Description
A comforting British classic, this Fish Pie recipe combines flaky white fish, tender salmon, and succulent shrimp in a rich, creamy sauce topped with buttery mashed potatoes and melted cheddar cheese. Perfectly baked until golden and bubbling, it makes a hearty main course that serves six.
Ingredients
Scale
Seafood
- 1 pound white fish fillets such as cod or haddock
- 1 pound salmon fillet
- 1 cup peeled and deveined shrimp
Sauce
- 2 tablespoons unsalted butter
- 1 small onion finely chopped
- 2 tablespoons all purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Mashed Potatoes
- 2 pounds potatoes peeled and chopped
- 4 tablespoons butter for mash
- 1/4 cup milk for mash
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Prepare the mashed potatoes: Preheat your oven to 375°F. Boil the chopped potatoes in salted water for about 15 minutes or until fork tender. Drain and mash the potatoes with 4 tablespoons of butter and 1/4 cup milk until smooth and creamy. Season with salt and set aside.
- Make the sauce: In a large skillet, melt 2 tablespoons butter over medium heat. Sauté the finely chopped onion until soft and translucent, about 5 minutes. Stir in the flour and cook for one minute to form a paste, cooking out the raw flour taste.
- Add liquids to thicken: Gradually whisk in the whole milk and heavy cream, stirring constantly to prevent lumps. Continue to cook, stirring, until the sauce thickens and coats the back of a spoon.
- Season and combine seafood: Add the salt, black pepper, and chopped fresh parsley to the sauce. Cut the fish fillets into bite-sized chunks and gently fold them into the sauce along with the shrimp and frozen peas. Cook for 3 to 4 minutes, stirring gently, until the seafood just begins to turn opaque but is not fully cooked through.
- Assemble the pie: Transfer the seafood mixture into a greased baking dish, spreading it evenly. Carefully spread the mashed potatoes over the seafood mixture to cover completely. If using, sprinkle the shredded cheddar cheese evenly on top of the mashed potatoes.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes or until the top is golden brown and the filling is bubbling around the edges.
- Rest and serve: Remove from the oven and let the fish pie rest for 5 minutes before serving to allow the filling to set slightly.
Notes
- You can use a mix of your favorite seafood such as scallops or smoked haddock for added flavor and variety.
- For a lighter version, substitute half-and-half for the heavy cream to reduce richness.
- Add a pinch of nutmeg to the mashed potatoes for a classic aromatic touch that complements the dish.
