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
Scale
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.
