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Delia Smith Fish Pie with Egg Recipe

Delia Smith Fish Pie with Egg Recipe

Delia Smith’s fish pie with egg adds quartered eggs and fresh dill to smoked haddock and white fish in a creamy sauce under a Parmesan mash.
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Prep Time 35 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 40 minutes
Servings: 6 People
Course: Main Course
Cuisine: British
Calories: 440
Ingredients Method Notes

Ingredients
  

  • Fish and Poaching Milk:
  • 400 g skinless cod pollock or haddock fillet
  • 300 g undyed smoked haddock fillet skinned
  • 500 ml whole milk
  • 1 bay leaf
  • 6 black peppercorns
  • Eggs:
  • 4 large eggs
  • Sauce:
  • 40 g unsalted butter
  • 40 g 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:
  • 900 g floury potatoes peeled and chopped
  • 50 g unsalted butter
  • 75 ml milk
  • 30 g Parmesan finely grated

Method
 

  1. Boil the potatoes for 15–20 minutes.
  2. Boil the eggs for 8 minutes, cool in iced water, peel and quarter.
  3. Poach the fish in the milk for 4–5 minutes, strain the milk and flake the fish.
  4. Make a sauce with the butter, flour and strained milk. Simmer for 2 minutes.
  5. Stir in the dill, parsley, capers and lemon juice. Season.
  6. Fold in the fish, pour into a dish and tuck in the egg quarters. 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 and Parmesan.
  9. Bake for 25–30 minutes until golden. Rest for 5 minutes.

Notes

Boil the eggs for only 8 minutes so the yolks stay creamy after baking.
Tuck the egg quarters into the filling rather than stirring.
Poach the fish only until just opaque.
Cool the filling slightly before adding the mash.
Not suitable for freezing.