Easy Fish Pie Recipe

Introduction

This easy fish pie is a comforting, flavorful dish perfect for a family dinner. Creamy mashed potatoes cover a rich mixture of fish, vegetables, and cheese, all baked until golden and bubbling. It’s simple to prepare and sure to please everyone at the table.

Ingredients

• 1kg Maris Piper potatoes, peeled and halved
• Knob of butter
• Splash of milk
• 25g butter
• 25g flour
• 4 spring onions, finely sliced
• 400ml milk
• 1 pack fish pie mix (cod, salmon, smoked haddock, around 320g-400g)
• 1 tsp Dijon or English mustard
• ½ a 25g pack or a small bunch chives, finely snipped
• Handful frozen sweetcorn
• Handful frozen petits pois
• Handful grated cheddar

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Place the peeled and halved potatoes in a saucepan, cover with water, and bring to a boil. Simmer until tender, then drain thoroughly and mash with a splash of milk and some butter. Season with ground black pepper.
2. Step 2: While the potatoes cook, melt 25g butter with the flour and finely sliced spring onions in a separate pan over gentle heat, stirring regularly for 1–2 minutes.
3. Step 3: Gradually whisk in 400ml milk, stirring constantly to prevent lumps and sticking. Bring to the boil and cook for 3–4 minutes until thickened.
4. Step 4: Remove from heat and stir in the grated cheddar (if using), fish pie mix, mustard, chopped chives, frozen sweetcorn, and petits pois until evenly combined.
5. Step 5: Spoon the fish mixture into an ovenproof dish or divide among 6–8 ramekins. Top evenly with the mashed potato and sprinkle additional cheddar cheese over the top.
6. Step 6: Bake in the preheated oven for 20–25 minutes, or until the top is golden and the filling is bubbling around the edges. Serve hot.

Tips & Variations

• For extra flavor, add a pinch of nutmeg to the mashed potatoes before topping the pie.
• Use a mix of fish you enjoy or have on hand; smoked haddock adds a lovely depth of flavor.
• Substitute frozen vegetables with fresh if available, just add them at the same stage in the sauce.
• You can prepare the pie in individual ramekins to make portion control easier and for a charming presentation.

Storage

Allow the fish pie to cool completely before covering and storing in the refrigerator for up to 2 days. Reheat in the oven at 180°C until warmed through and bubbly. This pie can also be assembled and frozen before baking; cover tightly and freeze for up to 1 month. Bake from frozen, adding extra baking time as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of potatoes for the mash?

Yes, you can use any starchy potato like Yukon Gold or Russet, but Maris Piper or similar floury potatoes work best for light, fluffy mash.

Is it possible to make this recipe dairy-free?

Absolutely. Use dairy-free butter and milk alternatives such as almond or oat milk, and omit or substitute the cheddar cheese with a plant-based cheese.

Easy Fish Pie Recipe

Print Recipe

★★★★★

4.8 from 125 reviews

This easy fish pie recipe combines creamy mashed potatoes with a flavorful mixture of cod, salmon, and smoked haddock in a cheesy white sauce with spring onions and garden peas. Topped with a golden mashed potato crust and baked to bubbling perfection, it’s a comforting, classic British dish perfect for a satisfying family meal.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

For the Mash:

• 1kg Maris Piper potatoes, peeled and halved
• Knob of butter (about 25g)
• Splash of milk (approx. 50ml)

For the Sauce and Filling:

• 25g butter
• 25g plain flour
• 4 spring onions, finely sliced
• 400ml milk
• 1 pack fish pie mix (cod, salmon, smoked haddock, approx. 320g-400g)
• 1 tsp Dijon or English mustard
• ½ a 25g pack or a small bunch chives, finely snipped
• Handful frozen sweetcorn (approx. 50g)
• Handful frozen petits pois (approx. 50g)
• Handful grated cheddar cheese (approx. 50g), plus extra for topping

Instructions

1. Prepare the Potatoes: Preheat your oven to 200C/180C fan/gas mark 6. Place the peeled and halved potatoes into a saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes well, then mash with a knob of butter and a splash of milk until smooth. Season with freshly ground black pepper to taste.
2. Make the Sauce: In another pan, gently melt 25g butter over medium heat. Add the flour and finely sliced spring onions and cook for 1-2 minutes, stirring continuously to form a roux. Gradually whisk in the 400ml milk to prevent lumps, then bring the mixture to a boil while stirring constantly. Continue cooking for 3-4 minutes until the sauce thickens.
3. Combine Filling Ingredients: Remove the sauce from heat and stir in the grated cheddar cheese (if using), fish pie mix, mustard, chopped chives, frozen sweetcorn, and petits pois. Mix gently to combine all the ingredients evenly.
4. Assemble the Pie: Spoon the fish filling into a suitable ovenproof dish or divide evenly among 6 to 8 ramekins for individual portions. Spread the mashed potatoes evenly over the top of the filling. Sprinkle extra grated cheddar cheese over the potato layer for a golden finish.
5. Bake the Pie: Place the assembled fish pie in the preheated oven and bake for 20-25 minutes until the topping is golden brown and the filling is bubbling around the edges. Remove from the oven and allow to cool slightly before serving.
6. Optional Storage: If desired, cover the assembled fish pie or mini pies and freeze for another time. Reheat thoroughly before serving.

Notes

• Maris Piper potatoes are ideal for a fluffy mash but you can substitute with other starchy potatoes.
• If you do not have a balloon whisk, use a regular whisk or wooden spoon to prevent lumps when making the sauce.
• You can adjust the type of fish according to availability; smoked haddock adds a nice depth of flavor.
• For a richer sauce, add a splash of double cream along with the milk.
• If freezing, assemble and freeze before baking; bake from frozen and add extra cooking time if needed.
• Make sure the fish is cooked through when reheating following freezing.

Keywords: fish pie, easy fish pie, British fish pie, mashed potato recipe, comfort food, baked fish dish, family meal