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Old-fashioned fish pie

Ever stumbled upon a recipe that instantly evokes a feeling of warmth and nostalgia? An Old-fashioned fish pie is one such dish. Rooted in tradition, this dish marries simplicity with sumptuous flavors to give you an experience that's both wholesome and delicious. Let's dive in!
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Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes

Nutritions

Nutrition Facts
Old-fashioned fish pie
Amount per Serving
Calories
500
% Daily Value*
Fat
 
20
g
31
%
Sodium
 
650
mg
28
%
Carbohydrates
 
50
g
17
%
Fiber
 
4
g
17
%
Protein
 
35
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • - **White fish fillets like cod or haddock**: 1 lb (450g)
  • - **Smoked fish fillets like smoked haddock**: 0.5 lb (225g)
  • - **Peeled shrimp**: 0.25 lb 115g
  • - **Milk**: 2 cups 475 ml
  • - **Butter**: 3 tablespoons 45g
  • - **All-purpose flour**: 3 tablespoons 45g
  • - **Parsley**: 3 tablespoons chopped
  • - **Potatoes**: 2 lb 900g
  • - **Cheddar cheese grated**: 0.5 cup (115g)
  • - **Salt and Pepper**: To taste
  • - **Eggs**: 2 hard-boiled

Instructions

  • Start by preheating your oven to 400°F (200°C).
  • Peel and chop the potatoes. Place them in a large pot, cover with water, add a pinch of salt, and bring to a boil. Cook until they are tender, around 20 minutes.
  • While the potatoes are boiling, place both types of fish in a saucepan. Pour over the milk, ensuring the fish is just covered. Bring to a gentle simmer until the fish is cooked through, around 10 minutes.
  • Once cooked, use a slotted spoon to remove the fish, setting it aside. KEEP the milk, as it's vital for our sauce.
  • In a different saucepan, melt the butter over medium heat. Slowly whisk in the flour, creating a smooth paste or roux.
  • Gradually add the milk (from boiling the fish) to the roux, whisking constantly to avoid lumps. This forms your sauce base.
  • Add half of the grated cheese, parsley, and salt and pepper to the sauce, stirring until smooth and creamy.
  • Flake the cooked fish into a large baking dish, ensuring to remove any bones. Scatter the shrimp and chopped eggs over the top.
  • Pour the creamy sauce over the fish, ensuring an even coverage.
  • Once the potatoes are done, drain and mash them with a little butter, salt, and pepper.
  • Top the fish and sauce with the mashed potatoes, spreading them evenly. Sprinkle the remaining cheese over the top.
  • Bake in the preheated oven for 35 minutes or until the top is golden and crispy.

Notes

1. Always check the fish for small bones, even if it's labeled as boneless.
2. For a crispier topping, place the pie under a broiler for the last 3-5 minutes.
3. Fresh parsley makes a world of difference in flavor. Try not to substitute with dried.
4. If you want an extra creamy pie, consider adding a dash of heavy cream to the mashed potatoes.