Fish pie - in four steps

Fish pie - in four steps

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(218 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 leaf
  • 4 egg



    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
  • 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, bringto 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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10th Nov, 2011
Any sugestion if I dont have smoked haddock?
27th Oct, 2011
Do this with smoked trout in place of smoked haddock, but use good haddock instead of any old white fish. It's a firm favourite in our house, especially when cheese for topping is mixed with roughly same amount of breadcrumbs.
14th Oct, 2011
Don't need the eggs. I recommend experimenting with some subtle spices for the sauce. Very tasty meal and healthy with steamed veg.
10th Oct, 2011
I made this for the first time and even my mum (who never eats fish) loved it! I omitted eggs too and used codfish, salmon, monkfish, prawns and mussels. Perfect on cold rainy days!:)
28th Sep, 2011
Delicious!!!!!! Went down a treat & will def make it again.
25th Sep, 2011
Would rate as a 4 if you like your food bland - can see why kids love it! But not enough flavour for adult taste possibly? Using frozen peas not great as they were still a bit hard when pie was ready. It was nice enough to make again though as a comfort food and also much better than shop bought, which are always very salty. Next time I'll try and add something to it to give it more flavour.
23rd Sep, 2011
Excellent recipe. FAR TOO MUCH FOR FOUR! More like a dish for 6 or even 8! Lovely and creamy fish pie. Not sure about the eggs either. Might try them sliced next time, or might leave them out altogether. Used big prawns, but little shrimps would have been nicer. Kids liked the cheesy potatoes too.
17th Sep, 2011
I cooked this for 5 people, we left out the haddock, cod, parsley, potato, onion, cloves, milk, and cheese. Instead, boil the eggs, and save some of the butter. Goes down very very well with toast!
4th Sep, 2011
i've made this recipe a few times, with eggs, without eggs and with sweetcorn. prefer it with the eggs and sweetcorn. Easy to make and freezes really well. Made this for friends one evening and they really liked it.
3rd Sep, 2011
This recipe was delicious, I made it with the eggs the first time and it was really, really excellent although don't think I would bother with eggs next time just because they don't really add much to the dish.


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