Entree: United Kingdom – Sole and Leek Fish Pie (Baked fish pie with sole, leeks, and creamy mashed potato topping)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 1 lb (454 g) sole fillets, flaked after cooking (approx. 3–4 fillets)
- 2 lb (900 g) potatoes, peeled and cut for mashing
- 2 large leeks, trimmed and sliced, approx. 8 oz (225 g) total
- 4 tbsp (60 g) unsalted butter, divided
- 3 tbsp (24 g) all-purpose flour
- 1 1/4 cups (300 ml) milk, warmed
- 1 cup (240 ml) fish or vegetable stock
- 1/4 cup (60 ml) heavy cream (optional for richer mash)
- 1 tbsp (15 ml) Dijon mustard
- 1/2 cup (60 g) frozen peas (optional)
- Salt
- Freshly ground black pepper
- 1/4 cup (10 g) chopped fresh parsley

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 400°F (200°C). Boil the potatoes in salted water until very tender, drain, mash with 2 tbsp (30 ml) butter, 1/4 cup (60 ml) milk and cream if using; season and set aside.
2. Meanwhile, simmer whole sole fillets in the fish stock with a bay leaf (optional) for 4–6 minutes until opaque; remove, reserve 1/2 cup (120 ml) cooking liquid, flake the fish and set aside.
3. In a skillet, melt 2 tbsp (30 ml) butter over medium heat; add the sliced leeks and cook until soft, about 6–8 minutes. Stir in the flour and cook 1 minute, then whisk in the reserved cooking liquid and remaining milk to make a smooth sauce.
4. Add the Dijon mustard, peas if using, flaked sole and parsley to the sauce; heat gently to combine and adjust seasoning.
5. Transfer the fish and leek filling to a baking dish, top evenly with mashed potatoes, dot with remaining butter and bake 20–25 minutes until the top is golden and filling bubbling.
6. Let rest 5 minutes before serving.

1. Preheat the oven to 400°F (200°C). Boil the potatoes in salted water until very tender, drain, mash with 2 tbsp butter, 1/4 cup (60 ml) milk and cream if using; season and set aside.
2. Meanwhile, simmer whole sole fillets in the fish stock with a bay leaf (optional) for 4–6 minutes until opaque; remove, reserve 1/2 cup (120 ml) cooking liquid, flake the fish and set aside.
3. In a skillet, melt 2 tbsp butter over medium heat; add the sliced leeks and cook until soft, about 6–8 minutes. Stir in the flour and cook 1 minute, then whisk in the reserved cooking liquid and remaining milk to make a smooth sauce.
4. Add the Dijon mustard, peas if using, flaked sole and parsley to the sauce; heat gently to combine and adjust seasoning.
5. Transfer the fish and leek filling to a baking dish, top evenly with mashed potatoes, dot with remaining butter and bake 20–25 minutes until the top is golden and filling bubbling.
6. Let rest 5 minutes before serving.