Amelia Grace Fish pie is one of the great British comfort dishes, and a good one is a joy. Three types of fish in a silky, parsley-flecked white sauce, topped with a thick, golden layer of buttery mash. It is gentle, comforting and quite smart enough for guests.
This is my classic version, the one I make most often. I use a mix of fish, because each brings something different: smoked haddock for depth, white fish for sweetness and salmon for colour and richness.
There are other versions of fish pie on this site, with eggs, with leeks and a luxury one with prawns, but this is the simple, traditional base.
Why You Poach the Fish Only Until Just Cooked
The fish gets cooked twice in this dish, first in the milk and then in the oven, so the first cooking needs to be very light.
Fish is delicate, and it goes from tender to dry and chalky very quickly. Poaching it in milk only until the flesh just turns opaque, and no longer, means it finishes cooking in the oven under the sauce and mash without being overdone.
The poaching milk is not wasted, either. It becomes the base for the sauce, picking up the savoury flavour of the smoked haddock along the way.
Ingredients for Delia Smith Fish Pie
Fish and Poaching Milk:
- 300g skinless cod or haddock fillet
- 200g undyed smoked haddock fillet, skinned
- 150g skinless salmon fillet
- 500ml whole milk
- 1 bay leaf
- 6 black peppercorns
Parsley Sauce:
- 40g unsalted butter
- 40g plain flour
- 3 tbsp fresh parsley, chopped
- Squeeze of lemon juice
- A pinch of freshly grated nutmeg
- 100g frozen peas
- Salt and freshly ground black pepper
Mash Topping:
- 900g floury potatoes, peeled and cut into chunks
- 50g unsalted butter
- 75ml milk
- 40g mature cheddar, grated (optional)
How to Make Delia Smith Fish Pie — Step by Step
Step 1 — Boil the Potatoes
Put the potatoes into a pan of salted cold water. Bring to the boil and simmer for 15 to 20 minutes, until tender.
Step 2 — Poach the Fish
Put the milk, bay leaf and peppercorns in a wide pan. Bring to a gentle simmer, then add all the fish. Cover and cook very gently for 4 to 5 minutes, until the fish has just turned opaque.
Step 3 — Strain the Milk
Lift the fish onto a plate and strain the milk into a jug. Flake the fish into large chunks, checking carefully for any bones.
Step 4 — Make the Sauce
Melt the butter in a clean pan over low heat. Stir in the flour and cook for 1 minute. Take the pan off the heat and gradually whisk in the strained milk. Return to a low heat and whisk until the sauce comes to a simmer and thickens. Simmer for 2 minutes.
Step 5 — Season the Sauce
Stir in the parsley, lemon juice and nutmeg. Season with pepper, and taste before adding any salt, as the smoked haddock is salty.
Step 6 — Combine
Gently fold the flaked fish and the frozen peas into the sauce. Tip into a 2-litre ovenproof dish and leave to cool for 10 minutes.
Step 7 — Mash the Potatoes
Drain the potatoes well and steam dry in the warm pan for 2 minutes. Mash until smooth with the butter and milk. Season.
Step 8 — Assemble
Preheat your oven to 200°C (180°C fan / Gas 6). Spoon the mash over the fish, spreading it gently to the edges. Drag a fork across to make ridges and scatter with the cheddar, if using.
Step 9 — Bake
Bake for 25 to 30 minutes, until the top is golden and the sauce is bubbling at the edges. Rest for 5 minutes before serving.
My Top Tips for the Best Delia Smith Fish Pie
Use three kinds of fish. The mix of smoked, white and oily fish gives you a far more interesting flavour than any one alone.
Do not overcook the fish. It should only just turn opaque in the milk, and it finishes cooking in the oven.
Check for bones. Run your fingers through the flaked fish, as even good fishmongers miss a few.
Make the sauce slightly thick. The fish releases a little liquid in the oven, so the sauce needs to be thick enough to cope.
Cool the filling before topping. Mash on hot filling sinks. Ten minutes makes it much easier to spread.
Add the peas at the end. They stay green and sweet instead of turning grey.
Ask your fishmonger for a “fish pie mix”. Many do a ready-prepared bag of skinned fish, which is a good shortcut.
Serving Suggestions
Serve with buttered greens, steamed broccoli or green beans, and a wedge of lemon. A glass of crisp white wine is a good partner.
How to Store Delia Smith Fish Pie
In the fridge: Store covered and eat within 1 day. Reheat in a moderate oven until piping hot all the way through.
At room temperature: Not suitable. Cool and refrigerate promptly after cooking.
In the freezer: Freeze unbaked for up to 1 month, but only if the fish was fresh and not previously frozen. Defrost fully in the fridge before baking.
Delia Smith Fish Pie Recipe
Ingredients
Method
- Boil the potatoes for 15–20 minutes.
- Poach the fish in the milk with bay and peppercorns for 4–5 minutes until just opaque.
- Strain the milk and flake the fish, removing any bones.
- Make a sauce with the butter, flour and strained milk. Simmer for 2 minutes.
- Stir in the parsley, lemon juice and nutmeg. Season.
- Fold in the fish and peas, pour into a dish and cool for 10 minutes.
- Steam-dry the potatoes and mash with the butter and milk.
- Preheat oven to 200°C (180°C fan / Gas 6). Top with mash, ridge with a fork and add the cheddar.
- Bake for 25–30 minutes until golden. Rest for 5 minutes.
Notes
Frequently Asked Questions About Delia Smith Fish Pie
Can I use frozen fish?
Yes. Defrost it completely in the fridge and pat it dry first. If you use previously frozen fish, do not freeze the finished pie.
Can I make it ahead of time?
Yes. Assemble it up to a day ahead, keep it covered in the fridge and bake it from cold, adding 10 minutes to the cooking time.
Why is my sauce watery?
The sauce was not thick enough to begin with, or the fish was overcooked and released too much liquid. Make the sauce slightly thick and only just poach the fish.
Can I leave out the smoked haddock?
Yes. Use all fresh fish, but you will lose some of the depth of flavour, so you may want to add a little extra seasoning and lemon juice.
