Fish pie - in four steps

Fish pie - in four steps

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(231 ratings)

Prep: 45 mins Cook: 30 mins


Serves 4

Delicious and easy - a fish pie anyone can make. You'll learn how to poach fish and make a white sauce too

Nutrition and extra info

  • Freeze without eggs only

Nutrition: per serving

  • kcal824
  • fat40g
  • saturates22g
  • carbs61g
  • sugars10g
  • fibre4g
  • protein60g
  • salt3.12g
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  • 400g skinless white fish fillet
  • 400g skinless smoked haddock fillet
  • 600ml full-fat milk



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

  • 1 small onion, quartered



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

  • 4 cloves



    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 2 bay leaves
  • 4 eggs



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

  • small bunch parsley, leaves only, chopped



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

  • 100g butter



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

  • 50g plain flour
  • pinch freshly grated nutmeg



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

  • 1kg floury potato, peeled and cut into even-sized chunks



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

  • 50g cheddar, grated



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


  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, bring to 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.

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Comments, questions and tips

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Vicki R
13th Jul, 2016
I added peeled prawns and peas to the white fish and it was absolutely lovely. Dead easy to make and yummy, clean plates all round.
Jo Humphryes
9th May, 2016
Hi there, Does anyone know if it's ok to freeze this? And if so, for how long? Thanks, Jo
30th Apr, 2016
Made this a few weeks ago and although it tasted okay just seemed a little bland. Last night I made another fish pie using a different recipe which can be found at ( It was delicious and will make again instead of this recipe.
7th Apr, 2016
Just made this with my girlfriend and I can honestly say that it is one of the most flavoursome meals I've ever eaten, never mind cooked, in my life. We used peas in the pie and ended going with smoked haddock and whiting. We also put some mustard in the sauce (just enough to give a tiny hint of flavour) which was nice too! I would say that this easy serves more than 4 people considering that we used the same amount of ingredients listed on this recipe but ended up with two pies, of which we could only manage half of one between us. If you're looking for a good fish pie recipe and are trying to decide which one to go for, choose this one. You will NOT be disappointed.
5th Apr, 2016
This was delicious. Never used hard boiled eggs before, fantastic. Used 3 pans, one of which was water for the eggs, so easy to clean. Little effort for a great meal. The flavoured milk really made a difference. Forgot the nutmeg but will use next time. Recommended highly.
1st Mar, 2016
Loved this. Left out the cheese (put grated cheese on the table for those that wanted to add it to an otherwise dairy free meal). Delicious fish pie.
28th Feb, 2016
Used frozen fish and substituted soya milk and marg because it needed to be a dairy free meal.
29th Dec, 2015
I'm not a fish lover but this is a nice recipe. Will make it again.
29th Oct, 2015
Delicious....took 2.5hours to do everything
Natalietia's picture
22nd Oct, 2015
This is such a tasty fish pie. My daughter would eat it everyday if she could. I make it without the egg, just my preference. Really easy to make.


7th Nov, 2013
Made this with fresh smoked cod and frozen white fish fillets (?pollock). Wonderful result even though it had to be dairy free so soya products were used instead butter and milk (and no cheese). Served with french beans and mangetout. Delicious.


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