A classic British fish pie — flaky white fish and prawns in a creamy, herby sauce under a golden mash topping. Proper homely comfort food.
This fish pie is the cosiest of comfort foods — tender flakes of white fish and prawns in a creamy, herby sauce under a golden blanket of mash. This version adds Jerusalem artichokes and leek for extra depth and a touch of Gruyère on top for a savoury crust. It's a generous, soul-warming centrepiece for a family supper.
Prep 30 min
Cook 55 min
Total 85 min
Medium
- 900g Floury Potatoes
- 2 tbsp Olive Oil
- 600ml Semi-Skimmed Milk
- 800g White Fish Fillets
- 1 tbsp Plain Flour
- Grating Nutmeg
- 3 tbsp Double Cream
- 200g Jerusalem Artichokes
- 1 finely sliced Leek
- 200g peeled raw Prawns
- Large handful Parsley
- Handful Dill
- 25g grated Gruyère
- Juice of 1 Lemon
Tags:
Fish Pie Breakfast BakingVideo
Preparation
- Put the potatoes in a large pan of cold salted water, bring to the boil, then lower the heat, cover, and simmer gently for 15 minutes until tender. Drain, return to the pan over low heat for 30 seconds to dry off, then mash with 1 tbsp olive oil and season.
- Meanwhile, put the milk in a large sauté pan, add the fish, and bring to the boil. Remove from the heat, cover, and stand for 3 minutes, then lift out the fish (reserving the milk), pat dry, and gently flake into an ovenproof dish, discarding skin and bones.
- Heat the remaining oil in a pan, stir in the flour, and cook for 30 seconds, then gradually stir in 200–250ml of the reserved milk. Grate in nutmeg, season, and bubble until thick, then stir in the cream.
- Preheat the oven to 190°C/fan 170°C/gas 5. Grate the artichokes and add to the dish with the leek, prawns and herbs. Stir the lemon zest and juice into the sauce, pour over the fish, and mix gently.
- Spoon the mash over the top and fork into peaks, then sprinkle over the cheese and bake for 35–40 minutes until golden and bubbling. Serve with wilted greens.
Tips from the ZestyPlate Kitchen
- Poach the fish in the milk first, then use that infused milk to make the sauce for maximum flavour.
- Dry your mash well and season it generously — it's a big part of the pie.
- Fork the mash into peaks before baking so the top crisps and browns beautifully.
- Stir lemon zest and juice into the sauce to keep the richness fresh and balanced.
Frequently Asked Questions
A mix of white fish like cod, haddock or pollock with some prawns is classic. Adding a little smoked fish gives lovely depth.
Yes — assemble the whole pie, cover and chill for up to a day, then bake. Add a few extra minutes if cooking from cold.
Yes — freeze it assembled but unbaked. Defrost fully before baking, or bake from frozen at a lower temperature for longer.
Let the roux cook briefly before adding the milk, and simmer the sauce until it thickens enough to coat the back of a spoon before assembling.
