Ainsley Harriott Fabulous Fish Pie
This is a homely and satisfying fish pie that’s simple to prepare and great for a family dinner. You can use any combination of firm-fleshed fish you like, and many supermarkets sell ready-prepped fish pie mixes, although smoked haddock adds extra depth of flavour.
Equipment
- Large Saucepan
- Deep-sided frying pan
- Ovenproof pie dish
- Whisk
- Potato masher
Ingredients
For the mash topping
- 1 kg floury potatoes peeled and cut into chunks
- 2 heaped tbsp crème fraîche
- 50 g butter for the mash
- sea salt to taste
- white pepper to taste
For the fish filling
- 700 ml full-fat milk
- 1 bay leaf
- 650 g mixed firm fish skinless, boneless, cut into large pieces
- 50 g butter plus extra for greasing
- 1 leek trimmed and finely sliced
- 50 g plain flour
- 1 heaped tsp English or Dijon mustard
- 1/2 lemon zest and juice
- 3 tbsp fresh parsley chopped, plus extra to serve
- 1 tsp chives snipped
- 150 g raw tiger or king prawns
- frozen peas a handful, defrosted
- 50 g Cheddar cheese grated, optional
- sea salt to taste
- white pepper to taste
Instructions
- Preheat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a large pan of salted boiling water, cover and simmer for 15–20 minutes or until tender.
- Meanwhile, put the milk and bay leaf in a deep-sided frying pan, season lightly and slowly bring to the boil over a medium heat. Add the fish fillets, reduce the heat and gently poach for 4–6 minutes.
- Using a slotted spoon, lift the fish onto a plate to cool slightly. When cool enough to handle, check for any stray bones, keeping the fish in large chunks. Strain the milk into a jug and reserve.
- Drain the potatoes and let them steam dry in the colander for a few minutes. Return to the pan and mash well, then beat in the crème fraîche and half the butter. Season with sea salt and white pepper.
- Melt the remaining butter in a saucepan over a low-medium heat. Add the leek and cook for 6–8 minutes until softened but not coloured.
- Increase the heat to medium, stir in the flour and cook for 1–2 minutes. Gradually pour in the reserved milk, whisking constantly, then simmer over a low heat for 6–8 minutes until thickened.
- Stir in the mustard, lemon zest and a small squeeze of lemon juice. Check the seasoning, then add the parsley, chives, prawns and peas.
- Lightly grease a deep ovenproof pie dish or medium lasagne dish with butter. Add the fish, spoon over the sauce to cover, and leave to rest for a few minutes so a slight skin forms.
- Spoon or pipe over the mashed potatoes to cover completely. Smooth the surface, rough it up lightly with a fork, then scatter over the grated Cheddar if using.
- Bake for 20–25 minutes or until heated through and golden on top. Serve garnished with fresh parsley.
Notes
You can use any combination of firm-fleshed fish you like, although smoked haddock adds excellent depth of flavour. This pie can also be assembled ahead and baked from chilled for 40–45 minutes until completely heated through.