James Martin Fish Pie

This comforting James Martin Fish Pie is a classic British dish made with tender chunks of fish in a rich, creamy sauce, topped with fluffy mashed potatoes. It has a beautifully balanced flavour, combining delicate seafood with a savoury, buttery finish. The texture is creamy beneath and golden on top, making it deeply satisfying. It is a medium-level recipe that takes around 1 hour from start to finish.

Ingredients

For the Fish Filling

300g white fish fillets (cod or haddock), skinless
200g salmon fillet, skinless
150g smoked haddock
500ml whole milk
1 small onion, peeled and halved
1 bay leaf
50g unsalted butter
50g plain flour
100ml double cream
2 tbsp fresh parsley, chopped
Salt and black pepper to taste

For the Mashed Potato Topping

700g potatoes, peeled and chopped
50g butter
100ml milk
50g cheddar cheese, grated
Salt and black pepper to taste

How to Make James Martin Fish Pie

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
Poach the fish: Place the fish in a pan with the milk, onion, and bay leaf. Gently heat until just simmering, then cook for 5 minutes. Remove the fish, strain and reserve the milk.
Make the sauce: Melt the butter in a pan, stir in the flour, and cook for 1 minute. Gradually add the reserved milk, stirring constantly until smooth and thickened.
Add cream and herbs: Stir in the double cream and parsley. Season well with salt and pepper.
Assemble the filling: Flake the fish into large chunks and place in an ovenproof dish. Pour over the sauce evenly.
Prepare the mash: Boil the potatoes in salted water until tender. Drain, then mash with butter and milk until smooth. Season to taste.
Top the pie: Spoon the mashed potatoes over the fish mixture and spread evenly. Sprinkle grated cheese on top.
Bake: Place in the oven and bake for 25 to 30 minutes until the top is golden and bubbling.
Cool slightly: Let the pie rest for 5 minutes before serving so it sets nicely.

Tips

How do I stop the sauce from becoming lumpy?

Add the milk gradually while whisking continuously to keep the sauce smooth and silky.

Can I use frozen fish?

Yes, just ensure it is fully thawed and drained well before cooking to avoid excess water.

How do I get a golden topping?

Use a fork to rough up the mashed potatoes and sprinkle cheese for a crisp, golden finish.

Can I make it richer?

Add a boiled egg or a pinch of nutmeg to the sauce for extra depth and flavour.

Serving Suggestions

Serve with steamed green beans or peas
Add a fresh green salad on the side
Pair with crusty bread for extra comfort
Enjoy with a squeeze of lemon for freshness

Storage

At Room Temperature

Leave the pie out for no more than 2 hours after cooking.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze for up to 2 months. Defrost overnight in the fridge and reheat in the oven until hot throughout.

Nutrition

Calories: 420 kcal
Carbohydrates: 28g
Protein: 25g
Fat: 22g
Saturated Fat: 12g
Sodium: 480mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make fish pie in advance?

Yes, you can assemble the pie up to a day ahead and store it in the fridge. Bake when ready to serve.

What fish works best for fish pie?

A mix of white fish, salmon, and smoked fish gives the best flavour and texture.

Can I freeze fish pie before baking?

Yes, assemble the pie and freeze it unbaked. Bake straight from frozen, adding extra time.

Why is my fish pie watery?

This usually happens if the fish releases too much moisture. Ensure fish is well-drained before adding to the sauce.