Fish pie - in four steps

Fish pie - in four steps

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(219 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, 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 Aug, 2013
I really like the bay leaf infusion and I think it adds great flavour to the white sauce so I'd encourage you to give it a try at least once.
27th Jan, 2013
I've made this countless times for various occasions including a Thanksgiving dinner party and a Christmas meal with family, as well as for my partner and myself. It's one of my absolute favourites, great fun to cook, and always a huge hit with the people I make it for - "a crowd pleaser" according to one of my friends! I always use sweetcorn and frozen peas, and add extra bay leaves to the sauce for more flavour. Definitely leave the eggs in - absolutely amazing.
26th Jan, 2013
I've cooked this four times now and every time it's worked out brilliantly. Fantastic recipe.
17th Jan, 2013
Fabulous results for my first ever fish pie. I added some fresh chives to the sauce as I had no nutmeg which worked well. Very heary portions - I could only manage half a portion but plenty for for four and some left for second helpings.
17th Jan, 2013
Just a technical detail but I have never made a fish pie before..... Are you supposed to poach the smoked haddock too or just flake it like the poached fish before adding it to the baking tray?
xpinkiix's picture
5th Jan, 2013
I wasnt sure about the eggs but i gave them a go and i'm glad i did surprisingly we all enjoyed it. I now use this for my fish pie recipe it's delicious.
26th Dec, 2012
Good recipe. I made this a day ahead then I baked it on the day. I used prawns instead of milk and pollock as the fish.
6th Dec, 2012
First time I made fish pie and it was perfect. I felt the eggs added an extra touch and flavour to the fish. In answer to a previous question: a) I used frozen cod and smoked haddock and it worked perfectly. b) Cloves that are being referred to are the dried spice clove, not garlic
6th Dec, 2012
Perfect everyone loved it :)
3rd Dec, 2012
Are the cloves- garlic, yeah? What does stud mean? Thanks.


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