Fish pie - in four steps

Fish pie - in four steps

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(216 ratings)

Prep: 45 mins Cook: 30 mins


Serves 4

Delicious and easy - a fish pie anyone can make. You'll learn how to poach fish and make a white sauce too

Nutrition and extra info

  • Freeze without eggs only

Nutrition: per serving

  • kcal824
  • fat40g
  • saturates22g
  • carbs61g
  • sugars10g
  • fibre4g
  • protein60g
  • salt3.12g
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  • 400g skinless white fish fillet
  • 400g skinless smoked haddock fillet
  • 600ml full-fat milk



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

  • 1 small onion, quartered



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 cloves



    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 2 bay leaf
  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • small bunch parsley, leaves only, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 100g butter



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

  • 50g plain flour
  • pinch freshly grated nutmeg
  • 1kg floury potato, peeled and cut into even-sized chunks



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

  • 50g cheddar, grated



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


  1. Poach the fish. Put the fish in the frying pan and pour over 500ml of the milk. Stud each onion quarter with a clove, then add to the milk, with the bay leaves. Bring the milk just to the boil – you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.

  2. Hard-boil the eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped parsley.

  3. Make the sauce. Melt half the butter in a pan, stir in the flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bringto the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.

  4. Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 20 mins. Drain, season and mash with the remaining butter and milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.

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Comments (276)

ginasnap's picture

Super recipe - I also left out the eggs and added king prawns instead. Also didn't use as much cheese yet stirred it into the mash. Lastly for some extra richness I used 300mls of semi skimmed milk and added 200mls of cream right at the end and added it to the fish along witha tablespoon of chopped capers.

jenienoyce's picture

Really easy to follow ... I always add the eggs as they bulk it up and add different flavour. I tend to use (for two) 300g of Fish Pie Mix, Sainsburys or Morrisons both do packets or off the counter, 100g of cooked frozen prawns and 2 eggs.
Usually make it in the morning, refrigerate during the day and reheat later. Works really well :)

gropiman's picture

I used fresh Red Snapper fish and added a couple of cardamon seeds to the sauce

gropiman's picture

Tried this three weeks ago, without the eggs. Went down very well indeed. Now a regular dish on the dinner table!

carriek88's picture

This was amazing! I used a fish pie selection from the deli at my supermarket (smoked and unsmoked haddock, salmon and cod) and didn't use the eggs as I can't stand them! Definitely making this again, it was so easy and yummy!

lurvlyloz's picture

first time making fish pie & not experience in cooking fish. such an easy reciepe. i left out the eggs but added mushrooms & sweetcorn. was really nice & will definately make again.

lizdud's picture

absolutely yummy, added carrots, spinach and frozen peas to ours tonight, took a little longer to prepare than suggested in the recipe but was worth it!

erbusaig's picture

It was the first time I had tried adding eggs to a fish pie - delicious! Used a mixed pack of fish and made topping with sweet potato and ordinary potato - yummy! I didn't have any cloves but will pop them in next time.

axf902's picture

As somebody who is relatively new to cooking, I found this easy to make and even nicer to eat. I added a little white wine to the sauce for a richer, tangier taste.

axf902's picture

As somebody who is relatively new to cooking, I found this easy to make and even nicer to eat. I added a little white wine to the sauce for a richer, tangier taste.

axf902's picture

As somebody who is relatively new to cooking, I found this easy to make and even nicer to eat. I added a little white wine to the sauce for a richer, tangier taste.

nledieu's picture

Very scrummy!! I used a ready made horseradish mash as that was what I had in and omitted the nutmeg and this recipe was divine!! I was amazed at how well the flavoured mash went with it! This is now a family favourite!!

ramsey-street's picture

I made this fish pie but instead of using fish i just tripled the number of eggs and it was absolutely lovely. i've had it for my breakfast every day this week, the eggy texture is delightful - try it!

bouncy_benjamin's picture

SOOOOOOO Good... definitely makin that again!
So easy n VERY tasty

aticavo's picture

I had this pie at my sister's in law with eggs and it was gorgeous. I made it without eggs and it was just as nice so I highly recommend it to everyone.

lcarle's picture

Very easy to make and tastes delicious. Its my 3 year olds favourite dinner!!

willburfierce's picture

I added some mint and lemon zest to the recipe along with some breadcrumbs mixed in with the cheese topping to give a nice crispy texture. This is a recipe that i will certainly use again. Many thanks!

pollymt's picture

This is a gorgeous, simple recipe which seems incredibly impressive. It works so well when you follow the instructions that you don't need to change it. I have made it with peas and with eggs - both work really well.

andy507's picture

I used watercress instead of parsley to add a nice peppery taste.


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