Fish Pie with Leeks: a Creamy and Delicious Fish Pie Recipe

Fish pie with leeks is a wonderful comfort food dish with chunks of fish and pieces of leek in a creamy and delicious white sauce, topped with fluffy mashed potatoes! You’ll love this easy fish pie recipe.

Do you eat fish?

As a The Scottish Grocer USA affiliate and Amazon Associate, I earn from qualifying purchases.

Note:  you can use any type of white, flaky fish you like in this recipe (haddock, cod, orange roughy, etc.).

Maybe you’re like me and are really picky about the type of fish or fish dish you eat, and so you end up eating less than you’d like? You may think I’m silly to say that I simply won’t eat “fishy fish.” Any fish that smells like fish is just not on for me. Maybe it’s because I grew up eating the freshest haddock from the North Sea (my dad had a fish and chip shop in Glasgow.)

So just like everything else that I’ve told you about when sourcing ingredients: get the freshest (or frozen) best quality fish you can find. For this dish, I love using Stonington Seafood’s smoked haddock because it’s just like the really good smoked haddies from Scotland, in addition to another white fish.

I based my recipe on Cullen Skink, decided to add leeks (similar to Cullen Skink) for an added bit of flavor and it’s truly delicious! Don’t skip the egg in the mashed potatoes as it makes the topping much lighter.

If you love fish and you love a good chicken pot pie, or cottage pie, you’re going to love this fish pot pie with leeks. It’s a great dish for Lent, too.  Let me know if you give it a try!

Cook the Potatoes

Put the potatoes in a pot and cover with water with 3/4 tsp Kosher salt. Bring to a boil, then simmer for about 13 minutes or until they are ready, then drain thoroughly. While the potatoes are cooking…

Make the White Sauce and Filling

In another pot over medium high heat, add one tablespoon of butter and leeks, and sauté for a few minutes until the leeks are a bit transparent, but not brown. Remove the leeks and set aside.

Put the other tablespoon of butter into the pan, then add the flour. Cook for a few minutes without browning or the flour will taste raw. Begin adding a little of the measured milk into the pan a little at a time. Mix it well each time before adding more.

Continue adding the milk until it’s finished.

When the sauce is ready, add about 1/2 tsp salt and some white pepper, then add the leeks.

Flake the cooled fish into pieces.

Next, add the fish to the sauce with the leeks and still well, but try not to break the pieces of fish any more. Taste for salt and pepper and adjust as needed.

Spoon into ramekins and allow to cool while mashing the potatoes which should be ready.

Preheat oven to 400 F (200 C.)

Make the Mashed Potatoes

Mash the potatoes while still hot, adding salt, butter (I add about an ounce) and about 2 ounces of milk. If not soft and creamy, add more butter or milk, and salt if needed. Add a beaten egg after the potatoes have cooled a little and mix well.

Either pipe the potatoes onto the fish pot pie in the ramekins or baking dish. I used a 1M tip.

Or spoon the mashed potatoes on evenly and spread with a fork. I do prefer piping, but the flavor is the same.

Use the fork to decorate the top. Place on a baking tray for easier handling.

Bake the fish pot pie in preheated oven for about 30 minutes or until the potato topping is golden brown and the sauce is bubbling.

Serve and enjoy while hot! Be sure to warn diners that the ramekins are very hot, too.

Children love these, too, so don’t hesitate to make smaller ramekins for them.

So creamy and delicious, it’s hard to believe there’s no cream in this dish!

Fish Pie with Leek, a Creamy and Delicious Comfort Food

Servings: 6

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Additional Time: 5 minutes minutes

Total Time: 55 minutes minutes

A super delicious and creamy fish pot pie recipe made with two kinds of fish. Great comfort food.

4.8 from 37 votes

Print Rate Pin

Special Equipment

• 1 8" x 11" baking pan optional
• 3 Revol baking dishes optional

Ingredients

Fish:

• 1 lb smoked haddock you can substitute shrimp, scallops, or even more fresh/frozen fish
• 8 oz orange roughy or haddock or cod (2 filets)
• 20 oz milk

Sauce:

• 2 Tbsp butter good quality, divided
• 1 large leek cleaned and chopped into small pieces
• 3 Tbsp flour
• ⅛ tsp white pepper to taste
• ½ tsp salt

Mashed Potatoes:

• 4 large potatoes washed, peeled, cut into chunks
• 1 oz butter
• 2 oz milk
• ¼ tsp Maldon salt to taste
• 1 egg beaten

US Customary - Metric

Instructions

• Cook the fish.
• Place the smoked haddock (skin side down) along with the other fish in a pan, and pour enough of the 20 oz (590 ml) of milk just to cover them. Remove the fish, bring the milk to a boil, then put the fish back in, reduce the heat, and simmer over low heat for 4 minutes.
• Remove the fish from the milk and allow to cool, then remove the skin from the smoked haddock. Strain the milk into the jug with the milk from the original amount, and set aside. 
• Put the potatoes in a separate pot and cover with water with ¾ tsp Kosher salt. Bring to a boil, then simmer for about 13 minutes or until they are ready, then drain thoroughly. While the potatoes are cooking...
• In another pot over medium high heat, add one tablespoon of butter and leeks, and sauté for a few minutes until the leeks are a bit transparent, but not brown. Remove the leeks and set aside.
• Put the other tablespoon of butter into the pan, then add the flour. Cook for a few minutes without browning or the flour will taste raw. Begin adding a little of the measured milk into the pan a little at a time. Mix it well each time before adding more.
• Continue adding the milk until it's finished. 
• When the sauce is ready, add about ½ tsp salt and some white pepper, then add the leeks.
• Flake the cooled fish into pieces.
• Next, add the fish to the sauce with the leeks and still well, but try not to break the pieces of fish any more. Taste for salt and pepper and adjust as needed.
• Spoon into ramekins and allow to cool while mashing the potatoes which should be ready.
• Preheat oven to 400℉ (200℃.)
• Mash the potatoes while still hot, adding salt, butter, and milk. If not soft and creamy, add more butter or milk, and salt if needed. Add a beaten egg after the potatoes have cooled a little and mix well.
• Either pipe the potatoes onto the fish pot pie in the ramekins or baking dish. I used a 1M tip, or, spoon the mashed potatoes on evenly and spread with a fork. I do prefer piping, but the flavor is the same.
• Use the fork to decorate the top. Place on a baking tray for easier handling.
• Bake the fish pot pie in preheated oven for about 30 minutes or until the potato topping is golden brown and the sauce is bubbling.
• Serve and enjoy while hot! Be sure to warn diners that the ramekins are very hot, too.
• Children love these, too, so don't hesitate to make smaller ramekins for them.

Notes

• If you cannot find smoked haddock, you can use 1.5 lbs total of orange roughy, haddock or cod. 
• Omit the egg in the mashed potatoes if you want an egg-free meal.

Nutrition

Serving: 1 | Calories: 470kcal | Carbohydrates: 53g | Protein: 35g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 145mg | Sodium: 1024mg | Potassium: 1613mg | Fiber: 6g | Sugar: 8g | Vitamin A: 787IU | Vitamin C: 50mg | Calcium: 214mg | Iron: 4mg

Did you Make this Recipe?

Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @christinascucina on Instagram! 😍

Author: Christina Conte

Course Main Courses

Cuisine British, Scottish

More fish dishes you may enjoy ~

Quick Pan Fried Dover Sole

French Monkfish Stew

Fish Pie with Scallops

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, as well as The Scottish Grocer USA.