Looking for something different to serve your guests when entertaining? Our luxury fish pie hits the spot every time.
This fish pie recipe is a luxurious take on the classic recipe and uses lobster bisque (we've used tinned for an affordable and speedy way to ramp up the flavour), haddock, cod and crayfish tails and is perfect for a special occasion or a date night.
It also has a creamy potato and cheese topping, so you'll have a beautifully golden, bubbling pie on your table in no time. Plus, it comes in an only £4.03 per portion, making it a cost effective dinner option.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Cal/Serv:
553
Ingredients
For the filling
50 g butter
2 leeks, finely chopped
1 fennel bulb, finely chopped (discard central stem)
2 tsp. Dijon mustard
50 g plain flour
400 g tin lobster bisque, we used Baxters
300 ml milk
400 g skinless fish fillets, cut into 2cm chunks, we used smoked haddock and cod
250 g cooked crayfish tails (see GH tip)
For the topping
1kg floury potatoes, peeled and roughly chopped
50 g butter
180 g cream cheese
25 g Gruyère, grated, optional
Directions
Step 1For the filling, melt the butter in a large pan over medium heat and cook the leeks and fennel for 10min, until softened. Stir in the mustard and flour and cook for 1min. Remove from the heat and gradually stir in the lobster bisque and milk. Return to the heat and cook, stirring, until thickened. Set aside.
Step 2Meanwhile, make the topping. Put the potatoes into a separate large pan (that has a lid) and cover with cold water. Cover with the lid and bring to the boil over high heat. Reduce heat and simmer, uncovered, for 10-15min, or until the potatoes are tender. Drain and allow to steam dry in the colander for 5min.
Step 3Preheat oven to 200°C (180°C fan) mark 6. Return potatoes to the empty pan and mash until smooth. Beat in the butter, cream cheese and plenty of seasoning. If you want to pipe the mash, transfer to a piping bag fitted with large plain or fluted nozzle (alternatively you can cut a roughly 2.5cm hole into a disposable piping bag). Set aside.
Step 4Stir the fish, crayfish tails and plenty of seasoning into the bisque sauce, then empty into a shallow ovenproof serving dish. Pipe/spoon the mash on to the filling. Sprinkle over the Gruyère, if using.
Step 5Cook in the oven for 30-40min, or until bubbling and golden. Serve with a crisp green salad or steamed greens, if you like.
Get ahead: Prepare to the end of step 4, allowing the bisque sauce to cool completely before adding the fish and crayfish. Loosely cover and chill. To serve, uncover and complete recipe, cooking for a little longer, if needed, until piping hot.
GH TIP:
To make this even more affordable but still luxe, swap the crayfish tails for cooked and peeled king prawns, or the smaller north Atlantic prawns, both available much more cheaply in the freezer aisle. No need to defrost before adding.
If you can't find tinned lobster bisque just swap the quantity required for fish stock or milk.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
