There’s something incredibly comforting about a warm, hearty meal that feels like a hug on a plate. Creamy fish pie is just that—a delightful blend of tender fish and rich sauce, all wrapped in a golden crust.
Whether you’re looking to impress your family or simply want a quick solution for a busy weeknight, this dish has you covered.
It’s easy to whip up, and the flavors meld together beautifully, making it a perfect choice for any occasion. Trust me, once you try this creamy fish pie, it will become a staple in your kitchen!
Why You’ll Love This Creamy Fish Pie
This creamy fish pie is a game-changer for dinner.
It’s not just delicious; it’s also incredibly easy to make.
With minimal prep time and a straightforward cooking process, you can have a comforting meal on the table in under an hour.
The combination of flavors is simply irresistible, and the creamy sauce brings everything together beautifully.
Plus, it’s a fantastic way to sneak in some fish for those picky eaters at home!
Ingredients for Creamy Fish Pie
Creating a creamy fish pie is all about using fresh, quality ingredients that come together to create a symphony of flavors. Here’s what you’ll need:
Unsalted butter: This adds richness and depth to the dish, making the sauce velvety.
Onion: Diced onion brings sweetness and a savory base to the filling.
Garlic: Minced garlic adds a punch of flavor that elevates the entire dish.
Frozen peas: These little green gems add a pop of color and sweetness, plus they’re super convenient.
Diced potatoes: They provide heartiness and texture, soaking up the creamy sauce beautifully.
Fish stock or vegetable broth: This is the foundation of your sauce, infusing it with flavor.
Heavy cream: The star of the show, it creates that luscious, creamy texture we all crave.
Dried dill: This herb adds a fresh, aromatic note that pairs perfectly with fish.
Lemon juice: A splash of acidity brightens the flavors and balances the richness.
Salt and pepper: Essential for seasoning, enhancing all the flavors in the pie.
White fish fillets: Cod or haddock work well here, providing a mild, flaky texture.
Smoked salmon: This adds a delightful smokiness that elevates the dish to gourmet status.
Shredded cheddar cheese: A sprinkle on top gives a deliciously cheesy crust that’s hard to resist.
Pre-made pie crust: For convenience, a store-bought crust saves time without sacrificing flavor.
Egg (for egg wash): This gives the crust a beautiful golden finish when baked.
Feel free to get creative! You can substitute half of the heavy cream with low-fat milk or Greek yogurt for a lighter version. Adding chopped spinach or kale not only boosts the nutrition but also adds a lovely color contrast.
For exact measurements, check the bottom of the article where you can find everything you need for printing.
How to Make Creamy Fish Pie
Making creamy fish pie is a delightful journey that fills your kitchen with mouthwatering aromas.
Follow these simple steps, and you’ll have a comforting dish ready to impress.
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C).
This step is crucial because it ensures your pie bakes evenly, resulting in a perfectly golden crust.
While the oven heats up, you can prepare the filling.
Step 2: Sauté the Aromatics
In a large skillet, melt the unsalted butter over medium heat.
Once it’s bubbling, toss in the diced onion.
Cook until it softens, about 5 minutes.
Then, add the minced garlic and stir for another minute.
This combination creates a fragrant base that sets the stage for your creamy fish pie.
Step 3: Cook the Vegetables
Next, add the frozen peas and diced potatoes to the skillet.
Pour in the fish stock and bring everything to a gentle simmer.
Let it cook for about 10 minutes, or until the potatoes are tender.
This step not only cooks the veggies but also allows their flavors to meld beautifully.
Step 4: Create the Creamy Sauce
Now, it’s time to make it creamy!
Stir in the heavy cream, dried dill, lemon juice, salt, and pepper.
Let the mixture simmer for another 5 minutes.
This is where the magic happens—the sauce becomes rich and velvety, perfect for your fish.
Step 5: Add the Fish
Gently fold in the white fish and smoked salmon.
Cook for an additional 2-3 minutes until the fish is just cooked through.
Be careful not to overcook it; you want it tender and flaky.
This step brings the heart of the dish together, making it truly special.
Step 6: Assemble the Pie
Pour the creamy fish mixture into the pre-made pie crust.
Sprinkle the shredded cheddar cheese on top for that cheesy goodness.
If you’re feeling adventurous, you can even add a bit more cheese for an extra layer of flavor.
Step 7: Bake the Pie
Cover the pie with a second crust, crimping the edges to seal it well.
Cut a few slits in the top crust to let steam escape.
Brush the top with the beaten egg for a beautiful golden finish.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Step 8: Serve and Enjoy
Once baked, let the pie cool for 5-10 minutes before slicing.
This cooling time allows the filling to set a bit, making it easier to serve.
Pair it with a fresh salad or some crusty bread, and enjoy the comforting flavors of your creamy fish pie!
Tips for Success
Use fresh fish for the best flavor; frozen works too, but fresh is unbeatable.
Don’t rush the sautéing process; it builds a flavorful base.
Let the pie cool slightly before slicing to avoid a messy serve.
Experiment with herbs like parsley or thyme for a twist.
For a crispy crust, brush the top with egg wash generously.
Equipment Needed
Large skillet: A non-stick skillet works wonders for sautéing.
Mixing bowl: Use any bowl for combining ingredients.
Pie dish: A 9-inch pie dish is ideal; a baking tray can work too.
Whisk: Perfect for mixing the egg wash; a fork can do the job.
Knife and cutting board: Essential for chopping veggies and fish.
Variations of Creamy Fish Pie
Seafood Medley: Mix in shrimp or scallops for a delightful seafood twist.
Vegetarian Option: Replace fish with hearty vegetables like mushrooms and zucchini for a veggie-packed pie.
Spicy Kick: Add a pinch of cayenne pepper or some chopped jalapeños for a spicy version.
Herb Infusion: Experiment with fresh herbs like basil or tarragon for a unique flavor profile.
Gluten-Free Crust: Use a gluten-free pie crust or make a crustless version by baking the filling in a greased dish.
Serving Suggestions for Creamy Fish Pie
Fresh Salad: A crisp green salad with a tangy vinaigrette complements the richness of the pie.
Crusty Bread: Serve with warm, crusty bread to soak up the creamy sauce.
White Wine: Pair with a chilled glass of Sauvignon Blanc for a refreshing contrast.
Garnish: Sprinkle fresh dill or parsley on top for a pop of color.
FAQs about Creamy Fish Pie
Can I use frozen fish for this creamy fish pie?
Absolutely! Frozen fish works well in this recipe. Just make sure to thaw it properly before adding it to the filling. It’s a convenient option that still delivers great flavor.
How can I make this dish healthier?
For a lighter version, substitute half of the heavy cream with low-fat milk or Greek yogurt. You can also add more vegetables like spinach or kale for extra nutrients without compromising taste.
What can I serve with creamy fish pie?
This dish pairs beautifully with a fresh salad or some crusty bread. A chilled glass of white wine, like Sauvignon Blanc, also complements the flavors perfectly.
Can I prepare the pie in advance?
Yes! You can assemble the pie ahead of time and store it in the fridge. Just bake it when you’re ready to serve. It’s a great way to save time on busy nights!
What type of fish is best for this recipe?
White fish like cod or haddock is ideal for creamy fish pie. They have a mild flavor and flaky texture that works perfectly with the creamy sauce. Smoked salmon adds a delightful twist!
Final Thoughts
Creating a creamy fish pie is more than just cooking; it’s about crafting a warm, inviting experience for those you love.
The rich flavors and comforting textures come together to create a dish that feels like home.
Whether it’s a weeknight dinner or a special occasion, this pie brings smiles to the table.
As you slice into that golden crust, the aroma wafts through the air, promising a delightful meal.
So, roll up your sleeves, gather your ingredients, and let this creamy fish pie become a cherished part of your culinary repertoire!
A creamy and delicious fish pie that combines white fish and smoked salmon in a rich sauce, topped with a golden crust.
Ingredients
Scale
2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1 cup frozen peas
1 cup diced potatoes (about 1 medium potato)
1 cup fish stock or vegetable broth
1 cup heavy cream
1 teaspoon dried dill
1 teaspoon lemon juice
Salt and pepper to taste
1 cup white fish fillets (like cod or haddock), cut into bite-sized pieces
1 cup smoked salmon, chopped
1 cup shredded cheddar cheese
1 pre-made pie crust (9-inch)
1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Add the frozen peas and diced potatoes to the skillet, then pour in the fish stock. Bring to a simmer and cook for about 10 minutes, or until the potatoes are tender.
Stir in the heavy cream, dried dill, lemon juice, salt, and pepper. Allow the mixture to simmer for another 5 minutes.
Gently fold in the white fish and smoked salmon, cooking for an additional 2-3 minutes until the fish is just cooked through. Remove from heat.
Pour the fish mixture into the pie crust and sprinkle the shredded cheddar cheese on top.
Cover with a second pie crust, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Let the pie cool for 5-10 minutes before slicing and serving.
Notes
For a healthier option, substitute half of the heavy cream with low-fat milk or Greek yogurt.
Add chopped spinach or kale for extra nutrients and flavor.
