Fish pie, also known as fisherman’s pie, is a traditional British dish. The pie is usually made with white, often smoked, fish in a white sauce or cheddar cheese sauce made using the milk the fish was poached in. Prawns and hard boiled eggs are other common additional ingredients.

Ingredients of British Fish Pie

  • 3 pounds Russet Potato, peeled and cut into large chunks
  • 2 1/2 ounces Unsalted Butter, plus 3 1/2 ounces
  • 1/2 cup Whole Milk, plus 2 1/4 cups
  • 1/4 teaspoon Salt
  • pinch of Ground Black Pepper, small

For the Fish Pie:

  • 6 ounces Onion, chopped
  • 3 tablespoons All-Purpose Flour, heaping
  • Parsley Flakes
  • 1 pound Firm Whitefish
  • 1/2 pound Salmon
  • 1/2 pound Shrimp
  • 1/2 pound Smoked Fish
  • 1/2 teaspoon Salt, or to taste
  • 1/4 teaspoon Ground Black Pepper
  • Ground Nutmeg, to taste, optional
  • 6 ounces Fresh Peas, or frozen peas, 1 1/2 cups
  • 3/4 cup Breadcrumbs
  • 1/2 cup Grated Parmesan Cheese

Also Read: Lancashire Hotpot(British)

Directions of British Fish Pie

  1. Add the potatoes to a large saucepan and cover with water.
  2. Bring to a boil and simmer for 20 minutes until cooked.
  3. Drain and mash with 3 ounces of butter and 1/2 milk, 1/4 teaspoon of salt and a small pinch of black pepper. Put aside.
  4. Preheat the oven to 375 ° F. In a high-sided frying pan, add the 4 ounces of butter to the pan over medium heat.
  5. Add the onion and cook until softened, about 8 minutes. Don’t let the butter brown. Add the flour and cook for 1 minute.
  6. Slowly add a little milk, whisking until thickened, then continue adding in small batches while whisking in the flour. Whisk until thickened.
  7. Stir in parsley, salt, pepper, nutmeg if you are using it and gently add the fish and shrimp. Add the peas and pour the fish and sauce into a 3 quart pan.
  8. Garnish with mashed potatoes and bake for 20 minutes.
  9. Remove from oven, sprinkle with breadcrumbs and Parmesan and bake for another 10 minutes.