If you have ever dreamed of the perfect comforting meal that brings the sea and countryside right to your table, then this Creamy British Fish Pie with Mashed Potatoes and Seafood Recipe is exactly what you need. A sublime combination of tender white fish, luscious salmon, and sweet shrimp in a dreamy, velvety sauce, all topped with fluffy mashed potatoes golden with melted cheddar cheese – this dish is a celebration of flavors and textures that will warm your heart and satisfy your cravings. Whether you’re new to British cuisine or a longtime fan, this recipe offers everything you want from a classic fish pie with a touch of seafood magic.
Ingredients You’ll Need
Simple, straightforward ingredients create a dish that is greater than the sum of its parts. Each item in this recipe plays a vital role in building the rich layers of flavor, the creamy texture, and the vibrant color that make this pie utterly irresistible.
- White fish fillets (1 1/2 pounds): Use cod, haddock, or pollock for a mild, flaky base that absorbs the sauce beautifully.
- Salmon fillet (1/2 pound): Adds richness and a lovely rosy hue to balance the white fish.
- Large shrimp (1/2 pound), peeled and deveined: Brings sweetness and a touch of seafood sparkle.
- Whole milk (4 cups): Infuses the sauce with creaminess and a gentle depth of flavor.
- Bay leaf (1): Subtle aromatic note to elevate the poaching liquid.
- Small onion, halved (1): Studded with cloves, it provides a warm, spiced undertone.
- Cloves (3): Enhances the poaching liquid with a hint of sweetness and complexity.
- Unsalted butter (4 tablespoons): Essential for the roux and adds a rich silkiness.
- All-purpose flour (1/4 cup): Thickens the sauce to that perfect creamy consistency.
- Frozen peas (1/2 cup): Bursts of green freshness and texture.
- Corn kernels (1/2 cup): Sweetness and vibrant yellow color make the filling pop.
- Fresh parsley, chopped (2 tablespoons): Adds brightness with herbal notes.
- Dijon mustard (1 teaspoon): A gentle tang that lifts the sauce without overpowering.
- Salt (1/2 teaspoon): Balances and enhances all flavors perfectly.
- Black pepper (1/4 teaspoon): Adds a subtle kick to keep things interesting.
- Potatoes, peeled and chopped (2 1/2 pounds): The fluffy, creamy bed that holds it all together.
- Heavy cream (1/4 cup): Enriches the mashed potatoes to ultra-smooth perfection.
- Butter for mashing (2 tablespoons): Adds richness and velvety texture to the mash.
- Grated cheddar cheese (1/2 cup): Delivers a golden, bubbling crust that makes every bite delightful.
How to Make Creamy British Fish Pie with Mashed Potatoes and Seafood Recipe
Step 1: Prepare the Mashed Potatoes
Begin by cooking the potatoes in salted water until they are tender enough to mash easily, about 15 minutes. Drain them well, then mash with heavy cream and butter until the texture is smooth and creamy. Setting these aside gives you a fluffy, rich topping that pairs beautifully with the seafood beneath.
Step 2: Poach the Fish
In a large saucepan, gently heat the milk along with the bay leaf, halved onion studded with cloves, and the white fish fillets. Poach them gently for 8 to 10 minutes, just until the fish is cooked through. This method infuses the fish with delicate flavors and keeps it tender. Remove the fish to cool, reserving the aromatic milk to create the sauce.
Step 3: Make the Creamy Sauce
In a clean saucepan, melt butter over medium heat and whisk in flour to make a smooth roux; cook it for about a minute. Slowly whisk in the reserved milk from poaching to develop a luscious, thick sauce. Incorporate Dijon mustard, salt, pepper, chopped parsley, peas, and corn for freshness and a bit of sweetness. The result is a deeply flavorful sauce that perfectly complements the seafood.
Step 4: Assemble the Filling
Gently fold the flaked white fish, salmon pieces, and shrimp into the sauce, taking care not to break up the fish too much. This ensures every bite contains a satisfying mix of textures and tastes, making your Creamy British Fish Pie with Mashed Potatoes and Seafood Recipe truly memorable.
Step 5: Put It All Together and Bake
Transfer your seafood mixture into a large baking dish, smoothing the top to an even layer. Spread the mashed potatoes over the filling, then sprinkle with grated cheddar cheese. Bake the pie at 375°F (190°C) for 30 to 35 minutes until the top turns golden and bubbly. Let it rest for 10 minutes to allow the flavors to settle before serving.
How to Serve Creamy British Fish Pie with Mashed Potatoes and Seafood Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few more herbs like dill or chives add a fresh, vibrant contrast to the creamy filling. A few lemon wedges on the side bring a zesty brightness that perfectly cuts through the richness of the pie.
Side Dishes
This fish pie loves company! Serve it alongside a crisp green salad with a tangy vinaigrette or steamed seasonal vegetables like broccoli or green beans to add texture and color to your plate. The balance between creamy and crisp is simply delightful.
Creative Ways to Present
For special occasions, try individual portions baked in ramekins with a cheesy mashed potato topping. You can also sprinkle some toasted breadcrumbs on top for a crunchy twist. Or, add some smoked fish into the filling for a smoky depth that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Let the pie cool completely before covering it tightly with foil or plastic wrap. It will keep well in the refrigerator for up to 2 days, perfect for enjoying delicious leftovers without any fuss.
Freezing
To freeze your Creamy British Fish Pie with Mashed Potatoes and Seafood Recipe, assemble it fully but do not bake yet. Wrap it securely and freeze for up to 3 months. When ready to eat, bake it straight from frozen, adding extra time until heated through and nicely browned.
Reheating
Reheat leftover pie covered in the oven at 350°F (175°C) until warmed through, about 20 minutes. This keeps the mashed potatoes creamy and the seafood tender without drying anything out. Avoid microwaving to preserve texture.
FAQs
Can I use frozen fish instead of fresh?
Yes, frozen fish works well, just be sure to thaw and drain it thoroughly before cooking to avoid excess moisture in the pie.
Is it possible to make this recipe dairy-free?
Absolutely! Substitute the butter and cream with dairy-free alternatives like margarine and coconut cream, and use a plant-based milk for poaching the fish. It will change the flavor slightly but remain delicious.
Can I add other types of seafood?
Definitely! Scallops, smoked fish, or even crab meat make excellent additions or substitutions, enhancing the seafood variety and flavor complexity.
What is the best way to get a golden crust on top?
Sprinkling grated cheddar cheese on top before baking helps achieve that irresistible golden crust. For extra browning, you can briefly broil the pie at the end, watching carefully to prevent burning.
How long can the fish pie be stored after baking?
Store baked pie in the refrigerator and aim to eat it within 2 days for the best flavor and texture. Beyond that, it may lose its freshness.
Final Thoughts
I can’t recommend this Creamy British Fish Pie with Mashed Potatoes and Seafood Recipe enough for anyone craving comfort food that feels like a warm hug from the British coast. It’s satisfying, flavorful, and deceptively simple to prepare – a true crowd-pleaser that brings smiles to the table every time. Give it a try and let this timeless dish become one of your favorites to cook and share!
Print
Creamy British Fish Pie with Mashed Potatoes and Seafood Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Pescatarian
Description
A classic British fish pie combining flaky white fish, tender salmon, and shrimp in a creamy mustard sauce with peas and corn, all topped with buttery mashed potatoes and cheddar cheese, baked to golden perfection.
Ingredients
Fish and Seafood
- 1 1/2 pounds white fish fillets (such as cod, haddock, or pollock)
- 1/2 pound salmon fillet
- 1/2 pound large shrimp, peeled and deveined
Sauce and Vegetables
- 4 cups whole milk
- 1 bay leaf
- 1 small onion, halved
- 3 cloves
- 1/2 cup frozen peas
- 1/2 cup corn kernels
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mash Topping
- 2 1/2 pounds potatoes, peeled and chopped
- 1/4 cup heavy cream
- 2 tablespoons butter (for mashing)
- 1/2 cup grated cheddar cheese
Other
- 4 tablespoons unsalted butter (for sauce)
- Salt (for boiling potatoes and seasoning)
Instructions
- Prepare the mashed potatoes. Place the peeled and chopped potatoes in a large pot, cover with salted water, and bring to a boil. Cook until the potatoes are tender, about 15 minutes. Drain, then mash with heavy cream and 2 tablespoons butter until smooth. Set aside to keep warm.
- Cook the fish in milk. In a large saucepan, combine 4 cups of whole milk with the bay leaf, onion halves studded with cloves, and the white fish and salmon fillets (excluding shrimp). Simmer gently for 8 to 10 minutes until the fish is just cooked through. Carefully remove the fish with a slotted spoon, discard the onion, bay leaf, and cloves, and reserve the infused milk.
- Make the white sauce. In a clean saucepan over medium heat, melt 4 tablespoons unsalted butter. Stir in 1/4 cup all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in the reserved milk from the fish, stirring continuously until the sauce is smooth and thickened.
- Add seasoning and vegetables. Stir the Dijon mustard, salt, black pepper, chopped parsley, frozen peas, and corn kernels into the sauce. Mix well to combine all flavors.
- Combine fish and shrimp. Gently fold the cooked fish chunks and the raw shrimp into the sauce mixture, distributing the seafood evenly without breaking up the fish too much.
- Assemble the pie. Transfer the seafood and sauce mixture to a large baking dish. Spread the mashed potatoes evenly over the top, smoothing out the surface. Sprinkle grated cheddar cheese evenly over the mashed potatoes.
- Bake the pie. Preheat the oven to 375°F (190°C). Bake the assembled fish pie for 30 to 35 minutes until the top is golden brown and the filling is bubbling around the edges.
- Rest and serve. Allow the pie to rest for 10 minutes after baking to set. Serve warm, ideally with a fresh side salad or steamed greens.
Notes
- You can prepare the filling up to a day ahead, cover, and refrigerate before baking.
- Swap the shrimp for scallops or add smoked fish to the filling for extra flavor.
- Serve with a side salad or steamed greens to complement the rich pie.
