°C and the sauce is steaming hot, about 25–30 minutes. Cover loosely with foil if the potatoes brown too quickly.
Nutrition / serving
584kcal
41.82 gprotein
54.90 gcarbs
21.73 gfat
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