Fish Pie Recipe

Poach the fish

Preheat the oven to 200°C (180°C fan) / 400°F. Place the fresh white fish and smoked fish (if using) in a shallow wide pan or casserole. Pour in the milk and bring just to a simmer on medium-low heat; do not boil. Poach gently for 4–6 minutes until the fish is opaque and just cooked. Remove the fish with a slotted spoon to a plate, reserve the milk (strained) for the sauce and flake the fish into large pieces, removing any bones and skin as desired.

Make the sauce (béchamel-style)

In a medium saucepan, melt 30 g butter over medium heat. Add the finely chopped shallot and sauté for 2–3 minutes until softened, then add the minced garlic and cook 30 seconds. Stir in 25 g plain flour and cook for 1–2 minutes to make a roux. Slowly whisk in 350 ml of the reserved poaching milk (or milk if you didn't reserve enough) and 50 ml white wine (optional) until smooth. Bring to a gentle simmer, stirring until thickened (about 3–5 minutes). Stir in 75 ml cream, 1 tablespoon Dijon mustard, lemon zest, 2 tablespoons chopped parsley, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning.

Combine filling components

Add the flaked fish back into the sauce along with the trimmed French beans and sliced spring onions. Gently fold to combine, keeping some larger fish pieces intact. Transfer the filling into a 23 x 30 cm (9 x 12 inch) ovenproof dish or similar, spreading into an even layer. If mixture seems loose it will set under the mash; it should be saucy but not watery.

Blanch the French beans: bring a pot of salted water to a boil, add the 200 g of trimmed beans and cook for 2–3 minutes until bright green and just tender. Drain and immediately plunge into iced water to stop cooking. Drain again and add to the filling as described above. Use the spring onions raw in the filling (they will soften in the oven) — slice thinly and fold into the sauce with the beans and fish.

Cook the potatoes

Place the peeled, chopped potatoes (1.2 kg) in a large pot, cover with cold salted water and bring to a boil. Simmer for 12–15 minutes until very tender when pierced with a fork. Drain well.

Mash and season

Return the drained potatoes to the hot pot off the heat to dry for a minute. Add 50 g butter and 120 ml milk, then mash until smooth (use a ricer or masher). Stir in 1 tablespoon olive oil (for browning), 1 teaspoon salt and 1/2 teaspoon black pepper. If you prefer a creamier mash, add a splash more milk or a tablespoon more butter.

Brown the top of the mash (final)

Spoon or pipe the mashed potato over the fish filling, spreading to cover and sealing edges. Brush the surface lightly with 1 tablespoon olive oil or melted butter and sprinkle 75 g grated mature cheddar evenly over the top. Place the dish in the preheated oven and bake for 25–30 minutes until the filling is bubbling and the mash is golden. For extra browning, finish under a hot grill for 2–3 minutes watching closely.

Remove the fish pie from the oven and let rest for 5 minutes. Scatter the reserved chopped parsley and optional chives over the top. Serve hot with an extra squeeze of lemon if desired and a green side salad.