Fantastic Fish Pie
Dive into comfort food heaven with this Fantastic Fish Pie, a creamy and indulgent dish that combines tender white fish, optional smoky haddock, and juicy prawns in a rich, velvety mustard-parsley sauce. Topped with fluffy, buttery mashed potatoes and melted golden cheddar cheese, this British classic is baked to bubbly perfection for the ultimate family meal. With a balance of fresh herbs, a hint of tangy mustard, and the perfect blend of seafood flavors, this recipe is as satisfying as it is flavorful. Perfect for dinner gatherings or a cozy weeknight treat, this fish pie is easy to make, freezer-friendly, and guaranteed to impress. Whip it up in just 30 minutes of prep for an irresistible, crowd-pleasing dish that hits all the right notes!
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Ingredients
- 900 grams potatoes
- 75 grams butter
- 400 milliliters milk
- 200 milliliters heavy cream
- 50 grams flour
- 500 grams white fish fillets (e.g., cod, haddock)
- 200 grams smoked fish fillets (optional, e.g., smoked haddock)
- 150 grams cooked prawns
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon English mustard
- 100 grams cheddar cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Peel and chop the potatoes into even chunks. Place them in a pot of salted water, bring to a boil, and cook for 15-20 minutes until tender.
Step 2
While the potatoes are cooking, preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
Step 3
Place the white fish and smoked fish (if using) in a large saucepan. Add 300 milliliters of the milk and bring to a gentle simmer. Poach the fish for about 5 minutes or until just cooked. Remove the fish from the pan, flake it into bite-sized pieces, and set aside. Reserve the milk.
Step 4
In a medium saucepan, melt 50 grams of butter over medium heat. Stir in the flour to form a paste and cook for 1-2 minutes, stirring constantly.
Step 5
Gradually whisk the reserved milk and the heavy cream into the flour and butter mixture. Cook for 3-4 minutes, stirring often, until you achieve a smooth, thick sauce.
Step 6
Add the mustard, chopped parsley, salt, and pepper to the sauce. Stir well, then gently fold in the flaked fish and cooked prawns. Remove from heat and set aside.
Step 7
Drain the cooked potatoes and return them to the pot. Add the remaining 25 grams of butter and 100 milliliters of the milk. Mash until smooth and creamy. Season to taste with salt and pepper.
Step 8
Spread the fish mixture evenly into a large, deep baking dish. Top with the mashed potatoes, spreading it evenly over the surface with the back of a spoon or a spatula.
Step 9
Sprinkle the grated cheddar cheese over the mashed potato topping.
Step 10
Bake in the preheated oven for 25-30 minutes or until the top is golden and the pie is bubbling around the edges.
Step 11
Allow the fish pie to rest for 5 minutes before serving. Garnish with additional parsley if desired and serve warm.
Nutrition Facts
| Serving size | 2607.2 grams (2607.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3651 |
| Total Fat 178.20g | 228% |
| Saturated Fat 102.50g | 513% |
| Polyunsaturated Fat 2.20g | |
| Cholesterol 1174mg | 391% |
| Sodium 6680mg | 290% |
| Total Carbohydrate 253.90g | 92% |
| Dietary Fiber 21.80g | 78% |
| Total Sugars 31.50g | |
| Protein 243.60g | 487% |
| Vitamin D 1615IU | 8075% |
| Calcium 1612mg | 124% |
| Iron 20mg | 112% |
| Potassium 8156mg | 174% |
Source of Calories