Delia Smith Fish Pie with Egg Recipe

This comforting Fish Pie is a family favorite as well as being incredibly nourishing! Hiding hard-boiled eggs in the filling makes the pie go hearty and substantial, which along with the velvety parsley sauce adds a creamy richness to this dish that is so satisfying on a cold night.

Delia Smith Fish Pie with Egg Recipe Ingredients

• The Fish & Filling:
  • 700g (1 lb 9 oz) mixed white fish (cod, haddock) and smoked fish (smoked haddock), skinned
  • 600ml (1 pint) milk
  • 1 bay leaf, 1 slice onion, 6 peppercorns (for poaching)
  • 3 hard-boiled eggs, shelled and cut into quarters
  • 1 tbsp fresh parsley, chopped
• The Sauce:
  • 50g (2 oz) butter
  • 40g (1 1/2 oz) plain flour
  • The strained poaching milk
  • Salt and freshly milled black pepper
• The Potato Topping:
  • 900g (2 lb) floury potatoes (like Maris Piper), peeled
  • 50g (2 oz) butter
  • 2 tbsp milk
  • 110g (4 oz) cheese (Cheddar or Parmesan), grated (optional, but delicious)

How To Make Delia Smith Fish Pie with Egg Recipe

1. Boil the potatoes: Place the peeled potatoes in salted water. Boil for 20 minutes until tender. Drain, return to the hot pan to steam dry, then mash with butter and milk until smooth and fluffy.
2. Poach the fish: Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Place the fish fillets in a large frying pan. Pour over the milk and add the bay leaf, onion slice, and peppercorns. Bring to a gentle simmer and poach for 8–10 minutes until the fish flakes easily.
3. Strain and flake: Lift the fish out with a slotted spoon into a 1.7 liter (3 pint) pie dish. Break it into large chunks, checking for bones. Strain the poaching milk into a jug and discard the flavorings.
4. Make the sauce: Melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually whisk in the warm poaching milk until you have a smooth, thick sauce. Simmer for 2 minutes. Season with salt, pepper, and stir in the chopped parsley.
5. Assemble: Arrange the hard-boiled egg quarters in amongst the flaked fish in the pie dish. Pour the parsley sauce evenly over the fish and eggs. Shake the dish gently to settle the sauce.
6. Top the pie: Spread the mashed potato over the top, sealing the edges against the dish. Use a fork to create a rough texture on the surface. Sprinkle with grated cheese if using.
7. Bake: Bake on a high shelf in the oven for 30–40 minutes until the top is crisp and golden brown and the sauce is bubbling up the sides.
8. Serve: Let it stand for 5 minutes before serving to let the filling set slightly.

Recipe Tips!

• Egg Timing: Boil your eggs for exactly 8 minutes, then plunge into ice water. This gives a firm white but a yolk that is bright yellow and just set, rather than grey and chalky, before it goes into the oven.
• Fish Mix: A mix of plain cod and smoked haddock gives the best flavor profile. The smoked fish seasons the milk, which in turn seasons the white sauce!
• Dry Mash: Ensure your mashed potatoes are relatively dry (don’t add too much milk). If the mash is too wet, it will sink into the sauce and make the pie sloppy.
• Fork Texture: The rougher you make the top of the mash with a fork, the crispier it will get! Those little peaks catch the heat and turn into crunchy potato gold.

What To Serve With Delia Smith Fish Pie with Egg Recipe?

This Delia Smith Fish Pie with Egg Recipe is a rich and creamy meal that needs some brightness! A bowl of garden Peas or Sweetcorn is the traditional side, adding a pop of sweetness. For a fresher bite, serve it with steamed Broccoli or Green Beans tossed in lemon butter! A glass of crisp White Wine or sparkling water cuts through the rich béchamel sauce perfectly.

How To Store Delia Smith Fish Pie with Egg Recipe

• Refrigerate: Store the cooled pie in the fridge for up to 2 days. The sauce will set firm when cold.
• Reheat: Cover with foil and reheat in a 180°C oven for 25-30 minutes until piping hot in the center. Microwaving is possible but softens the potato crust.
• Freeze: You can freeze the assembled (unbaked) pie or the cooked leftovers. Freeze for up to 1 month. Defrost fully in the fridge overnight before baking.

Delia Smith Fish Pie with Egg Recipe Nutrition Facts

• Calories: 580 kcal
• Fat: 25g
• Carbohydrates: 45g
• Protein: 35g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Egg Custard​ Recipe
• Delia Smith Soft Boiled Egg​ Recipe
• Delia Smith Scrambled Eggs​ Recipe