Delia Smith Fish Pie​ Recipe

This creamy fish pie recipe is made with cod, smoked haddock, salmon and buttery leeks in a parsley sauce, topped with golden cheesy mash. The mix of fresh and smoked fish gives the filling a rich, savoury depth that plain white fish alone cannot match. It fills a large ovenproof pie dish, serves 6 and takes about an hour.

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.

Fish Pie Ingredients

The Fish:

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

The Leek Sauce:

• 2 medium leeks, halved lengthways and sliced
• 50g butter
• 40g 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 floury potatoes (Maris Piper or King Edward), peeled
• 50g butter
• 3 tablespoons milk
• 110g mature Cheddar, grated
• Salt and freshly milled black pepper

What You’ll Need

You need a deep ovenproof pie dish, around 2 litres, that can go straight from oven to table. A Pyrex rectangular baking dish is a reliable choice and costs very little.

A heavy-based stainless steel saucepan like a ProCook Gourmet handles the leek sauce without scorching. For the smoothest mash topping, an OXO Good Grips potato ricer gives a better finish than a standard masher.

How to Make Fish Pie

1. Poach the fish: Preheat the oven to 200°C (180°C Fan / Gas Mark 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 Pyrex or similar ovenproof pie 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. Melt the butter in a ProCook or similar heavy-based stainless steel 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. 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. Return to the hot pan for a minute to steam dry with the lid off. Mash with butter and milk until smooth, stir in three-quarters of the cheese and season.
7. Top and bake: Spoon the mash over the filling, starting at the edges and working inwards to seal. Use a fork to create rough peaks across the surface. Scatter the remaining cheese on top and bake on a high shelf for 30 to 35 minutes until golden and bubbling.
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 Makes a Perfect Fish Pie?

• Use smoked haddock in the poaching milk: The smoked fish seasons the milk as it poaches, and that milk becomes your sauce. Skip it and the entire filling tastes flat.
• Steam-dry your potatoes: Return the drained potatoes to the hot pan with the lid off for a full minute. Wet mash makes a soggy topping that sinks into the filling.
• Keep the sauce thick: The sauce should coat the back of a spoon generously before you pour it over the fish. If it looks too thin, simmer for another minute or two. Delia’s cheese sauce is a richer alternative if you want to skip the leeks.
• Rough up the surface: Use a fork to create peaks across the mash before baking. The peaks turn golden and crisp in the oven while the valleys stay soft underneath.
• Try the same mash on a different pie: Delia’s cottage pie with cinnamon uses the same cheesy mash 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 cuts through the richness of the cheesy mash.

Does This Reheat Well?

Leftover fish pie keeps in the fridge for up to 2 days. 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

• Calories: 620 kcal
• Fat: 38g
• Carbohydrates: 42g
• Protein: 28g

Nutrition information is estimated per serving.

Frequently Asked Questions

What is the best fish to use for fish pie? A mix of cod, smoked haddock and salmon gives the best balance of flavour, colour and texture. Most British fish counters sell this combination as “fish pie mix.”

How does Delia’s fish pie compare to Mary Berry’s? Mary Berry uses dill and mustard in the sauce with Parmesan in the mash. Delia’s version relies on buttery leeks and parsley with mature Cheddar on top, giving a sweeter, milder result.

Can I add prawns to make it a luxury fish pie? Stir 200g of raw king prawns into the sauce before pouring it over the fish. They cook through in the oven and add a lovely sweetness.

What is the difference between fish pie and fisherman’s pie? They are the same dish, a mash-topped bake filled with mixed fish in white sauce. The name fisherman’s pie simply echoes the format of shepherd’s pie.

Can I use frozen fish for fish pie? You can poach frozen fillets directly in the milk, but add a few extra minutes to the poaching time. Thaw in the fridge overnight for the best texture.

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• Delia Smith Cottage Pie Recipe
• Delia Smith Cottage Pie with Cinnamon Recipe
• Delia Smith Salmon En Croute Recipe