A rich and velvety white sauce forms the base of the perfect fish pie — don't skip the nutmeg for that extra depth of flavour ...

Remove items from your saved list to add more. This fish pie with chunks of cauliflower in a creamy tarragon-flecked horseradish sauce is as comforting as traditional pies but can be made in half ...

Skin the fish and cut into 6–8 portions ... Scrunch up each piece of filo pastry and arrange side by side on top of the pie(s). If using mashed potato topping, put the potatoes into a saucepan ...

Claridge’s restaurant introduced its fish pie in autumn 2024, and it quickly became a permanent fixture on the menu. Four types of fish – smoked haddock, prawns, and cured cod and salmon – are placed ...

Olive oil for sautéing 1 medium onion, diced 3 garlic cloves, finely diced 50g butter ⅓ cup flour 750mls milk (or a 50/50 mix of milk and low-salt chicken stock) 300g smoked fish, any bones and skin ...

Want to enjoy a delicious, warm pot pie without a meat filling? This one swap can offer the same cozy comfort without meat. Here's what our expert had to say.

It's usually served as a garnish with fish. For this recipe, any leftover rouille will keep well in the fridge for a couple of days. You could also serve it with fish burgers or crispy baked hake.