One of my preferred brand-new recipes! Comforting warm foods!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 ½ pounds potatoes
- 2 bay leaves, divided
- salt and ground black pepper to taste
- 28 fluid ounces milk, divided, or more if needed
- ½ cup butter, divided
- 1 tablespoon olive oil
- 8 ounces skinless haddock
- 8 ounces skinless salmon
- 8 ounces skinless smoked fish
- ⅓ cup all-purpose flour
- 1 leek, sliced
- 2 tablespoons chopped fresh parsley, or more to taste
- 2 scallions, chopped
- 1 teaspoon spicy mustard
- 8 ounces cooked shrimp, peeled and deveined
Instructions
- Place potatoes into a large pot; add 1 bay leaf, salt, and pepper. Cover potatoes with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot. Mash potatoes with 8 ounces milk and 1/4 cup butter until smooth.
- Preheat oven to 200 degrees F (95 degrees C). Spread olive oil into the bottom of a 12-inch square baking dish.
- Combine remaining 20 ounces milk and 1 bay leaf in a large, deep saucepan and bring to a simmer. Cook haddock, salmon, and smoked fish, working in batches if needed, until fish flakes easily with a fork, about 5 minutes. Remove fish from milk and separate into chunks on a work surface. Arrange fish and shrimp in the bottom of the prepared baking dish, reserving milk.
- Pour the milk used to cook the fish into a measuring cup, adding more if needed to equal 2 1/2 cups.
- Heat remaining butter in the same large saucepan over low heat; slowly whisk flour into melted butter until smooth. Add the 2 1/2 cups milk, leek, parsley, scallions, and mustard; simmer until thickened, about 5 minutes. Pour milk mixture over fish and shrimp and top with the mashed potatoes, spreading evenly.
- Bake in the preheated oven until bubbling around the corners and lightly browned, 30 to 45 minutes.
Nutrition Facts
| Calories | 584 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 5 g |
| Protein | 40 g |
| Saturated Fat | 13 g |
| Sodium | 371 mg |
| Sugars | 9 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
This is sooo good! I’ve made it sticking pretty much to the recipe, but also used it as a base recipe with different fish, different veggies, using coconut milk instead of milk, it comes out great every time. I do tend to have my oven a little hotter though, 300° F for about 25-30 minutes.
My Mum and I were chatting. just this weekend. about fish pie. It was a regular at our home in Wales. This is a lovely, basic recipe that you’ll soon perfect with tastes if your own. And even better the next day (fried as fish cakes ). Folks are going to whinge that it’s too bland etc… But this is what is so gorgeous about fish pie. It is so very comforting.
Loved this pie. Flavour was excellent. Just a little too much milk. So next time I will judge the sauce by sight rather than just using all of the milk. My fault and still a great dinner was had by all. Even the leftovers were good the next day .