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Fish Pie Baked Potatoes

Fish Pie Baked Potatoes
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Easy Fish Pie Baked Potatoes combine the creamy, cheesy goodness of a traditional fish pie filling with the fluffiness of large baked potatoes. This comforting and versatile dish comes together quickly, making it perfect for busy weeknights or special last-minute dinners. With mild seafood flavor, a rich creamy sauce, and the option to customize with different fish, veggies, and seasonings, this recipe delivers a wholesome, satisfying meal with minimal fuss and maximum taste.

Ingredients

Scale

Potatoes

  • 4 large baking potatoes

Fish and Sauce

  • 1 lb (450 g) white fish (cod, haddock, or pollock)
  • 2 cups milk (for poaching and sauce)
  • 1/2 cup cream
  • 1 cup sharp cheddar cheese, grated
  • 1 medium onion, finely chopped
  • 1 leek, washed and sliced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour (or gluten-free flour)
  • 1 cup frozen peas
  • 1 tbsp lemon juice
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of ground nutmeg

Instructions

  1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Prick the potatoes several times with a fork and place them directly on the oven rack or on a baking tray. Bake for 45-60 minutes, until the skins are crisp and the insides soft and fluffy.
  2. Prepare the Fish Pie Filling: While the potatoes bake, gently poach the fish in milk seasoned with salt, pepper, and a bay leaf until just cooked through. Remove the fish from the milk and reserve the milk. Flake the fish into bite-sized pieces.
  3. Make the Creamy Sauce: In a pan, melt the butter and sauté the chopped onion and leeks until soft and fragrant. Stir in the flour to form a roux, then gradually whisk in the reserved poaching milk. Cook until the sauce thickens. Add the cream, grated cheese, frozen peas, lemon juice, and seasonings, then fold in the flaked fish.
  4. Assemble the Baked Potatoes: When the potatoes are cool enough to handle, slice off the top third and carefully scoop out the flesh into a bowl, leaving a sturdy shell. Mix the scooped potato flesh with the fish pie filling, then spoon this mixture back into the potato shells, mounding it slightly.
  5. Final Bake: Optionally sprinkle extra grated cheese on top. Return the filled potatoes to the oven and bake for another 15 minutes or until the tops are golden and bubbling. Serve warm.

Notes

  • Choose large potatoes to hold more filling and make the dish more satisfying.
  • Poach fish gently to keep it tender and flaky, avoiding overcooking.
  • Use the milk used for poaching fish to add extra flavor to the sauce.
  • Do not overfill the potato shells to prevent spills during the final bake.
  • Prepare the filling ahead of time to reduce active cooking time at dinner.

Nutrition

Keywords: fish pie baked potatoes, creamy fish pie, baked potato recipe, quick fish dinner, easy fish pie, gluten free fish pie

Find it online: https://marybaking.com/fish-pie-baked-potatoes/