Nigella’s fish pie isn’t just a dish. it’s a warm blanket on a rainy evening, a reminder that food can soothe more than just hunger. It’s creamy, rich and utterly British, with soft flakes of white fish, salmon and maybe some smoked haddock swimming under a cloud of buttery mashed potatoes. There’s something unpretentious yet deeply indulgent about it.
My first brush with this pie came on a December night, years ago, after a long, freezing walk back from a botched Christmas market trip (I dropped my mulled wine and everything). I stumbled upon Nigella’s show while warming my toes and within ten minutes, I was scribbling down her fish pie recipe like it was a secret map to treasure. Spoiler: it was.
What makes her version sing is the béchamel-style sauce kissed with mustard and a touch of nutmeg and that golden crust on top of the mashed potato. It’s not fussy. It’s not posh. It’s just comfort, plated.
Nigella Fish Pie Recipe
Ingredients Needed
Here’s what you’ll need. nothing too fancy but each element plays its part:
For The Fish Filling
- 500g of mixed fish (salmon, cod, smoked haddock. ideally skinless and boneless)
- 500ml full-fat milk
- 1 bay leaf
- 1 small onion, halved
- 4 whole black peppercorns
- Salt (be generous, especially if your fish isn’t smoked)
For The Sauce
- 50g unsalted butter
- 50g plain flour
- A pinch of grated nutmeg
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped parsley (optional but freshens it up)
- Juice of half a lemon (this changed the game for me)
For The Topping
- 1kg potatoes, peeled and chopped
- 75ml full-fat milk or cream
- 50g butter
- A handful of grated mature cheddar (Nigella doesn’t always add it but let me tell you – I do)
Optional but encouraged: a handful of frozen peas or some cooked prawns stirred into the filling.
Equipment Needed
The best part? You don’t need any fancy gadgets. Just:
- A medium saucepan (for poaching the fish)
- A second pan (for the mashed potatoes)
- A colander or sieve
- A baking dish (ceramic or Pyrex works great. about 2L capacity)
- A whisk (trust me, hand-whisking that sauce is weirdly therapeutic)
- A potato masher or ricer
- A wooden spoon and spatula
- Oven preheated to 200°C (180°C fan) / 400°F / Gas Mark 6
Instructions To Make Nigella Lawson’s Fish Pie
Step 1: Poach The Fish
Pour the milk into your saucepan, toss in the bay leaf, peppercorns, onion and a pinch of salt. Gently place the fish into this milk bath and bring to a soft simmer. You don’t want it boiling. think gentle lullaby, not rock concert.
Let the fish poach for about 7-10 minutes until it just flakes. Lift it out and set aside, keeping the milk (strain it first. nobody likes biting into a rogue peppercorn).
Step 2: Make The Mash
While the fish cools, boil your potatoes until they’re fork-tender. Mash them with butter, warm milk or cream and salt. If you want a smooth, silky topping, pass them through a ricer. If rustic is more your vibe (hello, fellow rustic lovers), mash away with a fork or masher. I usually go full rustic and throw in a handful of grated cheddar right into the mash. Trust.
Step 3: The Sauce
In a saucepan (I reuse the fish one. life’s too short for extra washing up), melt your butter. Stir in the flour and whisk over medium heat until you get a golden paste. this is your roux. Then slowly add the reserved, strained poaching milk, whisking constantly until the sauce is smooth and thick.
Now the magic: mustard, nutmeg, lemon juice, parsley. Taste it. Honestly. Taste it. Adjust it. This sauce is the heartbeat of the whole pie.
Step 4: Assemble
Flake the fish into your baking dish. large, imperfect chunks. If you’re adding peas or prawns, mix them in. Pour the sauce over the fish. Dollop the mash on top and smooth it out with a fork. I love dragging the tines across to make those little grooves that catch golden crispy edges. Sprinkle cheese if you’re feeling generous (I always am).
Step 5: Bake
Bake for 25-30 minutes or until the top is golden and the filling is bubbling like a tiny, delicious volcano. Let it rest for 10 minutes before serving. molten fish lava is real.
What I Learnt
I’ve made a lot of ’family-style’ dishes but this one taught me that simplicity doesn’t mean compromise. Nigella has this way of coaxing out confidence in the kitchen without being preachy. I used to fear sauces. the dreaded roux was my Everest. But here, I learned it’s just butter and flour dancing, waiting for the milk to join in.
I also discovered that lemon juice. even just a whisper of it. can completely elevate a creamy dish. It cuts through the richness and gives the whole pie this gentle brightness. Like a little wink.
Most importantly, I learnt to lean into imperfection. My mash wasn’t piped; my fish was uneven. But it tasted like love.
FAQs
What Makes Nigella Lawson’s Fish Pie Different From Others?
Nigella’s version is all about comfort with a rich, creamy sauce and perfectly balanced flavors. The mix of fish, like cod, salmon, and sometimes smoked haddock, makes it extra special. Her secret? A touch of mustard and a sprinkle of fresh parsley for a burst of flavor that takes this pie from good to amazing!
Can I Use Frozen Fish For Nigella’s Fish Pie Recipe?
Absolutely! Nigella’s recipe actually works really well with frozen fish. Just be sure to defrost it first and pat it dry to remove any excess moisture, which can make the sauce too runny. It’s a great shortcut if you don’t have fresh fish on hand!
How Can I Make Nigella’s Fish Pie Ahead Of Time?
One of the best things about this fish pie is how well it keeps! You can assemble it the night before, cover it tightly, and store it in the fridge. Then, just pop it in the oven when you’re ready to eat. You might want to add a few extra minutes to the baking time, but it makes for such a low-effort, delicious meal.
