Modern Fish Pie with Leeks
Why this recipe works
- Built-in depth: Poaching the fish with bay and peppercorns turns the milk into the base of the sauce, carrying gentle savoury flavour through the filling.
- Creamy without heaviness: Leeks, flour, milk and mustard create a smooth sauce that coats the fish without overwhelming its texture.
- Classic contrast: Soft flakes of fish and creamy sauce sit under a mashed potato topping that browns at the ridges for a familiar fish pie finish.
Get the most out of this recipe
Ingredient notes
- Choose a mix of fish: The salmon brings richness while smoked haddock adds savoury depth; keeping both gives the pie a fuller, more recognisable flavour.
- Wash leeks carefully: Leeks can hold grit between the layers, so trim, split if needed and rinse well before slicing.
- Balance the sauce: Dry white wine and Dijon mustard lift the creamy base; for an alcohol-free version, use extra milk and adjust the mustard to taste.
Texture tips
- Keep the fish tender: Poach the fish at a gentle simmer rather than a boil so it stays moist and flakes cleanly.
- Steam-dry the potatoes: Let the drained potatoes sit briefly in the hot pan before mashing so excess moisture evaporates and the topping stays fluffy.
- Rough up the topping: Drag a spoon or fork over the mash before baking to create ridges that brown more readily in the oven.
Timing notes
- Work in parallel: Start the potatoes first, then poach the fish and make the leek sauce while they cook to keep the overall timing efficient.
- Let it settle: Rest the pie briefly after baking so the sauce thickens slightly and the filling spoons out more neatly.
- Serve hot: Fish pie is best served while the filling is bubbling and the mash still has its golden, just-baked texture.
Make-ahead tips
- Assemble in advance: The pie can be assembled ahead once the filling has cooled, then covered and refrigerated before baking.
- Freeze in portions: Cool completely, portion and freeze for convenient future meals; defrost overnight in the fridge before reheating.
- Reheat gently: Reheat in a 180°C (355°F) oven until piping hot throughout, covering loosely if the potato topping browns too quickly.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Peel the potatoes, cut into even chunks, and put into a large pot of cold water with 1 tsp of the fine sea salt. Bring to the boil, then simmer for 15 to 20 minutes until very tender.
- While the potatoes cook, pour the whole milk into a saucepan and add the bay leaves and black peppercorns. Bring just to a gentle simmer over medium-low heat. Add the salmon and smoked haddock and poach gently for 6 to 8 minutes until the fish is just opaque and flakes at the edges.
- Lift the fish out with a spoon and set aside to cool slightly. Strain the poaching milk into a jug, discarding the bay leaves and peppercorns. When cool enough to handle, break the fish into large pieces, checking for any bones.
- Drain the potatoes well, return to the pot, and let them steam dry for 1 minute. Add 40 g of the unsalted butter and mash until smooth. Gradually mash in 150 ml of the reserved milk until fluffy, then season with 0.5 tsp of the fine sea salt.
- Trim and wash the leek well, then slice it. Melt the remaining 30 g unsalted butter in a saucepan over medium heat, add the leek and cook for 8 to 10 minutes until soft but not browned. Stir in the plain flour and cook for 1 minute, stirring constantly.
- Pour in the dry white wine and bubble for 2 minutes, scraping the base of the pan. Gradually whisk in the remaining reserved milk until smooth. Simmer gently for 4 to 6 minutes until thick enough to coat the back of a spoon, then whisk in the Dijon mustard and season with the remaining fine sea salt.
- Fold the fish pieces through the leek sauce, keeping them as intact as possible. Spoon into a baking dish and spread the mash over the top, roughing it up with a spoon for extra golden edges. Bake for 20 to 25 minutes until bubbling at the edges and golden on top.
- Rest for 5 minutes before serving so the filling settles slightly. Serve hot, spooning right down to the sauce.
Recipe notes
Tips
- Keep the poaching milk at a gentle simmer, not a boil, so the salmon stays tender and the smoked haddock does not tighten.
- If serving vulnerable groups, use pasteurised milk and make sure the fish is cooked through and the pie is piping hot all the way to the centre.
- For a deeper golden top, rough up the mash with a fork before baking so the ridges brown nicely.
Substitutions
- Replace Dry White Wine with the same amount of Whole milk for an alcohol-free sauce.
- Replace Dijon mustard with whole-grain mustard for a milder heat and a more textured sauce.
- Replace Smoked haddock with cod fillet for a less smoky flavour.
Storage
- Refrigerate up to 2 days
- Cool completely, then cover and refrigerate. Reheat in a 180°C (355°F) oven for 20 to 30 minutes until piping hot; cover loosely if the top browns too quickly. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 20min (35min active)
- Difficulty: Medium
- Cuisine: British
-
Allergens:
Fish Gluten Milk Wheat
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