Fish pie

By: Rick Stein From: Rick Stein's Seafood Lovers Guide

This recipe is classed as easy

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Prep time:
25 mins
Cook time:
2 hrs
Serves:
4

For great comfort cooking, you'll return to Rick Stein's classic fish pie recipe time and time again

Tips and suggestions

Eat with...
Roast Cod with Celeriac and Potato Mash, Garlic and Ceps
Cooks Tips...

Try making this with haddock and smoked haddock or, if you live in Australia, substitute flat-head for the unsmoked fish.

Ingredients

  • 1 small Onions, thickly sliced
  • 2 Cloves
  • 1 Bay leaves
  • 600ml Milk
  • 300ml double cream
  • 450g unskinned cod fillets
  • 225g undyed smoked cod fillets
  • 4 Eggs
  • 100g Butter
  • 45g plain flour
  • 5 tbsp chopped flat leaf Parsley
  • pinch freshly grated Nutmeg
  • 1.25kg peeledfloury potatoes, such as King Edwards or Maris Piper
  • 1 egg yolk
  • sea salt and freshly ground freshly ground white pepper

Method

Stud a couple of the onion slices with the cloves. Put the onion slices in a large pan with the bay leaf, 450ml of the milk, the cream, cod and smoked cod. Bring just to the boil and simmer for 8 minutes. Lift the fish out on to a plate and strain the cooking liquor into a jug. When the fish is cool enough to handle, break it into large flakes, discarding the skin and bones. Sprinkle it over the base of a shallow 1.75 litre (3 pint) ovenproof dish.

Hard-boil the eggs for just 8 minutes, then drain and leave to cool. Peel and cut them into chunky slices and arrange on top of the fish.

Melt 50 g of the butter in a pan, add the flour and cook for 1 minute. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return it to the heat and bring slowly to the boil, stirring all the time. Leave it to simmer gently for 10 minutes to cook out the flour. Remove from the heat once more, stir in the parsley and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour.

Boil the potatoes for 15-20 minutes. Drain, mash and add the rest of the butter and the egg yolk. Season with salt and freshly ground white pepper. Beat in enough of the remaining milk to form a soft, spreadable mash.

Preheat the oven to 200C/gas 6. Spoon the potato over the filling and mark the surface with a fork. Bake for 35-40 minutes, until piping hot and golden brown.

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Latest Comment

This has to be the best fish pie recipe ever. Dont ignore the addition of the egg as it makes such a difference. I add salmon fillet and prawns for a more luxury dish. Make this so often that i no longer need the recipe in front of me. Rock on Rick!

dudus Posted 19 May 2009 3:07 PM

I have made this twice now, and the family love it. I have used cod loin instead of fillet to make sure there are no bones and, added some raw prawns. Finish with some grated cheese on top. Brilliaqnt recipe from the master.

Radarman Posted 10 Feb 2009 2:56 PM

i am hoping this will work brilliant ly and i know it will delicious

BethanP51820 Posted 06 Feb 2009 12:03 PM