Delia Smith Fish Pie with Egg

This classic Delia Smith fish pie with egg is a comforting British supper, rich yet beautifully balanced. Flaky white fish is folded through a creamy parsley sauce, topped with soft-boiled eggs and finished with fluffy mashed potato. It is a straightforward, homely recipe that suits confident beginners and experienced cooks alike, taking around 1 hour 15 minutes from start to finish.

Ingredients

For the fish filling

• 500g mixed white fish fillets (such as cod, haddock or pollock)
• 300ml full-fat milk
• 1 small onion, peeled and halved
• 1 bay leaf
• 40g butter
• 40g plain flour
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

For the eggs

• 3 large eggs

For the potato topping

• 900g Maris Piper potatoes, peeled and chopped
• 50g butter
• 2–3 tbsp milk
• Salt and freshly ground black pepper

How to Make Delia Smith Fish Pie with Egg

• 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.
• Cook the potatoes: Place the chopped potatoes into a large pan of salted water. Bring to the boil, then simmer for 15–20 minutes until completely tender.
• Poach the fish: Put the fish into a wide saucepan with the milk, onion and bay leaf. Bring gently to a simmer, cook for 5 minutes, then lift out the fish with a slotted spoon and set aside. Strain and reserve the milk.
• Make the sauce: Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the reserved milk to form a smooth sauce. Simmer for 3–4 minutes until thickened, then season and stir in the parsley.
• Boil the eggs: Cook the eggs in boiling water for 7 minutes. Cool slightly, peel, and cut into quarters.
• Assemble the filling: Flake the fish into a buttered ovenproof dish, removing any bones. Pour over the sauce and gently mix. Nestle the egg quarters evenly through the filling.
• Finish the mash: Drain the potatoes well, mash with the butter and milk, and season to taste. Spoon over the fish filling and spread evenly.
• Bake: Place the dish in the oven and bake for 30–35 minutes until piping hot and lightly golden on top. Allow to rest for 5 minutes before serving.

Tips

How do I stop the fish pie from becoming watery?

Make sure the sauce is properly thickened before assembling the pie and allow the fish to drain well after poaching.

Can I prepare this fish pie ahead of time?

Yes, assemble the pie completely, cover, and refrigerate for up to 24 hours before baking.

How do I get a crisp potato topping?

Rough the mash with a fork before baking and add a few small knobs of butter on top.

Serving Suggestions

• Steamed green beans or peas
• Buttered carrots or leeks
• A simple green salad with vinaigrette

Storage

Room temperature

Do not leave the fish pie at room temperature for more than 2 hours.

Refrigerator

Cover and store in the fridge for up to 2 days. Reheat thoroughly until piping hot.

Freezing

Freeze the assembled but unbaked pie for up to 3 months. Defrost overnight in the fridge before baking.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 32g
• Fat: 26g
• Saturated Fat: 14g
• Sodium: 480mg

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

FAQs

Delia Smith Fish Pie with Egg

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Traditional British fish pie with creamy sauce, soft-boiled eggs and mashed potato topping.

Ingredients

• 500g mixed white fish fillets

• 300ml full-fat milk

• 3 large eggs

• 900g potatoes

• 40g butter

• 40g plain flour

Directions

• Preheat oven and cook potatoes until tender.
• Poach fish gently in milk and reserve liquid.
• Make white sauce and boil eggs.
• Assemble fish, eggs and sauce in dish.
• Top with mash and bake until golden.

Notes

• Best served fresh and piping hot.
• Can be frozen before baking.