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 ÂŁ4.03 per portion, making it a cost effective dinner option.Â
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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
50g
butter
2
leeks, finely choppedÂ
1
fennel bulb, finely chopped (discard central stem)
2tsp.
Dijon mustard
50g
plain flour
400g
tin lobster bisque, we used Baxters
300ml
milk
400g
skinless fish fillets, cut into 2cm chunks, we used smoked haddock and cod
250g
cooked crayfish tails (see GH tip)
For the topping
1kg floury potatoes, peeled and roughly chopped
50g
butter
180g
cream cheese
25g
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:Â 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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).Â
