Fish pie - in four steps

Fish pie - in four steps

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(232 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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8th Mar, 2012
After reading a lot of the reviews about this dish, I decided to go for the "no cloves, no eggs, extra tigers prawns, extra spinach & peas" version! I also put some extra cheese in the mash, creme fraiche instead of milk and a tiny sprinkling of garlic granules and it was very tasty :-) will definitely make again...
6th Mar, 2012
Yep, very happy! Tasty and creamy.
4th Mar, 2012
Very easy to make. I left out the eggs and added prawns. Lovely!
29th Feb, 2012
This is a very nice recipe, though I have altered it slightly... I leave out the eggs and nutmeg... instead add prawns, sweetcorn and green beans.
27th Feb, 2012
This is really easy, although quite time-consuming, and went down really well. I used pollock, salmon and king prawns and added peas before topping with mash. YUM.
26th Feb, 2012
Delicious! I didn't add the bolied egg simply because I don't like the texture of it but it took nothing away from the dish. I also added the peas and sweetcorn as suggested. Will definately use this recipe for all future fish pie dinners I do.
7th Feb, 2012
6th Feb, 2012
A few things about this recipe: 1) Don't add the egg, as others have said. Waste of time, and a stupid thing to add to a fish pie. 2) Don't add the clove. It's utterly redundant in terms of taste, and whatsmore if you leave it in, you'll get a nasty surprise when eating this dish. Biting on a whole clove is not a nice experience. 3) You need to read ahead with this recipe. If you follow it step-by-step (i.e. complete part one before moving on) then it will take an age to prepare, and definitely not 45 minutes! 4) You can bake the whole thing on the same day, despite what this recipe says. Hope this helps someone.
2nd Feb, 2012
i love this fish pie.. mmmmm very very nice with peas and king prawns too
28th Jan, 2012
I followed the exact recipe, and it was delicious, my 24 year old grandson said it was the best dish I have ever made (what a compliment lol). I am going to make it again this Tuesday for all the family. Thank you so much


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