There’s nothing quite like the comfort of a warm, hearty meal on a chilly evening, and that’s where my Best Ever Fish Pie comes into play. Picture this: a creamy blend of tender cod, succulent salmon, and robust smoked haddock, all wrapped in a velvety white sauce that sings with flavor. As I stirred the filling, the rich aroma of the spices mingled with the freshness of the fish, filling my kitchen with a sense of warmth and nostalgia.
Topped with fluffy, cheesy mashed potatoes baked to golden perfection, this dish is not just a meal—it’s an experience. Whether you’re hosting a family dinner or simply treating yourself after a long day, this fish pie is guaranteed to delight. With its versatility, you can customize the seafood to your liking, or even sneak in some veggies for that added nutrition boost. Join me as we dive into the creation of the most comforting dish you’ll ever make!
Why is this Best Ever Fish Pie so Special?
Comforting and satisfying, this fish pie is a hearty meal perfect for any occasion. Rich flavors of cod, salmon, and smoked haddock blend harmoniously with a creamy white sauce. Cheesy topping adds a luscious crunch, making every bite a delight. Versatile in ingredients, feel free to mix and match your favorite seafood. Easy to prepare, this dish brings a touch of gourmet to your home cooking, ensuring your family will come back for seconds! If you’re looking for more comforting meals, check out my delicious comfort food recipes.
Best Ever Fish Pie Ingredients
For the Fish Filling
- Fish Pie Mix – A delightful combination of cod (200g), salmon (200g), and smoked haddock (200g) provides the essential flavors of the Best Ever Fish Pie.
- Prawns or Scallops (200g) – Optional for an extra protein boost; can be replaced with lobster for a luxurious twist.
For the Sauce
- Unsalted Butter (3 tbsp) – Creates a rich base for the roux that brings depth to the sauce.
- Plain Flour (3 tbsp) – Serves as the thickener to achieve that creamy consistency.
- White Wine (125 ml) – Adds complexity and acidity; can be substituted with chicken or vegetable stock for a non-alcoholic option.
- Hot Fish Stock (375 ml) – Infuses the sauce with savory seafood flavor; homemade or from stock cubes can work well.
- Double Cream (80 ml) – Lends richness and a velvety texture to the sauce.
- English Mustard (1 tbsp) – Provides a subtle kick that enhances the overall flavor profile.
- Worcestershire Sauce (2 tsp) – Contributes a depth of umami that rounds out the sauce beautifully.
- Lemon zest (1) – Brings a refreshing brightness to the dish.
- Flat-leaf Parsley (2 tbsp) – Fresh herbs that elevate flavor with a burst of freshness.
- Fresh Dill (2 tsp, optional) – Adds an aromatic touch for more complexity.
For the Topping
- Potatoes (1 kg) – A fluffy base for the topping; Maris Piper or King Edward are ideal choices for the best texture.
- Garlic Granules (1 tsp) – Enhances the flavor in the mashed potato topping.
- Milk or Cream – Used to achieve the desired consistency of the mash.
- Freshly Grated Nutmeg – Optional, but adds a warm, comforting note to the mashed potatoes.
- Mature Cheddar Cheese (3 tbsp) – Adds richness to the topping, creating a deliciously cheesy layer.
- Parmesan Cheese (2 tbsp) – Offers depth of flavor and helps achieve that beautiful golden crust when baked.
How to Make Best Ever Fish Pie
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Prepare the Sauce: In a saucepan, melt the unsalted butter over medium heat. Stir in plain flour to form a roux, cooking for a minute, then gradually whisk in white wine and hot fish stock. Cook until thickened, about 5 minutes.
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Enhance the Sauce: Stir in double cream, English mustard, Worcestershire sauce, lemon zest, flat-leaf parsley, and fresh dill (if using). Season to taste with salt and pepper for a flavorful kick.
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Combine: Gently fold in the fish pie mix, ensuring each piece is coated with the luscious sauce. Let cool while you prepare the mash, allowing flavors to meld together beautifully.
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Make the Mash: In a pot, boil the potatoes until tender, about 15-20 minutes. Drain and mash with butter, milk or cream, garlic granules, nutmeg (optional), and salt until smooth and fluffy.
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Assemble the Pie: Spoon the fish mixture into a baking dish, then top with the cheesy mashed potatoes. Swirl the surface with a fork for a lovely texture before baking.
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Add Cheese and Bake: Sprinkle the mature cheddar and Parmesan cheese over the top. Bake in a preheated oven at 190°C (360°F) for 30 minutes, or until the top is golden and the filling is bubbling.
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Cool and Serve: Allow the pie to cool for about 10 minutes before serving. This helps to set the filling and makes it easier to dish out. Pair it with steamed green vegetables for a complete meal.
Optional: Garnish with additional fresh parsley for a pop of color.
Exact quantities are listed in the recipe card below.
Storage Tips for Best Ever Fish Pie
- Fridge: Store any leftover Best Ever Fish Pie in an airtight container for up to 3 days. Reheat thoroughly in the oven or microwave until piping hot.
- Freezer: For longer storage, assemble the pie without baking, allow it to cool completely, cover with foil, and freeze for up to 3 months.
- Thawing: To enjoy your frozen fish pie, thaw it in the fridge overnight before baking; bake as directed, adding time if needed.
- Reheating: Always reheat the pie until it reaches an internal temperature of 75°C (165°F) to ensure it’s safe to eat and deliciously warm.
Make Ahead Options
These Best Ever Fish Pie is an excellent choice for meal prep, allowing you to save time on busy nights! You can prepare the filling up to 24 hours in advance by cooking the sauce and combining the fish mixture, then storing it in the fridge. Similarly, you can also mash the potatoes ahead; just keep them covered to prevent browning. When you’re ready to serve, spoon the fish mixture into a baking dish, top with the cheesy mashed potatoes, and bake for about 30 minutes at 190°C (360°F) until golden. Following these steps means you’ll enjoy a comforting, homemade meal with minimal effort, just as delicious as when freshly made!
What to Serve with Best Ever Fish Pie?
Elevate your dining experience with delightful sides that complement the rich and creamy goodness of this fish pie.
- Steamed Green Beans: Fresh and crunchy, they add a vibrant contrast to the creamy fish pie, enhancing meal balance.
- Garlicky Sautéed Spinach: This tender side brings a burst of freshness and earthy flavor that pairs beautifully with seafood.
- Zesty Lemon Salad: A crisp mix of greens with a light dressing brightens up the plate, cutting through the richness of the pie.
- Crusty Bread Rolls: Perfect for mopping up any creamy sauce, their warmth adds a comforting touch to your meal.
- Roasted Cherry Tomatoes: Sweet and slightly caramelized, they offer a juicy pop of flavor and color to your dinner spread.
- Chilled Sauvignon Blanc: This crisp white wine enhances the dish’s seafood flavors, making each sip a refreshing treat.
- Homemade Coleslaw: A crunchy, tangy side that contrasts with the pie’s creaminess, adding texture and a delightful crunch to every bite.
- Baked Sweet Potatoes: Their natural sweetness adds a lovely contrast to the savory fish pie, making for a satisfying pairing.
Best Ever Fish Pie Variations & Substitutions
Feel free to get creative and tailor this recipe to suit your taste buds and dietary needs!
- Seafood Swap: Replace the cod, salmon, or haddock with your favorite seafood like tilapia or crab for a delightful twist.
- Veggie Boost: Add spinach or peas to the mix for a pop of color and added nutrients; it beautifully complements the creamy filling.
- Cheese Variety: Experiment with different cheese varieties like Gruyère or smoked Gouda for a unique flavor profile that excites the palate.
- Gluten-Free Option: Substitute plain flour with a gluten-free blend to enjoy the pie without the gluten concern while maintaining the creamy roux.
- Non-Dairy Delight: For a dairy-free version, use coconut cream instead of double cream and vegan butter for the mashed potatoes.
- Heat Level: Add a pinch of chili flakes or diced jalapeños for those who enjoy a spicy kick, giving this comforting dish a fiery twist.
- Meal Prep Portions: Consider dividing the filling into individual ramekins before topping with the mash — perfect for meal prepping and easy reheating.
- Fishery Flair: Incorporate smoked salmon for a richer, bolder flavor or add a splash of dill sauce to the filling for an extra hit of freshness.
These variations can elevate your fish pie experience, ensuring that it’s always a meal you look forward to!
Expert Tips for Best Ever Fish Pie
- Fresh Fish Matter: Always opt for fresh fish; frozen options can compromise texture and flavor, especially if making your Best Ever Fish Pie ahead of time.
- Cooling Technique: Allow your pie to cool completely before refrigerating anything leftover. This helps maintain the texture and ensures food safety.
- Freezing Tips: If you want to freeze the pie, assemble without baking. Cool it completely, cover well, and freeze to maintain freshness for up to three months.
- Seasoning Check: Taste and adjust the seasoning in your filling before baking, as the flavors will deepen during cooking; season to your preference for the best experience.
- Mashed Potato Consistency: For perfectly creamy mashed potatoes, add just enough milk or cream. Be cautious not to make them too runny!
Best Ever Fish Pie Recipe FAQs
What type of fish is best for the fish pie?
Absolutely! For the best flavor and texture in your Best Ever Fish Pie, I recommend using a mix of fresh cod, salmon, and smoked haddock. Fresh fish elevates the taste significantly compared to frozen varieties. If you’re feeling adventurous, you can also include prawns or scallops for an extra touch of luxury—just ensure everything is fresh and vibrant!
How should I store leftover fish pie?
For sure! Store any leftover Best Ever Fish Pie in an airtight container in the fridge for up to 3 days. It’s best to let it cool completely before sealing it up to maintain its creaminess. When reheating, ensure it’s heated through until piping hot—around 75°C (165°F) is ideal!
Can I freeze the assembled fish pie?
Very much! To freeze your Best Ever Fish Pie, assemble it without baking. Once it’s cooled completely, cover it tightly with foil and freeze for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and bake according to the standard instructions—add a bit more time if it’s still cold.
What if my mash becomes watery?
Oh no! If your mash is too runny, don’t fret! Start by draining excess water. Then, return the mash to low heat and stir constantly until some moisture evaporates. You can also add a bit more butter or cheese to help thicken it up without compromising flavor.
Can I use vegetables in my fish pie?
Absolutely! Feel free to sneak in some veggies like spinach or peas for added nutrition and flavor. Just make sure to cook them slightly before mixing them in with the fish to ensure everything bakes evenly. This way, you get a delicious, well-rounded dish that’s hearty and satisfying!
Is this recipe suitable for people with seafood allergies?
Good question! This recipe may not be suitable for those with seafood allergies, as it contains several types of fish and shellfish. If you have guests with allergies, I recommend creating a separate dish or adjusting ingredients entirely with alternatives like chicken or a hearty vegetable filling for a non-seafood version.
Best Ever Fish Pie Recipe for an Ultimate Comfort Feast
Ingredients
Equipment
Method
- Melt the unsalted butter in a saucepan over medium heat.
- Stir in plain flour to form a roux, cooking for a minute.
- Gradually whisk in white wine and fish stock, cooking until thickened, about 5 minutes.
- Stir in double cream, mustard, Worcestershire sauce, lemon zest, parsley, and dill, then season to taste.
- Gently fold in the fish mix and let cool while preparing the mash.
- Boil the potatoes until tender, about 15-20 minutes; drain and mash with butter, milk, garlic granules, nutmeg, and salt.
- Spoon the fish mixture into a baking dish, top with mashed potatoes and swirl for texture.
- Sprinkle cheddar and Parmesan over the top and bake at 190°C for 30 minutes, or until golden.
- Allow to cool for about 10 minutes before serving.