This creamy and comforting fish pie combines tender salmon, cod, and prawns in a rich homemade sauce topped with fluffy golden mashed potatoes. Inspired by the classic British style made famous by Nigella Lawson, this hearty seafood bake is perfect for cozy family dinners, weekend gatherings, or special occasions. The balance of creamy filling and crisp potato topping creates a comforting dish that feels both elegant and satisfying.
Total Time:1 hour
Yield:6 Servings
Ingredients
For the Fish Filling
300g salmon fillet, skin removed
300g cod or haddock
200g prawns
2 cups whole milk
1 onion, halved
2 bay leaves
50g butter
50g plain flour
100ml heavy cream
1 teaspoon Dijon mustard
2 tablespoons chopped fresh parsley
Salt to taste
Black pepper to taste
For the Mashed Potato Topping
1kg potatoes, peeled and chopped
75g butter
100ml milk
Salt to taste
Black pepper to taste
Instructions
Preheat the oven to 200°C (400°F).
Boil the potatoes in salted water until tender. Drain well and mash with butter and milk until smooth. Season and set aside.
Place the fish in a saucepan with milk, onion, and bay leaves. Gently poach for about 5 minutes. Remove the fish carefully and reserve the milk.
Melt butter in another saucepan over medium heat. Stir in flour and cook for 1 minute.
Gradually whisk in the reserved poaching milk until the sauce becomes smooth and thick.
Add cream, mustard, parsley, salt, and pepper. Stir well.
Flake the fish into chunks and fold into the sauce along with the prawns.
Transfer the filling to a baking dish.
Spoon mashed potatoes evenly over the top and create texture using a fork.
Bake for 25–30 minutes until golden and bubbling.
Allow the pie to rest for 5 minutes before serving.
Notes
Smoked haddock adds deeper flavor to the filling.
Fresh parsley brightens the creamy sauce beautifully.
The pie can be assembled ahead of time and refrigerated before baking.
For extra crispness, place under the broiler for 2–3 minutes at the end.
Frozen seafood can be used if fully thawed and drained properly.
