Fish Pie

Name: Fish Pie
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 lb cod fillets; 8 oz salmon fillets; 4 tbsp butter; 3 tbsp all-purpose flour; 1.5 cups whole milk; 1/2 cup fish or vegetable broth; 1/2 tsp Dijon mustard; 2 tsp lemon juice; 2 lbs russet potatoes, peeled and cubed; 2 hard-boiled eggs, quartered; 2/3 cup frozen peas; 1/2 tsp salt; 1/4 tsp white pepper; 2 tbsp fresh parsley, chopped

Traditional British comfort dish with creamy white sauce, mixed fish, eggs, and mashed potato topping baked until golden.

65 minMediumServes 4420 cal/serving

BritishDinnerOvenStandard

Ingredients

1 lb cod fillets
8 oz salmon fillets
4 tbsp butter
3 tbsp all-purpose flour
1.5 cups whole milk
1/2 cup fish or vegetable broth
1/2 tsp Dijon mustard
2 tsp lemon juice
2 lbs russet potatoes, peeled and cubed
2 hard-boiled eggs, quartered
2/3 cup frozen peas
1/2 tsp salt
1/4 tsp white pepper
2 tbsp fresh parsley, chopped

Instructions

1

Preheat oven to 400°F. Boil 2 lbs russet potatoes peeled and cubed until tender, about 12-15 minutes.
2

Place 1 lb cod fillets and 8 oz salmon fillets in a baking dish with a splash of 1/2 cup fish or vegetable broth. Cover and bake for 10 minutes until just cooked. Break into chunks and let cool.
3

Make a white sauce: melt 4 tbsp butter over medium heat, whisk in 3 tbsp all-purpose flour, and cook for 1 minute.
4

Gradually add 1.5 cups whole milk and 1/2 cup fish or vegetable broth, stirring constantly until smooth and thickened, about 5 minutes.
5

Stir in 1/2 tsp Dijon mustard, 2 tsp lemon juice, salt, and white pepper.
6

Gently fold in 2 quartered hard-boiled eggs, 2/3 cup frozen peas, and cooked fish. Transfer to baking dish.
7

Drain potatoes and mash with a little butter. Season with salt and white pepper.
8

Spread mashed potatoes over fish filling.
9

Bake for 15-20 minutes until top is golden. Garnish with 2 tbsp chopped fresh parsley.

Questions

Can I make Fish Pie dairy-free?

Yes. The dairy in this entry is 4 tbsp butter, 1.5 cups whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Fish Pie gluten-free?

Yes. The gluten in this entry is 3 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Fish Pie keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through.

Can I halve or double Fish Pie?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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