Family meals: Easy fish pie

Family meals: Easy fish pie

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(64 ratings)

Prep: 15 mins Cook: 45 mins


Serves a family of 4 - 6 or makes 6-8 toddler meals
A simple fish pie that’s quick to prepare, portion it into ramekins for quick toddler meals you can pull out of the freezer or cook in a big dish for the whole family

Nutrition and extra info

  • Freezable

Nutrition: per serving (4)

  • kcal455
  • fat15.7g
  • saturates7.5g
  • carbs50.5g
  • sugars7g
  • fibre5.7g
  • protein27.1g
  • salt1g
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  • 1kg Maris Piper potatoes, peeled and halved



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • splash of milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 4 spring onion, finely sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 400ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g depending on pack size)
  • 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



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


  1. Preheat the oven to 200C/ 180 fan/ gas mark 6. Put the potatoes in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender. When cooked, drain thoroughly and mash with a splash of milk and some butter. Season with ground black pepper.

  2. Meanwhile, put the butter, flour and spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins. Gradually whisk in the milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3 – 4 minutes until thickened.

  3. Take off the heat and stir in the cheese (if using), fish, mustard, chives, sweetcorn and peas. Spoon into an ovenproof dish or 6- 8 ramekins.

  4. Spoon the potato on top and sprinkle with cheddar cheese. Pop in the oven for 20 - 25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

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Comments, questions and tips

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Comments (57)

PippaWilding's picture

Do you cook the fish first and how do you do it. Do you freeze the pie before you cook it and when you take it out the freezer, do you cook it or microwave it ?

shiatsusjois's picture

Great recipe, tastes delicious! I did add some salt to the roux, otherwise I think it's a bit bland. And I used three times the amount of pees, with just one handfull you can hardly find them ;-)

kfish's picture

Can you cook from frozen?

NatKJ21's picture

We love this dish, have cooked several times now. I use some black pepper in the sauce (just our personal preference but I feel it adds to the taste) and feel that the cheese makes a difference- not sure if we would like the sauce as much without it. We don't use peas or sweetcorn as we prefer some spinach and beans on the side. The flavour of this dish is really amazing and it is easy to make. I could eat this every day!

nmaslin's picture

According to the family this was the best fish pie i have made, i didn't have dijon mustard so used grained mustard and just used fresh pollock. Much cheaper, It went down a treat. Will defiantly be making this again

hirdyddhaf's picture

Very tasty and easy to make. Its the only way I can get my kids to eat fish. Its a new family favourite!

AAA888's picture

I tried this recipe for the first time tonight, I used half cream, half milk, white wine and chopped leeks in the sauce. Cod, smoked haddock and salmon with lots of cheese on the top of sweet potato and potato mash. My husband is wheat intolerant and loved this meal. Will definitely make again.

shiatsusjois's picture

That's a great idea, to add wine to the sauce!

dianasparkler's picture

Lovely dish! I used fresh fish too. It's much easier to gently fry the onion (I used leek) in the butter then take it off the heat and mix in the flour, then add the milk a little at a time, just stir it around and there's no lumps that way. I doubled the mustard too and used red pepper diced and thinly sliced broccoli - any handy veg will do. Parsley is good to season the sauce. Mustard in the mash as well. Recommended.

aliciapearce23's picture

I made this pie with prawns, salmon and sea bass and used parsley instead of chives. I did find it slightly bland though. Would be nice to add something else next time but cannot quite think what

billiejo's picture

Mmmn. what could possibly be missing to make this tasty - taking a wild guess i'd say perhaps something like smoked fish rather than bland fish, and perhaps, i know it's radical - how about some chives?

varnteing's picture

This dish is a big hit!! Everyone loves it. I used fresh salmon & cod. Didn't have chives and spring onions so I just omitted them, still tastes good. Double up the mustard as recommended

mmckenzie428's picture

This recipe is easy to make and is delicious! Definitely a family favourite!

lstevenson8's picture

Lovely fish pie. Added onion, leek and white wine and also doubled the mustard. Will definitely make again.

Shyemest's picture

Very good, missed a few ingredients on accident but still came out delicious. Would recommend double dijon mustard.

samtavis's picture

Absolutely delicious! This dish is so quick and easy to make.

I also doubled the amount of dijon mustard and left out the sweetcorn. It went down really well with my family & I'll definitely be making it again!

wizk12's picture

What a lovely pie this recipe makes. I doubled up on the dijon mustard and didn't put in any sweetcorn.

Next time, I think I will add some white wine and a finely chopped onion to the sauce, substitute some of the milk for cream. Maybe some breadcrumbs on the top for some crunchy texture.

sweetuphoria's picture

Best fish pie recipe i have tried. All my family enjoyed it (even the baby!). I didnt put any cheese into the white sauce (as i was trying to keep it low salt) but i just sprinkled some cheese on the potato before cooking. It was lovely!

SamP mum of 3's picture

Fabulous fish pie! So very tasty, followed the suggestions with using half cream half milk and doubled up on the mustard. All the family raved about it, will defo make again. Yummy !

missbakergirl's picture

Absolutely scrummy! I used 300ml of double cream & 100ml milk and smoked salmon & smoked haddock.


Questions (13)

Panesarj's picture

So I made this fish pie for the first time tonight. Both me and my husband done it together by watching the video provided and the ingredients. Everything was done as the lady in the video described. When we took the pie out of the oven and served it looked like the milk had curdled ... I'm so disappointed - but it did taste nice! Can anyone tell me why this happened . I will try it again but does anyone have any advise for me. Much appreciated

Xxclarexx15's picture

Thinking of doing this for my 2year old as she loves fish pie. If i was to freeze how do i cook it from frozen? Do i defrot first or not thanks

Hunter-Rae's picture

Do you need to cook the fish first?

goodfoodteam's picture

No there is no need to cook the fish first, it will gently cook when the pie is baked in the oven.

kfish's picture

Can you cook from frozen?

goodfoodteam's picture

Yes provided the dish can take the difference in temperature from the freezer to a hot oven. Start off loosely covered with foil until it is thawed then remove the foil to brown the top towards the end. Expect it to take at least twice the cooking time stated in the recipe.

chris12345chris12345's picture

Where are the instructions on how to best cook the fish? This seems to be missing and would be useful where different varieties are used, like cooking cod when compared cooking monkfish.

msmum's picture

Made this for baby tonight just wondering if it can be heated from frozen or does it need to be thawed first? Many thanks

denno42's picture

I have never seen a reply to ANY questions asked on this site. Why?
Several times I have been reluctant to try some recipes as I have wanted to see the answer to some questions.

maz4star's picture

When freezing, do you need to put in the oven for 20-25mins first or do you freeze the raw fish with the cooked potato on top?

goodfoodteam's picture

Hi there, thanks for your question. To freeze the pie, follow the recipe until you have spooned the potato on top, then cool, wrap, freeze and defrost at room temperature before cooking as per stated in the recipe. Hope you enjoyed the pie. 

BBC Good Food team

nicjk's picture

There is no method on this page, just the list of ingredients? Where does it tell you how to make it? Under method it just says bbcgoodfoodguide. Help! I want to make it tonight.

agskell's picture

Looks good and I am looking for something for my baby. I am a beginner cook and no common sense in this area at all. Can someone let me know what to do with fish as the recipe does not specify? Many thanks

Tips (3)

jvoreilly's picture

About 30% less potato and 30% more white sauce and its delicious.

LadycougarB's picture

I added white wine and grated cheddar cheese to this recipe which gave it a lovely taste. I also replaced the mash topping with a crumble topping using fresh breadcrumbs, porridge oats, butter and cheshire cheese cheese....Delicious :)

daviesaj7's picture

I find that the fish is best cooked separately on a non-stick baking tray with a little oil/butter in the over for 20 minutes, and allowed to chill completely before mixing in with the sauce - it retains its shape better and because it's completely dry, it doesn't dilute the sauce and make it sloppy - I always make the sauce slightly on the thick side to start with.

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