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Fish Pie with Fries Recipe

British · Main course · 75 min total

A comforting British classic featuring creamy fish filling topped with crispy golden fries, perfect for a hearty family meal.

Ingredients

• 500g firm white fish fillets (e.g., cod or haddock), cut into chunks
• 200g smoked haddock, cut into chunks
• 300ml whole milk
• 2 bay leaves
• 50g butter
• 1 onion, finely chopped
• 2 tbsp plain flour
• 150ml double cream
• 2 tbsp chopped fresh parsley
• Salt and white pepper to taste
• 800g floury potatoes (e.g., Maris Piper), peeled and cut into thick chips
• 2 tbsp vegetable oil
• Salt for fries

Instructions

1. Preheat oven to 200°C (400°F). Place fish chunks in a single layer in a baking dish, pour over milk, add bay leaves, and season. Bake for 15 minutes until fish is just cooked. Drain, reserve milk, and discard bay leaves. Flake fish into a bowl.
2. While fish bakes, parboil potato chips in salted boiling water for 5 minutes. Drain and pat dry.
3. In a saucepan, melt butter over medium heat. Add onion and cook until soft, about 5 minutes. Stir in flour and cook for 1 minute. Gradually whisk in reserved milk and cream. Cook, stirring, until thickened. Season with salt and white pepper. Stir in parsley and flaked fish. Pour mixture into a 1.5-litre baking dish.
4. Toss parboiled chips with vegetable oil and salt. Arrange chips on top of the fish mixture in a single layer.
5. Bake for 30-35 minutes until the filling is bubbling and the chips are golden and crispy. Serve hot.

Tips

• For extra crispiness, turn the chips halfway through baking.
• Serve with a side of mushy peas or a green salad.
• Leftovers can be reheated in the oven at 180°C for 15 minutes.

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