Fish pie - in four steps
See this recipe step by step

Fish pie - in four steps

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 30 mins

Freezable

Freeze without eggs only

Method

  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.
Try

Different flavours

Seafood: Add 200g raw peeled king prawns to the baking dish along with the poached fish. Salmon & dill: Replace the smoked haddock with 400g skinless salmon fillets, and use dill instead of the parsley. Fish & vegetable: Add 100g each frozen peas and sweetcorn to the baking dish before pouring over the sauce

Per serving

824 kcalories, protein 60g, carbohydrate 61g, fat 40 g, saturated fat 22g, fibre 4g, sugar 10g, salt 3.12 g

Recipe from Good Food magazine, January 2007.

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Latest comments and suggestions

Results 201-220

  • Binder photo RJolly

    14 March 2012

    RJolly rated and commented on this recipe

    5 stars

    Very yummy even with the eggs.

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  • Binder photo Helshug

    22 March 2012

    Helshug rated and commented on this recipe

    5 stars

    I made this for Mothers Day last weekend and it was so good I'm making it again for a dinner party this weekend. I left the eggs out and used Salmon but kept the parsley instead of dill. I also used semi skimmed milk, it was simply delicious!

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  • Binder photo Rosie

    20 April 2012

    Rosie rated and commented on this recipe

    5 stars

    Absolutely delicious, thumbs up all round. I shocked myself at how good this tastes and will definitely be made again. I used the lightly smoked salmon, haddock and prawns. Was worried about not using real butter, as I didn't have any, and semi skimmed milk, but the results were perfect.

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  • Binder photo Amber x

    30 April 2012

    Amber x commented on this recipe

    This recipe was really easy to make and tasted great in the end. I sliced some potatoes on top rather than mashing them and it looked great!

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  • Binder photo MumBakes

    23 May 2012

    MumBakes rated this recipe

    5 stars

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  • Binder photo ceri_tregs

    05 June 2012

    ceri_tregs rated and commented on this recipe

    5 stars

    Amazing! we even used half the fish stated in the recipe and it was ample!

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  • Binder photo alicepennbrooke

    13 June 2012

    alicepennbrooke rated and commented on this recipe

    4 stars

    Really tasty recipe -used white fish and smoked haddock and included the eggs - think they really do add something to the dish -but chopped them up well. Did't fancy the cheese so left it out, but added frozen peas to the base and that worked really well.

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  • Binder photo ed

    15 June 2012

    ed commented on this recipe

    This went down a storm!, left the eggs out, will make this again! Thanks

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  • Binder photo ed

    15 June 2012

    ed rated and commented on this recipe

    5 stars

    Superb!

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  • Binder photo MrsH

    28 June 2012

    MrsH commented on this recipe

    Just how fish pie should taste :)

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  • Binder photo Michelle

    01 July 2012

    Michelle rated and commented on this recipe

    5 stars

    I have made this a few times now! I have made it with smoked haddock, haddock, salmon, scallops, king prawns, cod, peas & sweetcorn & ALWAYS have the egg!!!! Absolutely gorgeous ;p

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  • Binder photo mimmi

    01 July 2012

    mimmi rated and commented on this recipe

    5 stars

    Really yummy and easy to make. I used smoked salmon instead of haddock and didn't bother with the eggs.

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  • Binder photo Blacksheep

    02 July 2012

    Blacksheep commented on this recipe

    What size dish do I need for the quantities in this recipe?

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  • Binder photo Leanne29

    14 July 2012

    Leanne29 rated and commented on this recipe

    5 stars

    I am an OKish cook but have never tackled a fish pie before. After reading the comments, left out the eggs but otherwise stuck to the recipe word for word, it was so easy and really delicious!! Will definitely make again!

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  • Binder photo Grandma

    15 August 2012

    Grandma rated and commented on this recipe

    5 stars

    I have made this fish pie several times, particularly in winter, and it was always a winner with my guests. I use a mixture of undyed smoked haddock, salmon and white fish but left out the eggs. For the topping,I mixed the potatoes with 300ml sour cream instead of milk and butter.

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  • Binder photo Jessica

    17 August 2012

    Jessica rated and commented on this recipe

    4 stars

    Simple and tasty! Will make it again maybe with a few prawns :P

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  • Binder photo Clara B

    24 August 2012

    Clara B rated and commented on this recipe

    5 stars

    Made this for dinner today, eggs n'all. The husband and children LOVED it, so I will defo be making this again.

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  • Binder photo RufieC

    02 September 2012

    RufieC commented on this recipe

    I made the fish pie with ready rolled puffed pastry instead of mashed potatoes which needed only 20 mins to brown instead of the suggested 40 mins for the potatoes. So the béchamel ended up too runny. If I do this with puff pastry again, I'll make sure the béchamel is really thick. Omitted the eggs. I didn't have any smoked haddock, and replaced it with a bit of fried bacon instead for the salty smoky flavour. Served with a side of wilted spinach, tasted amazing. Picture here: http://instagram.com/p/PFR3xmNYt3/

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  • Binder photo Magic Maggie

    08 September 2012

    Magic Maggie rated and commented on this recipe

    5 stars

    My background is India so I'm great at curries, but fish pie has been my nemesis for ages - and the adorable husband loves it! This recipe was easy, delicious and the consistency was perfect! I used cod and smoked salmon and it was absolutely fab!

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  • Binder photo Wiggle

    18 September 2012

    Wiggle rated and commented on this recipe

    5 stars

    An easy dish to make, very tasty, children loved it.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 30 mins

Freezable

Freeze without eggs only

Easy to make ahead

Ingredients

  • 400g skinless white fish fillet
  • 400g skinless smoked haddock fillet
  • 600ml full-fat milk
  • 1 small onion , quartered
  • 4 cloves
  • 2 bay leaves
  • 4 eggs
  • small bunch parsley , leaves only, chopped
  • 100g butter
  • 50g plain flour
  • pinch freshly grated nutmeg
  • 1kg floury potato , peeled and cut into even-sized chunks
  • 50g cheddar , grated
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Per serving

824 kcalories, protein 60g, carbohydrate 61g, fat 40 g, saturated fat 22g, fibre 4g, sugar 10g, salt 3.12 g

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