Print

Hairy Bikers Fish Pie with Leeks

Hairy Bikers Fish Pie with Leeks
Print Recipe

A comforting British fish pie featuring a creamy leek and white wine sauce, tender mixed fish, and a golden, cheesy mashed potato topping. This rich, savory dish is perfect for family dinners and showcases the delicate flavors of seafood with aromatic herbs.

Ingredients

  • For the Potato Topping: 2 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks, 4 tbsp unsalted butter, softened, 1/2 cup whole milk, warmed, 1/2 cup sharp white cheddar cheese, grated, 1/4 tsp fine sea salt, 1/4 tsp freshly ground black pepper
  • For the Filling: 1 lb mixed skinless, boneless fish fillets (such as 8 oz salmon, 8 oz smoked haddock), cut into 1-inch chunks, 1/2 lb raw large shrimp (21-25 count), peeled and deveined, 2 medium leeks (white and light green parts only), halved lengthwise and thinly sliced, 4 tbsp unsalted butter, 1/4 cup all-purpose flour, 1 cup dry white wine (such as Sauvignon Blanc), 1 cup whole milk, 1 cup fish stock or vegetable broth, 2 tbsp fresh flat-leaf parsley, finely chopped, 1 tbsp fresh dill, finely chopped, 1 tsp Dijon mustard, 1/2 tsp fine sea salt, 1/4 tsp freshly ground black pepper, 1/4 tsp freshly grated nutmeg

Instructions

  1. Place the peeled and chunked potatoes in a large pot. Cover with cold water by 2 inches and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15-20 minutes, or until the potatoes are completely tender when pierced with a knife. Drain thoroughly in a colander and return to the warm pot. Let them steam-dry for 2 minutes to evaporate excess moisture, which prevents a gluey mash.
  2. Add the softened butter and warm milk to the potatoes. Mash with a potato ricer or masher until completely smooth and free of lumps. Stir in the grated cheddar cheese, salt, and pepper until fully incorporated. Set aside, covered, while you prepare the filling. The residual heat will melt the cheese into a cohesive, flavorful topping.
  3. In a large, deep skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and cook, stirring occasionally, for 8-10 minutes until they are very soft and translucent but not browned. This slow cooking sweetens the leeks and develops their flavor. Transfer the cooked leeks to a bowl and set aside.
  4. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle in the flour and cook, whisking constantly, for 1-2 minutes to form a pale golden roux. This cooks out the raw flour taste and thickens the sauce.
  5. Gradually pour in the white wine while whisking vigorously to prevent lumps. Once the wine is fully incorporated and the mixture is smooth, whisk in the milk and fish stock. Bring the sauce to a gentle simmer over medium heat, continuing to whisk. Cook for 3-4 minutes until the sauce has thickened enough to coat the back of a spoon.
  6. Remove the sauce from the heat. Stir in the Dijon mustard, chopped parsley, dill, salt, pepper, and nutmeg. Gently fold in the cooked leeks and all the prepared fish and shrimp. The residual heat will begin to cook the seafood. Avoid over-stirring to keep the fish chunks intact.
  7. Preheat your oven to 375°F / 190°C. Transfer the fish and sauce mixture to a 9×13 inch (or similar 3-quart) baking dish, spreading it into an even layer. The dish should be filled generously but not to the brim.
  8. Spoon the cheesy mashed potatoes over the fish filling. Use a fork to create peaks and swirls across the entire surface. This textured surface will brown beautifully and create a crisp contrast to the creamy interior.
  9. Place the baking dish on a rimmed baking sheet to catch any potential bubble-overs. Bake in the preheated oven for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbling vigorously around the edges. The internal temperature of the filling should reach 145°F / 63°C for food safety.
  10. Remove the pie from the oven and let it rest on a wire rack for 10 minutes before serving. This resting period allows the filling to set slightly, making it easier to portion cleanly and ensuring it’s a safe temperature to eat.

Notes

Storage: Cool completely, then cover tightly and refrigerate for up to 2 days. Freezing: Assemble the pie but do not bake. Wrap the unbaked dish tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before baking as directed. Reheating: Reheat individual portions in a microwave until piping hot (165°F / 74°C), or cover the whole pie with foil and reheat in a 350°F / 175°C oven for 20-25 minutes until heated through.

Nutrition

Keywords: hairy bikers fish pie, fish pie recipe, British fish pie, creamy fish pie, leek and fish pie, seafood casserole, cheesy mashed potato topping, family dinner, comfort food, baked fish dish, white wine sauce, smoked haddock pie

Find it online: https://britishrecipes.uk/hairy-bikers-fish-pie-with-leeks-recipe/