Fish Pie with Leeks
User Reviews
5
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Prep Time
45 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
521 kcal
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Course
Main Course, Lunch
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Cuisine
British
Fish Pie with Leeks
Description
This fish pie mixes an assortment of seafood—white fish, smoked fish, and crabmeat—poached gently in a milk and cream blend before flaking. The filling is enriched with sautéed leeks, butter, white wine, mustard powder, horseradish, parsley, and green onions, creating a flavorful sauce encasing the mixed fish.
The topping is made from boiled potatoes mashed with butter, heavy cream, and shredded cheddar cheese for a creamy, rich texture. The pie is assembled by layering the seafood filling in a baking dish and covering it with the mashed potatoes, then baked until golden and bubbling.
This dish serves as a warming main, suitable for dinner or a filling lunch, showcasing a harmonious combination of soft, flaky fish with a smooth, cheesy potato crust. The inclusion of herbs and mustard powder adds subtle complexity to the creamy filling.
The recipe allows flexibility in fish and seafood selection to suit preferences or availability. Adjust cheeses and herbs as desired. Additional horseradish or roasted garlic can be added to the mashed potatoes for extra flavor. Leftovers can be refrigerated and reheated gently to maintain texture.
Ingredients
POTATOES
- 2 pounds potato peeled and cut into chunks
- 1/4 cup butter unsalted
- 1/4 cup heavy cream or milk
- 2/3 cup cheddar cheese shredded
FILLING
- 1 cup milk whole
- 1 cup heavy cream
- 1/2 pound white fish skinless and boneless
- 1/2 pound smoked fish skinless and boneless
- 1/2 pound crabmeat (see above for alternatives)
- salt
- 1/4 cup butter unsalted
- 2 leeks split lengthwise and sliced thin
- 1/4 cup flour
- 1/2 cup white wine or lager beer
- 1 tablespoon mustard powder dry
- 1 tablespoon horseradish optional, prepared
- 1/4 cup parsley chopped
- 2 tablespoons green onion or chives, minced
Instructions
- Make mashed potatoes. Put the potatoes in plenty of water and add a hefty pinch of salt. Bring to a boil and cook until the potatoes are soft, about 20 minutes. Use this time to chop and prep things.
- While the potatoes are cooking, bring the 1 cup each of milk and heavy cream to the steaming point in a medium pot, and drop the fish in to poach. Let this cook gently for 10 minutes, then lift out the fish. When it's cool enough to handle, flake it. Reserve the milk-cream mixture. Flake out the smoked fish, too.
- By now your potatoes should be ready. Drain them. Set the pot back on the stove over low heat, then put the potatoes back in the pot to steam out a little. This removes excess moisture. Shake the pan a little to prevent the potatoes from sticking too much. Add the butter and mash them. Mash well, adding cream or milk as needed to make them nice and smooth. Add salt to taste, turn off the heat, and set this aside.
- In a large sauté pan, add the 1/4 cup of butter over medium heat. When it's hot, add the leeks and cook, stirring often, until they're soft, but not browned.
- Add the flour to the pan with the leeks, mixing well. It will seize up, and that's OK. Keep it moving for a couple minutes to cook off the raw flour taste. Slowly pour in the wine or beer, stirring constantly. It will make a paste in the pan. Now add the milk-cream mixture you cooked the fish in little by little, stirring to combine. You want a sauce that is like thick gravy. You might not need all the mixture.
- Add the poached fish, smoked fish and seafood, along with the mustard, horseradish and herbs. Stir and cook this for a couple minutes to warm through, then turn off the heat.
- To make the pie or pies, spoon the filling into your ramekins, baking dishes or any shallow, oven-proof pan. Top with the mashed potatoes, then sprinkle the cheddar cheese on top. Since everything is cooked, you need only brown the topping in a toaster oven set to 400°F or put the pie or pies under the broiler. Be sure to put them on a baking sheet because the cheese often spills over the sides.
Notes
- You can vary the seafood used by substituting different fresh or smoked fish and shellfish per your preference or availability.
- Add an extra tablespoon of prepared horseradish or some roasted garlic to the mashed potatoes to enhance flavor.
- If you do not prefer cheddar cheese, other melting cheeses like muenster, Swiss, or gruyere can be used.
- Alternative herbs such as rosemary, thyme, savory, lovage, or chervil offer different aromatic profiles for the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 13g | 4% |
| Protein | 28g | 56% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 766mg | 32% |
| Potassium | 532mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 2070IU | 41% |
| Vitamin C | 11mg | 12% |
| Calcium | 239mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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