This creamy pot pie is loaded with chunks of fish and seafood and topped with mashed potatoes. The recipe is based on the version called Fish Pie from James May’s “Oh Cook!” and is described as “officially, better than Gordon Ramsay’s.”
If you’re wondering who James May is, he isn’t exactly known for his culinary skills. In fact, his previous cookbook (or cookery book as they say in the UK) was called James May Can’t Cook. He’s best known as a car enthusiast and I actually loved watching Top Gear and The Grand Tour in spite of not being a Gear Head! But he really does know his stuff about food. And his books, in addition to being full of belly laugh humour, also include some excellent recipes such as this one.
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Like any pot pie, a homemade version is always better. Frozen store bought pub pies always cheap out on the good stuff and include lots of preservatives and filler ingredients. When you make your own you get to choose which varieties of seafood and fish you want to use. You can even use some lower cost options like imitation crab and lobster which is still made with fish so it’s perfectly ok in the recipe. I suggest if you do, use some real seafood too like shrimp or bay scallops which are very affordable. Any mild fish that’s not too small and flaky works great. Try cod, haddock, or maybe a local popular fish.
So why am I calling my version Seafood Pie? Mostly because I’m using more seafood than fish. James’ version has mostly smoked fish. But the other reason is the look on peoples’ faces when I say “I’m making Fish Pie.” For the record, it’s so much better than it sounds, in spite of having an ingredient James refers to as “fishy milk.”
To prepare the filling, the fish and seafood are gently poached in milk, which is then used in the cream sauce. It’s important not to overcook seafood. Using the poaching liquid in the cream sauce adds more of a seafood flavour to your pie. If you’re adding some imitation crab or lobster, add it to the simmering milk at the end because it’s already cooked so just needs to be heated. Divide the filling between 2 shallow single serve dishes or one larger one. I prefer individual servings because it’s more authentic pub style.
This Seafood Pie is topped with mashed potatoes. You could use a pastry topping but since the filling is so rich, I do prefer the potatoes. I always make more mashed potatoes than I need and freeze the leftovers. This way I usually have some on hand for recipes like this one. Once defrosted, you’ll think they’ve gone watery but a quick heat in the microwave restores them to their original state! In fact, you might even have to add a bit of milk so they’re soft enough to spread on top of the pie.
The beauty of pub food is the focus is more on flavour and less on presentation. A rustic looking topping is perfectly acceptable. Drop spoonfuls of potatoes over top and spread around as evenly as possible. Then, use a fork to rough up the surface in a criss cross pattern. This creates little peaks that get brown and crispy while baking. I use this same technique in Shepherd’s Pie. Or, if you’re feeling a little adventurous, you can use a piping bag with a larger tip and make an artistic design. Or at least try.
Bake the pies long enough to brown and crisp up the potato topping and to ensure the filling is hot. For a true pub grub presentation, hope for some spillover down the side of your dish.
If you make Seafood Pie, consider leaving a comment or rating below. Here’s the recipe:
Ingredients
- 2 medium russet potatoes about 1 lb in total
- 3 Tbsp full fat milk
- 1 Tbsp butter
- 14 oz mixed selection of fish and seafood cut into chunks about 2 cups when cooked and chopped
- 1 cup full fat milk
- 1 Tbsp butter
- 1 medium onion, chopped
- 1 leek, thinly sliced
- 1 Tbsp flour
- 1 handful flat leaf parsley, chopped about 2 Tbsp
- salt and pepper to taste
Instructions
- Peel and cut potatoes into large chunks. Cook in boiling water until tender. Drain and mash with milk and 1 Tbsp butter until smooth. Season with a little salt and pepper.
- Meanwhile, add raw fish and seafood to a pan with milk and heat until just coming to a boil. Reduce heat and simmer for 5 minutes. Be careful not to overcook the fish.
- Strain the fish and keep the fishy milk.
- Melt second tablespoon of butter in a frying pan and cook the onion and leeks over low heat until soft and tender, about 10 minutes.
- Stir the flour in, a little at a time and cook for 1 minute. Add the fishy milk in small amounts, stirring well until the sauce has thickened. Add the cooked fish and seafood along with parsley. Taste and season with salt and pepper.
- Divide the mixture between two shallow dishes and cover with mashed potatoes. Rough up the surface using a fork or use a piping bag.
- Cook in preheated oven at 400° for 15-20 minutes, until the top is golden brown.
I’m definitely going to try this one. Great piping of the mashed potatoes, by the way.