This Gordon Ramsay Fish Pie recipe is a creamy and comforting dish, which is made with firm white fish and smoked haddock. It’s the ultimate comfort food recipe, ready in about 1 hour.
Jump to RecipeGordon Ramsay Fish Pie Recipe Ingredients
- 1 onion, peeled and quartered
- 3-4 cloves
- 1 bay leaf
- 250ml double cream
- 250ml whole milk
- 400g firm white fish (like cod or haddock)
- 400g smoked haddock
- 30g butter
- 2 leeks, thinly sliced
- 30g plain flour
- Sea salt & black pepper
- Handful flat-leaf parsley, chopped
- 300g raw prawns
- 750g Desirée potatoes, peeled
- 75g butter (for mash)
- 50ml hot milk
- 2 large egg yolks
- 75 – 100g Cheddar, grated
How To Make Gordon Ramsay Fish Pie Recipe
- Poach the Fish: Stud the onion quarters with the cloves. In a wide pan, gently heat the cream, milk, studded onion, and bay leaf. When it starts to simmer, add the white fish and smoked haddock. Poach gently for 3–4 minutes until the fish is just cooked. Lift the fish out onto a plate and strain the poaching liquid into a jug.
- Make the Sauce Base: In the same pan, melt the 30g of butter. Add the sliced leeks and cook until softened. Stir in the plain flour to create a roux and cook for 1 minute.
- Create the Creamy Sauce: Gradually whisk the strained poaching liquid into the leek and roux mixture until you have a smooth, thick sauce. Season with salt and pepper and stir in the chopped parsley.
- Prepare the Mash Topping: While the sauce is being made, boil the peeled potatoes in salted water for 15-20 minutes until very tender. Drain them thoroughly, then mash them or pass them through a potato ricer for an extra-smooth texture. Beat in the 75g of butter, hot milk, and the egg yolks. Season well.
- Assemble the Pie: Flake the poached fish into large chunks, discarding any skin or bones. Gently fold the fish flakes and the raw prawns into the creamy leek sauce. Pour this filling into a large pie dish.
- Top and Bake: Preheat your oven to 200°C (fan 180°C) / 400°F. Spoon the mashed potato topping over the fish filling. Use a fork to create some texture on the surface, then scatter the grated Cheddar cheese over the top.
- Bake and Rest: Bake for 25–35 minutes until the topping is golden and the filling is bubbling up at the sides. Let the pie rest for 5 minutes before serving.
Recipe Tips
- Why rest the pie after baking? Letting the fish pie rest for just 5 minutes after it comes out of the oven is essential. It allows the hot, bubbling sauce to settle and thicken slightly, so it doesn’t collapse and run everywhere when you scoop into it.
- What’s the secret to the best mashed potatoes? For the silkiest, smoothest mash without any lumps, push the cooked potatoes through a potato ricer instead of using a standard masher. It’s the fastest and most effective method.
- Why run a fork over the mash? Creating texture on the surface of the mash with a fork isn’t just for decoration. It increases the surface area, creating lots of little peaks and ridges that catch the heat and become extra crispy and golden in the oven.
- How do I avoid overcooking the fish? The fish is cooked twice—once in the poaching liquid and again in the oven. To prevent it from becoming tough, poach it gently and then fold it into the sauce off the heat. This ensures it stays tender and flaky in the finished pie.
What To Serve With Fish Pie
This classic, all-in-one comfort dish is perfect on its own or with a simple side:
- Steamed green vegetables like peas, broccoli, or green beans
- A simple green salad with a lemon vinaigrette
- Crusty bread for mopping up the sauce
How To Store Fish Pie
- Refrigerate: Cool the pie completely, cover with foil, and store in the refrigerator for up to 2 days.
- Reheat: Reheat in a moderate oven until the filling is piping hot and the top is crisp again. Freezing is not recommended as the texture of the sauce and mash can be affected.
Fish Pie Nutrition Facts
- Calories: 394kcal
- Carbohydrates: 30g
- Protein: 35g
- Fat: 15g
- Saturated Fat: 8g
- Sodium: 800mg
- Fiber: 4g
- Sugar: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What kind of fish is best for fish pie?
A mix of fish is best. Use a firm white fish like cod, haddock, or pollock that will hold its shape, and a smoked fish like smoked haddock or undyed smoked cod, which adds a deep, savory flavor to the sauce.
Can I prepare fish pie in advance?
Yes. You can assemble the entire pie, let it cool, and store it covered in the refrigerator for up to a day before baking. You may need to add 10-15 minutes to the baking time if cooking from chilled.
Why did my mashed potato topping sink?
This usually happens if the fish filling is too hot or too liquidy when you add the mash. Let the filling cool down slightly before topping it, and make sure your sauce has thickened properly.
Gordon Ramsay Fish Pie Recipe
Course: DinnerCuisine: BritishDifficulty: Easy6
servings20
minutes35
minutes394
kcalA classic and comforting creamy fish pie with a mix of white fish, smoked haddock, and prawns, all topped with a golden, cheesy mashed potato crust.
Ingredients
Filling: 1 onion studded with cloves, 1 bay leaf, 250ml double cream, 250ml milk, 400g firm white fish, 400g smoked haddock, 30g butter, 2 leeks, 30g flour, parsley, 300g raw prawns.
Topping: 750g Desirée potatoes, 75g butter, 50ml hot milk, 2 egg yolks, 75-100g Cheddar cheese.
Directions
- Poach the white fish and smoked haddock in a mixture of cream, milk, studded onion, and a bay leaf for 3-4 minutes. Remove the fish and strain the liquid.
- In a pan, melt butter and soften sliced leeks. Stir in flour to make a roux, then gradually whisk in the strained poaching liquid to create a thick sauce. Stir in parsley.
- Boil potatoes until tender. Drain and mash with butter, hot milk, and egg yolks. Season well.
- Flake the poached fish and gently fold it, along with the raw prawns, into the sauce. Pour this filling into a pie dish.
- Top the filling with the mashed potatoes, create texture with a fork, and sprinkle with grated cheese.
- Bake at 200°C (180°C fan) for 25-35 minutes until golden and bubbling.
- Rest for 5 minutes before serving.
Notes
- Resting the pie for 5 minutes after baking is crucial to allow the sauce to settle.
- For the smoothest mash, push the cooked potatoes through a ricer before adding butter and milk.
- Creating texture on the mash with a fork helps to create more crispy, golden-brown areas on top.
- To avoid overcooking the fish, fold it into the sauce off the heat just before assembling the pie.
