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Classic British Fish Pie (AI Recipe)

Indulge in a comforting British classic with this AI-generated fish pie recipe. Flaky white fish and succulent prawns are enveloped in a creamy sauce and topped with a golden mashed potato crust. Perfect for a cozy night in.

Prep Time
30 minutes
Cook Time
45 minutes
Servings
4-6
Ingredients
  • 500 g Cod Fillets
  • 250 g Smoked Haddock Fillets
  • 200 g Raw Prawns
  • 50 g Butter
  • 50 g Plain Flour
  • 600 ml Milk
  • 100 ml Double Cream
  • 2 tbsp Fresh Parsley
  • 1 tbsp Lemon Juice
  • 1 Bay Leaf
  • 1 kg Potatoes
  • 50 g Butter
  • 50 ml Milk
  • 50 g Grated Cheese
  • to taste Salt
  • to taste Pepper

Prepare the Fish

Gently poach the cod and smoked haddock in milk with a bay leaf for about 5-7 minutes until just cooked through. Remove the fish with a slotted spoon, reserving the milk. Flake the fish into bite-sized pieces and set aside. Discard the bay leaf. Add prawns to the same milk (if raw) and cook for 2-3 minutes, or until pink and cooked through.

Make the Sauce

In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly to form a roux. Gradually whisk in the reserved milk from poaching the fish, ensuring there are no lumps. Bring to a simmer, stirring continuously until the sauce thickens. Stir in the double cream, parsley, and lemon juice. Season with salt and pepper to taste.

Assemble the Pie

Gently fold the flaked fish and prawns into the sauce. Pour the mixture into an ovenproof dish.

Prepare the Mashed Potato Topping

Boil the potatoes until tender. Drain well and mash with butter and milk until smooth. Season with salt and pepper to taste. Stir in grated cheese if using.

Top and Bake

Spoon the mashed potato evenly over the fish mixture. Bake in a preheated oven at 200°C (180°C fan/Gas Mark 6) for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.

Serve

Let the pie cool slightly before serving. Garnish with fresh parsley, if desired. Enjoy!

Nutrition Facts Estimated per 100g of product

Please note that these values are approximate and may vary based on specific ingredients and portion sizes. Calories: 180-220, Protein: 15-20g, Fat: 8-12g, Carbohydrates: 10-15g

Other Considerations for Nutrition

To reduce the fat content, you can use skimmed milk and low-fat spread for the mashed potato topping. Consider adding vegetables like peas or sweetcorn to increase the nutritional value.

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FAQ

  • Can I use different types of fish?

    Yes, you can use other types of white fish such as pollock or hake. You can also add salmon for a richer flavor.
  • Can I freeze the fish pie?

    Yes, you can freeze the fish pie before or after baking. If freezing before baking, wrap tightly in cling film and foil. If freezing after baking, let it cool completely before wrapping. Thaw completely before reheating.
  • What can I serve with fish pie?

    Fish pie is delicious served with a side of green vegetables such as peas, broccoli, or green beans.