My Classic Fish Pie
A truly magnificent fish pie, one of Britain's great culinary treasures. My recipe guarantees a perfectly creamy, flavourful filling topped with fluffy mashed potato.
How to Achieve Perfection with the Definitive Delia Smith Fish Pie Recipe
There are few dishes more comforting than this classic Delia Smith Fish Pie Recipe, a true cornerstone of British home cooking. It is, in essence, a hug in a dish – layers of beautifully cooked fish and hard-boiled eggs, all enveloped in a creamy parsley sauce and sealed beneath a blanket of fluffy mashed potato. It’s the sort of food that brings families to the table and warms you from the inside out.
For many, the idea of making a fish pie from scratch can seem a little daunting. There are several components, and the sauce, in particular, can cause anxiety. But I am here to assure you that it is all perfectly manageable. The secret lies in a methodical approach and understanding why each step is so important, from gently poaching the fish to create a flavourful stock, to making a lump-free béchamel.
This recipe is the result of years of testing and refinement. It is designed to be reliable, to give you confidence, and to produce a fish pie that is, quite simply, perfect. Follow the steps carefully, and you will be rewarded with a dish that you will be proud to serve and will want to make time and time again.
Why You'll Love This Recipe
- Poaching the fish in milk not only cooks it gently but also creates a beautifully flavoured base for the béchamel sauce, ensuring no flavour is lost.
- Making the roux for the sauce separately and then gradually adding the warm poaching liquid is the foolproof method for a silky, lump-free consistency.
- Steaming, rather than boiling, the potatoes for the mash prevents them from becoming waterlogged, resulting in a fluffier, more flavourful topping that browns perfectly.
- The combination of smoked and unsmoked fish provides a wonderful depth of flavour, balancing saltiness with delicate sweetness.
Ingredients
- For the Filling:
- 450g undyed smoked haddock fillet, skin removed
- 450g cod or other sustainable white fish fillet, skin removed
- 600ml whole milk
- 1 small onion, peeled and quartered
- 2 bay leaves
- 6 black peppercorns
- 50g unsalted butter
- 50g plain flour
- 4 large free-range eggs, hard-boiled and quartered
- 4 tbsp fresh parsley, finely chopped
- A good grating of fresh nutmeg
- Salt and freshly milled black pepper
- Optional: 100g cooked peeled prawns
- For the Topping:
- 1kg Maris Piper or King Edward potatoes, peeled and evenly chunked
- 75g unsalted butter
- 50ml whole milk, warmed
- 50g mature Cheddar cheese, finely grated (optional)
- Salt and freshly milled white pepper
Equipment Needed
1.7-litre ovenproof pie dish · Wide, shallow saucepan with a lid · Large saucepan with a steamer insert · Potato masher or ricer · Fine-meshed sieve · Whisk · Baking tray
Step-by-Step Instructions
- First, prepare the fish. Place the haddock and cod fillets into a wide, shallow saucepan. Add the quartered onion, bay leaves, and peppercorns, then pour over the milk. Bring it just to a simmer over a medium-low heat, then immediately turn the heat off, cover with a lid, and let it stand for 15 minutes. The residual heat will poach the fish perfectly.
- While the fish is poaching, cook the potatoes. Place them in a steamer set over a pan of boiling water, cover, and steam for 15-20 minutes, or until completely tender when pierced with a knife. This prevents them from absorbing too much water.
- Once cooked, drain the potatoes and return them to the dry, warm pan for a minute to steam off any excess moisture. Mash them thoroughly until smooth, then beat in the butter and warm milk. Season well with salt and white pepper. Set aside.
- Now for the sauce. Carefully lift the fish from the milk onto a plate. Strain the poaching milk through a fine sieve into a jug – you should have about 500ml. Discard the onion, bay leaves, and peppercorns.
- In the same saucepan, melt the 50g of butter over a low heat. Stir in the flour to form a thick paste (a roux) and cook gently for one minute. Remove the pan from the heat and gradually add the warm poaching milk, a little at a time, whisking continuously until each addition is incorporated and the sauce is smooth. This gradual addition is key to preventing lumps.
- Return the sauce to a gentle heat and continue to cook, stirring, for 5 minutes until it has thickened and has a coating consistency. Remove from the heat, season with salt, pepper, and nutmeg.
- Pre-heat your oven to 200°C (180°C Fan, Gas Mark 6). Flake the poached fish into large, generous chunks, discarding any bones you find. Gently fold the fish, quartered eggs, chopped parsley, and prawns (if using) into the sauce. Be careful not to break up the fish too much.
- Pour the filling into a 1.7-litre ovenproof pie dish. Spoon the mashed potato over the top, starting from the edges and working your way into the middle. Fluff the surface with a fork to create ridges, which will become crisp and golden. If you like, sprinkle over the grated Cheddar.
- Place the dish on a baking tray (to catch any spills) and bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling hot around the edges.
- Allow the pie to stand for 5-10 minutes before serving. This helps the sauce to settle slightly.
Delia's Notes from the Kitchen
A note on the potatoes: The choice of potato is very important. A floury variety like Maris Piper or King Edward is essential for a light, fluffy mash. Waxy potatoes will become gluey. And do remember to let them steam dry for a moment after draining – it makes all the difference.
How to Store & Reheat
Store any leftovers in the refrigerator, covered, for up to 2 days. To reheat, place the pie in an oven preheated to 180°C (160°C Fan) for 20-25 minutes, or until piping hot throughout. Covering with foil for the first 15 minutes can prevent the top from over-browning.
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can. However, you must ensure it is thoroughly defrosted before you begin. Pat it very dry with kitchen paper to remove excess moisture, which can make the sauce watery.
Why did my sauce turn out lumpy?
Lumps usually form when the liquid is added to the roux too quickly or if the temperatures are wrong. The key is to take the pan off the heat and add the warm milk very gradually, whisking vigorously until each addition is fully incorporated before adding the next.
Can I prepare the fish pie in advance?
Certainly. You can assemble the entire pie, then allow it to cool completely before covering and refrigerating it for up to 24 hours. You will need to add an extra 10-15 minutes to the baking time when cooking from chilled.
Is it necessary to include the hard-boiled eggs?
They are a traditional and, I think, essential component, adding a lovely creamy texture and richness. However, if you are not fond of them, you can simply leave them out.
How do I get a really crispy potato topping?
The secret is to create texture. After spreading the mash, use a fork to rake over the surface, creating lots of peaks and troughs. These little ridges will catch the heat and become wonderfully crisp. A sprinkling of cheese also helps!