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Fish Pie with Peas, Eggs, and Creamy Herb Sauce Recipe

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4.2 from 9 reviews

A comforting and hearty Fish Pie recipe combining smoked and unsmoked fish poached in milk, a creamy vegetable sauce infused with fresh herbs, and topped with buttery mashed potatoes baked until golden and crisp on top. Perfect for a family meal, this classic British dish blends delicate fish flavors with rich, savory sauce and fluffy mashed potato topping accented by Parmesan cheese for extra depth.

Ingredients

Fish and Poaching

  • 400 g / 14 oz smoked fish of choice
  • 400 g / 14 oz raw unsmoked fish of choice (perch recommended)
  • 3 cups / 750 ml milk (low fat or full fat)
  • 1 brown onion, quartered
  • 4 cloves (optional)

Sauce

  • 50 g / 3 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1/2 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 small celery stick, finely chopped
  • 1/3 cup / 50 g plain flour (all purpose, can substitute gluten free flour)
  • 1 tbsp fresh tarragon, finely chopped (optional)
  • 2 tbsp parsley, finely chopped
  • Salt and pepper to taste

Mashed Potato Topping

  • 750 g / 1.5 lb floury potatoes, peeled and cut into 2.5cm / 1" pieces
  • 30 g / 2 tbsp unsalted butter
  • 1/2 cup / 125 ml milk, any fat percentage
  • Salt and pepper to taste

Additional Toppings and Garnishes

  • 1 cup frozen peas
  • 4 hard boiled eggs, quartered (optional)
  • 30 g / 2 tbsp butter, melted
  • 1/4 cup / 15 g grated Parmesan cheese (optional)
  • Finely chopped parsley for garnish (optional)

Instructions

  1. Prepare the Fish: Push a clove into the skin of each quartered onion. Place the onion quarters with cloves into a pot or large skillet, add milk, and heat on medium-high until the milk is just simmering.
  2. Poach the Fish: Gently add the smoked and raw fish pieces into the barely simmering milk—don’t worry if the fish isn’t fully covered. Poach the fish for 7 minutes, then use a slotted spoon to transfer the fish to a medium baking dish. Flake the fish into chunks, removing any bones you notice.
  3. Prepare Poaching Milk: Remove the onion quarters and cloves from the milk using a slotted spoon and discard them. Reserve the milk for making the sauce.
  4. Preheat Oven & Boil Potatoes Water: Preheat your oven to 180°C (350°F). At the same time, bring a large pot of water to a boil to cook the potatoes later.
  5. Make the Sauce: Melt butter in a large deep skillet or pot over medium-high heat. Add the finely chopped onion and minced garlic and cook for 1 minute. Add the chopped celery and carrot, cooking until the carrot softens, about 5 minutes.
  6. Add Flour: Reduce heat to medium-low and stir in the flour to the vegetables. It will create a gluey mixture.
  7. Incorporate Milk: Slowly add half of the reserved poaching milk, stirring quickly to blend. Once the mixture starts thickening, add the remaining milk and continue stirring. Increase heat to medium and cook until the sauce thickens to honey-like consistency, approximately 3 minutes.
  8. Finish Sauce: Remove from heat and stir in chopped fresh tarragon and parsley. Season with salt and pepper to taste.
  9. Build the Pie: Scatter the flaked fish evenly in the baking dish and sprinkle frozen peas on top. Gently pour the sauce over the fish and peas, stirring very carefully to combine without breaking up the fish too much.
  10. Add Eggs: Smooth the surface and nestle quartered hard boiled eggs evenly over the pie filling if using.
  11. Cook Potatoes: While making the sauce, cook the peeled and chopped potatoes in boiling water for about 15 minutes or until soft when pierced with a fork.
  12. Make Mashed Potato: Drain potatoes well and mash with butter and milk. Season with salt and pepper and mash until creamy. Add extra milk if necessary to achieve a smooth consistency.
  13. Top the Pie: Immediately dollop the warm mashed potatoes over the pie filling and spread gently but evenly. Use a fork to create squiggle patterns on the surface, which will help form crispy golden bits when baked.
  14. Add Final Toppings: Drizzle the mashed potato topping with melted butter and sprinkle with grated Parmesan cheese if desired.
  15. Bake: Place the pie in the preheated oven and bake for 35 minutes or until the topping is deep golden brown and crispy.
  16. Rest and Serve: Let the pie stand for 5 minutes before serving. Garnish with finely chopped parsley if desired. Reheat leftovers gently to preserve texture and flavor.

Notes

  • Note 1: You can use any smoked fish like smoked haddock, smoked cod, or smoked trout based on your preference.
  • Note 2: Perch is suggested for the raw unsmoked fish, but cod or haddock are also excellent choices.
  • Note 3: Inserting cloves into the onion quarters helps infuse the poaching milk with flavor.
  • Note 4: Cloves are optional but provide a warm aromatic note to the milk.
  • Note 5: Use floury potatoes (such as Maris Piper or Russets) for fluffy mashed potatoes.
  • Note 6: Hard boiled eggs are optional but add extra texture and flavor to the pie.
  • Note 7: The sauce consistency should be like honey to coat the back of a spoon well without being too runny.
  • Note 8: Use a medium baking dish that will hold all ingredients comfortably for even baking.
  • Note 11: You can substitute plain flour with gluten free plain flour for a gluten free version.
  • For reheating leftovers, cover the pie with foil and warm gently at 160°C/320°F until heated through to preserve moisture and texture.
  • This dish can be made ahead by preparing the filling and mashed potatoes separately and assembling just before baking.

Find it online: https://recipefeastful.com/fish-pie-with-peas-eggs-and-creamy-herb-sauce-recipe/