Nigella Fish Pie Recipe

Nigella Fish Pie Recipe

Fish pie reminds me of rainy Sundays — you know, the kind where you want to stay in your slippers all day and eat something that feels like a hug. This one’s especially special. It’s not fancy or fussy. Just simple, honest food, the kind that steams up the kitchen windows and makes you feel properly fed.

I always think of my nan when I make this. She never measured a thing and somehow still made the creamiest, silkiest mash every time. This version leans on smoked haddock and cod, wrapped up in a parsley-flecked white sauce and topped with buttery mash that goes golden in the oven. It’s humble but lush — the sort of dish people ask for seconds of before they’ve even finished their first.

Why You’ll Love It

  • Smoky, creamy, dreamy — the smoked fish gives it depth, while the sauce is like a warm bath for your taste buds.
  • It’s proper comfort food. Honestly, it’s the edible version of a fleece blanket.
  • No pastry faff. You get all the pie joy without any dough drama.
  • Great for make-ahead dinners. Bake it fresh or freeze it for a rainy day.
  • Surprisingly easy. Feels like you’ve done loads, but you really haven’t.
  • Customizable. Add peas, swap fish, or toss in a boiled egg if you’re feeling posh.

Ingredients

  • 1 lb smoked haddock
  • 12 oz cod fillet
  • 16 fl oz milk
  • 1 cracked bay leaf
  • 4 black peppercorns
  • 1½ oz butter
  • 1 oz all-purpose flour
  • 2 tbsp fresh parsley, chopped
  • 1½ lbs potatoes, peeled and chopped for mash
  • Salt and pepper, to taste

How to Make It

Poach the fish gently:

Pop the haddock, cod, bay leaf, and peppercorns in a large pan and pour over the milk. Bring it just to a gentle simmer (don’t let it bubble like mad), and cook for about 5 minutes. The fish should be just-cooked and flaky.

Save that liquid gold:

Lift the fish out onto a plate. Strain the milk into a jug — you’ll use this for the sauce. Carefully remove any skin or bones from the fish, then flake into chunky pieces and scatter into a buttered oven dish.

Start the sauce base:

Melt the butter in a small saucepan over medium heat. Stir in the flour and cook it off for about 2 minutes — you’re making a roux. It’ll look a bit like sandy paste, that’s perfect.

Build your white sauce:

Add the strained milk gradually, stirring like your life depends on it. Don’t panic if it lumps at first — keep going, it smooths out. Let it simmer gently for a few minutes until it’s silky and thick. Then stir in the parsley, and season with a pinch of salt and pepper.

Pour and layer:

Pour that beautiful sauce all over the fish in the dish. It should snuggle into all the nooks without drowning everything.

Mash and pipe (or plop):

Meanwhile, boil your spuds until tender, then mash with butter, salt, and maybe a splash of milk if they’re too stiff. You can pipe the mash prettily over the top or just spread it with a spoon and ruffle it up with a fork — rustic looks good here.

Bake to golden glory:

Pop the pie into a preheated oven at 200°C (gas mark 6) for 20–25 minutes, or until the top is golden and the edges are bubbling. Let it sit for 5 mins before serving.

Nigella Fish Pie Recipe
Nigella Fish Pie Recipe

Common Mistakes and How to Dodge Them

Why is my sauce lumpy?
You likely added the milk too fast. Go slow and whisk constantly. And don’t worry — a sieve can be your best mate if needed.

My pie’s too runny — what happened?
Could be too much milk or undercooked roux. Let the sauce thicken fully before pouring it over the fish.

The fish is dry.
Over-poaching will do that. Simmer gently and don’t leave it cooking longer than 5 minutes.

Mashed potato sinking into the filling?
Let the sauce cool slightly before topping — helps hold the layers better.

Storage and Reheating

  • Fridge: Cover leftovers and store for up to 3 days. Reheat gently in the oven or microwave.
  • Freezer: Assemble the pie but don’t bake it — wrap tightly and freeze for up to 3 months.
  • Reheating from frozen: Defrost overnight in the fridge, then bake until hot throughout, covering the top with foil if it browns too fast.

Frequently Asked Questions

Can I add boiled eggs like traditional fish pie?
Absolutely — quartered boiled eggs nestled in the fish layer are classic and lovely.

Can I make it with just one type of fish?
Yes, smoked haddock alone works great. Or try salmon, prawns, or even tinned tuna in a pinch.

How do I make it gluten-free?
Swap the flour in the roux for gluten-free plain flour or cornstarch.

Can I prep this ahead of time?
Definitely. Assemble it earlier in the day and just bake when you’re ready to eat.

Nutrition Facts (Per Serving)

  • Calories: 539
  • Total Fat: 28g
  • Saturated Fat: 13g
  • Carbohydrates: 28g
  • Sugars: 2.4g
  • Protein: 42g
  • Sodium: 1163mg
  • Fiber: 1.7g

Try More Nigella Recipes:

Nigella Fish Pie Recipe

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesRest time: 5 minutesTotal time:1 hour 5 minutesServings:6 servingsCalories:539 kcal Best Season:Available

Description

This classic fish pie is a creamy, smoky bake topped with buttery mash — the kind of comforting dish that warms your belly and your mood on chilly evenings.

Ingredients

Instructions

  1. Simmer the fish in milk with bay and peppercorns, then flake and set aside.
  2. Strain milk for sauce.
  3. Make a roux with butter and flour, then slowly add milk. Cook until thick.
  4. Add parsley, season, and pour over fish.
  5. Top with mashed potatoes.
  6. Bake at 200°C for 20–25 mins until golden.
  7. Rest a few minutes before serving.

Notes

  • Use fresh parsley for the best finish.
  • Let the sauce cool slightly before adding mash to keep layers neat.
  • Don’t overcook the fish — gentle poaching is key.
  • You can mix in prawns or peas for variation.
Keywords:Nigella Fish Pie Recipe

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