Friday night fish pie

Friday night fish pie

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(48 ratings)

Prep: 40 mins Cook: 55 mins


Makes 2 pies, about 10 servings
Everyone loves a fish pie. Lulu Grimes shares a delicious, easy recipe to pop in the freezer for those busy nights

Nutrition and extra info

  • Freezable


  • kcal562
  • fat24g
  • saturates13g
  • carbs45g
  • sugars9g
  • fibre3g
  • protein45g
  • salt2.25g
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    For the topping

    • 1½ kg potato, chopped into chunks



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

    • 50g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    For the filling

    • 1½ l full-fat milk



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

    • 800g skinless white fish
    • 600g skinless smoked haddock fillet



      A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

    • 1 onion, quartered



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 bay leaves
    • 140g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 140g plain flour
    • nutmeg, to season



      One of the most useful of spices for both sweet and savoury

    • small bunch parsley, leaves only, finely chopped



      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 200g cooked, peeled prawns



      There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

    • 6 eggs, hard-boiled and quartered (just 3 eggs if you are freezing one of the pies, as the eggs can't be frozen)



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


    1. Simmer the potatoes for about 20 mins until tender, then drain and mash with most of the butter, plenty of seasoning and a little milk. Season and set aside.

    2. Meanwhile, cut the fish into 2cm cubes. Bring the milk just to a simmer in a large frying pan – when you see a few small bubbles, add the fish, onion and bay leaves, then cover and cook for 6-8 mins. Lift the fish out onto a plate and strain the milk into a jug.

    3. Melt the butter in a pan, stir in the flour and cook for 1 min over a medium heat. Take off the heat, pour in a little poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil, then simmer for 5 mins, stirring continuously, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then mix in the parsley.

    4. Heat oven to 200C/180C fan/gas 6. Divide the fish between 2 ovenproof dishes, about 1.3 litres each and strain any juices into the sauce. Scatter over the prawns, then add the eggs to both dishes if eating straightaway, or to just one dish if freezing the other. Pour the sauce over both. Spoon half of the mash over one dish so it covers everything, making sure it reaches the sides. Rough up the top with a fork and dot with remaining butter. Bake for 30 mins until the top is golden. Freeze the remaining fish and mash (see tips, below).

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    Comments, questions and tips

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    jbxtreme's picture
    10th Sep, 2013
    Changed the recipe around a bit by making this dish on a saturday- don't worry tho guys, it tastes exactly the same.
    14th Aug, 2013
    Bought a pack of mixed fish (pollock, salmon and smoked haddock). Result was very tasty! Even my husband, who is not normally is big fish eater, really enjoyed it. I used skimmed milk and low fat spread to make a lower fat sauce, which was still really creamy in the pie. Would definately make Friday Fish Pie again........on any day of the week!
    28th May, 2013
    Love it because my kids love it.
    6th Apr, 2013
    Just as an everydaydish. Is there a shortcut app to my computer?
    3rd Apr, 2013
    Very easy recipe, light and tasty. I divided all ingredient by 2, except the prawns. I used 1 pint of semi skimmed milk and that was just enough.
    2nd Dec, 2012
    Could this be kept in the fridge overnight instead of freezing in order to put into the oven the following day?
    13th Oct, 2012
    Added capers and a little English mustard to the sauce. Excellent
    8th Jun, 2012
    All eaten by all 5, with seconds for 2 greedy guts.
    9th Mar, 2012
    Made this with tilapia and smoked salmon which I stirred in at the end. I also added a splash of wine for an extra something and it went down a treat! Will definitely make again.
    18th Dec, 2011
    1/2 to 2/3 of the total ingredients makes a pie enough for 2 'big' people! Suggest using blender to make the sauce though, as mixing flour to make a smooth sauce is always laborious!


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