Fish pie combines tender fish, creamy white sauce, and mashed potatoes baked until golden. With sweet leeks and smoky haddock, Delia Smith Fish Pie with Leeks Recipe brings these familiar ingredients together in a rich, satisfying dish.
Ingredients
This recipe serves 6 people and takes approximately 1 hour and 15 minutes to prepare and cook.
For the Fish Filling:
300g skinless cod fillets
250g skinless salmon fillets
150g smoked haddock fillets
2 medium leeks, thinly sliced
650ml whole milk
50g unsalted butter
45g plain flour
100g frozen peas
2 tablespoons fresh parsley, chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon black pepper
Salt, to taste
For the Mashed Potato Topping:
1.2kg Maris Piper or King Edward potatoes
50g unsalted butter
60–80ml warm milk
½ teaspoon salt
¼ teaspoon white pepper
30g grated mature Cheddar cheese (optional)
How to Make Delia Smith Fish Pie with Leeks
Step 1: Cook the Fish and Leeks
Place the cod, salmon, and smoked haddock in a large saucepan. Pour over the milk and heat gently until it begins to simmer. Keep the heat low and poach the fish for 5–7 minutes, until just cooked through.
Lift the fish out carefully using a slotted spoon and transfer it to a plate. Save the milk because it will be used to prepare the sauce. Once the fish has cooled slightly, break it into large flakes and remove any bones.
Melt 25g of butter in a frying pan over medium-low heat. Add the sliced leeks and cook for 8–10 minutes, stirring occasionally, until soft.
The leeks should be tender without turning brown. Slow cooking brings out their natural sweetness, which goes particularly well with the stronger flavour of smoked haddock.
I prefer keeping the fish in fairly large pieces. Small flakes tend to disappear into the sauce during baking, while larger pieces give each serving a better texture.
Step 2: Make the White Sauce and Mashed Potatoes
Melt the remaining 25g of butter in a saucepan over medium heat. Add the flour and stir continuously for 1–2 minutes to make a smooth paste.
Gradually pour in the reserved fish-poaching milk, whisking constantly to prevent lumps. Let the sauce simmer gently for approximately 4–5 minutes until thick and smooth.
Add the Dijon mustard, lemon juice, parsley, and black pepper. Stir in the cooked leeks and frozen peas, then carefully fold in the fish. Taste the sauce before adding salt, as smoked haddock is already quite salty.
Peel the potatoes and cut them into evenly sized pieces. Place them in a saucepan of salted water and boil for 15–20 minutes until soft enough to mash.
Drain thoroughly and return the potatoes to the warm saucepan for a minute. Mash with the butter, warm milk, salt, and white pepper until smooth.
Avoid adding too much milk. The mash needs to be creamy but firm enough to sit above the fish filling without sinking into the sauce.
Step 3: Assemble and Bake the Fish Pie
Preheat your oven to 200°C (180°C fan) or 400°F.
Transfer the fish and leek filling into a large ovenproof dish, approximately 25 × 20cm. Spread it evenly without breaking up the fish.
Spoon the mashed potatoes over the filling, starting around the edges and gradually covering the centre. Gently spread them with a fork, creating small ridges across the surface.
Sprinkle the grated Cheddar over the potatoes if you prefer a cheesy topping.
Bake for 25–30 minutes until the potatoes are golden and the sauce is bubbling around the edges. The top should have slightly crisp ridges, while the potatoes underneath remain soft.
Leave the pie to rest for 5–10 minutes before serving. The sauce thickens slightly as it cools, making the pie easier to portion.
What to Serve With Delia Smith Fish Pie with Leeks
Fish pie is quite filling on its own, so simple vegetables are usually enough to complete the meal.
Steamed green beans are one of my favourite choices. Their fresh flavour and slightly firm texture go nicely with the creamy fish filling. A little butter and black pepper are enough for seasoning.
Garden peas are another traditional accompaniment. They add sweetness and colour, especially if you decide to leave the peas out of the filling.
Steamed broccoli is also a good option. Cook it until tender but still bright green, then add a little lemon juice before serving.
Green salad gives the meal a lighter finish. Crisp lettuce, cucumber, and a simple lemon dressing balance the richness of the potatoes and white sauce.
For a traditional British dinner, I would serve Delia Smith Fish Pie with Leeks Recipe with green beans or peas rather than another rich side dish. The pie already contains fish, vegetables, potatoes, and a generous amount of creamy sauce.
Delia Smith Fish Pie with Leeks Nutrition Information
The following values are approximate for one serving, based on six portions without the optional Cheddar cheese.
Nutrient | Amount per Serving |
|---|---|
Calories | 500–600 kcal |
Protein | 30–35g |
Carbohydrates | 45–55g |
Fat | 22–28g |
Saturated Fat | 12–16g |
Fibre | 4–6g |
Sodium | 500–750mg |
The fish provides protein, while salmon contains omega-3 fatty acids. Potatoes supply carbohydrates, and leeks contribute fibre.
Actual nutritional values depend on the fish, milk, butter, and portion sizes used.
FAQs
Can I Make Fish Pie with Leeks Ahead of Time?
Yes. Prepare the fish filling and mashed potatoes a day ahead, cool them, and store them separately in the refrigerator. Assemble the pie before baking. If the ingredients are cold, allow approximately 35–40 minutes in the oven, checking that the centre is piping hot before serving.
Can I Use Frozen Fish?
Yes, frozen cod, salmon, and haddock are suitable. Thaw them completely in the refrigerator and pat them dry before poaching. Excess water can dilute the creamy sauce and make the filling too thin.
Why Is My Fish Pie Watery?
A watery pie usually comes from excess liquid in the filling or a sauce that has not thickened enough. Cook the white sauce until it coats the back of a spoon before adding the fish. Thoroughly draining the potatoes also helps keep the topping firm.
Can I Freeze Fish Pie with Leeks?
Yes. Allow the cooked pie to cool, then cover it tightly and freeze for up to 2–3 months for best quality. Thaw overnight in the refrigerator and reheat until piping hot throughout. The sauce may change texture slightly after freezing.
What Is the Best Fish for Fish Pie?
Cod, salmon, and smoked haddock make a good combination. Cod has a mild flavour, salmon adds richness, and smoked haddock gives the filling its distinctive savoury taste. Pollock or ordinary haddock can replace cod if needed.
How Do I Get a Golden Potato Topping?
Use a fork to create ridges across the mashed potatoes before baking. Brush the surface lightly with melted butter or sprinkle with grated Cheddar. Bake until golden, and use the grill briefly at the end if you want extra colour, watching carefully to prevent burning.