The culinary equivalent of a warm, well-loved jumper, a fish pie is as cosy as it comes – and unlike that jumper, it will never go out of style. But just how do you achieve one easily at home? We did a deep dive to answer some of the most asked questions about this comforting classic.

Which fish should I use for fish pie?

The common recommendation is a balance of white, oily and smoked. ‘It’s personal preference but I always use a mix consisting of one-third white fish, one-third good farmed trout and one-third smoked haddock,’ says Nathan Outlaw, the highly acclaimed professional chef known for his fish and seafood nous. ‘If you use more white fish, the pie can be bland, too much smoked haddock and it will dominate everything else, and too much trout will make the mixture become greasy.’ Seafood can be used too, but avoid poaching with other fish to prevent overcooking, which leads to the next question…

Should I pre-cook the fish for my pie?

Poaching the fish fillets in the milk used for the white sauce down the line is a great way to add flavour, but go easy when cooking the fish – too long a poach and a long bake can lead to the fish being over cooked. Poach the fish off the heat for best results.

How do I prevent a watery pie?

Ensure your sauce is thick enough to coat the back of a spoon, drain any excess liquid from the fish before using and, according to Nathan, don’t use frozen fish.

What is fish pie sauce made of?

A classic, fuss-free sauce starts with a roux made with butter and flour before gradually adding milk to make a thick and smooth white sauce. How you flavour it is up to you. Poaching the fish briefly in the milk beforehand adds depth, as does a splash of wine or vermouth, or swapping some of the milk with fish stock. You can also simmer the milk with onion and spices such as bay leaves and black peppercorns, and don’t forget to chuck in some soft chopped herbs too.

Should I add boiled eggs to fish pie?

It’s optional, but a game changer if you want to add richness and texture. Nathan strays from tradition and even recommends adding to the top of the pie after baking to avoid over cooking. ‘Boil the eggs for six minutes so the yolks are still a bit “sticky”. Cool, peel and cut them in half and, once the pie comes out of the oven, push those halves into the potato topping.’

I’m not a fan of mashed potato – what can I use instead for the pie topping?

Sweet potato mash is a great alternative, as is cauliflower or a root veg like celeriac. Or why not change it up and go for pastry using a ready-rolled puff-pastry sheet or scrunched up filo.

It’s done! What sides will go well with fish pie?

‘I always serve my fish pie with simple veg such as carrots and minted peas,’ Nathan shares. ‘That’s all you need!’