Fish Pie Recipe (with Video)

Fish Pie Recipe: There’s something about a hot, creamy, golden-topped fish pie that screams comfort food. It’s rich, wholesome, and loaded with soft, flaky fish pieces smothered in a velvety white sauce, all tucked under a mountain of buttery mashed potatoes.

Whether you’re trying to impress at a dinner party or just want a cozy family meal, this fish pie recipe hits all the right notes. The best part? It’s easy to make and customize, even if you’re not an experienced cook.

So, roll up your sleeves—let’s dive in!

What is a Traditional Fish Pie?

Traditional British fish pie—sometimes called “fisherman’s pie”—is a baked dish made with a creamy fish filling and topped with mashed potatoes instead of pastry. Unlike a typical meat pie, there’s no crust involved. Instead, the mash gets beautifully golden and crisp on top in the oven, providing a nice contrast to the rich fish filling beneath.

It’s often made using a mix of white fish like cod or haddock, smoked fish like smoked haddock, and sometimes even salmon. Some versions also include hard-boiled eggs, peas, or prawns for extra flavor and texture. But no matter how it’s made, a good fish pie is all about that comforting creaminess and a blend of perfectly cooked fish.

Why You’ll Love This Homemade Fish Pie

Let’s be honest—store-bought pies often fall short. When you make it yourself, you get full control over the flavors, textures, and ingredients. This homemade version is:

• Budget-friendly: Use what you have or get creative with what’s on sale.
• Nutritious: Packed with omega-3 fatty acids, protein, and vitamins.
• Family-approved: Kids and adults love it alike.
• Freezer-friendly: Perfect for meal prep or batch cooking.
• Versatile: Easily adapted to suit dietary needs or flavor preferences.

Plus, you’ll feel like a kitchen rockstar once you pull out that bubbling, golden beauty from the oven.

List of Ingredients You’ll Need

Before we dive into the steps, here’s everything you’ll need for a classic fish pie:

For the Filling:

• 500g white fish (like cod, haddock, or pollock), skinned and boned
• 300g smoked haddock (undyed), skinned and boned
• 200g salmon fillet, skinned and boned
• 150g cooked prawns (optional)
• 2 hard-boiled eggs (optional), chopped
• Handful of frozen peas (optional)
• Salt & pepper to taste
• Fresh parsley, chopped (optional)

For the Sauce:

• 50g butter
• 50g plain flour
• 500ml whole milk (plus extra for poaching)
• 1 bay leaf
• 1 onion, halved
• A few whole peppercorns
• 100ml double cream (optional for richness)
• A small handful of grated cheese (cheddar or parmesan – optional)

For the Mashed Potato Topping:

• 1kg potatoes (Maris Piper or King Edward)
• 50g butter
• 100ml milk or cream
• Salt to taste
• A pinch of nutmeg (optional)

How to Choose the Right Fish for Your Pie

You can stick to one type of fish or mix it up—there’s no hard rule. The key is using fish that stays firm and flaky when cooked. White fish like cod or haddock form the bulk, smoked haddock gives that iconic depth, and salmon adds richness.

Pro Tip: Always check your fish for bones, especially if serving kids.

Avoid oily or very delicate fish like mackerel or sole—they tend to fall apart or overpower the flavor. And if you’re on a budget? Frozen fish fillets work just fine—just thaw and pat dry before using.

Optional Add-ins to Customize Your Fish Pie

Want to jazz things up? There’s plenty of room to play:

• Vegetables: Add spinach, leeks, corn, or sautéed mushrooms
• Cheese: Stir some sharp cheddar into the mash for a golden crust
• Herbs: Dill, chives, or parsley bring freshness
• Prawns or shrimp: Add seafood flair
• Mustard: A spoonful in the white sauce gives it a subtle kick

This dish is like a canvas—don’t be afraid to paint it your way.

Step-by-Step Guide to Making Fish Pie

Step 1: Prepare the Mashed Potatoes

Peel and chop potatoes into even chunks. Boil in salted water until fork-tender, about 15–20 minutes. Drain well, then mash with butter and warm milk until smooth and creamy. Season with salt and pepper, and set aside.

Step 2: Poach the Fish

Place fish fillets (such as cod, haddock, or salmon) in a shallow pan. Cover with milk and add a bay leaf if desired. Gently poach over low heat for 5–7 minutes until just cooked. Remove fish, reserve the milk, and flake the fish into chunks.

Step 3: Make the Creamy White Sauce

Melt butter in a saucepan and stir in flour to form a roux. Cook briefly, then gradually whisk in the reserved poaching milk. Simmer until thick and smooth. Season with salt, pepper, and a pinch of nutmeg or mustard.

Step 4: Combine the Fish Filling

Add the flaked fish to the white sauce along with peas, sweetcorn, or herbs if using. Gently fold to coat without breaking the fish too much. Taste and adjust seasoning.

Step 5: Assemble the Fish Pie

Spoon the fish mixture into a baking dish and spread evenly. Top with mashed potatoes, smoothing or creating peaks with a fork for extra crispness.

Step 6: Bake to Golden Perfection

Bake in a preheated oven at 190°C (375°F) for 25–30 minutes, until bubbling and golden on top. Let rest for a few minutes before serving for best texture and flavor.

Tips for the Perfect Fish Pie Every Time

Want to take your fish pie from good to great? Here are some tried-and-true tips:

• Don’t overcook the fish. Poach gently—it should just start to flake.
• Keep the mash firm. Too soft and it’ll sink into the filling.
• Season each component. The fish, the sauce, and the mash all need a little love.
• Use a mix of fish. Combining smoked and unsmoked adds depth and variety.
• Fork those ridges on top. They help create a crispy golden crust in the oven.

A well-made fish pie is all about balance—creamy, savory, and comforting with just the right amount of texture.

Common Mistakes to Avoid

Even the best cooks slip up. Avoid these common fish pie blunders:

• Using watery mashed potatoes: Drain your spuds properly and don’t add too much milk.
• Boiling the fish too hard: This makes it rubbery and tasteless.
• Skipping the seasoning: Under-seasoned white sauce = bland pie.
• Overmixing the filling: You’ll end up with fish mush instead of chunks.
• Not resting the pie: It will fall apart when serving if you don’t let it set.

Take your time, follow the steps, and you’ll be rewarded with a fish pie that people beg you to make again.

Serving Suggestions – What to Serve with Fish Pie

Fish pie is hearty on its own, but pairing it with the right sides takes it to another level.

Here are some tasty accompaniments:

• Steamed green beans or broccoli: Adds freshness and crunch.
• Garden peas with mint: A classic side that complements the creamy filling.
• Simple salad: Light and refreshing to balance the richness.
• Buttered carrots: A sweet, tender contrast to the savory pie.
• Crusty bread: Perfect for mopping up leftover sauce.

And don’t forget a squeeze of lemon over the top before serving—it brightens up all those rich flavors.

Can You Make Fish Pie in Advance?

Absolutely. Fish pie is a brilliant make-ahead meal.

To prepare in advance:

• Assemble the full pie but don’t bake it.
• Cover tightly with foil or cling film and refrigerate for up to 24 hours.
• When ready to bake, let it come to room temp for about 30 minutes, then pop it in the oven.

Note: If baking straight from the fridge, it might take a few extra minutes.

This makes it ideal for busy weeknights or stress-free entertaining.

How to Store and Reheat Leftovers

Have leftovers? Lucky you.

Storage:

• Let the pie cool completely.
• Cover and refrigerate within two hours.
• It’ll keep for up to 3 days in the fridge.

Reheating:

• Reheat in the oven at 180°C (350°F) for 20–25 minutes until hot throughout.
• Microwave works too, but the top may lose its crispiness.
• Add a splash of milk or cream if it looks a little dry.

Never reheat fish pie more than once. Stick to the “once and done” rule for food safety.

Is Fish Pie Freezer Friendly?

Yes, fish pie freezes beautifully—perfect for meal prep or those nights when you just can’t be bothered to cook.

Freezing Tips:

• Assemble but don’t bake the pie.
• Wrap tightly in foil and then in a freezer bag.
• Label and freeze for up to 3 months.

To reheat from frozen:

• Bake straight from the freezer at 180°C (350°F) for about 45–60 minutes, or until piping hot.
• Cover with foil for the first half to avoid over-browning the mash.

Tip: Freeze in individual portions for easy weeknight dinners.

Fish Pie Variations from Around the World

While the classic British fish pie is beloved for its creamy filling and mashed potato topping, many countries have their own twist on this comforting dish. If you’re in the mood to experiment, here are a few exciting global variations to try:

Scandinavian Style

In Nordic countries, fish pies might include pickled fish or smoked salmon with lots of fresh dill, root vegetables like celeriac, and a mustard-infused white sauce. They’re often served with rye bread on the side instead of potatoes on top.

French-Inspired

France’s version might be more delicate, often using flaky puff pastry as a top crust and incorporating tarragon, shallots, and white wine into the creamy base. Sometimes, a touch of Dijon mustard is added for sharpness.

American Take

In the U.S., fish pies are sometimes reimagined as seafood pot pies, including shrimp, scallops, and crab in addition to fish, with a biscuit or pastry top crust. The sauce often has Old Bay seasoning or Cajun spices for a Southern-style kick.

Portuguese Touch

In Portugal, expect bolder flavors like paprika, olives, and chorizo added to a mix of cod and potatoes. These pies are often baked in clay dishes and served with a drizzle of olive oil and lemon.

Exploring these variations can make your weekly dinner routine a lot more exciting while still sticking to the fish pie format!

Nutritional Benefits of Fish Pie

Fish pie isn’t just comforting—it can also be surprisingly nutritious, especially when made from scratch with quality ingredients.

Here’s why:

• High in protein: Fish provides lean, quality protein which helps with muscle repair and keeps you fuller for longer.
• Rich in omega-3 fatty acids: Salmon and other oily fish are excellent sources, supporting heart and brain health.
• Loaded with vitamins: B-vitamins, vitamin D, and minerals like selenium and iodine are all packed into a single serving.
• Vegetable-packed: Adding peas, carrots, or spinach boosts fiber and nutrients.
• Customizable for your diet: Make it gluten-free with a roux made from cornstarch, or dairy-free using plant-based milk and margarine.

Of course, if you load your pie with cheese and cream, it’ll be richer—but you can always opt for lighter swaps like semi-skimmed milk or Greek yogurt to keep things balanced.

FAQs about Fish Pie Recipe

1. Can I use frozen fish for fish pie?

Yes! Frozen fish is totally fine—just make sure to thaw it completely and pat it dry to remove any excess moisture before cooking.

2. How do I prevent my fish pie from being watery?

The most common causes are undercooked mashed potatoes or overly wet fish. Be sure to drain your potatoes well and pat fish dry before poaching. Also, don’t skip thickening your white sauce properly.

3. What can I use instead of cream in the sauce?

You can swap out the cream for extra milk or use Greek yogurt for a healthier option. For a richer taste without cream, stir in a bit of butter and a sprinkle of cheese.

4. Can I make fish pie dairy-free?

Absolutely. Use plant-based milk (like oat or soy), dairy-free margarine, and skip the cheese or use a vegan alternative. Just make sure your fish or seafood hasn’t been pre-cooked in butter.

5. How long does fish pie last in the fridge?

Fish pie will last up to 3 days if stored in an airtight container. Be sure to reheat thoroughly and only once.

Conclusion

Fish pie is more than just a traditional British dish—it’s a heartwarming, filling, and incredibly versatile comfort meal that brings people together around the dinner table. Whether you’re cooking for family, impressing guests, or batch cooking for the week, this recipe delivers every single time.

Its creamy, flaky, and crispy combo is truly irresistible. Plus, the step-by-step process makes it foolproof—even for beginner cooks. And the best part? It’s one of those dishes that feels like a hug in a bowl.

So next time you’re craving something cozy, homemade, and satisfying, give this fish pie recipe a try. Your kitchen will smell amazing, and your belly will thank you.