Pembrokeshire Fish Pie
Tender coastal white fish and smoked haddock in a creamy leek sauce, baked beneath a crisp, buttery mash topping.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •casserole dish
- •saucepan
- •potato masher
- •wooden spoon
- •colander
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 22 g
- carbs
- 44 g
- fibre
- 5 g
- protein
- 42 g
- calories
- 540 kcal
Instructions
- 1
Boil the chopped potatoes in salted water for 15 minutes until fork-tender, then drain thoroughly in a colander.
- 2
Mash the hot potatoes with 25g butter and 2 tablespoons of milk until completely smooth and fluffy.
- 3
Melt the remaining 25g butter in a saucepan over medium heat on the hob.
- 4
Add the sliced leeks and fry gently for 5 minutes until soft and translucent.
- 5
Stir the plain flour into the leeks and cook for 1 minute, stirring continuously.
- 6
Gradually whisk in the remaining milk and double cream until you have a smooth, thick sauce.
- 7
Take the pan off the heat and stir in the chopped parsley, peas, and black pepper.
- 8
Arrange the raw white fish and smoked haddock chunks evenly across the base of a casserole dish.
- 9
Pour the warm leek sauce over the fish and stir gently to combine.
- 10
Spoon the mashed potato over the top, rough the surface with a fork, and scatter over the grated Cheddar.
- 11
Bake at 200°C (180°C fan) for 25 to 30 minutes until bubbling and richly golden on top.
Chef's tips
Use naturally undyed smoked haddock to give clean savoury depth without artificial yellow colouring. Allow the pie to rest for 5 minutes after leaving the oven so the sauce settles before spooning out.
Ingredient substitutions
- smoked haddock → smoked cod fillets or additional fresh white fish
- plain flour → cornflour blended with a splash of cold milk for a gluten-free sauce
Storage
Cool completely, cover, and store in the fridge for up to 2 days.
Reheating
Cover the casserole dish with foil and reheat in the oven at 180°C (160°C fan) for 20 minutes until piping hot.
Common mistakes to avoid
- •Using wet or under-drained mash, which sinks into the sauce during baking
- •Pre-cooking the fish pieces before baking, which makes them tough and dry
- •Skipping the leek base, which provides essential sweetness to the white sauce
Serving suggestions
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