Family meals: Easy fish pie

Family meals: Easy fish pie

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(83 ratings)

Prep: 15 mins Cook: 45 mins


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

A simple fish pie that’s quick to prepare, portion it into ramekins for quick toddler meals you can pull out of the freezer or cook in a big dish for the whole family

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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  • 1kg Maris Piper potatoes, peeled and halved



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

  • knob of butter



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

  • splash of milk



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

  • 25g butter



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

  • 25g flour



    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…

  • 400ml milk



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

  • 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



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


  1. Preheat the oven to 200C/ 180 fan/ gas mark 6. Put the potatoes in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender. When cooked, drain thoroughly and mash with a splash of milk and some butter. Season with ground black pepper.

  2. Meanwhile, put the butter, flour and spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins. Gradually whisk in the 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.

  3. Take off the heat and stir in the cheese (if using), fish, mustard, chives, sweetcorn and peas. Spoon into an ovenproof dish or 6- 8 ramekins.

  4. Spoon the potato on top and sprinkle with cheddar cheese. 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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Frantic Flapjack
10th Apr, 2017
I recommend this one. Although there are still a few stages, it does cut the time down. I also added some cooked prawns and served with broccoli and carrots.
14th Mar, 2017
We love fish pie and it has so many different options. A luxury fish pie is heaven, but this is a good family comfort food one that is quick and easy to put together
6th Mar, 2017
This is a great recipe! My partner has to follow a low cholesterol diet so I had to make a few tweaks. I used soya products for the milk and cheese and stanol spread instead of butter. I was worried it would lack flavour but after reading previous comments I added fried onions (cooked in fry light) to the sauce and plenty of spring onion, chives, peas and sweetcorn. I also added a tbsp of mustard and breadcrumbs on the top. It was a hit and will be a firm favourite from now on. Thank you :-)
21st Oct, 2016
What an easy meal! I cheated and used a packet sauce mix (I don't generally have flour in the larder not being a baker) and ready made mash - so it was just an assembly job. Tasted great though, makes fish pie a quick mid-week meal. I also ditched the peas and sweetcorn and just served it with broccoli on the side. As others have said, we used to poach the fish, flake it, get rid of the skin, etc, etc. It was a pain, and this is just as good.
12th Oct, 2016
I've made this a couple of times now - it's so tasty and simple enough for a weekday tea. Much easier than faffing about poaching the fish first, like we did at school. I ditch both the sweetcorn and peas, so the whole family have nothing to moan about, and just serve with a pile of veg everyone likes.
25th Sep, 2016
Such an easy recipe, we love it! I added two heaped teaspoons of Dijon for lots of flavour.
18th Aug, 2016
This one is a keeper! Don't skip the mustard. I ditched the sweetcorn.
7th Jul, 2016
I have never made fish and potato pie before after watching this video and following the recipe it has turned out great. I added a few drops lemon juice to give it that typical butter sauce flavour, added breadcrumbs to give it that extra crunchiness on the top definitely using this recipe again.
7th Jul, 2016
I used a leek instead of the spring onions and cooked it in the melted butter. As with a previous comment, I found it much easier to add the flour and then stir in the milk a bit at a time, using a wooden spoon. The only other changes I made were to add salt and freshly ground black pepper to the sauce and double up on the peas, omitting the sweetcorn. This fits an 8 x 8 oven dish perfectly.
18th Jun, 2016
Works perfectly every time - I add extra chives but lose the sweetcorn!


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
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.
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
23rd Mar, 2016
Do you need to cook the fish first?
goodfoodteam's picture
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.
10th Mar, 2016
Can you cook from frozen?
goodfoodteam's picture
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.
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.
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
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.


25th Aug, 2014
About 30% less potato and 30% more white sauce and its delicious.
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 :)
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.