The Ultimate Fish Pie

A hearty and delicious fish pie layered with flaky white fish, smoked haddock, salmon, and prawns, topped with creamy mashed potatoes and golden parmesan breadcrumbs. Perfect for a cozy family meal that brings seaside flavors to your table.

Prep Time: 30 mins to 1 hour
Cook Time: 30 mins to 1 hour
Serves: 6
Dietary: Nut-free

Ingredients

For the fish pie

• 750g/1lb 10oz white fish (such as haddock, cod or hake)

• 250g/9oz smoked haddock

• 200g/7oz salmon

• 120g/4oz raw prawns

• OR our very own West Coast Fish Pie Mix

For the poaching broth

• 1 litre/1¾pt fish stock

• 4 tbsp dry vermouth

• 1 onion, roughly chopped

• 1 small bulb of fennel, cored and chopped

• 1 small carrot, chopped

• 1 small stick of celery, chopped

• 1 bay leaf

• Pinch saffron

For the potato topping:

• Salt

• 1.5kg/3lb 5oz potatoes (such as King Edwards, Maris Piper or Estima)

• White pepper

• Butter, to taste

• 100g/3½oz grated gruyère cheese

For the parsley sauce

• Salt

• 75g/2½oz unsalted butter

• 75g/2½oz plain flour

• 150ml/5fl oz full-fat milk

• Large handful parsley, finely chopped

• 150ml/5fl oz double cream

• White pepper

To assemble the pie

• Butter, to grease the dish

• 125g/4½oz leaf spinach

• 4 hard-boiled eggs

• 25g/1oz ciabatta crumbs

• 25g/1oz grated parmesan cheese

Method

1. Place the potatoes in a large pan of boiling salted water and cook for 15–20 minutes until tender. Drain well, mash with butter, salt, and white pepper. Stir in the grated gruyère and keep warm.

2. Put the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf, and saffron into a large pan. Bring to the boil, then reduce heat and simmer for 5 minutes.

3. Add the white fish, smoked haddock, salmon, and prawns to the broth. Poach gently for 3 minutes. Use a slotted spoon to lift the fish out and set aside.

4. Strain the broth through a sieve back into the pan. Bring to the boil and simmer until reduced by half.

5. Melt butter in a pan over low heat. Stir in the flour to form a paste. Gradually whisk in the milk and reduced broth. Simmer for 10 minutes until thickened. Stir in the parsley and double cream. Season with salt and white pepper.

6. Preheat the oven to 180C/350F/Gas 4.

7. Grease a casserole dish with butter. Flake the poached fish into the dish. Blanch the spinach in boiling salted water for 1 minute, drain well, and layer over the fish. Slice the hard-boiled eggs and arrange on top.

8. Spread the mashed potato over the fish and spinach. Mix ciabatta crumbs and parmesan, then sprinkle evenly on top.

9. Bake for 30–40 minutes until the topping is golden and the pie is bubbling.

10. Warm the parsley sauce and serve with the pie.

Perfect With: Steamed green beans, buttered peas, or a crisp green salad.

This recipe is adapted from BBC Good Food.