Creamy fish & leek pie served in a casserole dish

Creamy fish & leek pie

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(12 ratings)

Prep: 20 mins Cook: 1 hr, 45 mins


Serves 4-6

Give the humble fish pie a flavour-boosting makeover with Tommy Banks' version, made with king prawns, salmon and haddock and topped with a comforting, cheesy mash

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per serving (6)

  • kcal833
  • fat60g
  • saturates35g
  • carbs42g
  • sugars6g
  • fibre6g
  • protein24g
  • salt1.2g
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    For the mash topping

    • 1½ kg Rooster or Maris Piper potatoes, unpeeled



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

    • 200ml double cream
    • 50ml milk



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

    • 50g grated cheddar



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

    • 50g grated parmesan



      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    For the fish pie mix

    • 100g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 3 leeks, thinly sliced



      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

    • ¼ tsp ground nutmeg



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

    • 1½ tbsp wholegrain mustard



      A condiment made by mixing the ground seeds of the mustard plant with a combination of…

    • 100ml dry white wine or dry vermouth
    • 200ml double cream
    • ½ small bunch chives, chopped
    • ½ lemon, zested and juiced



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 125g skinless smoked haddock, cut into large chunks



      A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

    • 125g skinless salmon, cut into large chunks



      With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

    • 125g raw king prawns


    1. Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.

    2. While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.

    3. Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.

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    Comments, questions and tips

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    Lockdown Daisy
    27th Jun, 2020
    Good recipe, just far too much fat. Would do it again but with a lot less of the fat and/or lower fat replacements. Works well. Gives a good finish when it’s done and is impressive.
    Mamgoe S's picture
    Mamgoe S
    2nd May, 2020
    OMG yummy yummy and yummy although I used lighter creme fraiche for a healthier version. Even for the mash potatoes I substituted cream for lighter creme fraiche and also used lighter cheese for the topping! But guess wot it was delicious and this is my first fish pie. What a delicious meal we had in lockdown.
    Frantic Flapjack
    12th Nov, 2019
    This had way too much butter and cream for my taste. I used less than 100ml of cream in the mashed potato and no butter and it was still very creamy. Also, reduced the butter to cook the leeks by half and it worked fine. I couldn't get undyed smoked haddock so used smoked trout which was on offer and this worked well. The end result was a tasty fish pie.
    Sue Kingdon's picture
    Sue Kingdon
    27th Sep, 2019
    This was absolutely the best Fish Pie I have made. It was delicious...this is the third Tommy Banks recipe I have tried from the Good Food magazine - he is a very good chef and his recipes are easy to follow.
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