Rick Stein Fish Pie Recipe

Why You’ll Like It

This Cornish fish pie is more than just a recipe – it’s a piece of British food heritage. Place it at the centre of the table, let everyone help themselves, and enjoy the comfort of a timeless dish perfected by Rick Stein.

Why Rick Stein’s Fish Pie Is the Best

Rick Stein keeps his Cornish fish pie recipe refreshingly simple. He believes in letting good ingredients shine – especially fresh fish and the best quality smoked haddock. The result? A dish that’s rich, hearty, and distinctly British.

What makes this fish pie stand out:

• Fresh Cornish fish – pollock and smoked haddock as the base.

• Juicy prawns – adding a sweet seafood twist.

• Nutmeg in the sauce – for subtle depth and warmth.

• Egg yolk in the mash – creating a golden, bakery-style topping.

• Hard-boiled eggs – a traditional addition Rick swears by.

Once baked, you’ll have a bubbling dish with golden potato topping – the kind of centrepiece that makes everyone smile.

Tips for the Perfect Cornish Fish Pie

• Choose fresh fish – The heart of this dish lies in the catch. Opt for sustainably sourced pollock, haddock, or a mix of white fish for best flavour.
• Don’t skimp on the mash – Fluffy, buttery mash with egg yolk gives the pie its golden crown. A forked surface helps it crisp beautifully in the oven.
• Season generously – Nutmeg, white pepper, and a pinch of sea salt elevate the cream sauce and balance the richness.
• Rest before serving – Letting the pie sit for 5–10 minutes after baking helps the filling settle and makes serving easier.
• Embrace the eggs – While not everyone includes boiled eggs, they’re a Cornish hallmark and add extra richness and texture.

What You’ll Need

Cornish Fish Pie Ingredients

• 1 medium onion, thickly sliced
• 4 cloves
• 1 fresh bay leaf
• 1.2L whole milk
• 600ml double cream
• 900g unskinned pollock fillet
• 450g undyed smoked haddock fillet
• 24 large cooked prawns
• 8 eggs
• 200g butter
• 90g plain flour
• Large handful flat-leaf parsley, chopped
• Freshly grated nutmeg
• 2.5kg floury potatoes (Maris Piper or King Edward), peeled
• 2 egg yolks
• Salt and freshly ground white pepper

How to Make Rick Stein’s Cornish Fish Pie

1. Poach the fish – Simmer onion, cloves, and bay leaf with 900ml milk, cream, pollock, and haddock for 6 minutes. Remove fish, strain liquid. Flake into large pieces and place in an ovenproof dish.
2. Cook the eggs – Hard-boil for 8 minutes, cool, peel, and slice. Arrange over the fish.
3. Make the sauce – Melt 100g butter, stir in flour, then gradually whisk in the poaching liquid. Simmer for 10 minutes. Add parsley, prawns, nutmeg, salt, and pepper. Pour over fish, cool, and chill for 1 hour.
4. Prepare the mash – Boil potatoes for 15–20 minutes, drain, and mash until fluffy. Beat in butter, egg yolks, seasoning, and enough milk to loosen.
5. Bake – Preheat oven to 200ºC/180ºC fan. Spread mash over filling, mark with a fork, and bake for 35–40 minutes until golden brown.

Saving the Cornish Fish Pie for Later

Cornish fish pie is an excellent make-ahead dish. Here’s how to keep it at its best:

• In the fridge: Cool completely, cover tightly, and refrigerate for up to 2 days. Reheat gently in the oven until piping hot throughout.
• Reheating tip: To keep the mash fluffy, cover with foil for most of the reheating time, then remove for the last 10 minutes to crisp up the top.

Can You Freeze Fish Pie?

Yes, fish pie freezes well, making it ideal for batch cooking.

1. Assemble the pie but leave out boiled eggs (they don’t freeze well).
2. Avoid frozen prawns, since they shouldn’t be refrozen.
3. Wrap in a double layer of cling film and freeze flat for up to 3 months.

To Defrost: Place in the fridge overnight up to 24 hours before reheating. Avoid thawing at room temperature, as this can affect the texture of the fish.

What to Serve with Cornish Fish Pie

Keep it simple:

• serve with garden peas.

For wine, choose:

• a Chardonnay (White Burgundy)
• or a Chenin Blanc

– Both cut through the creaminess beautifully.

Cornish Fish Pie vs British Fish Pie

Fish pie has long been a staple across the UK, but the Cornish version has its own quirks and traditions:

• Cornish fish pie often makes use of the day’s catch, reflecting the county’s fishing heritage. Pollock, haddock, and sometimes even monkfish or ling are popular choices in Cornwall.
• Hard-boiled eggs are more commonly found in Cornish recipes, adding a distinct layer of texture and richness. In other regions of Britain, this step is often skipped.

Historical roots:

Fish pies date back to Tudor times, when wealthy households served them with spiced sauces and extravagant decorations. Over time, they became more homely and comforting – a hearty way to feed a family with simple, affordable ingredients.

Regional twists:

In Scotland, a splash of whisky or smoked salmon might feature, while in the North of England, fish pies sometimes include a pastry crust instead of mash.

Cornwall’s version stands out for its celebration of local seafood and its balance of simplicity with indulgence – a true reflection of Rick Stein’s cooking ethos. Would you like me to also weave internal links into these sections (e.g., linking “Cornish seafood” to another seafood recipe on British Foodie) so that they’re SEO-boosted and keep readers browsing longer?

More British Pie Recipes

• Pub-Style British Steak and Ale Pie
• Scottish Macaroni Cheese Pie
• Scottish Steak And Sausage Pie
• Old-Fashioned Lancashire Meat and Potato Pie

Health Info

• Calories: 1104
• Sugar: 13.1
• Sodium: 833.3
• Fat: 66.5
• Carbohydrates: 72
• Fiber: 5.7
• Protein: 48.7