Description
This classic fish pie is a comforting and easy-to-make dish featuring a creamy mix of cod, smoked haddock, and prawns with leeks in a white wine and cream sauce, all topped with fluffy mashed Maris Piper potatoes. Perfect for a family meal, it’s also freezer-friendly and delivers a deliciously golden crust after baking.
Ingredients
Scale
Fish Pie Filling
- 2 leeks, sliced and rinsed
- 100g butter, divided
- 2 tbsp plain flour
- 250ml white wine
- 150ml double cream
- ½ small bunch flat-leaf parsley, chopped
- 300g firm white skinless fish such as cod or coley, chunked
- 300g skinless smoked haddock, chunked
- 200g cooked peeled prawns
Mashed Potato Topping
- 750g Maris Piper potatoes, peeled and chunked
- Milk, as needed for mashing
- Salt and pepper, to taste
Instructions
- Preheat and prepare leeks: Heat the oven to 180C (fan 160C/gas 4). Gently cook the sliced leeks in half of the butter in a pan until they become really soft and tender.
- Make the sauce: Stir in the plain flour with the cooked leeks and cook for a couple of minutes to remove the raw flour taste. Gradually stir in the white wine to form a smooth sauce, then simmer for 5 minutes until slightly thickened.
- Add cream and seafood: Pour in the double cream and bring the sauce gently to a simmer for a couple more minutes. Stir in the chopped parsley, chunked cod, smoked haddock, and prawns, then take the pan off the heat and transfer the mixture into a baking dish.
- Prepare mashed potatoes: Boil the Maris Piper potatoes in salted water until tender. Drain them and return to the pan over low heat to dry out slightly. Add the remaining butter, a splash of milk, and season with salt and pepper. Mash the potatoes thoroughly until smooth and fluffy.
- Top and bake: Spoon the mashed potatoes over the fish mixture in the baking dish, then use a fork to spread and create a rough surface texture. Dot or brush the top with a little more butter to help achieve a golden crust.
- Bake the fish pie: Place the pie in the preheated oven and bake for 30-35 minutes until the mashed potato topping is crisp, golden, and the filling is bubbling hot.
- Freezing instructions: To freeze, cover the assembled but uncooked pie with clingfilm and freeze for up to 2 months. Defrost completely in the fridge overnight before baking as per instructions above.
Notes
- This recipe is freezable and perfect for making ahead for busy days.
- The combination of smoked haddock, prawns, and cod creates a delicious seafood medley with rich, creamy sauce.
- Use Maris Piper potatoes for the best mash topping texture.
- For a golden top, brushing with butter before baking is key.
Nutrition
- Serving Size: 1/6 of pie
- Calories: 526
- Sugar: 4 grams
- Sodium: 450 mg
- Fat: 28.7 g
- Saturated Fat: 17.3 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 28.9 g
- Fiber: 4.2 g
- Protein: 28.3 g
- Cholesterol: 95 mg
