Good Friday Fish Pie

Good Friday Fish Pie

A traditional British favourite, this creamy, comforting fish pie is packed with tender white fish, smoked fish, and succulent prawns, all topped with buttery mashed potatoes.

Perfect for a family meal on Good Friday or anytime you want a hearty, home-cooked meal.

 

Prep Time: 25 minutes

Cook Time: 40 minutes

Serves: 4-6 people

 

Dexam Essentials:

RHS Benary Vegetable Oven Dish

Supreme Stainless Steel Saucepan

Slotted Spoon

Potato Masher

 

Ingredients:

For the filling:

  • 300g white fish fillets (cod, haddock, or pollock), skinless & boneless, cut into chunks
  • 200g smoked haddock fillets, skinless & boneless, cut into chunks
  • 150g cooked, peeled prawns
  • 500ml whole milk
  • 1 small onion, halved
  • 1 bay leaf
  • 4 black peppercorns
  • 50g butter
  • 50g plain flour
  • 1 tbsp Dijon mustard
  • 100g frozen peas
  • 2 tbsp chopped fresh parsley
  • Salt & pepper to taste

For the topping:

  • 1kg potatoes, peeled & chopped
  • 50g butter
  • 75ml milk
  • Salt & pepper to taste
  • Optional: handful of grated cheddar cheese for topping

 

Instructions:

  1. Make the mash: Place the chopped potatoes in a large pan of salted water. Bring to the boil and simmer for 15-20 minutes until tender. Drain well, then mash with butter, milk, and seasoning until smooth. Set aside.

  2. Poach the fish: In a large saucepan, pour in the milk. Add the onion halves, bay leaf, and peppercorns. Bring to a gentle simmer, then add the white fish and smoked haddock. Poach gently for 5 minutes, until the fish is just cooked. Remove fish with a slotted spoon, flake into large pieces, and set aside. Strain the milk into a jug and discard the aromatics.

  3. Make the sauce: In the same pan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the reserved milk until smooth and thickened. Stir in mustard, parsley, peas, and season to taste. Carefully fold in the flaked fish and prawns.

  4. Assemble: Preheat the oven to 200°C (180°C fan) / 400°F / Gas 6. Spoon the fish mixture into a large ovenproof dish. Top evenly with mashed potatoes. Rough up the surface with a fork, and sprinkle with cheese if using.

  5. Bake: Bake for 25 minutes, or until golden and bubbling. Allow to cool slightly before serving.

 

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