Delia Smith Fish Pie with Leeks

This comforting fish pie with leeks is a classic British supper that feels both homely and special. Flaky white fish and salmon sit in a creamy leek sauce, topped with smooth mashed potatoes that turn golden in the oven. It is rich but not heavy, gently savoury, and perfect for family dinners. The recipe is straightforward and takes about 1 hour 15 minutes from start to finish.

Ingredients

For the Fish Filling

• 300g skinless cod or haddock fillet, cut into large chunks
• 300g salmon fillet, skin removed and cut into chunks
• 1 bay leaf
• 300ml full-fat milk

For the Leek Sauce

• 40g unsalted butter
• 2 medium leeks, finely sliced and well washed
• 40g plain flour
• 150ml fish cooking milk
• 2 tbsp double cream
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper, to taste

For the Mash Topping

• 800g floury potatoes, peeled and cut into chunks
• 50g unsalted butter
• 3 to 4 tbsp warm milk
• Salt, to taste

How to Make Delia Smith Fish Pie with Leeks

• 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: Put the potatoes into a large pan of salted water. Bring to the boil and cook for 15 to 18 minutes until completely tender. Drain well and return to the pan.
• Mash the topping: Add the butter and warm milk to the potatoes. Mash until smooth and creamy, then season with salt. Cover and set aside.
• Poach the fish: Place the fish chunks and bay leaf in a wide saucepan. Pour over the milk, bring gently to a simmer, then cook for 3 to 4 minutes until just opaque. Lift the fish out with a slotted spoon and set aside. Reserve the milk.
• Cook the leeks: Melt the butter in a saucepan over low heat. Add the sliced leeks and cook gently for 8 to 10 minutes until soft but not coloured.
• Make the sauce: Stir the flour into the leeks and cook for 1 minute. Gradually add the reserved fish milk, stirring constantly, until smooth and thick. Add the cream and parsley, then season well.
• Assemble the pie: Gently fold the cooked fish into the leek sauce. Spoon the mixture into a buttered ovenproof dish. Spread the mashed potatoes evenly over the top.
• Bake: Place the dish in the oven and bake for 25 to 30 minutes until bubbling and lightly golden on top.
• Rest before serving: Let the pie stand for 5 minutes before serving so it sets slightly and is easier to portion.

Tips

How do I stop the fish from breaking up?

Keep the fish pieces fairly large and fold them gently into the sauce at the end. Avoid over-stirring once combined.

Can I make the mash extra crispy?

Rough up the surface of the mash with a fork and dot with a little extra butter before baking for a crispier top.

What if my sauce is too thick?

Add a splash of warm milk and stir gently until the sauce reaches a creamy consistency.

Serving Suggestions

• Steamed green beans or peas
• Butter-glazed carrots
• A simple green salad with lemon dressing

Storage

Room Temperature

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

Refrigerator

Store covered in the fridge for up to 2 days. Reheat thoroughly in the oven until piping hot.

Freezing

The assembled pie can be frozen for up to 3 months. Defrost overnight in the fridge before baking or reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 34g
• Fat: 26g
• Saturated Fat: 15g
• Sodium: 420mg

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

FAQs

Delia Smith Fish Pie with Leeks

Recipe by Ibrahim KhanCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic British fish pie with cod, salmon, and leeks in a creamy sauce, topped with smooth mashed potatoes.

Ingredients

• 300g cod or haddock fillet

• 300g salmon fillet

• 300ml full-fat milk

• 2 medium leeks, sliced

• 40g unsalted butter

• 40g plain flour

• 2 tbsp double cream

• 800g potatoes

Directions

• Preheat oven and prepare potatoes.
• Poach fish gently and reserve milk.
• Cook leeks and make creamy sauce.
• Assemble fish, sauce, and mash.
• Bake until golden and bubbling.

Notes

• Use firm white fish for best texture.
• Do not boil the milk when poaching fish.
• Let the pie rest before serving.