I first saw this fish and chip pie recipe in the October 2018 BBC Good Food magazine. I didn't make it at the time, but have held on to the magazine as it's got quite a few good recipes in it. After flicking through it again and reading the recipe, I decided it was one to try now...David and I both love fish pie and fish and chips with tartare sauce, so why not try fish and chips as a pie!?!
After reading the few comments on the Good Food website, I decided to make it as per the original instructions, with slight reservations of cooking the chips on top of the sauce - I suspected the majority of them would have no colour, some may not cook through properly and some would end up pretty soggy and pale. Unfortunately I was right, which was such a shame as the fish filling for the pie is delicious. It's got a lovely creamy tartare sauce flavour with chunks of flaky haddock through it.
So, take 2 and I decided to cook the chips separately in the oven, and then top the cooked fish filling with them. This turned out so much better...with lovely golden chips to enjoy with the delicious fish filling and lemony peas on the side.
Tip
- This fish and chip pie recipe is easily adapted if you’re cooking for less or more people - the photos are half the recipe for the 2 of us, in an 18cm round dish.
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How to make this Fish and Chip Pie
Ingredients
- 3 eggs (at room temperature)
- 50g butter, plus an extra knob for the peas
- 2 tbsp rapeseed oil, plus a drizzle for the chips
- 2 onions, chopped
- 50g plain flour
- 600ml milk
- a small bunch of flat leaf parsley, chopped
- 6 small cornichons (about 2 tbsp), rinsed and finely chopped
- 1 tbsp capers, rinsed and finely chopped
- 1 lemon, zested and juiced
- salt and freshly ground black pepper
- 600g skinless boneless haddock, cut into chunks
- 200g frozen peas or petit pois
For the chips:
- 800g floury potatoes, such as Maris Piper, peeled and cut into chips
- salt and freshly ground black pepper
- 1 tbsp malt vinegar
Instructions
- Heat the oven to 200C/180C fan/gas 6. Boil the eggs for 7 minutes, then plunge straight into cold water and set aside to cool.
- Meanwhile, melt the butter over a medium heat in a large saucepan and add the oil and onions. Cook for 5 minutes or until soft. Add the flour and stir for 1 minute to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers and lemon juice, and season to taste.
- Put the chips in a pan of cold water. Bring to a simmer, cook for 2 minutes, then drain – the potatoes should still hold their shape. Leave to steam dry for 5 minutes.
- Spread half the sauce over the base of a large shallow casserole dish. Scatter the fish on top, peel and quarter the eggs, and add these too. Top with the remaining sauce. In a bowl, toss the chips with the vinegar, a drizzle of oil and some seasoning. Scatter the chips onto a baking tray or into a roasting tin and spread out evenly. Bake the pie and the chips (turning them 2 or 3 times) in the oven – the pie may need to be covered with tin foil if it starts getting brown after halfway through cooking. Remove the pie after 40 minutes. The chips may need another 5 minutes until golden. Top the pie with the chips.
- When the pie and chips are almost finished cooking, cook the peas in a pan of boiling water for 2 to 3 minutes, then drain and mash lightly with a knob of butter and the lemon zest. Serve alongside the pie.
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Fish and Chip Pie
Ingredients
- 3 eggs at room temperature
- 50 g (1.8 oz) butter plus an extra knob for the peas
- 2 rapeseed oil plus a drizzle for the chips
- 2 onions chopped
- 50g g (1.8 oz) plain flour
- 600 ml (2 ½ cups) milk
- a small bunch of flat leaf parsley chopped
- 6 small cornichons about 2 tbsp, rinsed and finely chopped
- 1 tbsp capers rinsed and finely chopped
- 1 lemon zested and juiced
- salt and freshly ground black pepper
- 600 g (1.3 lb) skinless boneless haddock cut into chunks
- 200 g (7.1 oz) frozen peas or petit pois
For the chips:
- 800 g (1.8 lb) floury potatoes such as Maris Piper, peeled and cut into chips
- salt and freshly ground black pepper
- 1 tbsp malt vinegar
Instructions
- Heat the oven to 200C/180C fan/gas 6. Boil the eggs for 7 minutes, then plunge straight into cold water and set aside to cool.
- Meanwhile, melt the butter over a medium heat in a large saucepan and add the oil and onions. Cook for 5 minutes or until soft. Add the flour and stir for 1 minute to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers and lemon juice, and season to taste.
- Put the chips in a pan of cold water. Bring to a simmer, cook for 2 minutes, then drain – the potatoes should still hold their shape. Leave to steam dry for 5 minutes.
- Spread half the sauce over the base of a large shallow casserole dish. Scatter the fish on top, peel and quarter the eggs, and add these too. Top with the remaining sauce. In a bowl, toss the chips with the vinegar, a drizzle of oil and some seasoning. Scatter the chips onto a baking tray or into a roasting tin and spread out evenly. Bake the pie and the chips (turning them 2or 3 times) in the oven – the pie may need to be covered with tin foil if it starts getting brown after halfway through cooking. Remove the pie after 40 minutes. The chips may need another 5 minutes until golden. Top the pie with the chips.
- When the pie and chips are almost finished cooking, cook the peas in a pan of boiling water for 2 to 3 minutes, then drain and mash lightly with a knob of butter and the lemon zest. Serve alongside the pie.
Notes
- This fish and chip pie recipe is easily adapted if you’re cooking for less or more people - the photos are half the recipe for the 2 of us, in an 18cm round dish.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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