A British fish pie is white fish, salmon, and shrimp baked in a parsley cream sauce spiked with Dijon mustard, with a layer of buttery mashed potatoes on top that crisps up in the oven. It feels like a treat but it’s an easy dinner to put together, and you can assemble the whole thing a day ahead if you’d rather. Raw fish going straight into the dish, you say? Yup, it cooks through in the oven, so there’s nothing to pre-cook. Fork the mashed potatoes into peaks and ridges before it goes in, because those are the bits that brown and crisp.
Frozen peas add a little sweetness and color, and fresh dill and parsley keep the sauce bright. This reheats well, making it ideal for leftovers. Serve with a simple green salad or steamed green beans.
Making the Mash and Sauce
Start by boiling your potatoes in salted water until completely tender, about fifteen minutes. Drain well and mash with butter and milk until smooth and fluffy. Season with salt and set aside. For the sauce, melt butter in a saucepan and whisk in flour to make a roux. Cook for a minute to eliminate the raw flour taste, then gradually whisk in milk and cream. Keep whisking as the sauce thickens, which should take about five minutes. Remove from heat and stir in mustard, fresh parsley, dill, lemon juice, salt, and white pepper.
Assembling the Pie
Arrange your raw fish and shrimp in a 9×13 baking dish along with frozen peas. Pour the warm sauce over everything, making sure the fish is mostly covered. The fish will cook through in the oven, so you do not need to pre-cook it. Spoon the mashed potatoes over the top and spread it evenly, sealing the edges to the sides of the dish. Use a fork to create texture in the surface, making peaks and ridges that will crisp up nicely. Sprinkle shredded cheddar over the top for extra flavor and color.
Baking to Golden Perfection
Bake at 400 degrees for thirty to thirty-five minutes until the filling is bubbling vigorously at the edges and the potato topping has turned golden brown with crispy peaks. The internal temperature should hit 145 degrees to ensure the fish is cooked through. Let the pie rest for five minutes before serving to let the filling set slightly. This makes serving cleaner and prevents molten sauce from running all over the plate. Serve in generous scoops with crusty bread on the side.
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British Fish Pie with Salmon, Cod, and Shrimp
- Total Time: 65 minutes
- Yield: 6 servings
Description
White fish, salmon, and shrimp baked in a Dijon and herb cream sauce under a fork-ridged mashed potato and cheddar crust. Serves six and can be assembled a day ahead.
Ingredients
- 1 lb cod or haddock fillets, cut into chunks
- 8 ounces salmon fillet, cut into chunks
- 8 ounces raw shrimp, peeled and deveined
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 4 tablespoons unsalted butter
- 1/2 cup whole milk (for mash)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/2 cup frozen peas
- 1/2 cup shredded cheddar cheese
Instructions
- Boil potatoes in salted water until tender, about 15 minutes. Drain, mash with 4 tablespoons butter and 1/2 cup milk until smooth. Season with salt and set aside.
- Preheat oven to 400F.
- Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in 2 cups milk and cream. Cook, stirring constantly, until thickened, about 5 minutes.
- Remove from heat. Stir in mustard, parsley, dill, lemon juice, salt, and white pepper.
- Arrange the cod, salmon, shrimp, and peas in a 9×13-inch baking dish. Pour the sauce over the fish.
- Spoon the mashed potatoes over the top and spread evenly, using a fork to create textured peaks that will crisp in the oven. Sprinkle with cheddar.
- Bake 30 to 35 minutes until the filling is bubbling at the edges and the potato topping is golden. Let stand 5 minutes before serving.
Notes
- Using a mix of fish — white fish, salmon, and shrimp — gives the pie variety in texture and flavor. All one fish makes it monotonous.
- Creating peaks and ridges in the mashed potato topping with a fork gives more surface area for crisping — smooth, flat mash stays pale and soft.
- This assembles beautifully a day ahead. Refrigerate unbaked, then add 10 minutes to the oven time.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5
- Sodium: 770
- Fat: 24
- Carbohydrates: 38
- Fiber: 3
- Protein: 36
- Cholesterol: 135
Frequently Asked Questions
Can I use all one type of fish?
You can, but using a mix of white fish, salmon, and shrimp gives better variety in flavor and texture. All one fish tends to taste monotonous by the end of the serving.
Can I make this ahead?
Yes. Assemble the entire pie up to a day ahead and refrigerate unbaked. When ready to cook, add ten minutes to the baking time since you are starting cold.
Why white pepper instead of black?
White pepper is traditional in white sauces because it blends in visually and has a slightly different, more subtle heat than black pepper. But black pepper works fine if that is what you have.
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