Delia Smith Fish Pie​ Recipe

This Delia Smith fish pie is made with cod, smoked haddock, salmon, buttery leeks, and hard-boiled eggs in a creamy parsley sauce. The mix of fresh and smoked fish gives the filling a rich, savoury depth that plain white fish alone cannot match. It takes about an hour from start to finish and serves 6 generously.

I make this almost every week through the colder months. It is one of those dishes where everyone goes back for seconds, and the leftovers reheat well the next day.

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Fish Pie Ingredients

The Fish:

• 300g (10 oz) cod fillet, skinned and boned
• 300g (10 oz) smoked haddock fillet, skinned
• 200g (7 oz) salmon fillet, skinned
• 600ml (1 pint) whole milk
• 1 bay leaf
• 6 whole black peppercorns
• 1 small onion, halved

The Leek Sauce:

• 2 medium leeks, halved lengthways and sliced
• 50g (2 oz) butter
• 40g (1½ oz) plain flour
• The strained poaching milk
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and freshly milled black pepper

The Extras:

• 3 hard-boiled eggs, peeled and quartered

The Cheesy Mash Topping:

• 1kg (2 lb 4 oz) floury potatoes (Maris Piper or King Edward), peeled
• 50g (2 oz) butter
• 3 tablespoons milk
• 110g (4 oz) mature Cheddar, grated
• Salt and freshly milled black pepper

How to Make Fish Pie

1. Poach the fish. Preheat the oven to 200°C (180°C fan/Gas 6). Place the cod, smoked haddock, and salmon in a wide pan with the milk, bay leaf, peppercorns, and onion. Bring to a gentle simmer and poach for 8 minutes until the fish just flakes.
   
2. Flake and check the fish. Lift the fish out with a slotted spoon into a 2 litre (3½ pint) ovenproof dish. Break it into large chunks with a fork, checking carefully for any stray bones. Strain the poaching milk through a sieve into a jug and set aside.
   
3. Prepare the leeks. Halve the leeks lengthways, slice into 1cm pieces, and wash thoroughly under running water to remove any grit. Melt the butter in a medium saucepan over a low heat, add the leeks, and cover with a lid. Sweat gently for 6 to 8 minutes until soft and sweet but not coloured.
   
4. Make the parsley sauce. Remove the lid, stir the flour into the leeks, and cook for 1 minute. Pour in the warm poaching milk gradually, stirring constantly until smooth and thick, then simmer for 3 minutes. Stir in the parsley and lemon juice and season with salt and pepper.
   
5. Assemble the pie. Tuck the quartered hard-boiled eggs in amongst the fish chunks in the dish. Pour the leek and parsley sauce over the fish and eggs. Give the dish a gentle shake so the sauce settles into all the gaps.
   
6. Make the cheesy mash. Boil the potatoes in salted water for 18 to 20 minutes until tender, then drain well and return to the hot pan for a minute to steam dry. Mash with butter and milk until smooth, then stir in three-quarters of the cheese and season. Set aside.
   
7. Top and bake. Spoon the mash over the filling, starting at the edges and working inwards to seal, then use a fork to create rough peaks across the surface. Scatter the remaining cheese on top. Bake on a high shelf for 30 to 35 minutes until golden and bubbling at the edges.
   
8. Rest and serve. Let the pie stand for 5 minutes before serving. This allows the filling to settle so it does not run everywhere when you cut in.

What Is the Secret to a Perfect Fish Pie?

The most important thing is your sauce thickness, which should coat the back of a spoon generously. If the sauce is too thin, the mash sinks straight into it and the pie turns sloppy. Simmer the sauce for another minute or two if it looks too runny.

Using a mix of fresh and smoked fish makes a real difference to flavour. The smoked haddock seasons the poaching milk, which in turn seasons the entire sauce. A third cod, a third smoked haddock, and a third salmon is the ideal balance.

Steam-dry your potatoes after draining by returning them to the hot pan with the lid off for a full minute. Wet mash makes a soggy topping, so the consistency should be thick enough to hold its shape on a fork. For a crisp finish, rough up the surface with a fork to create peaks that turn golden in the oven. If you enjoy mash-topped pies, the cottage pie with leeks uses the same topping method with a beef filling.

What Should You Serve on the Side?

A bowl of garden peas is the classic British partner for fish pie. They add sweetness and colour without competing with the creamy filling. Buttered peas with a few torn mint leaves is the simplest option and hard to beat.

If you want something green and crunchy, steamed tenderstem broccoli or mange tout work well. A crisp green salad with a sharp lemon vinaigrette also cuts through the richness of the cheese mash. A glass of un-oaked Chardonnay or a crisp Sauvignon Blanc is the traditional wine pairing.

Does This Reheat Well?

Leftover fish pie keeps in the fridge for up to 2 days, and the sauce sets firm when cold, which actually makes it easier to slice. Cover with foil and reheat in a 180°C oven for 25 to 30 minutes until piping hot in the centre.

You can freeze the assembled pie before baking for up to 1 month. Defrost fully in the fridge overnight before baking as normal. Cooked leftovers also freeze well, though the mash softens slightly on reheating.

Nutrition Facts

Serving Size: 1 portion (approx. 1/4 of pie)

• Calories: 620 kcal
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 180mg
• Sodium: 650mg
• Total Carbohydrate: 42g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 28g

FAQs

Try More Recipes

• Delia Smith Cottage Pie Recipe
• Delia Smith Salmon En Croute Recipe
• Delia Smith Cheese Sauce Recipe