Fish pie

Story behind the dish

Imagine a cozy, bubbling dish emerging from the oven, filling your kitchen with irresistible aromas. Fish pie is one of those classic comfort foods that feels like a warm hug — a perfect way to gather friends and family around the table. With its creamy sauce, succulent chunks of white fish, and a crispy potato topping, it’s a dish that celebrates simple ingredients turned extraordinary.

This recipe brings together tender fish, earthy Jerusalem artichokes, and fresh herbs, all nestled under a golden mash. Whether you’re looking to impress at a dinner party or just want a hearty meal to nurture your soul, this fish pie is sure to become a treasured favorite.

Ingredients

• 3 ½ lbs (1.6 kg) floury potatoes
• 2 tbsp olive oil
• 1 ¼ cups (10 fl oz) semi-skimmed milk
• 1 ¾ lbs (800 g) white fish fillets
• 1 tbsp plain flour
• Grating nutmeg
• 3 tbsp double cream
• 7 oz (200 g) Jerusalem artichokes
• 1 finely sliced leek
• 7 oz (200 g) peeled raw prawns
• Large handful of parsley, chopped
• Handful dill, chopped
• Zest of 1 lemon
• ¾ oz (25 g) grated Gruyère cheese
• Juice of 1 lemon

Step-by-step

1. Place the potatoes in a large pan of salted cold water and bring to a boil. Lower the heat, cover, and simmer for 15 minutes until tender. Drain and return the potatoes to the pan over low heat for 30 seconds to remove excess water. Mash with 1 tbsp olive oil and season to taste.
2. Meanwhile, pour the milk into a large sauté pan and add the fish fillets. Bring to a boil, then remove from heat, cover, and let stand for 3 minutes. Using a slotted spoon, transfer the fish to a plate, saving the milk. Pat the fish dry with kitchen paper, then gently flake it into an ovenproof dish, discarding skin and bones.
3. Heat the remaining 1 tbsp of olive oil in a pan. Stir in the flour and cook for 30 seconds. Gradually add about 1 cup (8 fl oz) of the reserved milk, stirring constantly. Grate in nutmeg, season, and simmer until thickened. Stir in the double cream.
4. Preheat your oven to 375°F (190°C / fan 170°C / gas 5). Grate the Jerusalem artichokes and add them to the dish. Add sliced leek, prawns, parsley, and dill. Stir in the lemon zest and lemon juice into the sauce, then pour over the fish mixture. Gently mix with a wooden spoon.
5. Spoon the creamy mash on top of the fish mixture, using the back of a fork to create peaks. Sprinkle grated Gruyère evenly over the top. Bake for 35–40 minutes until golden and bubbling. Serve with wilted greens for a complete, comforting meal.

Chef’s tips & serving ideas

• For extra color and flavor, sprinkle a little chopped fresh chives on top when serving.
• Pair the fish pie with a crisp green salad or steamed greens to balance out the richness.

Closing thoughts

Baking a fish pie is like wrapping up a warm hug — a comforting, elegant dish that delights the senses and warms the heart. With its creamy filling and crispy topping, this recipe invites you to savor a homemade masterpiece that’s both nourishing and bursting with flavor. Enjoy creating and sharing this cozy classic!