Delia Smith Crunchy Fish Pie​ Recipe​

This comforting British fish pie is everything you want on a chilly evening: tender flakes of fish, sweet prawns, and a creamy parsley sauce tucked under a fluffy mashed potato topping. It bakes up bubbling at the edges with a lightly golden, fork-ridged top that feels properly homely. The method is straightforward, but it does have a few stages, so I’d call it medium difficulty rather than quick and casual. From start to finish, allow about 1 hour 20 minutes.

Ingredients

For the fish and sauce

• 600g mixed fish (for example cod or haddock plus salmon), skin removed
• 200g raw prawns, peeled
• 700ml whole milk
• 1 small onion, peeled and thickly sliced
• 1 bay leaf (optional)
• 6 black peppercorns (optional)
• 50g unsalted butter
• 50g plain flour
• 2 tsp Dijon mustard
• 2 tbsp finely chopped fresh parsley
• 1 tbsp lemon juice
• Salt and black pepper, to taste
• 2 hard-boiled eggs, peeled and quartered (optional)

For the mashed potato topping

• 900g floury potatoes, peeled and cut into chunks
• 75g unsalted butter
• 100ml milk (warm, if possible)
• 1 egg yolk (optional, for a richer topping)
• Salt and black pepper, to taste

To finish

• 30g mature Cheddar, grated (optional)
• A small knob of butter for dotting (optional)

How to Make Fish Pie

Prepare the oven and eggs

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
• Cook the eggs (optional): If using eggs, simmer them for 8 to 9 minutes, then cool under cold running water. Peel and cut into quarters, then set aside.

Poach the fish

• Warm the milk: Add the milk, sliced onion, bay leaf, and peppercorns (if using) to a wide saucepan. Bring just to a gentle simmer.
• Poach the fish: Add the fish in a single layer if you can. Simmer very gently for 5 to 7 minutes, depending on thickness, until the fish is only just cooked and flakes easily.
• Lift out and flake: Remove the fish with a slotted spoon to a plate. When cool enough to handle, flake into large chunks, checking for any bones.
• Strain the milk: Strain the poaching milk into a jug and discard the onion and aromatics. Keep the milk warm if possible, it helps prevent lumps in the sauce.

Make the creamy parsley sauce

• Start the roux: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, until it smells lightly biscuity.
• Whisk in the milk: Add the reserved milk a little at a time, whisking well between each addition until smooth. Once all the milk is in, bring to a gentle simmer and cook for 2 to 3 minutes until thickened.
• Season and finish: Stir in the mustard, parsley, lemon juice, and a good pinch of salt and pepper. Taste and adjust so it is creamy, savoury, and lightly bright.
• Add the prawns: Stir the prawns into the hot sauce and remove from the heat. They will finish cooking in the oven, which keeps them tender.

Assemble the filling

• Build the base: Tip the flaked fish into a large baking dish (about 2 litres). Add the quartered eggs (if using).
• Pour over the sauce: Spoon the sauce over the fish and gently fold once or twice so everything is coated, without breaking the fish up too much.

Make the mashed potato topping

• Boil the potatoes: Cook the potatoes in salted water for 15 to 20 minutes, until completely tender. Drain well, then return to the hot pan for 1 minute to steam dry.
• Mash until fluffy: Mash thoroughly, then beat in the butter and warm milk. Season well with salt and pepper.
• Enrich (optional): Beat in the egg yolk for a richer, more golden topping.

Top, bake, and cool slightly

• Add the mash: Spoon the mash over the fish filling and spread to the edges to seal it in.
• Make it crisp: Rough up the surface with a fork to create ridges. Sprinkle with grated Cheddar (if using) and dot with a little butter for extra browning.
• Bake: Bake for 25 to 30 minutes until the edges are bubbling and the top is lightly golden. If you want more colour, pop it under the grill for 1 to 2 minutes, watching closely.
• Rest before serving: Leave the pie to stand for 10 minutes. This helps the filling settle so it serves in neat, creamy portions.

Tips

How do I stop the sauce from going lumpy?

Keep the poaching milk warm and whisk it in gradually. If you do get a few stubborn lumps, whisk vigorously off the heat, or pass the sauce through a sieve before adding the fish.

Why is my fish pie watery?

Watery pies usually come from under-thickened sauce or potatoes that were not steam-dried. Make sure the sauce simmers long enough to thicken, and always drain the potatoes well, then dry them in the hot pan for a minute before mashing.

How can I get a properly golden, crisp topping?

Fork ridges make a big difference because the peaks brown first. A little grated Cheddar helps too, and if your oven runs cool, finish with a brief grill at the end.

Can I use frozen fish and prawns?

Yes, just thaw fully in the fridge first and pat dry. Excess water from partially frozen seafood can thin the sauce and affect the final texture.

Serving Suggestions

• Buttered peas or mushy peas
• Steamed green beans or tenderstem broccoli
• Glazed carrots or roasted carrots with thyme
• A crisp green salad with a sharp vinaigrette
• Crusty bread for mopping up the creamy sauce

Storage

Room temperature

Let the pie cool slightly, then don’t leave it out for more than 2 hours. Fish and dairy need prompt chilling for safe storage.

Refrigerator

Cover and refrigerate for up to 3 days. Reheat in the oven at 180°C fan until piping hot throughout (check the centre), or microwave portions, then finish in a hot oven if you want the top to crisp again.

Freezing

Freeze for up to 3 months, either baked or unbaked. Cool completely first, wrap well, and label. Thaw overnight in the fridge, then bake at 180°C fan until thoroughly hot. If baking from chilled, you may need an extra 10 to 15 minutes.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 35g
• Fat: 24g
• Saturated fat: 13g
• Sodium: 650mg

Nutrition values are estimates and will vary depending on the fish mix, milk, and portion size.

FAQs

Classic British Fish Pie

Recipe by Milli Rose

0.0 from 0 votes

Course: MainCuisine: BritishDifficulty: Medium

Servings

6

servings

Prep time

25

minutes

Cooking time

40

minutes

Total time

80

minutes

Calories

520

kcal

1

hour 

5

minutes

Creamy fish and prawn filling in a silky parsley sauce, topped with buttery mash and baked until golden and bubbling. A comforting British classic that’s perfect for family dinners.

Ingredients

• For the fish and sauce

• 600g mixed fish (for example cod/haddock plus salmon), skin removed

• 200g raw prawns (peeled)

• 700ml whole milk

• 1 small onion, peeled and thickly sliced

• 1 bay leaf (optional)

• 6 black peppercorns (optional)

• 50g unsalted butter

• 50g plain flour

• 2 tsp Dijon mustard

• 2 tbsp finely chopped fresh parsley

• 1 tbsp lemon juice

• Salt and black pepper, to taste

• 2 hard-boiled eggs, peeled and quartered (optional)

• For the mashed potato topping

• 900g floury potatoes, peeled and cut into chunks

• 75g unsalted butter

• 100ml milk (warm, if possible)

• 1 egg yolk (optional, for a richer topping)

• To finish

• 30g mature Cheddar, grated (optional)

• A small knob of butter for dotting (optional)

Directions

• Preheat oven to 200°C (180°C fan).
• Poach fish gently in milk with onion (and bay/peppercorns), then strain and reserve the milk. Flake the fish.
• Make a white sauce with butter, flour, and reserved milk. Stir in mustard, parsley, lemon, and seasoning.
• Combine fish, prawns, and eggs (if using) with the sauce in a baking dish.
• Boil potatoes until tender, drain well, then mash with butter, milk, and egg yolk (if using). Season.
• Top the pie with mash, rough up with a fork, add cheese (optional), and bake until bubbling and golden.
• Rest 10 minutes before serving.

Notes

• For the creamiest sauce, whisk the reserved warm milk in gradually and keep the heat gentle while it thickens.
• Let the fish cool for a few minutes before flaking so it stays in nice chunks.
• You can assemble the pie up to 24 hours ahead, chill, then bake until piping hot.