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Classic British Fish Pie (Salmon, Smoked Haddock, and Cod in Creamy Dill White Sauce with Cheesy Mash)
The beloved British maritime bake: chunks of fresh salmon, cod, and aromatic smoked haddock enveloped in a silky herb béchamel, baked under a fluffy cheddar-crested mashed potato blanket.
Prep
25 min
Cook
35 min
Total
60 min
Ingredients
4servings
- Fresh skinless salmon fillet, cut into 3 cm chunks250 g
- White fish fillets (cod or haddock), cubed250 g
- Floury mashing potatoes, peeled and cubed750 g
- Whole milk for poaching and sauce400 ml
- Butter for roux and mash50 g
- Plain all-purpose flour35 g
- Mature Cheddar cheese, grated60 g
- Fresh dill, chopped2 tbsp
- Salt1 tsp
Preparation Steps
1
Boil potatoes in salted water for 18 minutes until tender, then mash with half the butter and 50 ml milk until fluffy.
18 min timer
2
Place salmon and cod in a skillet, pour over remaining cold milk (350 ml), and poach gently for 4 minutes. Strain poaching milk into a jug and set fish aside.
4 min timer
3
Melt remaining butter in a pot, add flour for 1 minute, then whisk in the reserved warm fish milk to create a velvety sauce. Stir in chopped dill and seasoning.
5 min timer
4
Scatter fish in baking dish, pour over creamy dill sauce, spoon over mashed potatoes, top with Cheddar, and bake at 200°C for 25 minutes until bubbling and crusty golden.
25 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
