Delia Smith Fish Pie With Leeks

This creamy and cheesy fish pie with leeks is full of comforting flavors. It’s made with white fish, smoked fish, crab meat, and soft leeks in a rich sauce, then topped with fluffy mashed potatoes and cheddar cheese. It’s an easy and cozy meal you can enjoy any night.

Ingredients Needed:

Potatoes:

• 2 pounds potatoes
• 1/4 cup unsalted butter
• 1/4 cup heavy cream or milk
• 2/3 cup shredded cheddar cheese

Filling:

• 1 cup whole milk
• 1 cup heavy cream
• 1/2 pound white fish
• 1/2 pound smoked fish
• 1/2 pound crabmeat 
• Salt
• 1/4 cup unsalted butter
• 2 leeks
• 1/4 cup flour
• 1/2 cup white wine or lager beer
• 1 tablespoon dry mustard
• 1 tablespoon prepared horseradish 
• 1/4 cup chopped parsley
• 2 tablespoons minced chives or green onions

How To Make Fish Pie With Leeks?

1. Make the mashed potatoes: Put potatoes in a large pot of salted water and boil until soft, about 20 minutes. Drain them well, then return them to the pot over low heat to dry out a bit. Add butter and mash. Add cream or milk to make them smooth, and season with salt to taste. Set aside.
2. Poach the fish: In a pot, heat the milk and cream until steaming. Add white fish, smoked fish, and crab meat. Let them cook gently for 10 minutes. Remove the fish and let cool slightly, then flake into pieces. Keep the milk-cream liquid for later.
3. Cook the leeks: In a pan, melt butter over medium heat. Add the sliced leeks and cook until soft but not browned.
4. Make the sauce: Sprinkle the flour over the leeks and stir well. Cook for 2 minutes, then slowly pour in the wine or beer, stirring as it thickens. Add the poaching milk-cream mix slowly, stirring to make a thick gravy-like sauce. You might not need all of it.
5. Add the filling: Stir in the flaked fish, mustard, horseradish (if using), parsley, chives, and a bit of salt. Mix well and cook for 2 minutes to warm everything through. Turn off the heat.
6. Assemble the pie: Spoon the fish filling into baking dishes or ramekins. Add mashed potatoes on top, then sprinkle the cheddar cheese over it.
7. Bake the pie: Place on a baking sheet to catch any overflow. Bake in a 200°C oven until the top is golden, or place under the broiler to brown the cheese.

Recipe Tips:

• Use starchy potatoes for the mash: Potatoes like Russet or Maris Piper make smoother, fluffier mash that holds up well on top of the pie.
• Cook the leeks slowly: Don’t rush this step—soft leeks bring a sweet, mellow flavor that balances the creamy sauce and fish.
• Don’t skip drying the potatoes: After boiling, let the potatoes steam in the hot pot for a minute. This removes extra water and makes the mash creamier.
• Add the milk cream slowly to the sauce: Pour it in little by little while stirring. This keeps the sauce smooth and prevents lumps.
• Taste the filling before baking: Once everything is mixed, taste the fish mixture. You can still adjust salt, mustard, or herbs before adding the mash.

How To Store Leftovers?

• Refrigerate: Let the fish pie cool down first. Then cover it or put it in a container with a lid. Keep it in the fridge and eat within 3 days.
• Freeze: After the pie cools, wrap it well or put it in a freezer-safe box. You can freeze it for up to 2 months.

Nutrition Facts:

• Calories: 521 kcal
• Total Fat: 38g
• Saturated Fat: 23g
• Cholesterol: 145mg
• Sodium: 766mg
• Potassium: 532mg
• Total Carbohydrate: 13g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 28g

Try More Delia Smith Recipes:

• Delia Smith Corned Beef Hash Recipe
• Delia Smith Spaghetti Carbonara Recipe

Delia Smith Fish Pie With Leeks

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

521

kcal

This creamy and cheesy fish pie with leeks is full of comforting flavors. It’s made with white fish, smoked fish, crab meat, and soft leeks in a rich sauce, then topped with fluffy mashed potatoes and cheddar cheese. It’s an easy and cozy meal you can enjoy any night.

Ingredients

• Potatoes:

• 2 pounds potatoes

• 1/4 cup unsalted butter

• 1/4 cup heavy cream or milk

• 2/3 cup shredded cheddar cheese

• Filling:

• 1 cup whole milk

• 1 cup heavy cream

• 1/2 pound white fish

• 1/2 pound smoked fish

• 1/2 pound crabmeat 

• Salt

• 1/4 cup unsalted butter

• 2 leeks

• 1/4 cup flour

• 1/2 cup white wine or lager beer

• 1 tablespoon dry mustard

• 1 tablespoon prepared horseradish 

• 1/4 cup chopped parsley

• 2 tablespoons minced chives or green onions

Directions

• Make the mashed potatoes: Put potatoes in a large pot of salted water and boil until soft, about 20 minutes. Drain them well, then return them to the pot over low heat to dry out a bit. Add butter and mash. Add cream or milk to make them smooth, and season with salt to taste. Set aside.
• Poach the fish: In a pot, heat the milk and cream until steaming. Add white fish, smoked fish, and crab meat. Let them cook gently for 10 minutes. Remove the fish and let cool slightly, then flake into pieces. Keep the milk-cream liquid for later.
• Cook the leeks: In a pan, melt butter over medium heat. Add the sliced leeks and cook until soft but not browned.
• Make the sauce: Sprinkle the flour over the leeks and stir well. Cook for 2 minutes, then slowly pour in the wine or beer, stirring as it thickens. Add the poaching milk-cream mix slowly, stirring to make a thick gravy-like sauce. You might not need all of it.
• Add the filling: Stir in the flaked fish, mustard, horseradish (if using), parsley, chives, and a bit of salt. Mix well and cook for 2 minutes to warm everything through. Turn off the heat.
• Assemble the pie: Spoon the fish filling into baking dishes or ramekins. Add mashed potatoes on top, then sprinkle the cheddar cheese over it.
• Bake the pie: Place on a baking sheet to catch any overflow. Bake in a 200°C oven until the top is golden, or place under the broiler to brown the cheese.

Notes

• Use starchy potatoes for the mash: Potatoes like Russet or Maris Piper make smoother, fluffier mash that holds up well on top of the pie.
• Cook the leeks slowly: Don’t rush this step—soft leeks bring a sweet, mellow flavor that balances the creamy sauce and fish.
• Don’t skip drying the potatoes: After boiling, let the potatoes steam in the hot pot for a minute. This removes extra water and makes the mash creamier.
• Add the milk cream slowly to the sauce: Pour it in little by little while stirring. This keeps the sauce smooth and prevents lumps.
• Taste the filling before baking: Once everything is mixed, taste the fish mixture. You can still adjust salt, mustard, or herbs before adding the mash.