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Marco Pierre White | The Copycat Hell’s Kitchen Recipe for How To Make The Best Fish Pie

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A mix of tender fish with shrimp bathed in a savory white sauce with leeks and peas then baked beneath a blanket of creamy mashed potatoes. Fish pie is the culinary equivalent of a warm “blankie” to cuddle and warm your tummy despite the lacking pastry crust. It’s easy to make ahead and perfect for cooler days during the Lenten season. So, who could fail to court flakey cod, fall head over heels over haddock, or satiate on salmon and shrimps when wrapped in a succulent velvety sauce underneath a crowd-pleasing crust of golden mashed potato?

The Inspiration for Making Our Fish Pie

Suppose you have been a fan of high-profile chefs and cooking reality shows like I am. In that case, you may have heard of Marco Pierre White, a legendary chef, restaurateur, and TV personality who is responsible for teaching some of the planet’s greatest chefs – Gordon Ramsay, Jason Atherton, Heston Blumenthal, and Bryn Williams, are among others who worked in his kitchens and trained under him during their younger years.

ABOUT THIS RECIPE (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Gluten FreeNut FreeEgg FreeKetoHealthy ChoicesSoy FreePescetarian
Servings:  6
AVG. Maker RATING: 
5 from 1 vote
Write a Recipe Review
Prep Time :15 minutes
Cook Time :35 minutes
Total Time :50 minutes
Course : Dinner, Entrée, Main Course, Supper
Cuisine : American, British, Irish
Diet : Gluten Free
Calories 378
Fat 28
Carbohydrates 13
Protein 18

A Fascination for Simplicity

White, the first British chef to achieve three Michelin stars, was coaxed out of his seven-year retirement by show producers of Hell’s Kitchen to take on Gordon Ramsay’s role in the 2007 Series 3, leading a culinary battle of challenges to turn a group of unnamed aspiring chef-trainees into full-fledged chefs over the season’s series of episodes.

During the airing, I was so fascinated with the simplicity of how Marco Pierre White made his featured fish pie that I vowed to create a rendition of the dish since I did not have the actual recipe to follow. One takeaway I noted from watching was, “Keep it simple. Let the food speak for itself.” Therefore, in my humble attempt at the culinary challenge, I have worked to produce a suitable copycat with a recipe that keeps it super simple so any home cook can make it successfully. You’ll love the taste, and it will surely impress family and friends. It’s fantastic!

“Keep it simple. Let the food speak for itself.”

Marco Pierre White | Hell's Kitchen Tweet

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How to Make Fish Pie

#1 - Choose your fish

Photo credit: ColleenMichaels - stock.adobe.com

You can help support sustainable fisheries with your choices at the seafood counter. But often, it’s hard to stay on top of what is sustainable, especially when it comes from international waters. If you’re unsure about fish and seafood choices’ impact on the ocean and whether those selections affect the environment, check out Monterey Bay Aquarium’s Consumer Guides. When you download their easy-to-understand reference guides to check the rating of popular seafood items, it will help you when dining and shopping. The examples make it easy to find sustainable seafood wherever you live or travel, so you can make a difference for our oceans by making responsible food choices.

We like a combination of white fish like cod alongside salmon or trout for the natural oils in the fish to help give the dish flavor, then including seafood such as shrimp or crabmeat.

#2 - Choose your potatoes

Three raw russet potatoes
Photo courtesy of Idaho Potato Commission
We used Russet potatoes because they are easy to find in Wisconsin.

When we set out to choose the best potato for making fish pie, we found several recipes that mentioned using “floury” potatoes. The reason is that you want them to be a fluffy contrast to the richness beneath.

What is a floury potato?

If you’re not Irish, you may not know precisely what a floury potato is. This post about floury potatoes helped us out immensely. Per the author’s suggestion, we decided on using Russet potatoes because they are easy to find in Wisconsin, but you could also use Idaho potatoes that were also mentioned. Both provide the mealy or floury potato quality that works well for this recipe.

#3 - Cook the spuds

Cut the potatoes into large but equally sized chunks into a suitable large saucepan, cover with cold water and a good dash of salt and bring to a boil over medium-high heat. When the water begins to roll, reduce the heat and simmer until tender. How long it will take depends on the size of your potato chunks.

When the potatoes are fork-tender, drain well, putting them back into the hot pan to let the steam evaporate until dry. Then add the butter and a splash of milk (a little at a time), mashing until smooth, and season to taste.

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#4 - Preheat the oven and prepare the fish

While the potatoes are cooking, preheat the oven to 425° F (220° C).

YouTube video credit: Brenden McDermott, Chef/Chef Instructor | Institute of Culinary Education

Remove the skin from the fish if it exists; check the salmon and the other white fish for bones (watch the videos above), cut the fillets into bite-size chunks, and place them in the bottom of an oven-proof dish with the shrimp. Don’t worry about eating raw fish; everything will cook to perfect doneness as it bakes in the oven.

Cut the fish fillets into bite-size chunks.
Cut the fish fillets into bite-size chunks.

We like making fish pie in a stoneware bread pan because of how deep the dish is. If you’re not adjusting the servings listed to make more, the amount fits just fine in the bread pan, but you could always use any deep baking dish that’s your favorite.

#5 - For the filling and sauce

Slice, rinse and drain the leeks well, adding them with the peas and 1 tablespoon of butter to a 9-inch skillet. Sauté for about 1 minute over medium heat, stirring lightly, just long enough to soften the leeks a bit, then add the 2 tablespoons of flour and toss to coat the vegetables evenly.

Add the cream, milk, and fish stock, stirring lightly as you bring everything to a boil over medium-high heat. As soon as it begins to boil, reduce the heat to medium-low; add the shredded cheese, tarragon, pepper, and salt. Continue to stir lightly until the mixture thickens.

When thick, pour the hot mixture into the baking dish over the top of the fish and shrimp.

#6 - Top with the mashed potatoes and bake

Serve on its own, with a side of buttered and herbed peas or wilted greens.
Serve on its own, as we have, or with a side of buttered and herbed peas or wilted greens.

Lightly spoon the mashed potatoes over the top of the vegetable and sauce mixture in the baking dish. Rake or swirl the top with a fork if you want to make the top extra crispy.

Bake for 20 minutes. Remove briefly, sprinkle the top with extra cheese, breadcrumbs, or chopped parsley if desired, and return to the oven to bake for another 15 minutes or until golden.

Make Fish Pie in Advance

Follow the instructions above through the first 20-minute bake to make it ahead of time. Cool completely, cover, and refrigerate for up to three days.

To finish, place the cold, partially baked fish pie in a preheated oven at 350° F and heat it for 30-35 minutes or until it bubbles around the edges. Remove briefly, sprinkle the top with extra cheese, breadcrumbs, or chopped parsley if desired, and return to a 425°F/220°C oven to bake for another 15 minutes or until golden.

For more healthy recipes that you can make in advance, check out our round-up of ideas in the Meal Prep Collection!

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Closing Thoughts

I invite you to make our fish pie, but if you are “a purest” where only the authentic version will do, Marco Pierre White’s original recipe from his country pub, the Yew Tree at Highclere, Berks (not on the menu right now), can be found in the Guardian. However, my recipe is without the complications of making a fish sauce from scratch.

Of course, there are several other acceptable adaptations strewn across the world wide web for fish pie. But whenever you make it feel free to substitute ingredients with what you have available, as we did. Then enjoy it because (trust me) it’s just what you need right now!

XXO

Kymberley

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Marco Pierre White’s Fish Pie (Copycat Recipe)

Kymberley @GFreeDeliciously
A mix of tender fish with shrimp bathed in a savory white sauce with leeks and peas then baked beneath a blanket of creamy mashed potatoes. Fish pie is the culinary equivalent of a warm “blankie” to cuddle your tummy despite the lacking pastry crust. It’s easy to make ahead and perfect for cooler days during the Lenten season. So, who could fail to court flakey cod, be passionate about haddock, or swoon over salmon and prawns when wrapped in a succulent velvety sauce underneath a crowd-pleasing crust of golden mashed potato?
5 from 1 vote
Gluten FreeNut FreeEgg FreeKetoHealthy ChoicesSoy FreePescetarian
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dinner, Entrée, Main Course, Supper
Cuisine American, British, Irish
Servings 6
Calories 378 kcal

Equipment

  • 1 Saucepan
  • 1 9-inch Skillet
  • 1 Oven-Proof Baking Dish or Stoneware Breadpan [3]
  • 1 Cutting Board
  • Utensils (Cooks Knife, Whisk, Measuring Cups & Spoons, Rubber Spatula or Large Spoon)
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Ingredients
 
 

For the Fish

  • 6- ounce fillet Cod [1] cut into bite-size pieces
  • 6- ounce fillet Salmon cut into bite-size pieces
  • 6 ounce Shrimp small-size, deveined and tails removed (defrost and pat dry if necessary)

For the Potatoes

  • 1-1/2 pounds Potatoes Idaho or Russet [2]
  • 3 tablespoons Butter
  • Splash Milk

For the Filling and Sauce

  • ½ cup leeks sliced, rinsed, and drained well
  • ½ cup Peas frozen
  • 1 tablespoon Butter
  • 2 tablespoons all-purpose Gluten-Free Flour
  • 1 cup Heavy Cream
  • ½ cup Milk
  • ½ cup Fish Stock
  • ½ cup Gruyere cheese shredded
  • ½ teaspoon dried Tarragon
  • ¼ teaspoon White Pepper
  • ¼ teaspoon Salt

Optional

  • Chopped parsley, breadcrumbs, or more grated cheese for topping.
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Instructions
 

Prep - Preheat the oven to 425° F (220° C).

    For the Potatoes

    • Cut the potatoes into large but equally sized chunks into a suitable large saucepan, cover with cold water and a good dash of salt and bring to a boil over medium-high heat. When the water begins to roll, reduce the heat and simmer until tender. How long it will take depends on the size of your potato chunks.
      1-1/2 pounds Potatoes
      Three raw russet potatoes
    • When the potatoes are fork-tender, drain well, putting them back into the hot pan to let the steam evaporate until dry. Then add the butter and a splash of milk (a little at a time), mashing until smooth, and season to taste.
      3 tablespoons Butter, Splash Milk
      Then add the butter and a splash of milk (a little at a time), mashing until smooth, and season to taste.

    For the Fish

    • While the potatoes are cooking, remove the skin from the fish if it exists; check the salmon and the other white fish for bones (remove bones with a tweezer or needle-nose pliers), cut the fillets into bite-size chunks, and place them in the bottom of an oven-proof dish with the shrimp. Don’t worry about eating raw fish; everything will cook to perfect doneness as it bakes in the oven. [3]
      6- ounce fillet Cod, 6 ounce Shrimp, 6- ounce fillet Salmon
      When thick, pour the hot mixture into the baking dish over the top of the fish and shrimp.

    To make the filling and sauce

    • Slice, rinse and drain the leeks well, adding them with the peas and 1 tablespoon of butter to a 9-inch skillet. Cook for about 1 minute over medium heat, stirring lightly, just long enough to soften the leeks a bit, then add the 2 tablespoons of flour and toss to coat the vegetables evenly.
      1/2 cup leeks, 1/2 cup Peas, 1 tablespoon Butter, 2 tablespoons all-purpose Gluten-Free Flour
      Two tablespoons of flour added to eeks, peas, and butter in a 9-inch skillet.
    • Add the cream, milk, and fish stock, stirring lightly as you bring everything to a boil over medium-high heat. As soon as it begins to boil, reduce the heat to medium-low; add the shredded cheese, tarragon, pepper, and salt. Continue to stir lightly until the mixture thickens. When thick, pour the hot mixture into the baking dish over the top of the fish and shrimp.
      1 cup Heavy Cream, 1/2 cup Milk, 1/2 cup Fish Stock, 1/2 cup Gruyere cheese, 1/2 teaspoon dried Tarragon, 1/4 teaspoon White Pepper
      Add the shredded cheese, tarragon, pepper, and salt. Continue to stir lightly over medium-low heat until the mixture thickens.

    Top and Bake

    • Lightly spoon the mashed potatoes over the top of the vegetable and sauce mixture in the baking dish. [3] Rake or swirl the top with a fork if you want to make the top extra crispy.
      1-1/2 pounds Potatoes, 3 tablespoons Butter, Splash Milk
      Spoon the mashed potatoes over the top of the vegetable and sauce mixture in the baking dish. Rake or swirl the top with a fork if you want to make the top extra crispy. Bake for 20 minutes.
    • Bake for 20 minutes. Remove briefly, sprinkle the top with extra cheese, breadcrumbs, or chopped parsley if desired, and return to the oven to bake for another 15 minutes or until golden. Serve on its own, with a side of buttered and herbed peas or wilted greens.
      1/2 cup Gruyere cheese
      Remove briefly, sprinkle the top with extra cheese, breadcrumbs, or chopped parsley if desired, and return to the oven to bake for another 15 minutes or until golden.

    Recipe Notes

    Footnotes:
    [1] You could also use Haddock or other white fish.
    [2] May substitute one 4-ounce package of Idahoan Buttery Homestyle instant potatoes, which we’ve also used in making this recipe (follow package directions substituting equal parts milk and water for the liquid).
    [3] We like making fish pie in a stoneware bread pan because of how deep the dish is. If you’re not adjusting the servings listed to make more, the amount fits just fine in the bread pan, but you could always use any deep baking dish that’s your favorite.
    Make Fish Pie in Advance
    Follow the instructions above through the first 20-minute bake to make it ahead of time. Cool completely, cover, and refrigerate for up to three days.
    To finish, place the cold, partially baked fish pie in a preheated oven at 350° F and heat it for 30-35 minutes or until it bubbles around the edges. Remove briefly, sprinkle the top with extra cheese, breadcrumbs, or chopped parsley if desired, and return to a 425°F/220°C oven to bake for another 15 minutes or until golden.
    Serve on its own, with a side of buttered and herbed peas or wilted greens.

    Nutrition

    Calories: 378kcalCarbohydrates: 13gProtein: 18gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 107mgSodium: 351mgPotassium: 560mgFiber: 2gSugar: 4gVitamin A: 1201IUVitamin C: 14mgVitamin D: 1µgCalcium: 194mgIron: 1mg
    Keyword cheese, cream, fish, fish pie, leeks, Lenten, mashed potatoes, pie, potato, prawns, salmon, shrimp, White fish
    Tried this recipe?Review it ! Or leave a comment. It’s super helpful for others and us!

    Recipe Card with Nutrition powered by WP Recipe Maker 

    (Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

    Copyright © 2017-2022 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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