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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11th Sep, 2013
Sorry- just to mention; I only gave this recipe 4 stars as I tweaked it so felt to give it 5 would be a bit of a misrepresentation.
11th Sep, 2013
Well, as usual I tweaked the recipe. I know it's traditional but I'm really not keen on boiled eggs so they got left out. I removed the bay leaves but left the onions and some thinly cut carrot in the milk and then just hand blended the sauce so it was smooth but had the benefit of the extra veg in. I used scallops, salmon and prawns and didn't cook the scallops and prawns before putting them in the pie dish then covering them with the sauce as didn't want them to be overcooked. I also added a smidgen of mustard to the sauce. My daughter and neice helped me make it and I made a small, separate pie for their dinner and they loved it! They said it looked yummy and they were absolutely right- it was!
10th Aug, 2013
I made this with haddock, salmon and scallops as that was what I had in the freezer! Didn't bother with the cheese but used 5 medium eggs, added 200g of sweetcorn and some French mustard to the white sauce. I thought it was delicious.
10th Aug, 2013
This was great! I combined 800g of white fish, smoked haddock and salmon. I included the eggs in the recipe and pleased I did as it really added to the flavour.
20th Jun, 2013
this has to be the best fish pie i have tasted, i used a bag of fish mix and added smoked cheese to the white sauce I also added peas and mushrooms. eaten and enjoyed by everyone including my 2 year who doesn`t really like fish. will be making again
10th Jun, 2013
I did the salmon version and also added some peas. Tasted delicious and very easy to make. Will be making this again.
30th May, 2013
Made this for tea tonight and added some king prawns and garden peas, was very good and so easy to make!
19th Apr, 2013
Excellent recipe. I did make a few minor changes: I sprinkled parmesan cheese and dried dill over the fish before putting the mashed potato over the fish. I also substituted some of the potatoes for sweet potato.
8th Apr, 2013
Wanted to introduce more fish to our diets as we don't eat enough. My two sons are slightly fussy with fish, if they can smell it they won't eat it! Well this recipe went down a treat. I used haddock and cod, boneless and skinless and they loved it. The egg was an extra bonus and mash is always a winner, especially if cheese is included. It's an easy recipe with few ingredients. I can now serve fish and the boys even my 9 month old, look forward to it and enjoy it and want more. Job done as far as I am concerned.
27th Mar, 2013
This was lovely. I added leeks with the onions, cooked them together and then added to milk and fish- it was gorgeous. We used peas and corn- lovely pie. Make sure you drain the onions and fish mixture well to make sure your pie I'd not too liquids.


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