Creamy Fish & Leek Pie Recipe

Introduction

This creamy fish and leek pie combines tender smoked haddock, salmon, and prawns with a rich, cheesy mashed potato topping. It’s a comforting dish perfect for family dinners or cozy nights in.

Ingredients

• 1½ kg Rooster or Maris Piper potatoes, unpeeled
• 200ml double cream
• 50ml milk
• 50g grated cheddar
• 50g grated parmesan
• 100g butter
• 3 leeks, thinly sliced
• ¼ tsp ground nutmeg
• 1½ tbsp wholegrain mustard
• 100ml dry white wine or dry vermouth
• 200ml double cream
• ½ small bunch chives, chopped
• ½ lemon, zested and juiced
• 125g skinless smoked haddock, cut into large chunks
• 125g skinless salmon, cut into large chunks
• 125g raw king prawns

Instructions

1. Step 1: Heat the oven to 200C/180C fan/gas 6. Prick the potatoes a few times with a knife to prevent bursting. Place them on a baking tray and bake for 1 to 1½ hours until soft when pressed.
2. Step 2: Cut the baked potatoes in half, scoop out the flesh into a bowl, and mash using a fork or ricer. While still hot, mix in 200ml double cream and 50ml milk to make a smooth mash. Season to taste and set aside. Save the skins for another use.
3. Step 3: Meanwhile, heat a large frying pan over medium heat and melt the butter. Add the sliced leeks and cook slowly for 10 minutes until sweet and tender. Season and stir in the ground nutmeg.
4. Step 4: Stir in the wholegrain mustard, then pour in the wine and reduce until almost no liquid remains. Add 200ml double cream and simmer for about 10 minutes until the sauce has reduced by half.
5. Step 5: Remove from heat and mix in the chopped chives, lemon zest, and lemon juice. Taste and adjust seasoning if needed.
6. Step 6: Gently fold the smoked haddock, salmon, and prawns into the creamy leek mixture. Transfer everything to a medium baking dish.
7. Step 7: Top the fish mixture with the mashed potatoes, smoothing it over to cover the fish completely. Scatter grated cheddar and parmesan over the top.
8. Step 8: Bake in the oven for 25-30 minutes until the cheese topping turns golden brown and bubbling.

Tips & Variations

• Use leftover potato skins by tossing them with olive oil, parmesan, cayenne, smoked paprika, and salt. Bake at 200C/180C fan/gas 6 for 15-20 minutes until crisp and golden for a tasty snack.
• For extra flavor, add a splash of fish stock or a few drops of Tabasco to the creamy leek sauce.
• Swap the prawns for crab meat or additional salmon if preferred.

Storage

Store leftover pie covered in the refrigerator for up to 2 days. Reheat in the oven at 180C/160C fan for 15-20 minutes until hot throughout, or microwave individual portions. Avoid freezing as the texture of seafood and creamy sauce may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this pie?

Yes, you can substitute the haddock, salmon, and prawns with other firm white fish like cod or haddock and shellfish like crab or scallops, depending on availability and preference.

Is this pie suitable for freezing?

This pie can be frozen before baking. Cover tightly and freeze for up to one month. When ready to eat, bake from frozen, increasing baking time by 15–20 minutes. Avoid freezing once baked to preserve the best texture and flavor.

Creamy Fish & Leek Pie Recipe

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★★★★★

4.6 from 87 reviews

• Author: Jake
• Total Time: 2 hours 15 minutes
• Yield: 6 servings 1x

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Description

This Creamy Fish & Leek Pie features a rich and comforting blend of smoked haddock, salmon, and king prawns combined with a luscious leek and mustard cream sauce, all topped with a smooth creamy mashed potato crust layered with cheddar and parmesan cheese. Baked to golden perfection, this hearty pie is perfect for a satisfying family meal.

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Ingredients

Scale 1x2x3x

Potato Topping

• 1½ kg Rooster or Maris Piper potatoes, unpeeled
• 200ml double cream
• 50ml milk
• 50g grated cheddar
• 50g grated parmesan

Fish Pie Mix

• 100g butter
• 3 leeks, thinly sliced
• ¼ tsp ground nutmeg
• 1½ tbsp wholegrain mustard
• 100ml dry white wine or dry vermouth
• 200ml double cream
• ½ small bunch chives, chopped
• ½ lemon, zested and juiced
• 125g skinless smoked haddock, cut into large chunks
• 125g skinless salmon, cut into large chunks
• 125g raw king prawns

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Instructions

1. Bake the potatoes: Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife to prevent bursting, then place them on a baking tray. Bake for 1 to 1.5 hours until they’re soft when pressed with a finger or fork.
2. Prepare the mashed potato: Cut the baked potatoes in half and scoop out the flesh into a bowl. Mash it using a fork or ricer while still hot. Mix in 200ml double cream and 50ml milk to create a smooth mash, seasoning to taste. Set aside.
3. Cook the leeks: While potatoes bake, melt 100g butter in a large frying pan over medium heat. Add 3 thinly sliced leeks and cook slowly for about 10 minutes until they become sweet and tender. Season with salt and pepper and stir in ¼ tsp ground nutmeg.
4. Add mustard and wine: Stir in 1½ tbsp wholegrain mustard, then pour in 100ml dry white wine or dry vermouth. Reduce the liquid until nearly evaporated.
5. Make the cream sauce: Pour in 200ml double cream and simmer for about 10 minutes until the sauce is reduced by half. Remove from heat and stir in ½ small bunch chopped chives along with the juice and zest of half a lemon. Adjust seasoning as needed.
6. Combine fish and sauce: Gently fold 125g smoked haddock, 125g salmon, and 125g raw king prawns into the creamy leek mixture, ensuring the fish is evenly coated.
7. Assemble the pie: Transfer the fish and leek mixture into a medium baking dish. Smooth the mashed potato evenly over the top to cover the fish completely.
8. Top with cheese and bake: Scatter 50g grated cheddar and 50g grated parmesan evenly over the potato topping. Bake in the preheated oven for 25-30 minutes until the cheese is golden brown and bubbling.

Notes

• Use leftover potato skins by tossing them with olive oil, parmesan, cayenne pepper, smoked paprika, and salt, then bake at 200C/180C fan/gas 6 for 15-20 minutes until crisp and golden.
• For a richer flavor, use a mixture of double cream and milk in the mashed potato topping.
• Ensure fish is cut into large chunks to maintain texture and prevent overcooking.
• If you prefer a thicker sauce, reduce the cream mixture slightly longer before adding the fish.
• This pie can be prepared in advance and refrigerated before baking. Add a few extra minutes to the baking time if baking straight from chilled.

• Prep Time: 20 minutes
• Cook Time: 1 hour 55 minutes
• Category: Pie
• Method: Baking
• Cuisine: British

Keywords: fish pie, creamy fish pie, leek pie, seafood pie, baked fish pie, comforting dinner, British fish pie, haddock pie, salmon pie, king prawn pie