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Marco Pierre White’s Fish Pie {Copycat Recipe}

As promised. Get the recipe now!

“Keep it simple. Let the food speak for itself.” Marco Pierre White | Hell’s Kitchen – Super short issue today, just a 8 minute read. You’ll love this comfort food recipe for 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. No crust involved!

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Something to Cook…

Hello friend 

Super short email today. As promised my copycat recipe for Marco Pierre White’s Fish Pie is on the blog!

Click HERE to read the entire post.

You can also find the recipe below.


This is GfreeDeliciously’s copycat recipe for Marco Pierre White’s Fish Pie

The printable version is available here.

Serves 4-6 | 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?

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
1/2 cup leeks (sliced, rinsed, and drained well)

1/2 cup Peas (frozen)

1 tablespoon Butter

2 tablespoons all-purpose Gluten-Free Flour

1 cup Heavy Cream

1/2 cup Milk

1/2 cup Fish Stock

1/2 cup Gruyere cheese (shredded)

1/2 teaspoon dried Tarragon

1/4 teaspoon White Pepper

1/4 teaspoon Salt

Optional
Chopped parsley, breadcrumbs, or more grated cheese for topping.

Instructions

For the Potatoes

1. 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.

2. 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.

For the Fish

1. 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]

To make the filling and sauce

1. 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.

2. 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.

Top and bake

1. 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.

2. 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.


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 used before when 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.



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!

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.

Thank you for reading GfreeDeliciously’s Playing with Food. This post is public, so feel free to share it.

XXO

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