Best 7 Fish Pie In Four Steps Recipes

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Welcome to your culinary journey of crafting a delectable fish pie in just four simple steps! This classic dish is a timeless favorite, combining the delicate flakey texture of fish with a creamy, savory sauce, all enveloped in a golden, buttery crust. Whether you're a novice cook or a seasoned chef, this guide will equip you with the knowledge and techniques to create a delightful fish pie that will tantalize your taste buds and impress your dinner guests. So, gather your ingredients, preheat your oven, and let's embark on this culinary adventure together.

Here are our top 7 tried and tested recipes!

EASY FISH PIE



Easy Fish Pie image

Living by the sea, we try to eat fish often and this hearty meal is an easy way to enjoy a little bit of what you fancy! This fish pie is good enough for a dinner party and the kids love it, too. Serve with a green salad or green steamed vegetables like broccoli.

Provided by CharlieB

Categories     Seafood     Fish     Tilapia

Time 2h35m

Yield 8

Number Of Ingredients 11

6 medium potatoes
½ cup butter, divided
1 medium white Spanish onion, chopped
1 ½ cups grated medium Cheddar cheese
1 ¼ cups light cream, or as needed
2 teaspoons Dijon mustard
1 teaspoon lemon juice
salt and ground black pepper to taste
1 ½ pounds white fish - skinned, boned, and cut into chunks
½ pound fresh shrimp, peeled and deveined
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
  • While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
  • Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
  • Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
  • Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.

Nutrition Facts : Calories 528.8 calories, Carbohydrate 31.7 g, Cholesterol 171.8 mg, Fat 31.2 g, Fiber 3.9 g, Protein 30.7 g, SaturatedFat 17.1 g, Sodium 401.4 mg, Sugar 2.3 g

FISH PIE - IN FOUR STEPS



Fish pie - in four steps image

Delicious and easy - a fish pie anyone can make. You'll learn how to poach fish and make a white sauce too

Provided by Good Food team

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 13

400g skinless white fish fillet
400g skinless smoked haddock fillet
600ml full-fat milk
1 small onion, quartered
4 cloves
2 bay leaves
4 eggs
small bunch parsley, leaves only, chopped
100g butter
50g plain flour
pinch freshly grated nutmeg
1kg floury potato, peeled and cut into even-sized chunks
50g cheddar, grated

Steps:

  • Poach 400g skinless white fish fillets and 400g skinless smoked haddock fillets. Put the fish in the frying pan and pour over 500ml of the full-fat milk. Quarter 1 small onion and stud each quarter with a clove, then add to the milk, with 2 bay leaves. Bring the milk just to the boil - you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.
  • Hard-boil 4 eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped leaves of a small bunch of parsley.
  • Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and a pinch of freshly grated nutmeg, then pour over the fish.
  • Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil 1kg floury potatoes, cut into even-sized chunks, for 20 mins. Drain, season and mash with the remaining 50g butter and 100ml full-fat milk. Use to top the pie, starting at the edge of the dish and working your way in - push the mash right to the edges to seal. Fluff the top with a fork, sprinkle over 50g grated cheddar, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.

Nutrition Facts : Calories 824 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 60 grams protein, Sodium 3.12 milligram of sodium

FISH PIE



Fish Pie image

We like this with carrots as a vegetable side dish. You can substitute 1 cup of the milk with white wine or vermouth. A deep dish is preferred, otherwise it is difficult to spread the potatoes over.

Provided by PetsRus

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2 lbs white fish fillets (or half white and half salmon)
2 cups milk, maybe ½ cup more,depending how thick you want the sauce
4 ounces margarine or 4 ounces butter
1/2 cup all-purpose flour
4 ounces peeled prawns
2 chopped hardboiled egg
1 tablespoon small caper
3 tablespoons chopped fresh parsley
1/2 cup peas
1 finely chopped celery rib
1 tablespoon lemon juice
2 lbs freshly cooked potatoes
1 ounce margarine or 1 ounce butter
2 -3 tablespoons sour cream
a good grating nutmeg

Steps:

  • Preheat oven to 400 degrees F.
  • Put the fish in a baking dish and season with salt and pepper.
  • Pour over 1 cup of the milk and dot with a few flecks of butter, bake in the oven for 15 minutes.
  • Strain but reserve the cooking juices, remove any skin from the fish and flake the flesh in large pieces.
  • Make the sauce, melt the rest of the butter in a saucepan, stir in the flour and cook it for 1 minute, start adding the cooking juices bit by bit, stirring all the time, after that add the rest of the milk, if still too thick just add a little more milk.
  • Season the sauce with salt and pepper.
  • Mix in to the sauce: fish, prawns, eggs, capers, parsley, peas and celery, add the lemon juice and check the seasoning.
  • Pour the fish mixture in a 1½ liter greased ovenproof dish.
  • Mash the potatoes with the butter, sour cream and nutmeg, check the seasoning, and then spread this on top of the fish.
  • Bake in the oven at 400F for 30 –40 minutes.

Nutrition Facts : Calories 804.6, Fat 39.5, SaturatedFat 10.7, Cholesterol 252.2, Sodium 797.1, Carbohydrate 62.2, Fiber 6.8, Sugar 3.8, Protein 49.8

FAVORITE FISHERMAN'S PIE



Favorite Fisherman's Pie image

One of my favorite new recipes! Warm comfort food!

Provided by Ray and Susan

Categories     Seafood     Fish     Salmon

Time 1h20m

Yield 6

Number Of Ingredients 15

2 ½ pounds potatoes
2 bay leaves, divided
salt and ground black pepper to taste
28 fluid ounces milk, divided, or more if needed
½ cup butter, divided
1 tablespoon olive oil
8 ounces skinless haddock
8 ounces skinless salmon
8 ounces skinless smoked fish
⅓ cup all-purpose flour
1 leek, sliced
2 tablespoons chopped fresh parsley, or more to taste
2 scallions, chopped
1 teaspoon spicy mustard
8 ounces cooked shrimp, peeled and deveined

Steps:

  • Place potatoes into a large pot; add 1 bay leaf, salt, and pepper. Cover potatoes with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot. Mash potatoes with 8 ounces milk and 1/4 cup butter until smooth.
  • Preheat oven to 200 degrees F (95 degrees C). Spread olive oil into the bottom of a 12-inch square baking dish.
  • Combine remaining 20 ounces milk and 1 bay leaf in a large, deep saucepan and bring to a simmer. Cook haddock, salmon, and smoked fish, working in batches if needed, until fish flakes easily with a fork, about 5 minutes. Remove fish from milk and separate into chunks on a work surface. Arrange fish and shrimp in the bottom of the prepared baking dish, reserving milk.
  • Pour the milk used to cook the fish into a measuring cup, adding more if needed to equal 2 1/2 cups.
  • Heat remaining butter in the same large saucepan over low heat; slowly whisk flour into melted butter until smooth. Add the 2 1/2 cups milk, leek, parsley, scallions, and mustard; simmer until thickened, about 5 minutes. Pour milk mixture over fish and shrimp and top with the mashed potatoes, spreading evenly.
  • Bake in the preheated oven until bubbling around the corners and lightly browned, 30 to 45 minutes.

Nutrition Facts : Calories 583.9 calories, Carbohydrate 47.8 g, Cholesterol 185.5 mg, Fat 25.8 g, Fiber 4.8 g, Protein 39.8 g, SaturatedFat 12.9 g, Sodium 371.1 mg, Sugar 8.9 g

BRITISH FISH PIE WITH MASHED POTATO TOPPING



British Fish Pie with Mashed Potato Topping image

This British fish pie is comforting, creamy, chock full of tender seafood, and topped with a pile of fluffy potatoes. I especially liked the big chunks of cod and salmon! The sauce isn't heavy or rich, even though it's really thick and stick to your ribs in texture. It's mildly seasoned, so you can really just enjoy the flavor of the seafood tucked inside.

Provided by Rebekah Rose Hills

Categories     Seafood     Fish

Time 1h20m

Yield 6

Number Of Ingredients 21

1 ½ pounds potatoes, peeled and cubed
⅓ cup cubed butter
3 ⅓ tablespoons milk
2 large eggs
salt and freshly ground black pepper to taste
3 tablespoons butter
2 tablespoons olive oil
1 medium onion, peeled and diced
1 teaspoon dry thyme leaves
¼ cup dry vermouth
¼ cup all-purpose flour
1 cup fish stock, or to taste
1 cup milk
salt and freshly ground black pepper to taste
¼ cup half-and-half
2 tablespoons chopped fresh parsley
6 ounces salmon fillet, cut into bite-sized pieces
9 ounces skinless cod, cut into bite-sized pieces
5 ounces uncooked medium shrimp, peeled and deveined
1 tablespoon lemon juice
¾ cup grated medium Cheddar cheese

Steps:

  • Place cubed potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
  • Transfer potato cubes to the bowl of a stand mixer. Blend gently, adding cubed butter and milk. Add in eggs and mix only until mashed potatoes reach your desired consistency, or finish by hand if needed;overmixing will yield gluey potatoes. Season with salt and pepper.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • While potatoes are boiling, heat butter and olive oil in a large skillet over medium heat. Add onion and thyme and saute until onions are soft and browned, about 5 minutes. Deglaze with vermouth and cook until alcohol has evaporated, about 2 minutes. Whisk in flour. Slowly whisk in stock and milk and bring to a simmer. Simmer for 1 to 2 minutes. Sauce should be fairly thick, but if it's too thick you can thin it out with a little bit of additional stock. Taste and season with salt and pepper if desired. Turn off heat and stir in the half-and-half and parsley.
  • Scatter salmon, cod pieces, and shrimp onto the bottom of a 2-quart baking dish. Sprinkle lightly with salt and pepper. Drizzle lemon juice over the top of the seafood.
  • Pour prepared sauce over seafood and stir gently to combine. Spread prepared potatoes over the top and fluff with a fork, then sprinkle Cheddar cheese over the top.
  • Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until potatoes are evenly browned all over, seafood is cooked through, and pie is bubbly and piping hot, about 20 more minutes.
  • Remove from the oven and allow to rest for 10 minutes before serving.

Nutrition Facts : Calories 552.8 calories, Carbohydrate 32.8 g, Cholesterol 191.2 mg, Fat 33.9 g, Fiber 3.2 g, Protein 27.2 g, SaturatedFat 16.6 g, Sodium 466.3 mg, Sugar 5.3 g

FISH PIE WITH MASHED POTATO TOPPING



Fish Pie with Mashed Potato Topping image

A tasty fish pie without a heavy cream sauce, and much lower in sodium than other styles of fish pie. The key is to have a very smooth and moist crust of mashed potato topping!

Provided by OffTheHook

Categories     Seafood Pie

Time 1h15m

Yield 5

Number Of Ingredients 9

1 teaspoon olive oil
4 ounces white fish
1 cup milk, or to taste
5 medium potatoes, peeled
2 tablespoons butter
salt and ground black pepper to taste
1 cup frozen peas, thawed
½ cup shredded white Cheddar cheese
1 (14.75 ounce) can skinless, boneless salmon, drained and flaked

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Oil an oven-proof baking dish with 1 teaspoon olive oil. Place white fish in the baking dish and pour in enough milk to cover the fish halfway.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes.
  • While the potatoes are cooking, bake fish in the preheated oven for 20 minutes. Remove from the oven and drain off milk into a liquid measure; reserve for potatoes. Increase the oven to 425 degrees F (220 degrees C).
  • Drain potatoes and return to the pot. Place on the stove to evaporate any extra water. Add butter, salt, and pepper and mash potatoes for 1 minute. Add reserved milk, a little at a time, and keep mashing until smooth and creamy. Gently stir in thawed peas, being careful not to crush them.
  • Flake white fish into small pieces in the baking dish. Add flaked salmon and stir to evenly disperse. Drop spoonfuls of mashed potatoes on top of the fish; spread evenly to cover. Sprinkle Cheddar cheese on top.
  • Bake in the oven for 20 more minutes.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.8 g, Cholesterol 77.9 mg, Fat 17.9 g, Fiber 6 g, Protein 33.9 g, SaturatedFat 7.6 g, Sodium 478.3 mg, Sugar 5.6 g

TRADITIONAL BRITISH FISH PIE



Traditional British Fish Pie image

A rendering of the classic British fish pie. This is a very tasty fish pie without the 'tweaks' of some newer versions; it was traditionally a relatively simple dish.

Provided by Al G

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h40m

Yield 6

Number Of Ingredients 12

2 pounds potatoes, peeled and diced
2 cups milk
1 bay leaf
½ teaspoon ground nutmeg
1 (1 pound) fillet cod
½ cup butter, divided
1 medium leek, white part only, chopped
¼ cup all-purpose flour
4 ounces grated sharp Cheddar cheese, divided
1 cup peas
salt and ground black pepper to taste
2 hard-boiled eggs, quartered

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
  • Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.
  • Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
  • Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
  • Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
  • Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 504.1 calories, Carbohydrate 40.4 g, Cholesterol 165 mg, Fat 25.9 g, Fiber 4.9 g, Protein 28 g, SaturatedFat 15.5 g, Sodium 393.7 mg, Sugar 7.3 g

Tips:

  • Use a variety of fish. This will give your pie a more complex flavor and texture. Good choices include salmon, cod, haddock, and shrimp.
  • Don't overcook the fish. Fish is delicate and can easily become dry and tough if it is overcooked. Cook the fish just until it is opaque and flakes easily with a fork.
  • Use a creamy sauce. A creamy sauce will help to bind the ingredients together and make the pie more moist. You can use a simple white sauce or a more flavorful sauce, such as a cheese sauce or a seafood sauce.
  • Top the pie with a golden crust. A golden crust will give your pie a delicious and appealing look. You can use a simple egg wash or a more elaborate crust, such as a puff pastry crust or a breadcrumb crust.
  • Serve the pie hot. Fish pie is best served hot out of the oven. You can garnish the pie with fresh herbs, such as parsley or dill, or with a squeeze of lemon juice.

Conclusion:

Fish pie is a classic dish that is both delicious and easy to make. By following these tips, you can make a fish pie that is sure to impress your family and friends. So next time you're looking for a quick and easy meal, give fish pie a try!

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