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- Dish type
- Pies and tarts
- Savoury pies and tarts
- Fish pie
- Cod pie
This pie uses creme fraiche and cheese instead of a time consuming and tricky roux based sauce, making it so easy and quick to rustle up. It's also delicious!
Hampshire, England, UK
246 people made this
- 1 onion diced
- 1 garlic clove minced
- 400g mixed fish and shellfish eg mussels, prawns, smoked haddock, salmon and cod
- 300ml creme fraiche
- 100g cheddar cheese, grated
- 2 eggs
- 3 large baking potatoes
- Salt and Pepper
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Preheat the oven to 200 degrees C (fan assisted)
- Peel the potatoes and cut into even sized chunks, boil for approx 20 mins or untill soft.
- Meanwhile add eggs to pan of potatoes and hard boil.
- Meanwhile soften onion and garlic in a little oil, add the fish and fry untill starting to turn opaque.
- Add the creme fraiche and 75g cheese and stir untill the cheese is melted.
- The eggs should be cooked through by now, remove from pan and peel (submerge in cold water if they are too hot to handle) chop roughly and add to fish mix.
- Season to taste with salt and pepper and pour into a casserole dish.
- Mash the potatoes and smooth over the fish mix, top with the remaining cheese and bake in the oven for half an hour, or untill the top is starting to brown.
Reviews & ratingsAverage global rating:(32)
Reviews in English (32)
always thought fish pie didnt have enough taste to it but this recipe is just lovely, plenty of taste and very easy and quick to make-27 Feb 2012
I have made this pie loads of times and it turns out brilliantly every time!-29 Apr 2012
Easy to make and very tasty. I did add salt, black pepper and parsley to it though-04 Oct 2011
The ultimate fish pie recipe
The Good Housekeeping Institute share their readers' favourite fish pie recipe Credit: Kate Whitaker, courtesy of Good Housekeeping
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O ur sauce thins to a creamy consistency as the fish releases moisture. A splash of anchovy essence in the sauce adds an umami depth, with lemon juice and finely chopped parsley adding refreshing touches. Baking the fish raw avoids overcooking. You can make the sauce and mashed potato a day ahead and store them, covered, in the fridge.
Prep time: 30 minutes | Cooking time: 1 hour 15 minutes
The best fish pie recipe - Recipes
- 2 large shallots or 1 onion, peeled and chopped
- 2 tbsp olive oil
- 40g butter
- 1 large thyme sprig, leaves only
- 4 tbsp Noilly Prat or dry vermouth
- 2 tsp Pernod (optional)
- 4 tbsp plain flour
- 250ml fish, chicken or vegetable stock (a stock cube is fine)
- 200 ml milk
- 4 tbsp double cream
- 3 tbsp chopped fresh parsley
- 180g skinless salmon fillets
- 250g skinless cod or haddock fillets
- 200g queen scallops
- 150g king prawns
- 1 tbsp fresh lemon juice
- Sea salt and freshly ground black pepper
For the Mashed Potato Topping
- 750g Desirée potatoes, peeled
- 75g butter, cubed
- 50ml hot milk
- 2 large egg yolks
- 75g medium Cheddar cheese, grated
Preheat the oven to 200°C/Gas 6. Grease a shallow (about 2 litre capacity) pie dish.
Start by making the mashed potato for the topping. Chop the potatoes into chunks and cook in boiling salted water until tender. Drain well and push through a potato ricer, or mash until smooth. Add the butter and hot milk and mix until well incorporated. Allow to cool slightly, then stir in the egg yolks. Season well and put to one side.
Sauté the shallots or onion in the oil and butter with the thyme leaves for about 5 minutes until softened. Add the Noilly Prat and Pernod (if using), then cook for 4–5 minutes until reduced right down.
Stir in the flour and cook for a minute or so. Heat the stock in a small pan or a jug in the microwave. Gradually stir it into the shallot mixture with a wooden spoon until smooth, and boil for about 5 minutes until reduced by a third. Mix in the milk, lower the heat and simmer for a few minutes. Season well, then add the cream and parsley.
Meanwhile, cut the salmon and cod into bite-sized chunks and scatter in the pie dish with the scallops and prawns. Sprinkle with the lemon juice and seasoning. Put the dish on a baking sheet.
Pour over the sauce and mix well with a fork. Spread the mashed potato on top and fluff up with a fork. Scatter with the grated cheese and put the pie immediately in the oven. Bake for 10 minutes, then turn the oven down to 180°C/Gas 4, and bake for another 20 minutes, turning if it browns unevenly. Allow to stand for 10 minutes before serving.
Ultimate Cookery Course
By Hodder & Stoughton
Text © Gordon Ramsay 2013
Photography © Anders Schønnemann 2012
Remove the skin from the fish and cut into bite-sized pieces, reserving the skin of the smoked haddock for the sauce.
To start the sauce, heat a little butter in a saucepan, add the onion, garlic and thyme and sweat until softened. Add the white wine and the smoked haddock trimmings and cook for a few minutes to burn off the alcohol. Add the milk and bring to just under the boil, then take the pan from the heat, pass the contents through a sieve into a bowl and keep it hot.
Melt the 100g of butter in a heavy saucepan, add the flour and cook over a low heat, stirring for 5 minutes. Pour the hot infused milk into the pan and whisk vigorously until the mixture is smooth and thick. Make sure you can’t taste the flour. If you can, let it cook gently for a little longer.
Whisk in the mustard and add the chives and parsley. Check the seasoning and add salt and pepper and more mustard if you wish.
Leave to cool down while you make the mash — it is best not to assemble the pie with hot sauce as it will cook the fish too quickly.
Preheat the oven to 180ଌ/Gas 4.
Peel the potatoes and cook in boiling salted water until tender.
Drain in a colander and allow the potatoes to steam for a couple of minutes to rid them of excess moisture, then mash and season with salt and pepper. Add the egg yolks.
Scoop the mash into a piping bag — it needs to be hot in order to pipe easily. (You can spoon on if you don’t have a bag.)
To assemble, spoon a little of the sauce into the bottom of a pie dish. Arrange a selection of fish on top of the sauce. Season with salt and pepper and a squeeze of lemon juice.
Completely cover with sauce, then pipe or spoon on the mash. Mix together the breadcrumbs and Parmesan and sprinkle over the top.
Place the pie on a baking sheet and cook for around 30 minutes until the top is golden brown. Serve immediately.
Richard Corrigan’s Fish Pie from Bentley’s Oyster Bar & Grill
‘When I'm fatigued, jaded and completely stressed out, I'm often known to head to the Crustacea Room, a little private room on the first floor of Bentley’s. I get a fish pie sent up from the Oyster Bar, and I sit there waiting like a child in a sweet shop. I have a nice glass of sparkling water, splash some green tabasco on top, and I take one big spoonful at a time. It reminds me of time spent in Ireland on the coast – it truly is pure pleasure at its best. Follow the recipe carefully, but feel free to leave out what you don't want. The dish can be made with different kinds of fish, but I often find the smoked element is very important. There are some great haddock smokeries out there, and you can order online, too – I love Woodcock Smokery, run by Sally Barnes, an English woman living in West Cork. Coming into the summer months, you can add peas, broad beans, anchovies and really adapt it to your taste. Remember to get that crust on the potatoes in the oven – this fish pie is one of the most versatile, comforting dishes that you can possibly have right now.’
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- 1 1/2 pounds orange-fleshed sweet potatoes
- 1/2 pound fresh cod
- 1/2 pound large shrimp
- 1/2 bay scallops
- 6 tablespoons unsalted butter, at room temperature
- 1 small onion, finely chopped
- 2 cups whole milk
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1/4 cup chopped fresh chives
Peel the sweet potatoes and cut them into 1-inch cubes. Put the sweet potatoes in a large saucepan and add cool water to cover by 1 inch. Set the pan over medium-high heat and bring to a boil. Reduce the heat to low to maintain a gentle simmer and cook until the sweet potatoes are fully tender, about 15 minutes. Drain the sweet potatoes, reserving the cooking liquid.
For a perfectly smooth puree, first pass the sweet potatoes through a food mill or press them through a potato ricer, discarding any pulpy, stringy flesh that remains. Give the milled sweet potatoes a good stir with a spoon, and add a tablespoon or two of cooking liquid if the puree seems dry or tacky. For a coarser puree, simply mash the sweet potatoes with the back of a fork or a potato masher. They will collapse into a relatively smooth mass that should not require additional liquid to remain moist. Set aside 2 cups of puree for the fish pie reserve the rest for another use.
Preheat the oven to 375°. Cut the cod into 1-inch pieces. Peel and devein the shrimp. Pick over the scallops for bits of shell, and if there is a tough band of muscle adhered to one side of each scallop, remove it. Refrigerate the seafood until ready to use.
Melt 2 tablespoons of the butter in a medium saucepan set over medium heat. Add the onion and cook, stirring, until translucent and soft, about 5 minutes. Pour the milk into the pan and add the bay leaves and thyme sprigs. Bring to a gentle simmer, stirring often. Stir 1/2 teaspoon of salt into the milk.
Poach each type of seafood individually: Place the cod in the simmering milk and cook until the fish is nearly cooked through, 1 to 2 minutes. Lift the cod from the milk with a slotted spoon and place it in a 2- to 3-quart casserole dish. Add the scallops to the milk and poach until opaque, about 30 seconds. Lift from the milk with a slotted spoon and add to the dish with the fish. Add the shrimp and poach until they just begin to curl, about 1 minute. Lift them from the milk with a slotted spoon and add them to the dish. Use your hands or a fork to flake the cod into bite-size pieces. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a small bowl, mash 2 tablespoons of the butter with the flour. Remove the bay leaves and thyme sprigs from the milk. Bring the milk to a simmer once again and whisk the butter mixture into the milk until no lumps remain. Reduce the heat to low and simmer, stirring, until the mixture thickens, about 5 minutes.
Pour the béchamel over the fish in the casserole dish. Add the chives and fold gently to combine everything. Taste the filling and adjust the seasoning with salt or black pepper, if needed.
Reheat the 2 cups of sweet potato puree in the microwave, stirring every 30 seconds, or in a pot, stirring constantly, until warm. Stir the remaining 2 tablespoons butter into the sweet potatoes until it melts and season lightly with salt. If desired, transfer the warm sweet potato puree to a piping bag fitted with a star tip. Pipe or spread the puree over the filling, sealing the edges.
Bake until the filling is bubbly and the topping is browned, about 20 minutes. Let stand for a few minutes before serving.
Nigerian Fish Pie Recipe
250g baking butter (Use high quality butter. It makes a lot of difference. I used Lurpak. It’s a Danish brand).
A pinch of salt (If you’re using salted butter, you may skip adding salt or just add a pinch)
1 medium sized egg(for glazing the surface of the pie)
Whole milk or water (If you use a high quality baking butter, you can use water to mix your dough but if you use a low quality one, you can use whole milk for the mixing. You’ll achieve a balance that way).
Ingredients for Filling
1 large fish (Preferably mackerel. I used mackerel)
Red, green and yellow bell peppers (optional)
A pinch of cayenne pepper (I’m a Yoruba girl. I love it spicy. You can skip it anyway)
1 tablespoon flour for thickening
In a large bowl, mix well the flour, baking powder, nutmeg and salt together.
Add the baking butter in small cuts into the flour and mix with the tip of your fingers till you achieve a crumb-like consistency.
Add cold milk or water a little at a time and knead the dough until the milk or water is well incorporated. Be careful not to overwork your dough or else you’ll end up with ‘olumo rock’ kinda dough.
I’m speaking from experience. They say experience is the best teacher but it doesn’t have to be your own experience. It’s wiser to learn from other people’s experience.
If you don’t have milk, you can use water. I use milk when using a low quality baking butter and I use water if my baking butter is high quality. This helps to achieve a balance.
Wrap the dough in a transparent film and place in the fridge for at least 30 minutes.
You can also keep your dough in fridge for some days or in the freezer for some weeks. I do this often.
This dough is two days old in the fridge
Some people use boiled fish but I prefer the taste of fried or oven-grilled fish. I don’t like boiled fish. It nauseates me.
So, cut the fish and wash. Then deep fry or grill until brown and set aside.
Dice the onions, peppers, potatoes, and carrots.
Place a sauce pan on medium heat and pour in one cooking spoon of vegetable oil.
Add the chopped onions and saute for about two minutes. Add the chopped potatoes, peppers, and carrots and add two cups of water.
Add salt, seasoning cubes, thyme, curry, cayenne pepper (optional) to taste.
Bring to boil until tender. You can add some more water if necessary.
Debone the fried fish and mash with your fingers or a fork.
Pour the mashed fish into the carrot and potato mix and mix together.
Add some more water if the mix is too dry.
*Now, there’s need for some caution here. The first set of Nigerian fish pie I made, I didn’t add flour for thickening because the mix was already creamy. I guess it was because of the potatoes. If your filling isn’t creamy, add some water into two tablespoons of flour and mix until creamy. Pour into the fish mix.
Turn off the heat and let it continue to simmer with the residual heat for about 3 minutes.
Your filling must not be too dry, it must have some moisture.
Preheat your oven to 175 degree Celsius.
Add some water into a small bowl and set aside.
Take out the dough from the fridge and place on a flat surface (I use a rolling board).
Cut a handful of the dough and roll. Use a dough cutter, saucepan lid, or a round bowl and cut out a circle.
Scoop about 1-2 tablespoons of filling unto the middle of the cut out dough, leaving out enough space to seal it up.
Rub the edges of the dough with water and seal it up properly. (Some use egg and before, I used egg but since I discovered water does a better job, I stuck to using water).
Close it up and use a fork to press down the edges.
Do the same with the remaining dough and place all your pies all on the baking tray. (Make sure you line your baking tray with aluminium foil or some margarine/baking butter to prevent your pie from sticking to the tray.
Glaze the top of each pie with the whisked egg and pierce each pie with a fork to let some steam out while baking. I give mine three piercings. Hihihi.
Put the tray in the preheated oven and bake for 30-35 minutes. They should be brown on the outside by now.
Traditional Fish Pie
The wonderful combination of fish makes this pie delicious… you can make this fish pie the day before as it tastes even better the next day!
- For the potato topping
- 1.25 kg potatoes (peeled & chopped)
- 1 large knob of butter
- 4 tbsp double cream
- 3 egg yolks
- salt & pepper (freshly ground) The filling
- 250 g un-dyed smoked haddock (with skin on)
- 900 ml milk
- 1 fresh rosemary sprig
- 1 onion (peeled & sliced)
- 250 g salmon fillet
- 250 g cod fillet
- 250 g cooked king prawns (peeled)
- 3 tbsp capers (drained & rinsed)
- 3 hard boiled eggs (shelled & quartered) For the sauce
- 125 g butter (cubed)
- 100 g plain flour
- 550 ml whipping cream
- 4 tbsp fresh flat-leaf parsley
- 3 tbsp lemon juice
- salt & pepper (freshly ground)
- Step 1 Preheat the oven to 200°C/400°F/Gas Mark 6.
- Step 2 For the potato topping, place the potatoes into a large pan of cold salted water and bring to the boil. Cover and simmer for 20 minutes or until the potatoes are very soft. Drain and set aside to dry. Mash the potatoes and beat in the butter, cream and egg yolks and season, set aside.
- Step 3 For the filling, place the haddock into a pan filled with 600ml of the milk, rosemary and onion. Bring the milk to a simmer and poach the haddock for 3-5 minutes. Remove from the milk with a slotted spoon and set aside to cool. Repeat this process by poaching the salmon and then the cod in the same milk. When the fish is cool, remove the skin and flake the flesh into large chunks. Sieve the poaching milk into a jug and add the rest of the milk, set aside.
- Step 4 For the sauce, melt the butter in a large saucepan, add the flour and cook for 2 minutes to make a roux. Pour in the milk from the jug and beat until you have a very thick sauce. Beat in the cream and then remove from the heat. Stir in the parsley, lemon juice and season to taste.
- Step 5 Place the fish and prawns into a 2 litre pint baking dish. Pour any remaining fish juices into the sauce and mix well. Gently fold in the capers and chopped eggs and pour the sauce over the fish. Cover with the mash and place in the oven to bake for 40-45 minutes or until the mash is golden brown. Enjoy!
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Fish pie is a favorite of home cooks in the UK, where it’s usually made with smoked haddock. We’ve approximated the flavor for American cooks, using hot-smoked salmon and fresh white fish, under a comforting mash of Yukon Gold potatoes, shepherd’s pie–style.
What to buy: In contrast to cold-smoked salmon—the kind you’d drape over a bagel—hot-smoked salmon is firm, a bit dry, and very smoky-tasting. Choose a white fish that’s thick and meaty, so it’ll stand up to baking (halibut and cod are excellent choices). Needless to say, make sure it’s impeccably fresh.
Try our tomato pie recipe for more easy, filling, savory pies.
Tips for Fish
- 1 Put the potatoes in a saucepan and add cold water to cover by 2 inches. Add the measured salt and bring to a boil over high heat. Lower the heat to a brisk simmer and cook, stirring occasionally, until tender, about 20 minutes. Drain the potatoes thoroughly and return to the same pan they cooked in.
- 2 Add the butter and milk and mash with a potato masher (or use a ricer). Add additional milk to make the mash creamy, but make sure it stays thick. Season to taste with additional salt, if necessary, and black pepper. Cover with the lid and set aside.
To make the filling and bake:
- 1 Heat the oven to 400°F and arrange a rack in the middle. In a saucepan over medium heat, melt 4 tablespoons of the butter. Add the onion and carrot and cook until golden and tender, about 5 minutes.
- 2 Add the flour and whisk to combine.
- 3 Slowly add the milk, stirring well as you add it to avoid lumps. Allow the sauce to simmer for a few minutes, then add the parsley and chives. Remove from the heat and season to taste with salt and pepper. Gently stir in the smoked and white fish.
- 4 Spoon the mixture into a greased 2-quart baking dish.
- 5 Top with spoonfuls of the reserved mashed potatoes, spreading the mash into an even layer over the fish mixture. Rake the top with the tines of a fork to create a rough texture, and dot with the remaining 2 tablespoons of butter.
- 6 Bake until bubbly and the top is nice and brown, about 30 minutes.