Creamy fish pie in a serving dish with a scoop out

Family meals: Easy fish pie recipe

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(172 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves a family of 4 - 6 or makes 6-8 toddler meals

A simple fish pie recipe that’s quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper

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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Ingredients

  • 1kg Maris Piper potatoes, peeled and halved
    Potato

    Potato

    po-tate-oh

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

  • 400ml milk, plus a splash

    Milk

    mill-k

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

  • 25g butter, plus a knob
    Butter

    Butter

    butt-err

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

  • 25g plain flour
    Flour

    Flour

    fl-ow-er

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

  • 4 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

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

  • 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
    Cheddar

    Cheddar

    Ched-ah

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

Method

  1. Heat the oven to 200C/fan 180C /gas mark 6.

  2. Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.

  3. When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.

  4. Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins.

  5. Gradually whisk in 400ml 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.

  6. Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6- 8 ramekins.

  7. Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.

  8. 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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Sammylee89
10th Jul, 2019
4.05
This was a really nice and easy recipe, perfect for a quick homemade dinner after work. My rue was a little bit too thick and quite stodgy so would definitely try to make it a bit thinner next time :)
Christina Pycock's picture
Christina Pycock
7th Jun, 2019
5.05
I followed the recipe exactly how it was explained and it came out great! Very pleased
RichieBoo
8th May, 2019
5.05
This was an absolutely triumph!! Tasty and a flavoursome aftertaste!
Hannah James
27th Mar, 2019
5.05
Everybody loved it! Even our fussiest child
EW75
18th Feb, 2019
4.05
Tasty recipe, although I think there is far too much potato for the filling so would definitely reduce that amount next time. I substituted the spring onions for leeks and added some king prawns also. I got 5 portions from the recipe.
dean0darli0
15th Mar, 2019
Good advice
Isabelle Ferrand's picture
Isabelle Ferrand
12th Feb, 2019
Easy and very tasty. I removed the sweet corn as I don't I don't think it goes well with fish. I also added extra prawns and 3 hard-boiled eggs. Everyone was asking for seconds!!
Sjhowells
7th Feb, 2019
Nice fish but next time I’ll do without the mustard
Sam Taylor's picture
Sam Taylor
8th Dec, 2018
No instructions for the fish!!
jessicarichardson
24th Dec, 2018
5.05
I thought that too at first, but it is in step 6

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Panesarj
26th Apr, 2016
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
burrowsa
11th Apr, 2017
I can think of two possible reasons that the milk looked as though it had curdled: firstly using raw fish as given in the recipe rather than first poaching it in the milk which is then used to make the sauce, which means that the fish might release liquid into the sauce as it cooks; secondly adding cheese to the sauce whilst the pan is still on the heat and/or not continuing to stir the sauce until the cheese is completely melted, which means that the cheese might release oil into the sauce as it cooks. I intend to make this recipe on Friday and will both poach the fish in the milk before making the sauce and take the sauce off the heat before adding the cheese and stirring until it is completely melted before adding the poached fish and other ingredients.
Xxclarexx15
3rd Apr, 2016
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
23rd Mar, 2016
Do you need to cook the fish first?
goodfoodteam's picture
goodfoodteam
20th May, 2016
No there is no need to cook the fish first, it will gently cook when the pie is baked in the oven.
kfish
10th Mar, 2016
Can you cook from frozen?
goodfoodteam's picture
goodfoodteam
20th May, 2016
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
28th Aug, 2015
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
22nd Jan, 2014
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
21st Sep, 2013
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.

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Jadiexx
27th Sep, 2018
5.05
Great dinner for all the family! I poached the fish in milk first and then used the drained off milk from this to make the white sauce.
Grubwatcherx
20th Feb, 2018
5.05
This was so yummy.. I made this dairy free with 300mls soya milk and 100ml soya single cream and dairy free spread as the butter. I added extra corn flour to thicken and some spinach. Soooo good with crusty bread!!!
jvoreilly
25th Aug, 2014
About 30% less potato and 30% more white sauce and its delicious.
LadycougarB
26th Jan, 2014
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 :)
eyes
1st May, 2017
can you please give the recipe ie how much for the topping as sound yummy or is it just guess work. thanks very much.x
daviesaj7
19th Sep, 2013
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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