Description
How to make the best ever fish pie with flaky salmon, creamy mashed potatoes, and herbs that creates the ultimate comfort meal for your family.
Ingredients
Scale
Fish and Base
- 1½ lbs mixed white fish fillets (cod, haddock), skin removed
- 8 oz salmon fillet, skin removed
- 2 cups whole milk
- 1 bay leaf
- 6 black peppercorns
Creamy Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp Dijon mustard
- Salt and white pepper to taste
Potato Topping
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 4 tbsp butter
- ¼ cup warm milk
- 1 large egg yolk
- ½ cup sharp cheddar cheese, grated
Instructions
- Poach Fish: Gently simmer fish in milk with bay leaf and peppercorns for 8-10 minutes until flaky. Fish should break apart easily when tested with a fork – don’t overcook or it becomes rubbery.
- Prepare Potatoes: Boil quartered potatoes until tender, about 15-20 minutes. Mash with butter, warm milk, and cheese until smooth. Season well – underseasoned potatoes make the whole dish bland.
- Make Sauce: Strain poaching milk and use to make roux with butter and flour. Cook for 2 minutes, whisking constantly to prevent lumps. Gradually add milk until smooth and creamy.
- Combine Everything: Flake poached fish into chunks and fold into sauce with herbs and mustard. Taste and adjust seasoning – this is your last chance to get the flavors just right.
- Assemble Pie: Spoon fish mixture into buttered baking dish and top with mashed potatoes. Use a fork to create ridges that will crisp up beautifully during baking.
- Finish and Bake: Brush potato topping with egg yolk for golden color. Bake at 400°F for 25-30 minutes until bubbling around edges and gorgeously golden on top.
Notes
- Don’t overcook the fish during poaching or it will become tough and rubbery in the final dish.
- Store covered in refrigerator for up to 3 days – flavors actually improve overnight.
- Substitute smoked haddock for half the white fish for incredible smoky depth of flavor.
- Serve with steamed peas or green beans to balance the rich, creamy sauce.
- Create ridges in the potato topping with a fork for maximum golden crispy surface area.
- Let the fish mixture cool slightly before topping with potatoes to prevent them from sinking in.
Allergy Information: Dairy, Eggs, Fish
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g