Fish pie is a traditional British dish often served as a warm, home-cooked family meal. My favourite part is the creamy fish filling with boiled eggs, topped with mashed potatoes that turn golden in the oven. The Delia Smith Fish Pie with Egg Recipe is a lovely choice for anyone who enjoys classic British cooking and wants a filling dinner made with simple ingredients.
Ingredients
This recipe serves 6 people and takes approximately 1 hour and 15 minutes to prepare and cook.
For the Fish Filling:
300g cod fillets, skinless and boneless
250g smoked haddock fillets, skinless and boneless
150g salmon fillets, skinless and boneless
4 large eggs
500ml whole milk
1 small onion, peeled and halved
1 bay leaf
50g unsalted butter
50g plain flour
2 tablespoons fresh parsley, finely chopped
1 teaspoon lemon juice
Salt and freshly ground black pepper
For the Mashed Potato Topping:
1kg floury potatoes, such as Maris Piper or King Edward
50g unsalted butter
100ml warm milk
Salt and black pepper, to taste
10g butter for the topping
How to Make Delia Smith Fish Pie with Egg
Step 1: Prepare the Potatoes and Eggs
Peel the potatoes and cut them into medium-sized pieces. Place them in a saucepan of cold salted water, bring to a boil, and cook for 15–20 minutes until tender.
While the potatoes cook, place the eggs in another saucepan and cover them with cold water. Bring to a boil and simmer for about 9 minutes. Transfer them to cold water, peel, and cut into quarters.
Drain the cooked potatoes thoroughly and leave them in the warm saucepan for a minute to release excess moisture. Add the butter and warm milk, then mash until smooth. Season with salt and black pepper.
Keep the mashed potatoes fairly thick. In my opinion, a firm potato topping gives fish pie a much nicer finish because it holds its shape and develops a golden crust in the oven.
Step 2: Cook the Fish and Make the Sauce
Place the cod, smoked haddock, and salmon in a large saucepan. Pour over the milk, then add the onion halves and bay leaf.
Heat gently until the milk begins to simmer. Cook for about 5–7 minutes, depending on the thickness of the fish. Remove the fish carefully and place it on a plate.
Strain the cooking milk into a jug and keep it for the sauce. Discard the onion and bay leaf.
Break the fish into large pieces using a fork, removing any bones you find. Try not to break the fish too finely, as larger pieces give the finished pie a better texture.
Melt the butter in a clean saucepan over medium-low heat. Add the flour and stir continuously for 1–2 minutes to make a smooth paste.
Gradually pour in the reserved milk, whisking as you go. Cook for another 3–5 minutes until the sauce becomes smooth and thick enough to coat a spoon.
Stir in the chopped parsley and lemon juice. Add black pepper and taste before adding salt, since smoked haddock already has a salty flavour.
Step 3: Assemble and Bake the Fish Pie
Preheat the oven to 200°C (180°C fan) or 400°F.
Arrange the fish pieces in a large ovenproof dish. Place the quartered boiled eggs evenly between the fish pieces.
Pour the parsley sauce over everything, making sure the fish and eggs are covered.
Spoon the mashed potatoes over the filling. Start around the edges of the dish, then cover the middle. Spread gently with a fork, creating small ridges across the surface.
Dot the potatoes with the remaining butter and place the dish on a baking tray.
Bake for 25–30 minutes until the potato topping turns golden brown and the sauce bubbles around the edges. Check that the fish is fully cooked and the centre is piping hot.
Leave the pie to rest for about 5 minutes before serving. The filling will settle slightly, making it easier to serve without the sauce running everywhere.
What to Serve With Delia Smith Fish Pie with Egg
Fish pie is already a substantial meal, so simple vegetables are usually the best choice. You don’t need another rich side dish beside creamy potatoes and white sauce.
Steamed green peas are probably the most traditional accompaniment. Their sweet flavour goes especially well with smoked haddock and parsley sauce.
Buttered green beans are another good option. Cook them until just tender, then add a little butter and black pepper.
Steamed broccoli also pairs nicely with fish pie. Its slightly earthy flavour provides a pleasant contrast to the creamy filling.
For a lighter meal, serve the pie with a fresh green salad dressed with lemon juice and olive oil.
I personally prefer serving Delia Smith Fish Pie with Egg Recipe with peas and steamed carrots. Both vegetables are simple to prepare, and they don’t overpower the flavour of the fish.
Delia Smith Fish Pie with Egg Nutrition Information
The following values are approximate for one serving when the pie is divided into six equal portions.
Nutrient | Amount per Serving |
|---|---|
Calories | 480–530 kcal |
Protein | 33–38g |
Carbohydrates | 43–49g |
Fat | 19–24g |
Saturated Fat | 10–13g |
Fibre | 3–5g |
Sodium | Varies with smoked haddock |
Cod and haddock provide lean protein, while salmon contains omega-3 fatty acids. The boiled eggs contribute additional protein, vitamin B12, and choline.
The potatoes provide carbohydrates and potassium, while milk adds calcium. These nutritional estimates can change depending on the fish used and the amount of butter added.
FAQs
Can I Make Fish Pie with Egg Ahead of Time?
Yes. Prepare the fish filling, boiled eggs, and mashed potatoes, then assemble the pie in an ovenproof dish. Allow everything to cool, cover, and refrigerate for up to 24 hours before baking. You may need an extra 10–15 minutes in the oven if cooking it directly from the refrigerator.
Can I Use Frozen Fish for This Recipe?
Yes, frozen cod, salmon, and haddock are suitable. Thaw them completely in the refrigerator before cooking and drain away any excess liquid. This helps prevent the sauce from becoming watery.
Why Does My Fish Pie Turn Out Watery?
The usual causes are excess moisture from the fish, potatoes that haven’t been drained properly, or a sauce that is too thin. Cook the white sauce until it coats the back of a spoon, and make sure the potatoes are thoroughly drained before mashing.
Can I Freeze Fish Pie with Boiled Eggs?
Yes, but boiled egg whites can become slightly rubbery after freezing. For better results, freeze the pie without the eggs and add freshly boiled eggs before baking. Fish pie can be frozen for approximately 2–3 months in a suitable airtight container.
How Long Can I Keep Leftover Fish Pie?
Store leftover fish pie in an airtight container in the refrigerator for up to 2 days. Refrigerate it within 2 hours of cooking. Reheat it thoroughly in the oven at 180°C until piping hot throughout, and avoid reheating the same portion more than once.