Description

Delia Smith’s Fish Pie With Leeks combines fresh, flaky fish with sweet, soft leeks in a creamy white sauce, topped with a layer of mashed potatoes. The use of smoked fish alongside the white fish adds a deeper, more complex flavor to the dish, while the leeks bring a delicate sweetness that complements the fish perfectly. This comforting pie is easy to prepare and is a wonderful way to bring warmth and flavor to your dinner table.

Ingredients

White fish fillets (300g, skinless and boneless): Haddock or cod works well.
Smoked fish fillets (200g, skinless and boneless): Adds depth of flavor to the pie.
Leeks (2 large, thinly sliced): Provides sweetness and texture.
Milk (500ml): Used for poaching the fish and creating a creamy sauce.
Butter (50g): For sautéing the leeks and enriching the sauce.
Flour (50g): Helps thicken the sauce.
Double cream (100ml): Adds richness to the sauce.
Mashed potatoes (made from 1kg of potatoes, peeled and boiled): For the topping.
Cheddar cheese (optional, 50g grated): Sprinkle over the mashed potato topping.
Salt and pepper (to taste): Essential for seasoning.

Instructions

Step 1: Poach the fish

In a large saucepan, add the white fish fillets and smoked fish fillets.
Pour the milk over the fish and gently poach over low heat for 8-10 minutes until the fish is just cooked through.
Remove the fish from the milk with a slotted spoon, flake it into large pieces, and set aside. Reserve the poaching milk for the sauce.

Step 2: Prepare the mashed potato topping

While the fish is poaching, prepare the mashed potatoes.
Peel and boil the potatoes until tender, then mash with butter, cream, salt, and pepper until smooth and creamy. Set aside.

Step 3: Sauté the leeks

In a frying pan, melt the butter over medium heat.
Add the sliced leeks and sauté for 8-10 minutes until softened and slightly caramelized.
Remove from the heat and set aside.

Step 4: Make the creamy sauce

In the same saucepan used for poaching, melt 50g of butter over low heat.
Stir in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the reserved poaching milk, stirring constantly to avoid lumps.
Cook the sauce for 5-6 minutes until thickened, then stir in the double cream.
Season with salt and pepper to taste.

Step 5: Assemble the fish pie

In an ovenproof dish, layer the flaked fish evenly on the bottom.
Add the sautéed leeks over the fish.
Pour the creamy sauce over the fish and leeks, spreading it out evenly.
Spoon the mashed potatoes over the top, spreading it out in an even layer.
For an extra golden finish, sprinkle grated cheddar cheese over the mashed potatoes (optional).

Step 6: Bake the fish pie

Preheat the oven to 200°C (400°F).
Place the assembled fish pie in the oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling.

Step 7: Serve

Once baked, remove the fish pie from the oven and let it rest for a few minutes before serving.
Serve hot with steamed vegetables or a green salad.