Balance it out by serving with our crunchy lemon garlic green beans with parmesan cheese as a side dish. Even though I love spending time in my kitchen, especially when the evenings are long and dark, it’s crucial to have a quick and easy fish pie recipe to hand. It’s not as tricky as you might think! Delicious, nutritious and satisfying, everyone at the table will enjoy it and be asking for more. Aside from the fish, you are likely have most of the ingredients in already so it can be a great way to use up the last few potatoes, greens and milk in your stores. Some supermarkets also sell a ‘fish pie mix’, making this dish as affordable as it is tasty. Personally, I like to choose the fish I know my family loves. That’s part of the beauty of this recipe; you can tailor it to your own taste.
What is fish pie?
Much like its famous cousin, Shepherd’s pie, fish pie is a traditionally British pie topped with mashed potato. Traditionalists will also emphasise the potato topping, not pastry. They might also insist on using smoked fish and boiled eggs. But as you’ll see in my recipe, rules are made to be broken! While the fundamentals of a recipe need to be followed, this dish is about enjoyment and comfort. Make it your own by selecting the ingredients your family will eat. Don’t like eggs? Leave them out. Not a fan of spinach? Try kale or even peas. Not into mash? Well, give pastry a go and let us know how you get on!
Which fish to use
We like salmon, smoked haddock and cod in my house. My recipe uses prawns, as they are considered traditional, but you could easily substitute them for another firm fish (pollock or hake are readily available alternatives). If you find smoked haddock too strong a flavour, go for unsmoked, or substitute for more cod or salmon, for example. Or pick up a fish pie mix, this means you can avoid buying large quantities of fish that might not get used. I recommend using fresh fish too. Frozen and then defrosted fish can make your sauce watery!
How long does it take?
The first time might seem like a daunting task, but if you break the recipe down into component parts; preparing the potato topping, making the sauce, assembling the pie, and the oven time, it’s quick and easy. If you are really pushed for time, the first 2 stages can be prepared a day ahead. Then assemble the pie when you are ready to cook it. I recommend cooking it the next day for it to still be at its absolute best.
Storage and Leftovers
In my opinion, it’s definitely a dish worth working on a devouring straight from the oven. It’s an instant reward! But if you’re planning on freezing your pie, make sure to leave out the boiled eggs and peas from your recipe. Cover the cooked and then cooled pie with clingfilm and a layer of foil and freeze for up to 3 months. Defrost the pie thoroughly before cooking it the second time around. Leftovers will keep 2 to 3 days in the fridge, but I’m betting there won’t be a scrap left! No-one can resist picking those crispy, potatoey bits from around the edges of the dish either.
Favourite British recipes to try
Rosemary and Thyme Roast Chicken and Potatoes Classic Steak and Ale Pie Cornish Pasty with Steak and Sweet Potato Salmon Fishcakes
