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Fish Pie

Creamy Fish Pie: Comforting Seafood Delight for Dinner

This Creamy Fish Pie is a comforting seafood dish that combines tender fish, zesty lemon, and fragrant dill.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: British
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups Yukon gold potatoes Russet can also be used for fluffier mash.
  • 1 teaspoon Kosher salt Sea salt works as an alternative.
  • 4 tablespoons Unsalted butter Can substitute with olive oil for dairy-free.
  • 1 cup Heavy cream Substitute with milk for a lighter version.
  • 1 teaspoon Freshly ground black pepper Use white pepper for milder flavor.
  • 1 cup Leek Substitute with yellow onion or shallots if unavailable.
  • 1 cup Celery You can omit it if desired.
  • 3 cloves Garlic No substitute, but reduce for milder taste.
  • 1 teaspoon Dried oregano Fresh oregano or thyme may be used.
  • 3 tablespoons All-purpose flour Gluten-free flour can be used as substitute.
  • 2 cups Low-sodium chicken or fish stock Vegetable stock is a great vegetarian option.
  • 1 large Egg yolk Can be omitted for a thinner consistency.
  • 2 tablespoons Lemon juice Lime juice is a perfect substitute.
  • 2 tablespoons Fresh dill Parsley is a great alternative.
  • 1 cup Frozen peas Fresh peas are delightful if in season.
  • 500 grams Fish (salmon, shrimp, cod, or haddock) Can be replaced with other firm white fish.
For Serving
  • 2 cups Steamed green beans or fresh salad Complements the fish pie beautifully.

Equipment

  • large pot
  • medium saucepan
  • Baking dish
  • masher
  • Whisk

Method
 

Step‑by‑Step Instructions for Creamy Fish Pie
  1. Preheat your oven to 400°F (200°C).
  2. Peel and chop the Yukon gold potatoes into even-sized chunks, boil for 15-20 minutes until fork-tender, drain, and mash with unsalted butter, heavy cream, kosher salt, and black pepper.
  3. In a medium saucepan, melt 2 tablespoons of butter and sauté the chopped leeks, diced celery, and minced garlic for about 5 minutes until softened.
  4. Sprinkle in all-purpose flour, stir for 1 minute, then gradually whisk in stock, simmering until thickened for 3-5 minutes.
  5. Remove from heat, stir in egg yolk, lemon juice, fresh dill, fish, and gently fold in frozen peas.
  6. Transfer filling into a greased baking dish, spread the creamy mashed potatoes on top, creating texture on the surface.
  7. Bake for 25-30 minutes or until the top is golden brown and filling bubbles.
  8. Let the pie rest for 5 minutes before serving.
  9. Garnish with fresh dill and serve warm with steamed green beans or fresh salad.

Nutrition

Serving: 1sliceCalories: 520kcalCarbohydrates: 45gProtein: 25gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

This fish pie is not just a dish; it's an experience that warms the heart and fills the belly! Enjoy the cooking adventure!

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