There’s something ridiculously comforting about a proper fish pie, isn’t there? That creamy filling, the golden potato lid, the way it bubbles up around the edges like it knows it’s about to be devoured. This one — Delia’s version with a soft-boiled egg tucked in the middle — is what my mum would call “Sunday food.” Not flashy, not fussy, but deeply satisfying.
I made this last week when the weather couldn’t decide between rain and sunshine, and I wanted something hearty but not heavy. It’s the sort of dish that brings everyone to the table without needing to shout “Dinner’s ready!” more than once. Bonus: it reheats beautifully the next day (and maybe even better — the flavours mellow a bit).
Why You’ll Love It
- It’s proper comfort food – Think cosy jumpers and fluffy mash with golden cheese on top.
- The soft-boiled egg surprise – A creamy yolk in the middle makes it feel extra special.
- No fancy fishmonger trip needed – Salmon fillet, frozen peas, and a handful of spinach — that’s it.
- Great for making ahead – Bake it fresh or prep the layers the day before.
- Leftovers taste brilliant – A quick oven reheat, and you’ve got dinner again.
Ingredients
For the pie filling:
- 125g skinless salmon fillet
- 30g frozen peas
- 1 large egg
- A handful of baby spinach
- Juice of half a lemon
For the white sauce:
- 10g unsalted butter
- 10g plain flour
- 100ml milk
- 1 tsp Dijon mustard
- 20g mature cheddar, grated
- ¼ tsp grated nutmeg
- A few sprigs fresh parsley, chopped
For the mash topping:
- 150g floury potatoes (like Maris Piper)
- 1 tbsp sour cream
- Salt & pepper to taste
How to Make It
Boil and prep the base:
Peel and chop the potatoes and get them boiling in salted water. Pop the egg in the same pot for the last 8 minutes. Once the potatoes are fork-soft, drain and mash with the sour cream. Season well. Peel the egg once cool enough to handle.
Make your cheesy sauce:
Melt the butter in a small pan, stir in the flour, and cook for a minute. Slowly whisk in the milk to avoid lumps — go gentle here. Let it simmer until thickened, then add the mustard, cheese (save a little for the topping), nutmeg, parsley, lemon juice, salt and pepper. Stir until smooth and cheesy. Try not to eat it all with a spoon.
Wilt the spinach:
Toss the spinach into a hot dry pan and let it wilt for a minute or two. No oil needed — just a little shake now and then.
Layer things up:
In a small oven dish, layer in the peas, wilted spinach, and chunks of the raw salmon. Halve the egg and nestle it in like a little treasure. Pour over the sauce — make sure it gets into the corners.
Top with mash and cheese:
Spoon the mash over the top and rough it up a bit with a fork for those crispy edges. Sprinkle with the last of the cheese.
Bake until golden:
Pop it in a 180°C (fan) oven for 30 minutes, or until bubbling and golden on top. Let it rest for 5 before diving in.
Common Mistakes and How to Dodge Them
My sauce went lumpy!
No worries — it happens. Whisk slowly and constantly as you add the milk. If all else fails, a quick blitz with a hand blender saves the day.
The mash sank into the filling.
Let the sauce cool slightly before adding the mash. Also, make sure it’s thick enough — you don’t want soup under there.
Fish dried out?
Don’t pre-cook the salmon. It bakes gently in the sauce and stays tender.
Storage and Reheating
Fridge: Keeps in an airtight container for 2 days.
Freezer: Freeze in portions for up to 3 months.
Oven reheat: Cover with foil and warm at 180°C for 20 minutes.
Microwave: Heat gently in a covered dish for about 2 minutes.
Air fryer (yes really): 5–10 minutes at 160°C if you fancy a crispy top.
Frequently Asked Questions
Can I swap the salmon for another fish?
Yes! Cod, smoked haddock, or even prawns work. Just make sure it’s boneless.
What if I don’t like eggs in pie?
Leave them out — no judgment. Add a handful more peas or even sweetcorn if you want.
Can I use plant-based milk or sour cream?
You can, though it may change the flavour slightly. Use an unsweetened milk substitute and a thick vegan yoghurt or crème fraîche instead of sour cream.
Nutrition Facts (Per Serving)
- Calories: 539
- Fat: 28g
- Saturated Fat: 13g
- Carbs: 28g
- Sugars: 2.4g
- Protein: 42g
- Sodium: 1163mg
- Fibre: 1.7g
More Delia Smith Recipe:
Delia Smith Fish Pie With Egg
Description
A comforting British classic featuring salmon, spinach, creamy white sauce, and a surprise egg centre, all tucked under a golden blanket of mash.
Ingredients
Instructions
- Boil potatoes for 15 mins; add egg for last 8. Peel egg and mash potatoes with sour cream.
- Melt butter, stir in flour, then whisk in milk to make a thick sauce.
- Stir in mustard, cheese, lemon, parsley, nutmeg, salt, and pepper.
- Wilt spinach in a dry pan.
- Layer peas, spinach, salmon, and halved egg in dish. Pour over sauce.
- Top with mash and more cheese.
- Bake at 180°C for 30 mins until golden and bubbling.
Notes
- Don’t skip the lemon juice — it lifts the whole dish.
- Cold butter and hot milk = smoothest sauce.
- Let the pie rest before serving so it holds together better.
- You can make the mash and sauce a day ahead to save time.