Irish Fish Pie with Mashed Potato Topping

Instructions

1. Turn your oven to 400°F and generously butter a 9x13 inch baking dish. The buttered dish prevents sticking and adds another layer of richness to the finished pie.
2. Arrange the fish pieces in a single layer in your largest skillet. Pour the milk over them and add the bay leaf. Bring to a very gentle simmer — you want tiny bubbles, not a rolling boil — and poach for 8 minutes until the fish flakes easily when tested with a fork.

   ⏱ 8 min
3. Carefully lift the fish from the skillet with a slotted spoon, letting excess liquid drain back into the pan. Strain the poaching liquid through a fine-mesh sieve and set aside — this flavored milk becomes your sauce base. Break the fish into generous, bite-sized chunks.
4. Drop the quartered potatoes into a large pot of well-salted boiling water. Cook at a steady boil for about 15 minutes until they break apart easily when pierced with a knife. Thorough cooking here means fluffy mashed potatoes later.

   ⏱ 15 min
5. Drain the potatoes completely and return them to the pot. Mash with the butter and warm milk until completely smooth and creamy. Season generously with salt and pepper — remember, these potatoes need to flavor the whole top layer.
6. In a medium saucepan, melt the remaining butter over medium heat. Sprinkle in the flour and whisk constantly for 2 minutes to cook out the raw flour taste. This creates your roux foundation.

   ⏱ 2 min
7. Slowly pour the reserved poaching liquid into the roux, whisking continuously to prevent lumps. Keep whisking and let the mixture simmer until it thickens enough to coat the back of a spoon, about 5 minutes.

   ⏱ 5 min
8. Remove the sauce from heat and stir in the chopped parsley and frozen peas. The residual heat will cook the peas perfectly. Taste and adjust seasoning with salt and pepper.
9. Very gently fold the flaked fish into the sauce, being careful not to break it up further. You want distinct pieces of fish throughout. Spoon this mixture evenly into your prepared baking dish.
10. Dollop the mashed potatoes over the fish mixture, then spread them evenly to the edges with a large spoon. Run a fork across the surface to create ridges — these will catch the heat and turn beautifully golden.
11. Slide the pie into your preheated oven and bake for 25-30 minutes until the potato peaks are golden brown and you can see the filling bubbling around the edges. The contrast between golden top and creamy filling is what you're after.

    ⏱ 30 min
12. Let the pie rest for 5 minutes before serving. This brief cooling period lets the sauce set up slightly, making for neater portions that hold their shape on the plate.

    ⏱ 5 min