English Fish Pie
A classic British pie featuring tender white fish, shrimp, and a creamy sauce topped with a golden potato crust. Aromatic, hearty, and perfectly suited for a family dinner.
Ingredients
- 900 g Floury potatoes
- 2 tbsp Olive oil
- 600 ml Semi-skimmed milk
- 800 g White fish fillets
- 1 tbsp Wheat flour
- to taste Nutmeg
- 3 tbsp Heavy cream
- 200 g Jerusalem artichokes
- 1 pcs Leeks
- 200 g Shrimp
- to taste Parsley
- to taste Dill
- 1 pcs Lemon
- 25 g Gruyère
Instructions
- Place the potatoes in a large saucepan with cold salted water and bring to a boil. Reduce the heat, cover with a lid, and simmer for 15 minutes until the potatoes are tender. Drain the water, return the pan to low heat for 30 seconds to evaporate any excess moisture. Mash with olive oil and season with salt.
- Meanwhile, pour the milk into a large skillet, add the fish fillets, and bring to a boil. Remove from heat, cover with a lid, and let stand for 3 minutes. Remove the fish (reserving the milk), pat dry with paper towels, gently break into flakes in an ovenproof dish, discarding the skin and bones.
- Heat the remaining oil in a saucepan, sprinkle with flour, and cook for 30 seconds. Gradually add 200–250 ml of the reserved milk (discard the remainder). Grate nutmeg over the sauce and season with salt and black pepper. Simmer until the sauce thickens. Stir in the cream.
- Preheat the oven to 190°C. Grate the Jerusalem artichokes and add to the dish along with the leeks, shrimp, and fresh herbs. Squeeze the lemon juice, zest the rind, and fold into the sauce. Carefully pour the sauce over the fish mixture and gently combine with a wooden spoon.
- Spread the mashed potatoes over the fish mixture and use a fork to create sharp peaks—these will become crispy and golden during baking. Sprinkle with grated cheese and bake for 35–40 minutes until the top is golden and the edges begin to bubble. Serve with wilted greens.