Delia Smith Fisherman Pie

Some dishes are pure comfort, and Delia Smith’s Fisherman’s Pie is one of them.
Soft white fish, creamy sauce, buttery mash — everything baked into one bubbling dish you’ll want to dive into spoon first.

It’s simple, homely, and feels like a proper treat without fussing about.

Why This Fisherman’s Pie Works So Well

Starting with a basic roux (butter and flour) gives the sauce body without heaviness.
Slowly whisking in warm milk makes it silky.
Adding cheese, onion, and spinach builds layers of flavor without overpowering the delicate fish.

And topping it all with mashed potatoes gives you that soft, golden crown that everyone loves cracking into.

Ingredients (And Why They Matter)

• Cod Fillets: Firm white fish that stays tender and flakes beautifully.
• Butter + Flour: Classic roux base for a smooth, creamy sauce.
• Warm Milk: Blends into the roux easily for a lump-free finish.
• Sharp White Cheddar: Melts in for flavor without being greasy.
• Spinach: Adds a fresh, earthy layer.
• Minced Onion + Garlic: Quiet background flavors that lift the whole dish.
• Mashed Potatoes: The ultimate soft topping that crisps lightly in the oven.
• Yellow Cheddar: Sprinkled on top for a golden, melty finish.

How to Make It

1. Prep the Fish

Heat your oven to 375°F (190°C).

Lay 1 pound of cod fillets (chunked) in a single layer in a greased baking dish.

Set aside.

2. Make the Sauce

In a medium pan, melt:

• 3 tablespoons butter

Stir in:

• 2½ tablespoons all-purpose flour

Cook, stirring, for 2–3 minutes until it turns pale golden — like a blonde paste.

Slowly whisk in:

• 1½ cups warm milk

Keep whisking as it thickens to a creamy sauce, about 5 minutes.

3. Build the Flavors

Off the heat, stir in:

• 1 cup shredded sharp white Cheddar cheese
• ½ cup minced onion
• 1 thawed and drained 10-ounce package of spinach
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 clove garlic, pressed

If it feels too thick, whisk in a splash more warm milk.

4. Assemble the Pie

Pour the cheese sauce evenly over the fish in the dish.

Spoon over:

• 2 cups mashed potatoes, smoothing them lightly to cover the top.

5. Bake It

Bake uncovered for 30 minutes.

Sprinkle with:

• 1 cup shredded yellow Cheddar

Return to the oven for another 15–20 minutes, until bubbling and golden.

Pro Tip: The cheese should melt and form little browned patches — that’s when you know it’s ready.

Common Mistakes and How to Fix Them

What Went Wrong	Why It Happens	How to Fix It
Sauce too thick	Milk added too quickly or too little	Add milk slowly and adjust as needed
Fish overcooked	Baked too long	Stick close to the timing once sauce is added
Top goes soggy	Potatoes spread too thick or wet	Make sure mash is firm, not runny

What to Serve With It

• Steamed green beans
• Light, crisp salad
• Buttered peas
• Garlic bread
• Roasted baby carrots

How to Store and Reheat

Fridge:
Cool completely, cover tightly, and refrigerate for up to 2 days.

Freezer:
Wrap portions well and freeze for up to 3 months.
Thaw overnight in the fridge before reheating.

Reheat:

• Oven: 350°F, covered with foil, 20–25 minutes.
• Microwave: Cover and heat in short bursts until hot through.

Pro Tip: Add a tiny splash of milk before reheating to keep it moist.

A Quick Bite of History

Fisherman’s Pie has been a cozy staple in British kitchens for centuries — originally a simple way to use up leftover fish and potatoes.
Delia Smith’s version brings a little extra care and flavor, but keeps the spirit of proper comfort food alive.

Try More Delia Smith Recipes:

• Delia Smith Shortcrust Pastry
• Delia Smith Corned Beef Hash
• Delia Smith Turkey Pie