Traditional British Fish Pie recipe

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Ingredients

2 pounds potatoes, peeled and diced
2 cups milk
1 bay leaf
½ teaspoon ground nutmeg
1 (1 pound) fillet cod
½ cup butter, divided
1 medium leek, white part only, chopped
¼ cup all-purpose flour
4 ounces grated sharp Cheddar cheese, divided
1 cup peas
salt and ground black pepper to taste
2 hard-boiled eggs, quartered

Nutrition Info

504.1 calories
carbohydrate: 40.4 g
cholesterol: 165 mg
fat: 25.9 g
fiber: 4.9 g
protein: 28 g
saturatedFat: 15.5 g
servingSize: -
sodium: 393.7 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.

  3. Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate, reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.

  4. Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.

  5. Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.

  6. Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.

  7. Place fish mixture in an oven-proof dish, press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.

  8. Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.

Recipe Yield

6 servings

Recipe Note

A rendering of the classic British fish pie. This is a very tasty fish pie without the 'tweaks' of some newer versions;it was traditionally a relatively simple dish.

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