Introduction
This Fish Pie Recipe Delia Smith is a comforting, creamy, and flavorful dish inspired by Delia Smith’s classic British recipes. Combining a mix of white fish, smoked haddock, and prawns, the seafood is gently poached in a rich, herb-infused sauce before being topped with buttery mashed potatoes. Baked until golden and bubbling, this dish brings out the best in simple, fresh ingredients. Perfect for a cozy family meal, this fish pie is a deliciously hearty option that showcases the elegance of traditional British home cooking.
Fish Pie Recipe Delia Smith
Description
When it comes to timeless British comfort food, few dishes match the warmth and heartiness of a classic fish pie. Inspired by Delia Smith's trusted approach to traditional cooking, this Fish Pie Recipe brings together tender white fish, smoked haddock, and succulent prawns, all enveloped in a creamy, velvety sauce. Topped with a layer of buttery mashed potatoes, this dish is the perfect balance of creamy seafood flavors and satisfying texture. Whether for a family dinner or a special occasion, this comforting dish is sure to become a staple in your kitchen.
Ingredients
Steps For Making Fish Pie Recipe Delia Smith
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Preheat the Oven: Preheat your oven to 180°C (350°F). Grease a large baking dish to prepare for the fish pie assembly.
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Cook the Potatoes: Place the peeled and chopped potatoes in a pot of salted water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender. Drain well and mash with a knob of butter and a splash of milk. Season with salt and pepper, and set aside.
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Poach the Fish: In a large pan, pour the milk and add the white fish fillets, smoked haddock, bay leaf, and onion. Gently bring to a simmer and cook for about 5-7 minutes, until the fish is just cooked through. Remove the fish with a slotted spoon and set it aside. Strain the poaching liquid and reserve it for the sauce.
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Make the White Sauce: In the same pan, melt 50g (3 tbsp) of butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the reserved poaching liquid and continue stirring until the sauce thickens. Add the double cream, season with salt, pepper, and a pinch of nutmeg (if using), then stir in the chopped parsley.
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Assemble the Pie: Flake the cooked fish into large chunks and place them in the greased baking dish, along with the cooked prawns. Pour the creamy sauce over the seafood, ensuring everything is well-coated.
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Add the Mashed Potato Topping: Spread the mashed potatoes evenly over the fish and sauce layer. Use a fork to fluff up the top, creating ridges that will crisp up during baking. For added flavor, sprinkle grated Cheddar cheese over the top if desired.
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Bake the Pie: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling around the edges.
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Serve: Let the fish pie rest for a few minutes before serving. Garnish with a little extra parsley if desired.
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