The Power of Comfort Food- How to Cook Fish Pie

There’s something primal about cooking your own food. Not in a caveman, grill-meat-with-a-club kind of way (though, let’s be honest, there’s a time and place for that too). No, this is about the quiet power of knowing your way around a kitchen, being able to take a few simple ingredients and turn them into something that actually delivers, most of all.

Now, before you tune out at the word “pie” and picture something overly creamy, overcomplicated, or best left to Sunday lunches at your mum’s, hold up. This dish is a sleeper hit. It’s comforting without being heavy, hearty without being greasy, and when done right, it hits all the notes: smoky, savoury, velvety, sharp, soft, and golden on top.

It’s also quietly impressive. The kind of meal that makes your kitchen smell like home, not a takeaway box. The kind of thing that earns you silent respect from your date or your mates. Because let’s be honest—being a man who can cook is still one of the most underrated power moves out there.

But beyond that, there’s something satisfying about cooking this dish. You’re layering, not just fish and mash, but flavour. You’re choosing quality fish (cod, smoked haddock, maybe a few king prawns if you’re feeling fancy), making a proper white sauce, and topping it all with buttery mash that goes crisp at the edges. This is food that says you give a damn. And in 2025, that’s a all you need.

What Makes Fish Pie a Smart Choice

Customizable: Add spinach, peas, or even boiled eggs for extra nutrients. Switch cream for Greek yogurt or oat milk for a lighter hit.
Protein-packed: Cod, haddock, or salmon give you solid grams of protein with none of the heaviness of red meat.
Rich in omega-3s: Essential for brain function, joint health, and fighting inflammation.
Low-GI carbs: Potatoes give you slow-burning energy without the sugar crash.

Rick shares his take on a classic fish pie—one of his all-time favourites. This hearty dish features a luxurious mix of hake, prawns, smoked haddock, and monkfish, brought together in a rich, creamy sauce. For an unexpected twist, he adds boiled eggs, offering a nostalgic nod and an extra layer of flavour. It’s comfort food, elevated.

Rick’s new book, Rick Stein’s Food Stories, accompanies a BBC Two TV series of the same name which celebrates his favourite recipes from recent travels around the UK – including Cumbria, Belfast, Bristol and Birmingham.
Rick’s over 50 year enthusiasm for using good-quality local produce and his desire to create simple but delicious recipes for his books and restaurants have won him much praise around the world. As well as presenting a number of television series, he has published many best-selling cookery books, including Simple Suppers, Secret France, India, Spain and Fish & Shellfish.

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