Day 23 of 126 Cooking Every Gordon Ramsay recipe
Day 23 of 126 Cooking EVERY Gordon Ramsay recipe is a medium British recipe that serves 4. 280 calories per serving. Recipe by Mr.ChimeTime on YouTube.
Prep: 45 min | Cook: 40 min | Total: 1 hr 40 min
Cost: $25.50 total, $6.38 per serving
Ingredients
- 2 lb Potatoes (peeled and cut into 1‑inch cubes)
- 4 Tbsp Unsalted Butter (cut into cubes, room temperature)
- 0.5 cup Whole Milk (for mashed potatoes)
- 2 each Large Eggs (beaten)
- 1 tsp Salt (for seasoning mashed potatoes and sauce)
- 0.5 tsp Black Pepper (freshly ground)
- 2 Tbsp Unsalted Butter (for sauce roux)
- 1 Tbsp Olive Oil (for sautéing shallots)
- 2 each Shallots (finely chopped)
- 0.5 cup Dry White Wine (cooking wine, optional if desired)
- 2 Tbsp All-Purpose Flour (for roux)
- 1 cup Fish Stock (or seafood/chicken stock)
- 1 tsp Fresh Thyme (leaves only)
- 0.5 cup Heavy Cream (for sauce richness)
- 2 Tbsp Fresh Parsley (chopped, plus extra for garnish)
- 8 oz Salmon Fillet (skinless, cut into 1‑inch cubes)
- 8 oz Cod Fillet (cut into 1‑inch cubes)
- 6 oz Sea Scallops (cleaned, pat dry)
- 6 oz Large Shrimp (peeled and deveined)
- 1 Tbsp Fresh Lemon Juice (about half a lemon)
- 0.5 cup Grated Cheddar Cheese (optional, for a cheesy layer)
Instructions
Boil Potatoes
Place the cubed potatoes in a large pot, cover with cold water, add a pinch of salt and bring to a boil. Cook until fork‑tender, about 12‑15 minutes.
Time: PT15M
Temperature: 212°F
Mash Potatoes
Drain potatoes and return to pot. Add butter, milk, beaten eggs, 1 tsp salt and ½ tsp pepper. Mash until smooth and creamy. Set aside to cool slightly.
Time: PT10M
Season Seafood
In a bowl combine salmon, cod, scallops and shrimp. Drizzle with lemon juice, sprinkle with a pinch of salt and pepper, and toss gently. Set aside on a plate.
Time: PT5M
Sauté Shallots
In a saucepan melt 2 Tbsp butter with 1 Tbsp olive oil over medium heat. Add chopped shallots and sauté until translucent, about 2 minutes.
Time: PT5M
Temperature: 350°F
Make Roux and Deglaze
Stir in flour and cook for 1 minute. Pour in white wine, stirring constantly, and let it reduce by half, about 2 minutes.
Time: PT5M
Temperature: 350°F
Build the Cream Sauce
Gradually whisk in fish stock, then add thyme, milk, heavy cream, remaining salt and pepper. Simmer gently for 5 minutes until slightly thickened. Stir in chopped parsley.
Time: PT10M
Temperature: 300°F
Combine Seafood with Sauce
Add the seasoned seafood to the sauce, stirring just to coat. Cook for 2 minutes – the seafood should stay mostly raw as it will finish cooking in the oven.
Time: PT2M
Temperature: 300°F
Assemble the Pie
Preheat oven to 400°F. Lightly grease the baking dish. Pour the seafood‑sauce mixture into the dish. If using, sprinkle grated cheddar evenly over the bottom. Spoon the mashed potatoes over the top, spreading to cover completely.
Time: PT5M
Temperature: 400°F
Initial High‑Heat Bake
Place the dish in the oven and bake at 400°F for 10 minutes.
Time: PT10M
Temperature: 400°F
Reduce Heat and Continue Baking
Lower oven temperature to 350°F and bake for an additional 20 minutes.
Time: PT20M
Temperature: 350°F
Broil for Golden Top
Switch the oven to broil and cook for 10 minutes, or until the potato topping is lightly browned and crisp on edges. Watch closely to avoid burning.
Time: PT10M
Rest and Serve
Remove the pie from the oven, let it rest for 5 minutes, then garnish with extra chopped parsley. Serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 280
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Pescatarian, Contains gluten, Contains dairy
Allergens: Dairy, Shellfish, Eggs, Fish, Gluten
Ingredient Substitutions
- Instead of Potatoes: Yukon Gold potatoes, Russet potatoes
- Instead of Unsalted Butter: Margarine
- Instead of Whole Milk: 2% milk, Plant‑based milk
- Instead of Large Eggs: Egg replacer
- Instead of Unsalted Butter: Margarine
- Instead of Olive Oil: Canola oil
- Instead of Shallots: Yellow onion
- Instead of Dry White Wine: Chicken broth
- Instead of All-Purpose Flour: Gluten‑free flour
- Instead of Fish Stock: Chicken stock
- Instead of Fresh Thyme: Dried thyme
- Instead of Heavy Cream: Half‑and‑half
- Instead of Fresh Parsley: Cilantro
- Instead of Salmon Fillet: Trout
- Instead of Cod Fillet: Haddock
- Instead of Sea Scallops: Large shrimp
- Instead of Large Shrimp: Prawns
- Instead of Fresh Lemon Juice: White wine vinegar
- Instead of Grated Cheddar Cheese: Gruyère, Mozzarella
Equipment Needed
- Large Pot
- Colander
- Potato Masher
- Mixing Bowl
- Saucepan
- Whisk
- Baking Dish
- Oven
- Aluminum Foil (optional)
- Oven Mitts
- Measuring Cups and Spoons
- Chef’s Knife
- Cutting Board
Critical Steps — Do Not Skip
- Making a smooth roux without lumps
- Ensuring the seafood is only partially cooked before baking to avoid toughness
- Baking temperature changes (400°F then 350°F) and final broil for proper crust
Chef Tips from the Video
- For extra richness, add a splash of sherry to the sauce with the wine
- Use a mix of Yukon Gold and Russet potatoes for a creamier yet fluffy mash
- Pat the scallops and shrimp dry with paper towels to achieve a better texture in the sauce
Troubleshooting
Mashed potatoes are watery
Add a little more butter and let the mixture sit uncovered for a few minutes to allow excess moisture to evaporate, then mash again.
Sauce is lumpy
Whisk continuously when adding flour and stock; if lumps persist, blend with an immersion blender before adding seafood.
Seafood is overcooked and rubbery
Remove the dish from the oven as soon as the top is golden; the residual heat will finish cooking the seafood without drying it out.
Top does not brown
Increase broiling time by 2‑3 minutes or sprinkle a thin layer of grated cheese before the final broil.
Storage
Refrigerator: Cool to room temperature, then cover and refrigerate for up to 3 days
Freezer: Wrap tightly in foil and freeze for up to 2 months
Room temperature: Do not store at room temperature for more than 2 hours
Make-Ahead Tips
- Prepare the mashed potatoes up to step 2 and refrigerate; reheat gently before assembling
- The cream sauce can be made a day ahead, cooled, and stored in the fridge; reheat slowly and whisk before adding seafood
- Assemble the pie, cover with foil and refrigerate up to 24 hours before baking
Frequently Asked Questions
What is the cultural significance and history of Creamy Seafood Fish Pie in British cuisine?
Fish pie is a classic British comfort dish dating back to the Victorian era, originally a way to use inexpensive fish and leftover potatoes. Over time it evolved into a richer version with cream sauces and a variety of seafood, becoming a staple for family meals and holiday gatherings.
What are the traditional regional variations of fish pie in the United Kingdom?
In coastal regions like Cornwall, the pie often features local white fish and a simple parsley sauce. In Scotland, smoked haddock and a whisky‑infused sauce are common, while in Wales, leeks are added for extra flavor. The version here incorporates multiple seafood for a more luxurious take.
How is Creamy Seafood Fish Pie traditionally served in British households?
It is typically served hot straight from the oven, accompanied by steamed green vegetables such as peas or broccoli, and sometimes a simple green salad. A dollop of mustard or a splash of malt vinegar may be offered on the side.
On what occasions is Creamy Seafood Fish Pie traditionally enjoyed in British culture?
Fish pie is popular for Sunday family lunches, festive gatherings like Christmas or Easter, and as a comforting winter meal. Its richness makes it suitable for special occasions as well as everyday dinner.
What authentic ingredients define a traditional British fish pie versus acceptable modern substitutes?
Traditional British fish pie uses white fish (cod or haddock), a creamy white sauce, potatoes, and sometimes parsley. Modern versions may add salmon, scallops, shrimp, or cheese, which are acceptable variations but still keep the core creamy sauce and potato topping.
What other British dishes pair well with Creamy Seafood Fish Pie?
Serve it alongside buttered peas, roasted carrots, or a simple coleslaw. A crisp pint of English ale or a glass of chilled white wine complements the richness of the pie nicely.
What makes Creamy Seafood Fish Pie special in British cuisine?
The combination of multiple seafood types with a velvety white‑wine cream sauce and a fluffy mashed‑potato crust creates a luxurious texture and flavor profile that elevates the humble traditional fish pie into a celebratory centerpiece.
What are the most common mistakes to avoid when making Creamy Seafood Fish Pie?
Common errors include over‑cooking the seafood before baking, allowing the roux to brown too much, and not letting the mashed‑potato topping brown under the broiler. Follow the timing steps carefully and keep the sauce at a gentle simmer.
Why does this Creamy Seafood Fish Pie recipe use a two‑stage baking temperature instead of a single temperature?
Starting at 400°F creates a quick set for the sauce and begins browning the potato layer, while lowering to 350°F ensures the interior cooks evenly without drying out. The final broil adds a golden, crisp top.
Can I make Creamy Seafood Fish Pie ahead of time and how should I store it?
Yes. Prepare the mashed potatoes and sauce up to step 6, refrigerate separately, then assemble the pie, cover with foil, and keep in the fridge for up to 24 hours before baking. Reheat directly in the oven; no need to thaw if frozen.
What texture and appearance should I look for when the Creamy Seafood Fish Pie is done?
The mashed‑potato topping should be lightly golden and slightly crisp on the edges, while the interior sauce should be bubbling but not boiling vigorously. The seafood should be opaque and tender, not rubbery.
What does the YouTube channel Mr.ChimeTime specialize in?
The YouTube channel Mr.ChimeTime focuses on recreating classic cookbook recipes with a home‑cook friendly approach, offering step‑by‑step walkthroughs, practical tips, and occasional improvisations to make restaurant‑style dishes accessible.
How does the YouTube channel Mr.ChimeTime's approach to British cooking differ from other British cooking channels?
Mr.ChimeTime emphasizes real‑time experimentation, often testing recipes from famous chefs like Gordon Ramsay and sharing candid commentary on what works and what needs tweaking, whereas many channels stick strictly to the original instructions without personal adaptation.
Last updated: August 22, 2026
