Description
A luxurious, creamy fish pie made with a mix of cod, salmon, and smoked haddock in a rich spinach-infused white sauce, topped with a smooth cheesy mashed potato crust and baked to golden perfection. This comforting British classic combines tender fish poached in milk with a dill and spinach white sauce, all layered beneath fluffy mashed potatoes for an indulgent, satisfying meal.
Ingredients
Scale
Fish and Infused Milk
- 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
Topping
- 1½ kg potatoes (ideally Maris Piper), cut into even-sized pieces
- 50g butter
- 100g mature cheddar, coarsely grated
- 300ml tub half-fat crème fraîche
Sauce
- 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)
Instructions
- Poach the Fish: Place the white fish fillets, salmon, and smoked haddock 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, then remove from the heat immediately. Let it stand and infuse for 10 minutes or until the fish is just cooked. Drain fish in a colander over a large jug to reserve the infused milk, then transfer fish to a bowl and set aside.
- Prepare the Mashed Potato Topping: 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 pan, and mash with butter, half of the mature cheddar, and crème fraîche until smooth. Season with salt and pepper to taste and set aside.
- Make the Spinach White Sauce: In a medium saucepan, melt the butter and stir in the plain flour. Cook for a few seconds, then gradually whisk in the reserved infused milk. Cook over medium heat, stirring continuously for about 3 minutes until the sauce thickens and is smooth. Add the spinach leaves and optional white wine or vermouth, cooking for another 2 minutes until spinach wilts. Remove from heat, stir in chopped dill, and season with salt and pepper to taste.
- Assemble the Pie: Preheat oven to 200°C (fan 180°C) or gas mark 6. Spoon a third of the spinach sauce into the base of a 3-litre shallow rectangular baking dish. Scatter half of the fish fillets over the sauce, breaking into chunky pieces and discarding skins, any bones, onion, and bay leaves as you go. Pour over another third of the sauce, then layer the remaining fish and top with the final third of the sauce.
- Add the Potato Topping and Bake: Spoon the mashed potato over the fish mixture, starting from the edges. Use the back of a spoon to create swirls in the potato for a decorative finish. Sprinkle the remaining mature cheddar over the top. Place the dish on a baking tray and bake in the center of the oven for 45 minutes or until the potato topping is golden and the filling is bubbling hot throughout.
Notes
- To Freeze: Assemble the pie, then cover tightly with a double thickness of foil. Seal, label, and freeze uncooked for up to 2 months. Thaw in the fridge for 24-48 hours depending on size. Cook as per recipe, adding an extra 15-25 minutes until piping hot throughout.
- Use preferably undyed smoked haddock to avoid coloring your sauce orange.
- You may substitute half-fat crème fraîche with sour cream or Greek yogurt if desired.
- Removing skin, bones, onion, and bay leaves after poaching ensures a smooth, pleasant texture in the pie.
- The optional wine or vermouth adds depth of flavor but can be omitted without loss of quality.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: fish pie, smoked haddock, cod, salmon, British comfort food, cheesy mashed potato topping, creamy fish casserole, baked fish pie
