Friday night fish pie

Friday night fish pie

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

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

    • 140g plain flour
    • nutmeg, to season
    • 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 (31)

    yum11shaw's picture

    Very delicious despite not having enough milk! I halved all the ingredients stated to make one dish. I also used a supermarket packet of fish pie mix and then some king prawns. I was very surprised it was so tasty. Only negative was that it used a lot of pots and pans, however next time I will try and work out a way round that. Hubby v happy and I will definitely be making this again!

    canterburybelle's picture

    I used a supermarket fish mix, 1% fat milk in the sauce and milk in the potato mash to loosen it up. My aunt has asked for the recipe, so it must be good! Next time, I'll add a few capers and/or gherkins for the extra tang.

    Jack Crump's picture

    Fantastic recipe!!! made it for the first time last night for my mum and my brother and it was all gone! halved the recipe though because there was only three of us but nether the less, great recipe, everyone enjoyed it and will be making this again! :)

    kateab's picture

    The estimates of 40 mins prep and 55 mins cooking is a bit optimistic! I started making this at 2.30; it's now 4.15 and the pie has just gone in the oven, and I am by no means a slow cook! The sauce tasted delicious tho. I added prawn heads to the milk as my peeled prawns were substituted for whole ones by the supermarket.

    Patricia Peel's picture

    Do I freeze the pie before it goes in the oven for 30mins? Do I defrost it completely when I want to eat it? How long do I cook it for then and at what temperature, it'll be quite cold.

    kissmecakes's picture

    I just made this for the first time. The boys inhaled it! A successful recipe.

    tastytitbits's picture

    I added a teaspoon of ready-made mustard to the white sauce as I thought it was a bit bland. I also used a pack of frozen hash browns for the topping (the shredded type, although I would guess that the cubed sort would also work ok). This cuts down on the amount of time needed to prepare the dish. It tasted great and the dinner guests loved it. Will definitely be making it again!

    jbxtreme's picture

    Changed the recipe around a bit by making this dish on a saturday- don't worry tho guys, it tastes exactly the same.

    lisaann612's picture

    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!

    spocke's picture

    Love it because my kids love it.

    thefaithfulone's picture

    Just as an everydaydish. Is there a shortcut app to my computer?

    zucchu's picture

    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.

    telbuz's picture

    Could this be kept in the fridge overnight instead of freezing in order to put into the oven the following day?

    sperkin's picture

    Added capers and a little English mustard to the sauce. Excellent

    munchinuinsin's picture

    All eaten by all 5, with seconds for 2 greedy guts.

    acatraps's picture

    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.

    shabadar123's picture

    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!

    wcubie's picture

    Sue, it's one and a half litres of milk.

    fatface's picture

    As it tells you to add it to a frying pan and cook 6-8 minutes, I think it must be 1.1/2 cups, that would work perfectly for the sauce you go on to make. :)

    susyque1's picture

    I'm not sure how much milk is required for this recipe as it just states 1 1/2 full fat milk. Can anyone advise?


    Questions (1)

    mcg5's picture

    How many days in advance can I make this dish and store in the fridge?

    Tips (2)

    kazlouandandy's picture

    I loved this. Used salmon, smoked cod, swordfish and prawns and did cheesy mash potatoes for the topping. Delicious!

    kazlouandandy's picture

    I used a large frying pan to poach fish and found it too small and a lot of the milk spilt. I would recommend using a very large saucepan.