This Hairy Bikers Fish Pie recipe is a creamy and comforting recipe, which is made with a combination of smoked and unsmoked fish and a rich white sauce. It’s a classic, foolproof recipe, ready in about 1 hour and 15 minutes.
Hairy Bikers Fish Pie Recipe Ingredients
For the Fish:
- 400 g / 14 oz smoked fish of choice (like smoked cod)
- 400 g / 14 oz raw unsmoked fish of choice (like perch or salmon)
- 3 cups / 750 ml milk
- 1 brown onion, quartered
- 4 cloves (optional)
For the White Sauce:
- 50 g / 3 tbsp unsalted butter
- 2 garlic cloves, minced
- ½ small onion, finely chopped
- 1 small carrot, finely chopped
- 1 small celery stick, finely chopped
- ⅓ cup / 50g plain flour
- 1 tbsp fresh tarragon, finely chopped (optional)
- 2 tbsp parsley, finely chopped
- Salt and pepper
For the Potato Topping:
- 750 g / 1.5 lb floury potatoes (like Maris Piper or Russet)
- 30 g / 2 tbsp unsalted butter
- ½ cup / 125 ml milk
For Assembly:
- 1 cup frozen peas
- 4 hard-boiled eggs, quartered (optional)
- 30 g / 2 tbsp butter, melted
- ¼ cup / 15g grated parmesan cheese (optional)
How To Make Hairy Bikers Fish Pie
- Poach the Fish: Push the optional cloves into the onion quarters. Place them in a large pot with the milk and bring to a bare simmer. Add both the smoked and unsmoked fish and poach gently for 7 minutes. Use a slotted spoon to transfer the fish to your baking dish, then flake it into large chunks. Reserve the poaching milk.
- Make the Sauce Base: While the fish poaches, melt 50g of butter in a separate large pot. Add the finely chopped onion, garlic, celery, and carrot and cook for 5 minutes until soft. Stir in the flour to create a thick paste.
- Finish the White Sauce: Gradually pour in the reserved poaching milk, whisking constantly to create a smooth sauce. Bring it to a simmer and cook for about 3 minutes, until it has thickened to the consistency of honey. Remove from the heat and stir in the tarragon and parsley. Season with salt and pepper.
- Prepare the Mash: Boil the peeled potatoes for about 15 minutes, until soft. Drain them well, then mash with butter and milk until creamy.
- Assemble the Pie: Preheat your oven to 180°C/350°F. Scatter the frozen peas over the flaked fish in the baking dish. Pour the white sauce over the top and gently stir through. Nestle the quartered hard-boiled eggs into the filling.
- Top and Bake: Dollop the mashed potato over the filling and spread it evenly to cover. Use a fork to create ridges on the surface. Drizzle with the melted butter and sprinkle with Parmesan cheese. Bake for 35 minutes, or until the top is deep golden brown and the filling is bubbling. Let it rest for 5 minutes before serving.
Recipe Tips
- What’s the best fish to use? A combination of smoked and unsmoked fish gives the best flavor. Smoked cod or haddock is classic, paired with a firm white fish like cod, perch, or even salmon.
- How do I get the best flavor in the sauce? The secret is using the milk that you used to poach the fish. It becomes infused with the smoky, savory flavor of the fish and creates a much richer sauce than using plain milk.
- How do I get a thick, not runny, sauce? It’s important to cook the white sauce on the stovetop until it’s quite thick—the recipe describes it as the consistency of honey. It won’t thicken much more in the oven, so getting it right at this stage is key.
- Are the hard-boiled eggs necessary? While optional, adding quartered hard-boiled eggs to the filling is a very traditional part of a classic British fish pie, adding extra richness and texture.
What To Serve With Fish Pie
This is a hearty, all-in-one meal, but it’s traditionally served with simple green vegetables.
- Steamed peas or green beans
- Sautéed spinach or kale
- A simple green salad with a lemon vinaigrette
How To Store Fish Pie
- Refrigerate: Cover leftovers tightly or transfer to an airtight container. Store in the refrigerator for up to 3 days.
- Reheat: The best way to reheat is in a 350°F (175°C) oven for 20-25 minutes, or until hot and bubbly. This will help re-crisp the potato topping.
Fish Pie Nutrition Facts
- Serving Size: 1/8 of recipe
- Calories: 365 kcal
- Protein: 25g
- Carbohydrates: 28g
- Fat: 16g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Yes. You can fully assemble the pie, let it cool, cover, and refrigerate it for up to 24 hours. You may need to add 10-15 minutes to the baking time when cooking from chilled.
Yes, for a quicker version you can use about 1kg (2 lbs) of drained canned tuna or salmon. Gently flake it into the baking dish and proceed with making the sauce and assembling the pie.
To make the sauce gluten-free, skip the flour and instead mix ¼ cup of cornstarch with ¼ cup of the cold poaching milk to make a slurry. Add this slurry to the rest of the milk in the pan and heat, stirring, until it thickens.
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Hairy Bikers Fish Pie Recipe
Description
A classic British comfort food featuring chunks of smoked and unsmoked fish in a creamy vegetable-flecked sauce, all topped with a golden, cheesy layer of mashed potato.
Ingredients
Instructions
- Gently poach both types of fish in milk for 7 minutes. Remove fish to a baking dish and flake. Reserve the milk.
- Boil and mash the potatoes with butter and milk until creamy.
- Make the sauce: Sauté finely chopped onion, carrot, celery, and garlic in butter. Stir in flour, then gradually whisk in the reserved poaching milk until thick. Stir in herbs.
- Preheat oven to 180°C/350°F.
- Scatter peas over the fish, pour over the sauce, and gently stir. Nestle in the quartered eggs.
- Top with the mashed potato, drizzle with melted butter, and sprinkle with Parmesan.
- Bake for 35 minutes until golden and bubbly. Rest for 5 minutes before serving.
Notes
- Using a combination of smoked and unsmoked fish is key for the best, most complex flavor.
- Using the fish-poaching milk to make the white sauce is a crucial step for a rich, savory result.
- Don’t overcook the potatoes, and mash them while they’re hot for the creamiest topping.
- The pie can be fully assembled a day in advance and refrigerated before baking.
