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 81-100

  • Binder photo Sadaf

    09 December 2009

    Sadaf rated and commented on this recipe

    5 stars

    Delicious and ver simple to make. I used just Haddock on its own and as suggested I added peas and sweetcorn, a very hearty meal. I'll definitely try and experiment with other fish next time.

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  • Binder photo Exlibris2008

    30 December 2009

    Exlibris2008 rated this recipe

    3 stars

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  • Binder photo knickers

    12 January 2010

    knickers rated this recipe

    5 stars

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  • Binder photo DawnyM

    23 January 2010

    DawnyM rated this recipe

    5 stars

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  • Binder photo Foodie1

    31 January 2010

    Foodie1 rated this recipe

    5 stars

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  • Binder photo Claire W

    19 February 2010

    Claire W rated this recipe

    4 stars

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  • Binder photo Danielle

    19 March 2010

    Danielle rated this recipe

    5 stars

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  • Binder photo Dianne

    02 April 2010

    Dianne rated and commented on this recipe

    5 stars

    If you freeze this do you need to defrost it before cooking? I have made it once without freezing and loved it by the way!!!

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  • Binder photo mrskvammen

    02 April 2010

    mrskvammen rated and commented on this recipe

    5 stars

    our 1 year old daughter's favourite meal! i omit the eggs and throw in whatever we fancy - usually peas and sweetcorn, sometimes spinach and halved cherry tomatoes - it all works very well. i also don't bother waiting for the milk to cool. oh and we use whatever fish we have in the freezer - usually just a white fish. i make the sauce without salt and add extra nutmeg instead. my husband and i add salt to taste after serving. i think we will have to eat this on sunday! :)

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  • Binder photo mrskvammen

    02 April 2010

    mrskvammen commented on this recipe

    our 1 year old daughter's favourite meal! i omit the eggs and throw in whatever we fancy - usually peas and sweetcorn, sometimes spinach and halved cherry tomatoes - it all works very well. i also don't bother waiting for the milk to cool. oh and we use whatever fish we have in the freezer - usually just a white fish. i make the sauce without salt and add extra nutmeg instead. my husband and i add salt to taste after serving. i think we will have to eat this on sunday! :)

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  • Binder photo tina

    05 April 2010

    tina rated and commented on this recipe

    5 stars

    Lovely very easy, did not have any cloves and left out the eggs. Turned out fab.

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  • Binder photo dragonma5306

    06 April 2010

    dragonma5306 rated and commented on this recipe

    5 stars

    This was really tasty and pretty simple to make. If you use a whisk to make the sauce then you don't get any lumps. I also used frozen fish which I poached in the same way but just for a little longer to ensure it was cooked. I couldn't decide whether to add the eggs or not: I know you always get them in fish pie but the combination seemed a bit odd to me! I did put them in in the end (I put in 3 and that seemed plenty) and they were fine. There was plenty of sauce too. The recipe is very generous; I would say it serves 5 or even 6. Will be making again.

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  • Binder photo Bon

    07 April 2010

    Bon commented on this recipe

    Cooked this dish last night and was really impressed with how easy it was to make and full of favour, we all had seconds! Will definitely make again.

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  • Binder photo freediva

    08 April 2010

    freediva rated and commented on this recipe

    5 stars

    Quick and easy to make, full on flavour and fabulous with the eggs in - it sounded a bit weird but really worked. Going to try it with different types of fish next time, something thick and tasty like monkfish.

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  • Binder photo lambchopski

    16 April 2010

    lambchopski rated and commented on this recipe

    5 stars

    I was a bit nervous about making thisn recipe as there seems to be a lot going on! But it was actually really easy- and really tasty. perfect comfort food if you ask me. will definitely make again- probably for guests.

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  • Binder photo KS

    21 April 2010

    KS rated and commented on this recipe

    5 stars

    Delicious recipe - and really good with prawns added. And I really like the eggs in it.

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  • Binder photo Momble

    28 April 2010

    Momble rated and commented on this recipe

    5 stars

    Delicious!!! I made this tonight and it was lovely ... very filling

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  • Binder photo Momble

    27 May 2010

    Momble commented on this recipe

    Well, I LOVED this recipe but the kids (all five of them) were not over impressed. Hubby loved it, apart from the fresh parsley so mixed views really. Will definitely make again but not for the kids.

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  • Binder photo MaggzieP

    01 June 2010

    MaggzieP commented on this recipe

    This was very nice, I had never attempted to make a fish pie before... Had a couple of fillets of rainbow trout and monkfish in the freezer that were doing nothing so thought, why not?! Very nice, shall be making it again :D

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  • Binder photo fortymick

    02 June 2010

    fortymick rated and commented on this recipe

    5 stars

    Just had this for tea and was gorgeous like others didnt add the eggs but did add prawns instead,works a treat with the cheese on the mash too,will be having this again very very soon!!.

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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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