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.
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
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
- Simmer the fish in milk with bay and peppercorns, then flake and set aside.
- Strain milk for sauce.
- Make a roux with butter and flour, then slowly add milk. Cook until thick.
- Add parsley, season, and pour over fish.
- Top with mashed potatoes.
- Bake at 200°C for 20–25 mins until golden.
- 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.