Our creamy fish pie is a luxurious winter dish made with cod, salmon and king prawns in a flavour-packed sauce with a cheesy breadcrumb topping. This comforting dish can be prepared in advance and frozen, so you can just throw in the oven and enjoy a homemade meal on evenings where you don’t have time to cook. This rich and creamy fish pie is the perfect winter warmer that is packed with good-for-you fish. This tasty and indulgent dish is a great way to get any fussy eaters in the family to eat more fish.
Like this? You’re going to love our classic fish pie recipe!
- For the fish pie
- 600ml milk
- 1 bay leaf
- 2 black peppercorns
- 350g salmon fillet with skin on
- 350g cod, or other white fish, with skin on
- 300g peeled king prawns
- 175g butter
- 1 leek, sliced
- 1 fennel bulb, thinly sliced
- ½tsp caraway seeds
- 45g plain flour
- 1tsp English mustard powder
- 100ml fish stock
- 150ml double cream
- 1kg floury potatoes, cut into chunks
- 2tbsp milk
- 15g Cheddar cheese, grated
- 2tbsp breadcrumbs
Heat the oven to 180°C. Heat the milk, bay leaf and peppercorns in a pan to hot but not boiling. Add the fish and cook for 4 mins. Add the prawns and cook for 2 more mins. Remove prawns and fish; discard fish skin. Cool the liquid; strain half a litre into a jug and discard the rest.
Melt a third of the butter in a pan and cook the leek and fennel for 5 mins. Melt another third of the butter in a pan, stir in the caraway seeds, flour and mustard powder; cook for 2 mins. Pour in the poaching liquid and stock and stir until smooth and thickened. Stir in the cream. Scatter fish chunks in a pie dish and add the leek mixture. Pour over the sauce and set aside.
Steam the potatoes for 15 mins. Mash with the rest of the butter and the milk. Season. Spoon over the fish. Sprinkle over cheese and breadcrumbs. Bake for 35 mins, or freeze. You can cook from frozen at the same oven temperature for 1 hour 10 mins or until heated through.