Fish Pie~

This is a proper British fish pie: white fish poached in salted water, folded into a creamy sauce with chopped hard-boiled eggs and parsley, then buried under a layer of mashed potato and baked until golden on top.

The sauce starts as a basic roux, but using the reserved fish poaching liquid instead of all milk gives it genuine seafood flavour. That stock carries the essence of the fish into every spoonful of sauce, so don’t pour it down the drain.

Cook the roux for a full minute before adding liquid. This step cooks out the raw flour taste. Skip it and the sauce will have a starchy, pasty quality no matter how long you simmer.

Forking the mashed potato on top (rather than smoothing it flat) creates ridges and peaks that crisp up in the oven. Those golden, crunchy bits against the creamy filling underneath are what make a fish pie worth eating.

Kitchen Tips

• Don’t overcook the fish during poaching. It continues cooking in the oven, so aim for just tender when you drain it. Overcooked fish turns to mush in the sauce.
• Flake the fish in large chunks. You want to actually see and taste pieces of fish, not a paste.
• Pipe the potato if you have a piping bag. It looks beautiful and creates even more surface area for crisping.

Variations

• Mixed fish: Use a combination of cod, smoked haddock, and salmon for a richer pie with more depth.
• Cheesy top: Stir grated cheddar into the mashed potato before topping for a golden, cheesy crust.
• Butter swap: Replace the lard with butter for a milder, more modern version of the sauce.