Delia Smith Fish Pie Recipe

This comforting Delia Smith Fish Pie is a classic British dish made with tender chunks of fish in a creamy parsley sauce, topped with fluffy mashed potatoes and baked until golden. The filling is rich, delicate, and packed with flavour while the topping becomes lightly crisp in the oven. It is a satisfying family meal that feels special but is still straightforward to prepare. From start to finish, the dish takes about 1 hour and 10 minutes and is suitable for cooks of all levels.

Ingredients

For the Fish Filling

• 400g white fish fillets (such as cod or haddock), skin removed
• 200g smoked haddock
• 200g raw king prawns, peeled
• 300ml whole milk
• 1 small onion, halved
• 1 bay leaf
• 40g unsalted butter
• 40g plain flour
• 3 tbsp double cream
• 2 tbsp fresh parsley, finely chopped
• Salt and freshly ground black pepper

For the Mashed Potato Topping

• 750g potatoes, peeled and chopped
• 50g unsalted butter
• 3 tbsp milk
• Salt and freshly ground black pepper

For Assembling

• 50g mature cheddar cheese, grated (optional)
• Butter for greasing the dish

How to Make Delia Smith Fish Pie Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
• Poach the fish: Place the white fish and smoked haddock in a large saucepan with the milk, onion, and bay leaf. Bring gently to a simmer and cook for about 5 minutes until the fish is just cooked. Remove the fish with a slotted spoon and set aside. Strain and reserve the milk for the sauce.
• Make the sauce: Melt the butter in a saucepan, stir in the flour, and cook for 1 minute. Gradually whisk in the reserved milk until a smooth sauce forms. Simmer gently for a few minutes until thickened.
• Finish the filling: Flake the fish into large chunks and place in a bowl with the prawns and chopped parsley. Pour over the sauce and stir in the cream. Season with salt and pepper.
• Prepare the mashed potatoes: Boil the potatoes in salted water for 15–18 minutes until tender. Drain well, then mash with butter and milk until smooth and fluffy. Season to taste.
• Assemble the pie: Butter a large baking dish and spoon in the fish filling. Spread the mashed potatoes evenly on top, using a fork to create ridges.
• Bake the pie: Sprinkle with grated cheese if using. Bake for 25–30 minutes until bubbling around the edges and the topping is golden.
• Cool slightly and serve: Let the pie rest for about 5 minutes before serving so the filling settles slightly.

Tips

How do I stop the fish pie from becoming watery?

Make sure the sauce is thick before combining with the fish and allow the poached fish to drain well. This keeps the filling rich and creamy rather than runny.

Can I make the mashed topping extra fluffy?

Use floury potatoes and mash them while hot. Adding butter first and then warm milk creates a smoother, lighter texture.

Should the fish be fully cooked before baking?

No. It only needs gentle poaching for a few minutes. The fish will finish cooking in the oven as the pie bakes.

How can I get a crisp golden topping?

Rough up the mashed potato with a fork to create peaks. These crisp beautifully in the oven and give the pie a lovely finish.

Serving Suggestions

• Steamed green beans or broccoli
• Buttered peas
• A simple green salad
• Warm crusty bread

Storage

Room Temperature

Fish pie can sit out for up to 2 hours after cooking. After that, it should be refrigerated.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat in the oven at 180°C until hot throughout.

Freezing

The assembled pie freezes well for up to 2 months. Wrap tightly and thaw overnight in the fridge before baking or reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 32g
• Protein: 30g
• Fat: 18g
• Saturated Fat: 9g
• Sodium: 520mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs