Delia Smith Fish Pie Recipe

This Delia Smith fish pie is a classic British comfort dish made with generous chunks of fish in a creamy parsley sauce, topped with fluffy mashed potato and baked until golden. It is warming, dependable, and perfect for feeding a family without any fuss.

The combination of white fish, smoked haddock, and prawns gives the filling a lovely depth of flavour, while the smooth sauce keeps everything moist and rich without being heavy. Finished with a crisp, lightly browned potato topping, this is proper homely cooking that always satisfies.

Ingredients

For the Fish Filling

• 400g white fish fillets (cod or haddock), skin removed
• 200g smoked haddock, skin removed
• 150g raw king prawns, peeled
• 600ml whole milk
• 1 bay leaf
• 6 black peppercorns
• 50g butter
• 50g plain flour
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper

For the Mashed Potato Topping

• 900g floury potatoes, peeled and chopped
• 50g butter
• 3–4 tbsp milk
• Salt and freshly ground black pepper

How to Make Delia Smith Fish Pie Recipe

Poach the Fish

Place the white fish and smoked haddock into a saucepan with the milk, bay leaf, and peppercorns. Heat gently until just simmering and cook for 5 minutes without letting the milk boil.

Strain and Reserve the Milk

Lift the fish out carefully with a slotted spoon and set aside. Strain the milk into a jug, discarding the bay and peppercorns, as this milk will be used for the sauce.

Flake the Fish

Once cool enough to handle, break the fish into large flakes. Keep the pieces chunky so they hold their shape in the pie.

Make the Parsley Sauce

Melt the butter in a saucepan, stir in the flour, and cook for 1 minute. Gradually add the reserved milk, stirring constantly until the sauce thickens and becomes smooth.

Add Parsley and Fish

Stir in the chopped parsley and season well. Add the fish pieces and raw prawns, mixing gently so the fish does not break up.

Prepare the Mashed Potato

Boil the potatoes in salted water for 15–20 minutes until tender. Drain well, then mash with butter, milk, salt, and pepper until smooth and fluffy.

Assemble the Pie

Spoon the fish mixture into a baking dish and spread it out evenly. Carefully spoon the mashed potato over the top and smooth with a fork.

Create a Crisp Topping

Use the back of a fork to rough up the surface of the mash so it becomes golden and crisp in the oven.

Bake the Pie

Bake at 200°C (180°C fan) for 25 minutes until the top is golden brown and the filling is bubbling gently.

Recipe Tips

• Keep the fish in large chunks for better texture.
• Do not boil the milk while poaching the fish.
• Stir the sauce constantly to prevent lumps.
• Mash the potatoes while hot for the smoothest topping.
• Let the pie rest for 5 minutes before serving so it sets slightly.

Healthy Alternatives / Variations

• Use semi-skimmed milk for a lighter sauce.
• Add peas or sweetcorn to the filling.
• Replace some potato with mashed cauliflower.
• Use salmon instead of some white fish for variety.

How to Serve

Serve the fish pie hot from the oven with simple steamed greens such as broccoli or green beans. The fresh vegetables balance the richness of the creamy filling perfectly.

Pairing Ideas

• Steamed green beans or broccoli
• Buttered peas or carrots
• A simple green salad with lemon dressing
• Crusty bread to mop up the sauce

How to Store Leftovers

Fridge

Cool completely, cover, and refrigerate for up to 3 days.

Freezer

Freeze the assembled pie before baking for up to 2 months.

Reheating

Reheat in the oven until piping hot throughout, covering loosely with foil if needed.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 48g
• Protein: 36g
• Fat: 22g

FAQs

Can I use frozen fish?

Yes, fully defrost and pat dry before using.

Why is my sauce lumpy?

Add the milk gradually and stir constantly.

Can I make this ahead?

Yes, assemble earlier and refrigerate before baking.

Can I add cheese on top?

Yes, a little grated cheddar works very well.

Delia Smith Fish Pie Recipe

Recipe by Margaret CollinsCourse: MainCuisine: BritishDifficulty: Beginner

Servings

4

people

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Calories

520

kcal

45

minutes

A classic Delia Smith fish pie with creamy parsley sauce, mixed fish, prawns, and a golden mashed potato topping. Proper British comfort food.

Ingredients

• 400g white fish fillets (cod or haddock), skin removed

• 200g smoked haddock, skin removed

• 150g raw king prawns, peeled

• 600ml whole milk

• 1 bay leaf

• 6 black peppercorns

• 50g butter

• 50g plain flour

• 2 tbsp fresh parsley, chopped

• Salt and freshly ground black pepper

• 900g floury potatoes, peeled and chopped

• 50g butter (for mash)

• 3–4 tbsp milk (for mash)

• Salt and freshly ground black pepper (for mash)

Directions

• Poach the white fish and smoked haddock gently in milk with bay leaf and peppercorns for 5 minutes.
• Remove fish, strain the milk into a jug, and flake the fish into large chunks.
• Melt butter, stir in flour, and gradually whisk in the reserved milk to make a smooth sauce.
• Add parsley, seasoning, fish chunks, and prawns to the sauce and mix gently.
• Boil potatoes until tender, then mash with butter, milk, salt, and pepper.
• Spoon fish mixture into a baking dish and spread the mash evenly on top.
• Rough up the mash with a fork and bake at 200°C (180°C fan) for 25 minutes until golden.

Notes

• Keep fish pieces large for better texture.
• Do not boil the milk while poaching.
• Let the pie rest for 5 minutes before serving.