This Easy Creamy Nigella Fish Pie is a warm and comforting dish filled with tender fish and a rich, creamy sauce. Topped with fluffy mashed potatoes, it’s like a hug in a bowl!
You won’t believe how quickly it comes together! I love to make this when I want something simple yet fancy enough for guests. Just scoop it out and watch everyone smile! 😊
Key Ingredients & Substitutions
Mixed White Fish Fillets: Cod, haddock, or pollock all work great here. If you have other types of white fish like tilapia or sole, feel free to use those. Just make sure they’re fresh or well-thawed if frozen.
Prawns or Shrimp: I love the sweet taste of cooked prawns, but if you’re looking for a substitute, canned tuna works surprisingly well! You could also skip the seafood for a vegetarian version by adding extra veggies instead.
Dijon Mustard: This gives a nice depth of flavor. If you don’t have it, yellow mustard can do the trick, though it will be milder. For a kick, try some whole grain mustard instead.
Fresh Herbs: Dill adds a lovely freshness, but parsley is a great backup. You can also use frozen herbs if fresh isn’t available – just adjust the amount since frozen is usually stronger.
How Do I Make Creamy Sauce Without Clumping?
Making a smooth sauce can be tricky, but here’s how to get it right:
- Start by whisking the flour with the melted butter to create a roux. Cook it for one minute to remove the raw flour taste.
- Gradually add the reserved milk, whisking continuously. This is key! Whisking prevents lumps from forming.
- Cook on low heat, stirring often, until the sauce thickens. If it gets too thick, add a splash more milk!
- After thickening, stir in the cream and flavorings. Taste as you go for the best results!
Following these steps will give you a creamy, smooth sauce that beautifully coats the fish and prawns.
Easy Creamy Nigella Fish Pie
Ingredients You’ll Need:
For the Filling:
- 1 lb (450g) mixed white fish fillets (like cod, haddock, or pollock), skin removed and cut into chunks
- 6 oz (170g) cooked prawns or shrimp, peeled and deveined
- 2 cups (480ml) milk
- 1 small onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup (120ml) heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Fresh dill or parsley, chopped (about 2 tablespoons)
- Salt and freshly ground black pepper, to taste
For the Mash:
- 2 lbs (900g) potatoes, peeled and chopped for mash
- 3 tablespoons butter (for mash)
- 1/4 cup (60ml) milk (for mash)
- 1 egg yolk (optional, for richer mash)
- Grated cheddar cheese (optional, for topping)
How Much Time Will You Need?
This recipe will take about 15 minutes of preparation time and around 30 minutes of cooking time, for a total of about 45 minutes. It’s a quick and easy dish to whip up for a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by setting your oven to preheat at 400°F (200°C). This will ensure it’s hot and ready for your pie.
2. Prepare the Mashed Potatoes:
While your oven heats up, peel and chop the potatoes. Boil them in salted water until they’re tender, which should take about 15-20 minutes. Once cooked, drain them well. Mash the potatoes with butter, milk, and an egg yolk if you’re using it. Season to taste with salt and pepper, and then set the mashed potatoes aside.
3. Poach the Fish:
In a saucepan, combine the fish chunks, milk, and chopped onion. Gently poach this mixture over low heat for about 5-7 minutes until the fish is just cooked through. Be careful not to boil it! Use a slotted spoon to remove the fish and set it aside. Remember to keep the milk for your sauce!
4. Make the Sauce:
In a separate pan, melt the 2 tablespoons of butter over medium heat. Stir in the flour and cook for about a minute to create a roux. Gradually whisk in the reserved fish-poaching milk, cooking until it thickens into a creamy sauce.
5. Mix in Flavorings:
Add the heavy cream, Dijon mustard, lemon juice, and your chopped dill or parsley to the sauce. Season it with salt and pepper to taste.
6. Combine Fish and Sauce:
Gently fold the cooked fish and prawns into the creamy sauce you just made. Be cautious so you don’t break up the fish too much!
7. Assemble the Pie:
Pour the fish mixture into a baking dish, spreading it out evenly. Then, top with the mashed potatoes, smoothing them over. Use a fork to create a textured surface on top, which will help it crisp up while baking.
8. Add Optional Toppings:
If you’d like, sprinkle some grated cheddar cheese on top for an extra cheesy crust!
9. Bake the Pie:
Place the baking dish in the oven and bake for 25-30 minutes, or until the top is golden and bubbling at the edges.
10. Serve and Enjoy:
Once done, let the pie rest for a few minutes. Then, serve it warm and enjoy your delicious, creamy Nigella fish pie!
This dish is sure to be a hit with family and friends. Happy cooking!
FAQ for Easy Creamy Nigella Fish Pie
Can I Use Frozen Fish for This Recipe?
Absolutely! Just ensure the fish is thoroughly thawed before cutting it into chunks. You can thaw it overnight in the fridge or place it in a sealed plastic bag and submerge it in cold water for a quicker method.
How Do I Store Leftovers of Fish Pie?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) until warmed through or microwave in quick intervals, stirring occasionally.
Can I Add Vegetables to the Fish Pie?
Definitely! Adding vegetables such as peas, spinach, or carrots can enhance the flavor and nutrition. Add them to the fish mixture right before pouring it into the baking dish. Just make sure to cook them slightly so they aren’t too crunchy.
What Can I Use Instead of Heavy Cream?
If you want to lower the richness, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free option, look for coconut cream or a plant-based cream substitute. Adjust seasonings as needed for taste!
