Name: Luxe Fish Pie Recipe
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: British
Ingredients: 500g thick white fish fillets (such as cod or haddock), unskinned; 500g thick salmon fillet, unskinned; 300g smoked haddock (preferably undyed); 700ml full fat or semi-skimmed milk; 1 medium onion, cut into thin wedges; 2 bay leaves; 1½ kg potatoes (ideally Maris Piper), cut into even-sized pieces; 50g butter; 100g mature cheddar, coarsely grated; 300ml tub half-fat crème fraîche; 75g butter; 75g plain flour; 140g young spinach leaves; ½ small pack dill, roughly chopped; Salt and freshly ground black pepper, to taste; Optional: white wine or vermouth (quantity not specified, add to taste)

Ingredients

500g thick white fish fillets, such as cod or haddock, unskinned

500g thick salmon fillet, unskinned

300g smoked haddock (preferably undyed)

700ml full fat or semi-skimmed milk

1 medium onion, cut into thin wedges

2 bay leaves

75g butter

75g plain flour

140g young spinach leaves

½ small pack dill, roughly chopped

1½ kg potatoes (ideally Maris Piper), cut into even-sized pieces

50g butter

100g mature cheddar, coarsely grated

300ml tub half-fat crème fraîche

Instructions

Step 1: Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them around the fish. Bring to a very gentle simmer, cover with a lid, and immediately remove from the heat. Leave to stand and infuse for 10 minutes or until the fish is just cooked. Drain the fish through a colander over a jug to reserve the infused milk, then transfer the fish to a bowl and set aside.

Step 2: Meanwhile, put the potatoes in a large saucepan of cold water, bring to the boil, then simmer for 15 minutes or until tender but not falling apart. Drain well, return to the pan, and mash with the butter, half the cheese, and the crème fraîche until smooth. Season to taste and set aside.

Step 3: Melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually whisk in the reserved infused milk. Stir over medium heat for about 3 minutes until the sauce is smooth and thick. Add the spinach and cook for 2 minutes more. Remove from heat, stir in the dill, and season to taste.

Step 4: Heat the oven to 200°C (180°C fan)/gas mark 6. Spoon a third of the sauce into the base of a 3-litre shallow rectangular dish. Scatter half the fish over the sauce, breaking it into chunky pieces and discarding any skin, bones, onion, and bay leaves. Pour over another third of the sauce, then add the remaining fish and top with the final third of the sauce.

Step 5: Spoon the mashed potato over the fish mixture, starting at the edges. Swirl the potato with the back of a spoon and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for 45 minutes or until the potato is golden and the filling is bubbling.

Tips & Variations

To add extra flavor, stir a splash of white wine or vermouth into the sauce along with the spinach.

Use a mix of fish you like, but ensure they are thick fillets for perfect texture.

For a richer topping, swap half the crème fraîche for double cream.

To freeze, assemble the pie, cover tightly with double foil, seal and label. Freeze uncooked for up to 2 months. Thaw in the fridge for 24–48 hours, then bake as usual, adding 15–25 minutes to the cooking time until piping hot.

FAQs

Can I use frozen fish instead of fresh?

Yes, you can use thawed frozen fish. Make sure it is fully defrosted and drained before cooking to avoid excess moisture in the pie.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute the butter with a plant-based alternative, use a dairy-free milk for poaching the fish and sauce, and swap the cheddar and crème fraîche for suitable non-dairy alternatives.