This smoked haddock fish pie brings tender fish and sweet peas together in a creamy parsley sauce, with overlapping potato slices forming a golden crust. The flavors are savory, gently tangy, and comforting, making this a satisfying main course for the family.
The recipe keeps the filling simple so the smoked haddock remains the focus. A little Dijon mustard and lemon juice brighten the cream sauce, while Yukon Gold potatoes soften on top and take on color in the oven.
Build a smooth parsley cream sauce
The sauce starts with diced yellow onion cooked in butter until softened. Stirring in all-purpose flour before adding whole milk helps the sauce thicken evenly. Whisk the milk in gradually, then let the mixture reach a gentle simmer; it should coat a spoon before you take it off the heat.
Dijon mustard, chopped parsley, and lemon juice give the sauce its character. The mustard adds a mild savory sharpness, and the lemon keeps the creamy filling from tasting heavy. Smoked haddock can vary in saltiness, so taste the sauce before you stir in the fish and adjust the kosher salt and black pepper with that in mind.
Keep the fish and peas tender
Cutting the skinless smoked haddock into even pieces helps it sit neatly in the filling. Stir it and the thawed peas into the sauce gently, then spread the mixture in the greased baking dish. Avoid vigorous stirring, which can break up the fish before the pie goes into the oven.
The filling should be coated in sauce without being watery. Let excess water drain from the peas after thawing, and drain the potatoes carefully after their brief boil. Extra water can thin the sauce and make the finished layers less distinct.
Layer the potatoes for a golden top
Yukon Gold potatoes work well here because their slices become tender while keeping enough shape to arrange in overlapping rows. Boil them only until they are just starting to soften; they will continue cooking as the pie bakes. Handle the slices carefully after draining so they stay intact.
Overlap the slices across the filling, then dot the surface with softened butter. This helps the exposed potatoes brown as they bake. The pie is ready when the potatoes are tender and golden and the sauce bubbles at the edges. If the potatoes are still firm, give the dish more time in the oven rather than relying on the bubbling sauce alone.
Frequently Asked Questions
Why should I taste the sauce before adding the smoked haddock?
Smoked haddock can bring different levels of saltiness to the pie. Season the parsley cream sauce first, taste it, and adjust the kosher salt before folding in the fish. This gives you more control over the finished flavor.
How do I keep the potato slices from falling apart?
Cook the Yukon Gold slices only until they begin to soften, then drain them carefully. They should still hold their shape when you arrange them over the filling. Gentle handling helps preserve the overlapping rows for an even potato crust.
How can I tell when the fish pie is done?
Look for tender, golden potato slices and sauce bubbling around the edges of the baking dish. Those cues show that the topping has cooked through and the filling is hot. Check the potatoes for tenderness before taking the pie from the oven.
Smoked Haddock Fish Pie with Peas and Potato Crust
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings20
minutes37
minutes460
kcal51
minutesSmoked haddock and peas bake in a simple parsley cream sauce beneath overlapping potato slices. It makes a comforting, complete main course for four.
Ingredients
- Filling
1 tsp unsalted butter, for greasing the dish
2 tbsp unsalted butter
1 small yellow onion, finely diced
2 tbsp all-purpose flour
2 cups whole milk
1 tbsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp black pepper
1 tbsp chopped fresh parsley
1 tsp lemon juice
1 lb skinless smoked haddock, cut into 1-inch pieces
1 1/2 cups thawed frozen peas
- Potato crust
1 1/2 lb Yukon Gold potatoes, peeled and sliced 1/8 inch thick
1 tsp kosher salt, for the potato cooking water
1 tbsp softened unsalted butter
Directions
- Heat the oven to 425°F. Grease a 9×9-inch baking dish with 1 tsp butter.
- Put the potato slices in a large saucepan and cover them with water. Add 1 tsp salt. Bring to a boil, then cook for 6 minutes, until the slices are just starting to soften. Drain carefully.
- Meanwhile, melt 2 tbsp butter in a saucepan over medium heat. Add the onion and cook for 4 minutes, stirring, until softened. Stir in the flour and cook for 1 minute. Gradually whisk in the milk. Bring to a gentle simmer and cook for 4 minutes, whisking, until the sauce thickens enough to coat a spoon. Remove from the heat and stir in the mustard, salt, pepper, parsley, and lemon juice.
- Stir the haddock and peas into the sauce, then spread the filling in the prepared baking dish.
- Arrange the potato slices in overlapping rows over the filling. Dot with the softened butter. Bake for 22 minutes, until the potatoes are tender and golden and the sauce bubbles at the edges.
Notes
- Smoked haddock varies in saltiness. Taste the sauce before adding the fish and adjust the salt to suit.
