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.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 241-260

  • Binder photo AMB

    17 January 2013

    AMB commented on this recipe

    Just a technical detail but I have never made a fish pie before..... Are you supposed to poach the smoked haddock too or just flake it like the poached fish before adding it to the baking tray?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Caz

    17 January 2013

    Caz rated and commented on this recipe

    5 stars

    Fabulous results for my first ever fish pie. I added some fresh chives to the sauce as I had no nutmeg which worked well. Very heary portions - I could only manage half a portion but plenty for for four and some left for second helpings.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo GavinH

    26 January 2013

    GavinH rated and commented on this recipe

    5 stars

    I've cooked this four times now and every time it's worked out brilliantly. Fantastic recipe.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo LindsayS

    27 January 2013

    LindsayS commented on this recipe

    I've made this countless times for various occasions including a Thanksgiving dinner party and a Christmas meal with family, as well as for my partner and myself. It's one of my absolute favourites, great fun to cook, and always a huge hit with the people I make it for - "a crowd pleaser" according to one of my friends! I always use sweetcorn and frozen peas, and add extra bay leaves to the sauce for more flavour. Definitely leave the eggs in - absolutely amazing.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Emma

    04 February 2013

    Emma commented on this recipe

    I have made this countless times and always works out fantastic. I've never added the bay leaves, and always add most of the onion (without the cloves) to the pie. Never used the parsley either! I usually buy one of the 500g fish pie mixes (frozen or fresh) then add a whole bag of prawns. My partner hates his mums fish pie but loves mine and is always asking me to make it!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Shona K.H.

    05 February 2013

    Shona K.H. rated and commented on this recipe

    5 stars

    I was looking for a good fish pie recipe and came across this one. I used a variation of white Basa fillets, smoked Basa fillets, one Salmon fillet, and some king prawns. It worked beautifully! I ran out of whole milk (had about 400ml) so used about 150ml of fresh double cream. The result was incredible! So rich and creamy. I even used some double cream in my mash and mixed the cheddar topping with 1/3 Applewood Smoked cheddar cheese. I'll be using this recipe again - soon!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Salyane72

    14 February 2013

    Salyane72 commented on this recipe

    An all round favourite - even requested as valentine dinner :)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Clamp

    19 February 2013

    Clamp commented on this recipe

    To me it seems strange to put boiled eggs in a fish pie so I leave them out. I had a little bit of smoked salmon in the fridge so I added that and it gave a lovely extra hit of flavour :)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo David

    25 February 2013

    David commented on this recipe

    Made this pie today and although say it myself, it was perfect! Noticed that a lot of people left out the eggs. I feel they added flavour to the dish. Will defiantly do it again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo peeglet

    04 March 2013

    peeglet commented on this recipe

    This is a super excellent recipe! I made this last night and 2 of my friends who have not eaten fish pie before, loved it! Furthermore, I can't believe that I actually made a fish pie!!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Ryan Bargewell

    06 March 2013

    Ryan Bargewell commented on this recipe

    Great recipe. I love it! Don't put eggs in though. :-/

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Ryan Bargewell

    06 March 2013

    Ryan Bargewell rated and commented on this recipe

    5 stars

    Great recipe. I love it! Don't put eggs in though.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo peeglet

    06 March 2013

    peeglet rated and commented on this recipe

    5 stars

    I like it with the eggs though.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jean

    09 March 2013

    Jean rated and commented on this recipe

    5 stars

    I made this exactly as the recipe, including the eggs (this is traditional). My only tip would be to buy your fish skinless or get your fishmonger to do this for you. Getting the skin off the fish was the most time consuming part of this recipe. Delicious, easy and can be prepared in advance.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo candycane

    12 March 2013

    candycane rated and commented on this recipe

    5 stars

    I too omitted the eggs as I just didn't like the sound of it with them. I added raw king prawns and used semi-skimmed milk with some double cream added. It was delicious. I followed the quantities in this recipe but as there was only two of us eating I froze the leftovers for another day.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Despina

    14 March 2013

    Despina rated and commented on this recipe

    5 stars

    loved it! easy to follow steps and tasted lovely. Have never used river cobbler but thought this was a good recipe to try it out on. I used semi skimmed milk instead of full fat and I dont think it comprimised the taste at all. I think I could use slightly less potato but will be making this again!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lesley

    18 March 2013

    Lesley commented on this recipe

    Made today & split between 2 dishes. Good fish pie tho no eggs in mine & added sweet corn to it. Sauce of right consistency but needs more flavour thinking about adding whole grain mustard to sauce next time.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Wallis

    27 March 2013

    Wallis commented on this recipe

    This was lovely. I added leeks with the onions, cooked them together and then added to milk and fish- it was gorgeous. We used peas and corn- lovely pie. Make sure you drain the onions and fish mixture well to make sure your pie I'd not too liquids.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lindsayloorolls

    08 April 2013

    Lindsayloorolls rated and commented on this recipe

    5 stars

    Wanted to introduce more fish to our diets as we don't eat enough. My two sons are slightly fussy with fish, if they can smell it they won't eat it! Well this recipe went down a treat. I used haddock and cod, boneless and skinless and they loved it. The egg was an extra bonus and mash is always a winner, especially if cheese is included. It's an easy recipe with few ingredients. I can now serve fish and the boys even my 9 month old, look forward to it and enjoy it and want more. Job done as far as I am concerned.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo suzyd

    19 April 2013

    suzyd rated and commented on this recipe

    5 stars

    Excellent recipe. I did make a few minor changes: I sprinkled parmesan cheese and dried dill over the fish before putting the mashed potato over the fish. I also substituted some of the potatoes for sweet potato.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

Per serving

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close