Eel Recipes UK: British-Style Eel and Leek Pie

This British-style eel and leek pie takes inspiration from East London’s historic pie-and-mash tradition, pairing tender eel with leeks in a creamy parsley sauce beneath crisp puff pastry. It is rich but not heavy when served with greens, and the recipe uses boneless fillets to make the pie easier to prepare and eat.

Ingredients

1 lb 5 oz (600 g) skinless, boneless fresh eel fillets, cut into large portions
1½ cups (360 ml) whole milk, for poaching
2 bay leaves (about 0.2 g)
½ tsp (1 g) whole black peppercorns
2 tbsp (28 g) unsalted butter, divided
2 cups (about 180 g) thinly sliced leek, white and pale green parts, washed well
1 cup (about 150 g) finely chopped onion
2 tbsp (16 g) plain all-purpose flour
½ cup (120 ml) fish or light chicken stock
⅓ cup (80 ml) double cream (heavy cream)
1 tsp (5 ml) English mustard
¼ cup (15 g) finely chopped fresh parsley
1 tsp (5 ml) lemon juice
½ tsp (3 g) fine salt, plus more to taste
¼ tsp (0.5 g) ground black pepper
1 sheet (about 9 oz/250 g) ready-rolled puff pastry, large enough to cover a 1½-quart (1.4-litre) baking dish
1 tbsp (15 ml) milk, for brushing the pastry

Instructions

Heat the oven to 400°F (200°C). Pat the eel dry and check for any remaining pin bones by running your fingertips over the flesh; remove any you find with clean tweezers. Slice the leek and onion, chop the parsley, and measure out the remaining ingredients. Keep the pastry chilled until you are ready to cover the pie.
Put the milk, bay leaves and peppercorns in a wide saucepan and bring it just to a gentle simmer over medium heat. Add the eel portions in a single layer, lower the heat and poach gently for about 10 minutes, turning once if needed. The milk should barely bubble rather than boil hard, which helps keep the fish tender.
Check the thickest part of the eel with an instant-read food thermometer. The USDA FSIS safe minimum for fish is 145°F (63°C). If a portion has not reached that temperature, continue poaching and check again after a minute or two. Lift the eel onto a plate with a slotted spoon, strain and reserve 1 cup (240 ml) of the poaching milk, and discard the bay leaves and peppercorns.
Melt 1 tablespoon (14 g) of the butter in a clean saucepan over medium-low heat. Add the leek and onion with a pinch of the measured salt. Cook for 8 minutes, stirring often, until soft and glossy but not browned. If the vegetables begin to catch, lower the heat and add a spoonful of water rather than letting them scorch.
Move the vegetables to the sides of the pan and melt the remaining 1 tablespoon (14 g) butter in the centre. Stir in the flour and cook for 1 minute. Gradually whisk in the reserved poaching milk and stock, adding a little at a time so the sauce stays smooth. Simmer for about 3 minutes, stirring, until thick enough to coat a spoon.
Stir the cream, mustard, parsley, lemon juice and remaining salt and pepper into the sauce. Taste and adjust the seasoning. Break the poached eel into generous bite-size pieces, checking again for bones, then fold it gently into the leek sauce so the fish stays in pieces. Spoon the mixture into a 1½-quart (1.4-litre) baking dish.
Lay the cold puff pastry over the filling. Trim it to leave a small overhang, press the edge against the dish, and cut two or three small slits in the centre to let steam escape. Brush the top with milk. Bake for 28 minutes, until the pastry is well risen and golden and the filling bubbles at the edges. Let the pie stand for 5 minutes before serving so the sauce settles.

Tips

Buy eel thoughtfully. Ask the fishmonger which species it is, where it came from, and whether it is legally traceable. European eel populations are severely depleted and the species is listed as Critically Endangered. A farmed label alone does not guarantee a low-impact source, because eel farming can depend on wild-caught young eels. If the source is unclear, choose a different fish rather than assuming it is sustainable.
Ask for boneless fillets. Eel can have small bones, and a few may remain even in prepared fillets. Check the flesh before cooking and again after poaching, when the pieces are easier to inspect. Take care when serving the pie to children or anyone who may have difficulty noticing small bones.
Keep the sauce gentle. A rolling boil can make the milk sauce lumpy and the fish more likely to break apart. Whisk the liquid into the flour gradually, and fold in the eel at the end rather than stirring vigorously.
Choose a practical substitute if needed. Boneless salmon or smoked haddock can stand in for eel in the same pie, although neither has eel’s rich, distinctive texture. Cook fresh fish to 145°F (63°C) and check it with a thermometer; smoked fish is already cooked, so fold it into the sauce gently and reduce the added salt.

Serving Suggestions

Serve the pie hot, while the pastry is crisp, with buttered peas, steamed cabbage, green beans or a simple salad dressed with sharp vinaigrette. Those fresh, lightly bitter sides balance the buttery pastry and creamy filling. For a more traditional pie-and-mash-inspired plate, add mashed potatoes and a generous spoonful of parsley liquor or light parsley sauce on the side; this recipe’s filling is already sauced, so keep the extra sauce fairly thin.

A wedge of lemon at the table is useful for anyone who likes a brighter finish. If serving a group, bring the dish to the table and portion it with a broad spoon so each serving gets both pastry and filling. The pie is substantial, but smaller portions work well as part of a meal with several vegetables.

Variations

Smoked eel pie: If you can buy ready-to-eat smoked eel, use about 14 oz (400 g), skin and any bones removed. Skip the poaching step and make the leek sauce with 1½ cups (360 ml) milk instead of reserved poaching milk and stock. Fold the smoked eel through the finished sauce just before filling the dish. Smoked eel has a stronger, saltier flavour, so start with less salt and taste before adding more.

Add root vegetables: Stir 1 cup (about 130 g) of small cooked potato cubes or ¾ cup (about 100 g) of cooked diced carrot into the sauce. Cook and cool the vegetables before adding them so they do not dilute the filling or make the pastry soggy.

Make individual pies: Divide the filling between four ovenproof dishes and cover each with pastry. Smaller pies may brown sooner, so begin checking after 18 minutes; bake until the pastry is golden and the filling is bubbling. Use the same fish-safety temperature when poaching the eel.

Change the herbs: Chives can replace some or all of the parsley for a mild onion note. Dill also pairs well with eel and lemon, though it gives the pie a fresher, more pronounced herbal flavour. Avoid adding a large handful of delicate herbs too early; stir them in with the cream near the end.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered container. They keep for 3–4 days in the refrigerator. For the best pastry texture, store portions separately if possible, although the top will soften as it sits against the sauce.

Reheat portions in an oven-safe dish at 350°F (175°C), loosely covered with foil at first to prevent the pastry from becoming too dark. Remove the foil near the end to help the top crisp. Heat leftovers to 165°F (74°C) in the centre, checking with a food thermometer; reheat only the portion you plan to eat. A microwave is quicker but makes puff pastry soft, so use it only if texture is not a priority.

You can freeze the baked pie for up to 2 months for better quality. Cool it, wrap it tightly and freeze promptly; thaw overnight in the refrigerator before reheating to 165°F (74°C). The sauce may separate slightly after freezing, but stirring the filling gently as it warms can help. Do not leave cooked fish pie at room temperature for extended storage.

Frequently Asked Questions

What does eel taste like?

Eel has a rich, savoury flavour and a tender, fairly firm texture. It is often described as more substantial and oily than many white fish, which is why it pairs well with leeks, mustard, parsley and a sharp touch of lemon. Smoked eel tastes more pronounced and smoky than the fresh eel used in this recipe.

Can I use frozen eel?

Yes, provided it is sold as food for cooking and has been kept frozen safely. Thaw it in the refrigerator, ideally overnight, and use it once fully thawed; do not thaw it on the counter. Pat it dry before poaching. Thawing time is not included in the recipe’s preparation time, so plan ahead.

Where can I buy eel in the UK?

It is not stocked by every supermarket or fishmonger. Ask a local fishmonger to source boneless eel fillets, or look for a specialist seafood supplier that clearly identifies the species and origin. Check current UK guidance and the supplier’s traceability information before buying, especially for European eel; availability does not by itself indicate that a source is sustainable.

Do I have to poach the eel in milk?

No, but gentle poaching seasons the fish and provides a useful base for the sauce. You can poach it in lightly salted water or fish stock instead, then use 1 cup (240 ml) of warm milk in the sauce in place of the reserved poaching milk. The sauce will taste less rich with stock-poached eel, so taste it before adding the lemon and mustard.

Can I prepare the pie ahead?

You can make the filling up to a day ahead, cool it promptly and refrigerate it covered. When ready to bake, warm the filling until hot, transfer it to the dish, then top with cold pastry and bake until the pastry is golden and the centre is piping hot. Do not put cold pastry over a very hot filling for a long wait, as it can soften before baking.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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