Creamy Fish & Leek Pie Recipe
Introduction
This creamy fish and leek pie is a comforting classic, combining tender chunks of smoked haddock, salmon, and prawns with a rich leek and cream sauce. Topped with fluffy mashed potatoes and a golden cheesy crust, it’s perfect for a satisfying family meal.
Ingredients
- 1½ kg Rooster or Maris Piper potatoes, unpeeled
- 200ml double cream
- 50ml milk
- 50g grated cheddar
- 50g grated parmesan
- 100g butter
- 3 leeks, thinly sliced
- ¼ tsp ground nutmeg
- 1½ tbsp wholegrain mustard
- 100ml dry white wine or dry vermouth
- 200ml double cream
- ½ small bunch chives, chopped
- ½ lemon, zested and juiced
- 125g skinless smoked haddock, cut into large chunks
- 125g skinless salmon, cut into large chunks
- 125g raw king prawns
Instructions
- Step 1: Heat the oven to 200°C (180°C fan/gas 6). Prick each potato a few times with a knife to prevent bursting and bake on a tray for 1 to 1½ hours until soft. Cut in half and scoop out the flesh into a bowl. Mash with a fork or ricer, then mix in 200ml double cream and 50ml milk while still hot. Season and set aside. Save the skins for another use.
- Step 2: Meanwhile, melt 100g butter in a large frying pan over medium heat. Cook the sliced leeks slowly for 10 minutes until sweet and tender. Season and add ¼ tsp ground nutmeg. Stir in 1½ tbsp wholegrain mustard, then pour in 100ml dry white wine. Reduce until almost all the liquid has evaporated.
- Step 3: Pour in 200ml double cream and simmer for about 10 minutes until the sauce has reduced by half. Remove from heat and stir in ½ small bunch chopped chives, and the zest and juice of ½ a lemon. Taste and adjust seasoning as needed.
- Step 4: Gently fold the fish pieces—125g smoked haddock, 125g salmon, and 125g raw king prawns—into the creamed leeks mixture. Transfer everything to a medium baking dish.
- Step 5: Spoon the mashed potato over the fish mixture, smoothing it evenly to cover completely. Scatter 50g grated cheddar and 50g grated parmesan on top.
- Step 6: Bake in the oven for 25–30 minutes until the cheese topping is melted and golden brown. Serve warm.
Tips & Variations
- Use leftover potato skins by tossing them with olive oil, grated parmesan, cayenne pepper, smoked paprika, and a pinch of salt. Bake at 200°C (180°C fan/gas 6) for 15–20 minutes until crisp and golden for a tasty snack.
- For extra richness, add a teaspoon of Dijon mustard alongside the wholegrain mustard.
- Swap the prawns for scallops or chunks of cod if preferred.
Storage
Store any leftover pie in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C until warmed through, or microwave in short intervals to avoid drying out. This pie is best eaten fresh but keeps well when properly stored.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this pie in advance?
Yes, you can assemble the pie and refrigerate it for a few hours before baking. Leave the cheese topping off until just before baking to keep it fresh and crispy.
What can I use if I don’t have double cream?
You can substitute double cream with a mixture of whole milk and butter (about 3 tablespoons melted butter per 200ml milk) or use crème fraîche for a slightly tangy flavor.
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Creamy Fish & Leek Pie Recipe
- Total Time: 2 hours 5 minutes
- Yield: 6 servings 1x
Description
This Creamy Fish & Leek Pie is a comforting and delicious dish featuring a luscious mix of smoked haddock, salmon, and king prawns in a creamy leek sauce, all topped with a rich, cheesy mashed potato crust. Perfect for a hearty family meal, this pie combines tender seafood and subtle flavors of mustard, white wine, and lemon zest, baked to golden perfection.
Ingredients
Potato Topping
- 1½ kg Rooster or Maris Piper potatoes, unpeeled
- 200ml double cream
- 50ml milk
- 50g grated cheddar
- 50g grated parmesan
Fish Pie Filling
- 100g butter
- 3 leeks, thinly sliced
- ¼ tsp ground nutmeg
- 1½ tbsp wholegrain mustard
- 100ml dry white wine or dry vermouth
- 200ml double cream
- ½ small bunch chives, chopped
- ½ lemon, zested and juiced
- 125g skinless smoked haddock, cut into large chunks
- 125g skinless salmon, cut into large chunks
- 125g raw king prawns
Instructions
- Prepare the Potatoes: Heat the oven to 200C/180C fan/gas 6. Prick the potatoes a few times with a knife to prevent bursting and bake on a tray for 1 to 1½ hours until soft when pressed. Once baked, cut potatoes in half and scoop out the flesh into a bowl, reserving the skins. Mash the flesh with a fork or ricer while it is still hot. Mix in the double cream and milk to create a smooth mash. Season with salt and pepper, then set aside.
- Cook the Leeks: While the potatoes bake, melt butter in a large frying pan over medium heat. Add the thinly sliced leeks and cook slowly for about 10 minutes until they are sweet and tender. Season with salt and pepper, then stir in the ground nutmeg and wholegrain mustard.
- Make the Cream Sauce: Pour in the dry white wine or vermouth and cook until it has almost completely evaporated. Then add the double cream and simmer for approximately 10 minutes until reduced by half. Remove from heat and stir in the chopped chives, lemon zest, and lemon juice. Adjust seasoning to taste.
- Combine Fish and Prawns: Gently fold the smoked haddock, salmon chunks, and raw king prawns into the creamed leek mixture ensuring they are evenly coated.
- Assemble the Pie: Transfer the fish and leek mixture into a medium-sized baking dish. Carefully spread the mashed potato evenly over the top to cover the fish mixture. Sprinkle the grated cheddar and parmesan evenly over the mashed potato layer.
- Bake the Pie: Place the assembled pie in the preheated oven and bake for 25-30 minutes until the cheese on top is golden brown and the pie is bubbling hot.
Notes
- You can save the potato skins for a crispy snack later by tossing them with olive oil, grated parmesan, cayenne pepper, smoked paprika, and a pinch of salt, then baking at 200C/180C fan/gas 6 for 15-20 minutes until golden and crisp.
- If you don’t have double cream, you can substitute with a mixture of cream and full-fat milk but the texture may be less rich.
- Ensure the fish and prawns are just cooked through in the creamy sauce before topping with the potato to avoid overcooking in the oven.
- Use Maris Piper or Rooster potatoes for the best fluffy mash suitable for topping pies.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: fish pie, creamy fish pie, leek pie, seafood pie, smoked haddock pie, salmon pie, king prawns recipe, comfort food, British cuisine
