Classic British Fish Pie

Yield

4

Prep time

20 minutes

Cook time

50 minutes

Rest / chill time

5 minutes

Ingredients

• For the Filling:
• 1 pound cod or haddock fillets, skinless and boneless, cut into chunks
• ½ pound raw shrimp, peeled, deveined and tails removed
• ½ cup frozen peas
• 1 cup whole milk
• 1 bay leaf
• Salt and black pepper, to taste
• For the Sauce:
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup reserved poaching milk from the filling
• ½ cup heavy cream
• 1 tablespoon chopped fresh parsley
• Salt and black pepper, to taste
• For the Mashed Potato Topping:
• 1½ pounds potatoes, peeled and chopped
• 3 tablespoons unsalted butter
• ¼ cup whole milk
• Salt and black pepper, to taste

Method

1. Preheat the oven to 425°F. Boil the potatoes in salted water for 12–15 minutes, until tender. Drain well and mash with 3 tablespoons butter and ¼ cup milk. Season to taste.
2. Meanwhile, gently simmer the fish with 1 cup milk and the bay leaf for 5–7 minutes, until just cooked. Lift out the fish, discard the bay leaf and reserve the milk.
3. Melt 2 tablespoons butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually whisk in the reserved milk and cream, then simmer until thickened. Stir in the parsley and season to taste.
4. Gently fold the fish, raw shrimp and frozen peas into the sauce. Spoon into a 2-quart baking dish.
5. Spread the mashed potatoes over the filling, sealing to the edges. Roughen the surface with a fork.
6. Bake for 25–30 minutes, until the topping is golden, the filling is bubbling and the shrimp are opaque and cooked through. Rest for 5 minutes before serving.

Kitchen notes

Timing guide:
Prep Time: 20 minutes
Cook Time: 50 minutes
Rest Time: 5 minutes

Practical Woman's Secret
Drain the potatoes thoroughly before mashing so the topping stays fluffy. Keep the fish in generous chunks when folding it into the sauce, and use fork ridges to create golden edges on top.

Serving and Storage
Serve hot with steamed greens or carrots.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 350°F oven until hot throughout, uncovering near the end to refresh the topping.