Hairy Bikers Fish Pie Recipe

This Hairy Bikers Fish Pie is a creamy and flavorful recipe, which uses white fish fillets and prawns. It’s a classic, foolproof recipe, ready in about 1 hour 15 minutes, plus resting time.

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Hairy Bikers Fish Pie Ingredients

For the filling:

• 400ml/14fl oz whole milk
• 1 small onion, thickly sliced
• 2 bay leaves
• 500g/1lb 2oz thick white fish fillets, preferably cod, haddock or pollock, skinned
• 40g/1½oz butter
• 40g/1½oz plain flour
• 150g/5½oz frozen peas
• 200g/7oz large raw prawns, peeled
• Sea salt and freshly ground black pepper

For the topping:

• 800g/1lb 12oz medium potatoes, peeled and cut into quarters
• 40g/1½oz butter, cubed
• 3 tbsp milk
• 100g/3½oz mature Cheddar cheese, grated

How To Make Hairy Bikers Fish Pie

1. Infuse milk and poach fish: Pour the whole milk into a large lidded pan. Add the thickly sliced onion and bay leaves, then season with salt and black pepper. Place the fish fillets in the pan and bring to a very gentle simmer. Cover and cook for 2 minutes. Remove the pan from the heat and let it stand to infuse for 20 minutes.
2. Drain fish and reserve milk: Drain the poached fish through a colander into a bowl. Carefully pour the infused milk from the pan into a jug; discard the onion and bay leaves.
3. Cook potatoes for topping: Meanwhile, half-fill a large saucepan with cold water. Add the quartered potatoes and bring to a boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are soft.
4. Make mashed topping: Drain the cooked potatoes and return them to the pan. Mash the potatoes with the cubed butter, 3 tablespoons of milk, and three-quarters of the grated Cheddar cheese. Season to taste with salt and black pepper.
5. Preheat oven: Preheat your oven to 200C/400F/Gas 6.
6. Make béchamel sauce for filling: To finish the filling, melt the 40g butter in a medium saucepan. Stir in the 40g plain flour and cook for a few seconds. Gradually add the reserved infused milk, stirring constantly, and simmer over a medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the frozen peas and season with salt and black pepper.
7. Assemble pie (first layer): Spread one-third of the prepared sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half of the poached fish fillets over the sauce, breaking them into chunky pieces as you go. Arrange half of the peeled raw prawns on top of the fish.
8. Assemble pie (second and third layers): Pour another third of the sauce over the fish and prawns. Repeat this layering with the remaining fish and prawns. Finish by pouring the final third of the sauce evenly over the top.
9. Top and bake: Spoon the prepared mashed potato topping over the fish mixture, spreading it right to the edges of the dish with a palette knife or the back of a spoon. Use a fork to create ridges on the surface of the mash. Sprinkle the remaining grated Cheddar cheese evenly over the top. Place the dish on a baking tray and bake in the center of the oven for about 25 minutes, or until the top is golden-brown and the filling is bubbling.

Recipe Tips

• Infusing the milk: Don’t rush the milk infusion step. Allowing the fish and aromatics to sit in the warm milk off the heat truly enhances the flavor of the final sauce.
• Don’t overcook fish: Poaching the fish for just 2 minutes and then letting it rest ensures it’s perfectly cooked and flaky, not dry. It will continue to cook slightly in the oven.
• Preventing a watery filling: Make sure your béchamel sauce is thick and smooth before adding it to the pie. This ensures a rich, creamy filling, not a watery one.
• Fluffy mash: Don’t overwork the mashed potatoes. Mash them thoroughly but stop once smooth to keep them fluffy, not gluey.
• Chunky fish pieces: Break the fish into chunky pieces when layering; this adds texture and ensures you get good bites of fish throughout the pie.

What To Serve With Fish Pie

Fish pie is a complete meal, but can be complemented with a simple side.

• Steamed green vegetables (e.g., broccoli, green beans)
• A crisp side salad
• Buttered peas (if not already sufficient in the pie)

How To Store Fish Pie

• Refrigerate: Store leftover fish pie in an airtight container in the refrigerator for up to 2-3 days.
• Freeze: Once completely cooled, fish pie can be frozen in an airtight, freezer-safe dish or individual portions for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven until bubbling and heated through.

FAQs

• Can I use different types of fish? Yes, you can use a mix of white fish (like cod, haddock, pollock) and salmon for added flavor and color. Avoid very oily fish as it can make the pie greasy.
• Can I prepare the components in advance? You can prepare the fish poaching and mash topping a day ahead and store them separately in the refrigerator. Assemble and bake just before serving.
• How do I get a golden crust on my pie? Ensuring you fork the surface of the mash creates texture that browns beautifully, and sprinkling with extra cheese also aids in a lovely golden finish.
• What if I don’t have fresh bay leaves? You can use dried bay leaves, about 1-2 depending on their size and freshness.
• Can I add other seafood? Scallops or smoked haddock can be lovely additions to a fish pie for extra flavor and texture.

Try More Recipes:

• Hairy Bikers Slow Cooker Rabbit Stew Recipe
• Hairy Bikers Slow Cooker Pork Goulash Recipe
• Hairy Bikers Slow Cooker Steak And Ale Pie Recipe
• Hairy Bikers Slow Cooker Steak And Kidney Pudding Recipe