This delicious James Martin Fish Pie is a comforting, creamy dish perfect for a cozy dinner. With chunks of haddock and cod, topped with mashed potatoes and a rich white sauce, it’s easy to make and flexible with ingredients. Serve with hot peas for a simple, hearty meal that everyone will enjoy.
Ingredients Needed
- 450g (1 lb) haddock, skin removed
- 450g (1 lb) cod, skin removed
- 2 Arbroath smokies (optional)
- ½ onion, peeled and studded with 4 cloves
- 2 bay leaves
- 40g (3 tbsp) butter
- 2 ½ tbsp plain flour
- 500ml (2 cups) milk
- 1 small bunch parsley, chopped
For the topping:
- 800g (4 cups) mashed potato
- 50g (3 ½ tbsp) butter, melted
- 100ml (½ cup) double cream
To serve:
- 600g (2 cups) peas
- Knob of butter
How To Make Fish Pie
- Preheat the oven to 200°C (400°F) / Gas Mark 6.
- Prepare the fish: Cut the haddock and cod into large chunks. Place them in an ovenproof dish and top with flakes of Arbroath smokies (if using).
- Infuse the milk: Stud the onion with the cloves and place it in a pan with the bay leaves and milk. Heat for 2 minutes, then remove from heat.
- Make the white sauce: In a separate pan, melt the butter. Whisk in the flour and cook for 2 minutes. Gradually add the milk and whisk to combine. Simmer until the sauce begins to bubble, then stir in the chopped parsley.
- Assemble the pie: Pour the white sauce over the fish. Mix the mashed potato with the melted butter and cream, then spread it over the fish and sauce mixture to cover the entire pie.
- Bake the pie: Place the dish in the oven and bake for 30 to 40 minutes, until the top is golden and the sauce is bubbling.
- Serve: Meanwhile, cook the peas with a knob of butter. Serve the pie hot, alongside the peas.
Recipe Tips
- Use fresh fish: For the best flavor, try to use fresh haddock and cod. If you must use frozen fish, make sure to thaw it thoroughly before cooking.
- Infuse the milk: Stud the onion with cloves and heat the milk with bay leaves for 2 minutes to bring out extra flavor in your white sauce.
- Cook the flour properly: When making the white sauce, be sure to cook the flour for at least 2 minutes to avoid a raw taste in your sauce.
- Creamy mashed potatoes: For a smooth topping, mash the potatoes well and mix them with melted butter and cream to make the topping extra creamy.
- Check the pie’s golden top: Bake the pie until the top is golden brown and the sauce is bubbling to ensure it’s fully cooked and has a nice texture.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover fish pie cool to room temperature, then cover and store it in the fridge for up to 3 days.
- Freeze: To freeze, cool the fish pie completely, then wrap it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 1 month. Thaw in the fridge overnight before reheating.
- Reheat: Preheat your oven to 180°C (350°F). Cover the pie with foil and heat for 20–25 minutes, removing the foil for the last 5 minutes to allow the top to become golden and crispy.
Nutrition Facts
Serving Size: 1 serving (350g)
- Calories: 395
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 1mg
- Potassium: 0mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 22g
Try More James Martin Recipes:
- James Martin Victoria Sponge
- Jame Martin Crab Gratin
- James Martin Cheese Scones
- James Martin Sweet Shortcrust Pastry
James Martin Fish Pie
Description
This delicious James Martin Fish Pie is a comforting, creamy dish perfect for a cozy dinner. With chunks of haddock and cod, topped with mashed potatoes and a rich white sauce, it’s easy to make and flexible with ingredients. Serve with hot peas for a simple, hearty meal that everyone will enjoy.
Ingredients
For the topping:
To serve:
Instructions
- Preheat the oven to 200°C (400°F) / Gas Mark 6.
- Prepare the fish: Cut the haddock and cod into large chunks. Place them in an ovenproof dish and top with flakes of Arbroath smokies (if using).
- Infuse the milk: Stud the onion with the cloves and place it in a pan with the bay leaves and milk. Heat for 2 minutes, then remove from heat.
- Make the white sauce: In a separate pan, melt the butter. Whisk in the flour and cook for 2 minutes. Gradually add the milk and whisk to combine. Simmer until the sauce begins to bubble, then stir in the chopped parsley.
- Assemble the pie: Pour the white sauce over the fish. Mix the mashed potato with the melted butter and cream, then spread it over the fish and sauce mixture to cover the entire pie.
- Bake the pie: Place the dish in the oven and bake for 30 to 40 minutes, until the top is golden and the sauce is bubbling.
- Serve: Meanwhile, cook the peas with a knob of butter. Serve the pie hot, alongside the peas.
Notes
- Use fresh fish: For the best flavor, try to use fresh haddock and cod. If you must use frozen fish, make sure to thaw it thoroughly before cooking.
- Infuse the milk: Stud the onion with cloves and heat the milk with bay leaves for 2 minutes to bring out extra flavor in your white sauce.
- Cook the flour properly: When making the white sauce, be sure to cook the flour for at least 2 minutes to avoid a raw taste in your sauce.
- Creamy mashed potatoes: For a smooth topping, mash the potatoes well and mix them with melted butter and cream to make the topping extra creamy.
- Check the pie’s golden top: Bake the pie until the top is golden brown and the sauce is bubbling to ensure it’s fully cooked and has a nice texture.
James Martin Fish Pie