Fish Pie
A delicious and comforting fish pie with a creamy filling and mashed potato topping.
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- •Royal prawns
- •SalmonCut into large chunks
- •Smoked haddockPreferably undyed, cut into large chunks
- •1/2 LeeksFinely sliced
- •ButterFor sweating leeks and making roux
- •MilkFor poaching fish and making sauce
- •2 Bay leavesFor flavoring milk
- •1/2 bottle White wineReduce to concentrate flavor
- •FlourFor making roux
- •SaltTo taste
- •Black pepperTo taste
- •Frozen peas(optional)Optional
- •ParsleyChopped
- •DillChopped, use sparingly
- •1 Lemon zestZest only, no juice
- •600-700 g Mashed potatoesFor topping
- •Gruyere cheeseGrated, for topping
- 1
Slice and clean the leeks, then sweat them in butter until soft.
5 min
- 2
Cut the salmon and smoked haddock into large chunks.
5 min
- 3
Poach the salmon and haddock in milk with bay leaves for 1-1.5 minutes.
2 min
- 4
Make a roux with butter and flour, then gradually add the poaching milk to make a sauce.
5 min
- 5
Season the sauce with salt and pepper, add the cooked leeks, frozen peas, parsley, dill, and lemon zest.
5 min
- 6
Gently fold in the poached fish and raw prawns into the sauce.
3 min
- 7
Cool the filling, then transfer to a pie dish and top with mashed potatoes and Gruyere cheese.
5 min
- 8
Bake at gas mark 5 for about 30 minutes, finishing under the grill if necessary.
30 min
- 9
Let the pie rest for 10-20 minutes before serving.
15 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza