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Delia Smith Fish Pie Recipe

Delia Smith Fish Pie Recipe

Delia Smith’s classic fish pie has smoked haddock, cod and salmon in a creamy parsley sauce under golden mash.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 35 minutes
Servings: 6 People
Course: Main Course
Cuisine: British
Calories: 410
Ingredients Method Notes

Ingredients
  

  • Fish and Poaching Milk:
  • 300 g skinless cod or haddock fillet
  • 200 g undyed smoked haddock fillet skinned
  • 150 g skinless salmon fillet
  • 500 ml whole milk
  • 1 bay leaf
  • 6 black peppercorns
  • Parsley Sauce:
  • 40 g unsalted butter
  • 40 g plain flour
  • 3 tbsp fresh parsley chopped
  • Squeeze of lemon juice
  • A pinch of freshly grated nutmeg
  • 100 g frozen peas
  • Salt and freshly ground black pepper
  • Mash Topping:
  • 900 g floury potatoes peeled and chopped
  • 50 g unsalted butter
  • 75 ml milk
  • 40 g mature cheddar grated (optional)

Method
 

  1. Boil the potatoes for 15–20 minutes.
  2. Poach the fish in the milk with bay and peppercorns for 4–5 minutes until just opaque.
  3. Strain the milk and flake the fish, removing any bones.
  4. Make a sauce with the butter, flour and strained milk. Simmer for 2 minutes.
  5. Stir in the parsley, lemon juice and nutmeg. Season.
  6. Fold in the fish and peas, pour into a dish and cool for 10 minutes.
  7. Steam-dry the potatoes and mash with the butter and milk.
  8. Preheat oven to 200°C (180°C fan / Gas 6). Top with mash, ridge with a fork and add the cheddar.
  9. Bake for 25–30 minutes until golden. Rest for 5 minutes.

Notes

Use a mix of smoked, white and oily fish for the best flavour.
Only just poach the fish, as it finishes cooking in the oven.
Make the sauce slightly thick and cool the filling before topping.
Check carefully for bones before assembling.
Freeze unbaked for up to 1 month, only if the fish was not previously frozen.