Ingredients
Equipment
Nutrition
Method
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
- 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
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
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
- 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
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
- 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
Kitchen Notes
Footnotes:
[1] You could also use Haddock or other white fish.
[2] May substitute one 3.5-ounce package of , which we’ve sometimes used 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.
Make Fish Pie in Advance
Follow the instructions above through the first 20-minute bake to make it ahead of time. Then, 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.
Make Fish Pie in Advance
Follow the instructions above through the first 20-minute bake to make it ahead of time. Then, 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.Personal Notes
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