Indulge in Jamie’s Creamy Fantastic Fish Pie Recipe

Okay, so here we go! I can already smell the warm, creamy goodness of Jamie’s fantastic fish pie, and honestly, I just love how it fills the whole house with a cozy vibe… You know that feeling when you just can’t wait to dig into a treat that feels like a warm hug? That’s this pie! It’s like a big bowl of comfort that just wraps around you—every bite is loaded with tender fish, buttery potatoes, and that rich, savory sauce… Seriously, it’s hard not to savor every little bit.

Why You’ll Crave It

• This fish pie is pure comfort food, bringing back all those family dinner memories.
• You can customize it with whatever fish or veggies you have lying around—fresh or frozen, it all works.
• It’s rich, creamy, and indulgent, yet feels healthy with that flaky fish swimming in there.
• Perfect for feeding a group, leftovers (if you have any) are fantastic the next day!

My family fights over the last piece… it’s just that good!

What You’ll Need

• Mixed Fish Fillets: 400g of fish like haddock, salmon, and even some smoked haddock for that extra flavor punch — trust me, it’s worth it!
• Shrimp: 200g of raw shrimp, peeled and deveined; they bring a nice texture to the pie.
• Onion: Just one, finely chopped; it adds a great base flavor.
• Garlic: Two cloves, minced for that lovely aromatic kick.
• Olive Oil: Just a tablespoon for sautéing—keep it simple.
• Milk: 500ml, to create that velvety smooth sauce… oh yes!
• Butter: 100g, because butter makes everything better.
• Plain Flour: 100g, helps to thicken your sauce—don’t skip this part!
• Dijon Mustard: Just a tablespoon for a touch of zing.
• Fresh Parsley: Two tablespoons, chopped; fresh herbs really brighten up the dish.
• Potatoes: 500g, peeled and chopped for that wonderful mash topping.
• Salt and Pepper: to taste, of course—gotta season to perfection!
• Lemon: One, zested and juiced for that lovely fresh zing—don’t skip this!
• Frozen Peas: 100g, they add a nice pop of color and sweetness!

Easy How-To

Let’s Get Cooking!

First things first, preheat your oven to 190°C (that’s 375°F for my friends across the pond). Grab a large saucepan, toss in your diced potatoes, and cover them with water. Bring it to a boil and cook until they’re tender—nothing worse than undercooked potatoes, am I right? Meanwhile, in a separate saucepan, melt the butter over medium heat. Toss in those onions and garlic, and sauté until they’re soft and oh-so-fragrant. Now, here’s where the magic happens: sprinkle in the flour, stirring constantly for about a minute to create that roux. Slowly whisk in the milk, and let that mixture thicken up nicely. Add in the mustard, and season it with salt and pepper. This smells amazing! Then, take it off the heat and carefully fold in your fish, peas, and parsley until everything is coated in that beautiful sauce!

Good to Know

• Variations! You can totally mix and match the fish based on what you have. Cod, salmon, or even some crab could work wonderfully here.
• Don’t hesitate to throw in some extra veggies like carrots, or even spinach, just to boost the nutrition factor.
• You can prep the filling and mash the potatoes a day before, which saves tons of time when you’re whipping this up for dinner!

Serving Ideas

• Serve with a simple side salad for a nice, fresh contrast to the rich pie, or some crusty bread to soak up those flavors.

Top Tricks

• When you’re mashing the potatoes, a little splash of milk and a touch of butter can make a world of difference—you want them creamy and dreamy!

Frequently Asked Questions

What type of fish is best for fish pie?

Oh, good question! I’d say firm white fish like cod or haddock is a great choice. Smoked varieties add a lovely depth, so don’t shy away from mixing in a bit of that too!

Can I make fish pie in advance?

Absolutely! You can prep the whole pie, cover it, and then bake it just before serving. Or just make the filling and potatoes a day ahead… helps with everything, really!

What can I substitute for milk in the white sauce?

If you’re looking to avoid dairy, any kind of plant-based milk will work nicely, or you can even use a nice fish stock for added flavor.

How do I know when the fish is cooked?

It’s easy! Just look for that opaque color and check if it flakes easily with a fork. You want it just right—not dry at all!

Can I add vegetables to the fish pie?

For sure! Go wild with peas, carrots, or even some spinach… they’ll all play nicely in the mix!

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This fish pie is not just a recipe… it’s a tradition, a feeling, and a tasty way to bring everyone together around the table. That creamy filling, fluffy potato topping, and all those fresh flavors combine to make something really special. Enjoy, and happy cooking!