Description
This Classic Fish Pie features a creamy, comforting filling of cod, smoked haddock, and prawns enveloped in a luscious white wine and cream sauce with leeks and parsley. Topped with fluffy mashed Maris Piper potatoes baked until golden and crisp, it’s a satisfying and wholesome British favorite perfect for family dinners.
Ingredients
Scale
Seafood and Sauce
- 2 leeks, sliced and rinsed
- 50g butter (divided usage)
- 2 tbsp plain flour
- 250ml white wine
- 150ml double cream
- ½ small bunch flat-leaf parsley, chopped
- 300g firm white skinless fish such as cod or coley, chunked
- 300g skinless smoked haddock, chunked
- 200g cooked peeled prawns
Mashed Potato Topping
- 750g Maris Piper potatoes, peeled and chunked
- 50g butter
- Milk, as needed for mashing
- Salt and pepper, to season
Instructions
- Preheat and soften leeks: Heat the oven to 180°C (fan 160°C) or gas mark 4. In a pan, gently cook the sliced leeks in half of the butter until they become very soft, making sure they don’t brown.
- Create the sauce base: Stir the plain flour into the softened leeks and cook for a couple of minutes to remove the raw flour taste. Gradually add the white wine, stirring continuously to form a smooth sauce. Simmer gently for 5 minutes until the sauce thickens.
- Finish the sauce and add seafood: Stir in the double cream and bring to a gentle simmer for a couple more minutes. Add the chopped parsley, chunked cod, smoked haddock, and cooked prawns, stirring carefully. Remove from heat and transfer mixture to a baking dish.
- Prepare the mashed potato topping: Boil the peeled and chunked Maris Piper potatoes in salted water until tender. Drain well and return to the pan on low heat to evaporate excess moisture. Add the remaining butter, a splash of milk, and season with salt and pepper. Mash thoroughly until smooth and fluffy.
- Assemble the pie: Spoon the mashed potatoes evenly over the fish mixture in the baking dish. Use a fork to roughen the surface to help it crisp. Dot or brush the top with extra butter for a golden finish.
- Bake the pie: Place the assembled pie in the preheated oven and bake for 30-35 minutes, or until the top is golden and crisp, and the filling is bubbling hot.
- Freezing instructions: To freeze, cover the assembled but unbaked pie with clingfilm and freeze for up to 2 months. When ready to cook, defrost overnight in the refrigerator and bake as instructed.
Notes
- Use firm white fish such as cod or coley for the best texture that holds well during cooking.
- Make sure to gently cook the leeks to soften without browning to maintain delicate flavor.
- Use Maris Piper potatoes for smooth, creamy mash perfect for topping pies.
- Adding a fork texture on top of the mash helps it achieve a pleasing crispness when baked.
- This pie freezes very well; just assemble before baking and bake from thawed for best results.
