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

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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.

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Questions

What temperature do I cook Fish Pie at?

For Fish Pie, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 20 minutes, in step 9.

Why fold instead of stir in Fish Pie?

Step 6 reads: "Gently fold in 2 quartered hard-boiled eggs, 2/3 cup frozen peas, and cooked fish." Folding keeps the air you just beat in. Stirring at step 6 would knock it out and the result would come out dense.

What can I use instead of Dijon mustard in Fish Pie?

The entry for Fish Pie calls for 1/2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I use a different white fish instead of the cod in Fish Pie?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Fish Pie uses 1 lb cod fillets.

Can I make Fish Pie gluten-free?

Yes. The gluten in Fish Pie 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.

Does Fish Pie contain fish?

Yes: 1 lb cod fillets and 8 oz salmon fillets. The full allergen list for this entry is gluten, dairy, eggs and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Fish Pie?

Refrigerate what is left of Fish Pie within two hours and eat it within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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