Amelia Grace The classic fish pie is a favourite for good reason. But there is an older version of the dish that adds hard-boiled eggs, and I have always loved it.
The eggs sit in the creamy sauce in soft, golden-yolked quarters, and they make the pie richer and more filling, and a little bit more old-fashioned.
This version also leans on dill and capers for a brighter, fresher flavour, and a Parmesan mash topping that bakes up crisp.
It uses just two kinds of fish, smoked haddock and a white fish, which keeps it simple and affordable.
Why the Eggs Should Be Slightly Under-Boiled
The eggs spend a long time in the oven, so they need to start a little soft.
If you boil the eggs until hard and then bake them in the pie for half an hour, the yolks turn chalky and grey and the whites toughen.
Boiling them for only 8 minutes, so the yolks are just set but still creamy, means they finish cooking gently in the hot sauce and are perfect by the time the pie comes out of the oven.
Ingredients for Delia Smith Fish Pie with Egg
Fish and Poaching Milk:
- 400g skinless cod, pollock or haddock fillet
- 300g undyed smoked haddock fillet, skinned
- 500ml whole milk
- 1 bay leaf
- 6 black peppercorns
Eggs:
- 4 large eggs
Sauce:
- 40g unsalted butter
- 40g plain flour
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp capers, drained (optional)
- Juice of ½ lemon
- Salt and freshly ground black pepper
Mash Topping:
- 900g floury potatoes, peeled and cut into chunks
- 50g unsalted butter
- 75ml milk
- 30g Parmesan, finely grated
How to Make Delia Smith Fish Pie with Egg — 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 — Boil the Eggs
Lower the eggs into a pan of boiling water and cook for 8 minutes. Transfer to iced water, leave for 5 minutes, then peel and cut into quarters.
Step 3 — Poach the Fish
Heat the milk with the bay leaf and peppercorns in a wide pan until gently simmering. Add the fish, cover and poach for 4 to 5 minutes, until just opaque. Lift out onto a plate, strain the milk into a jug, and flake the fish into large chunks, checking for bones.
Step 4 — Make the Sauce
Melt the butter in a clean pan, stir in the flour and cook for 1 minute. Take off the heat and gradually whisk in the strained milk. Return to a low heat and whisk until thickened. Simmer for 2 minutes.
Step 5 — Flavour the Sauce
Stir in the dill, parsley, capers and lemon juice. Season with pepper, and taste before adding salt.
Step 6 — Assemble the Filling
Gently fold the flaked fish into the sauce. Pour into a 2-litre ovenproof dish. Tuck the egg quarters into the fish and sauce, keeping them in large pieces. Leave to cool for 10 minutes.
Step 7 — Make the Mash
Drain the potatoes and steam them dry for 2 minutes. Mash with the butter and milk. Season.
Step 8 — Top and Bake
Preheat your oven to 200°C (180°C fan / Gas 6). Spoon the mash over the filling, ridge it with a fork and scatter with the Parmesan. Bake for 25 to 30 minutes, until golden and bubbling.
Step 9 — Rest
Leave to stand for 5 minutes before serving.
My Top Tips for the Best Delia Smith Fish Pie with Egg
Boil the eggs for only 8 minutes. They finish cooking in the oven, and this keeps the yolks creamy, not chalky.
Tuck the eggs in, do not stir them. Pressing them gently into the filling keeps them in neat, large quarters.
Do not overcook the fish. Poach it just until opaque, as it will cook further in the oven.
Use fresh dill if you can. It is the classic herb to go with fish and eggs.
Check carefully for bones. Run your fingers through the flaked fish before you add it to the sauce.
Cool the filling before topping. It stops the mash sinking.
Serving Suggestions
Serve with buttery peas, steamed green beans or a crisp green salad dressed with lemon, and a wedge of lemon on the side.
How to Store Delia Smith Fish Pie with Egg
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: Not recommended, as the eggs turn rubbery on defrosting.
Delia Smith Fish Pie with Egg Recipe
Ingredients
Method
- Boil the potatoes for 15–20 minutes.
- Boil the eggs for 8 minutes, cool in iced water, peel and quarter.
- Poach the fish in the milk for 4–5 minutes, strain the milk and flake the fish.
- Make a sauce with the butter, flour and strained milk. Simmer for 2 minutes.
- Stir in the dill, parsley, capers and lemon juice. Season.
- Fold in the fish, pour into a dish and tuck in the egg quarters. 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 and Parmesan.
- Bake for 25–30 minutes until golden. Rest for 5 minutes.
Notes
Frequently Asked Questions About Delia Smith Fish Pie with Egg
What is the difference between this and your classic fish pie?
The classic uses three types of fish in a parsley sauce. This one uses two types of fish, hard-boiled eggs, dill and capers, and a Parmesan-topped mash.
Can I make it ahead?
Yes. Assemble it, without the topping if you wish, up to a day ahead. Keep it covered in the fridge and bake from cold, adding 10 minutes.
Can I leave out the capers?
Yes. They add a gentle briny sharpness, but the pie is still delicious without them.
Why are my egg yolks grey?
The eggs were boiled for too long before they went into the pie. Boil them for only 8 minutes and cool them in iced water.
