Awesome Fish pie
Submitted by sarah hyland
Fish pie: flaky poached haddock and hard-boiled eggs folded with peas in a creamy parsley sauce, topped with buttery breadcrumbs and baked golden. A classic British comfort-food bake.
YIELD
6 servingsPREP
10 minCOOK
50 minREADY
1 hrsFish pie is a British comfort-food staple, and the secret to a great one is to waste nothing. You poach the haddock gently in milk with onion, bay, and peppercorns, then use that infused, fishy milk to build the sauce, so every bit of flavor ends up in the pie.
That sauce is a simple roux loosened with the strained poaching milk, simmered into a silky parsley-flecked bechamel. Fold in big chunks of fish, hard-boiled eggs, and peas, pour the sauce over, and you’ve got the filling.
This version skips the usual mashed-potato lid for a topping of buttery breadcrumbs, which bake up into a crisp, golden crust over the creamy filling.
Pro Tips
- Poach the fish gently and only briefly; it finishes cooking in the oven, so don’t overdo it now.
- Save and strain the poaching milk for the sauce; it’s where all the flavor lives.
- Break the fish into large chunks, not flakes, so it holds its texture in the bake.
Variations
- Use a mix of smoked haddock, salmon, and white fish for more depth.
- Top with mashed potato instead of breadcrumbs for a classic fish pie.
- Add a handful of cooked shrimp or some grated cheese to the filling.
Ingredients
Directions
Haddock, onions, milk, bay leaf and peppercorns in saucepan. Bring slowly to the boil and poach fish for 5 mins. Remove fish from liquid.
Melt butter in a seperate saucepan and whisk in the flour. Strain milk from fish and gradually stir into the roux. Bring to a simmer and cook for 5 minutes stirring all the time. Season.
Break fish into large chunks and place in shallow oven dish. Add hardboiled eggs, parsley and peas. Pour the sauce on top.
Scatter over breadcrumds and dot with butter. Bake in oven at 350℉ (180℃) F for 30/40 minutes until brown and bubbling.
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