Creamy fish pie in a serving dish with a scoop out

Family meals: Easy fish pie recipe

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(242 ratings)

Prep: 15 mins Cook: 45 mins


Serves a family of 4 - 6 or makes 6-8 toddler meals

A simple fish pie recipe that’s quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper

Nutrition and extra info

  • Freezable

Nutrition: per serving (4)

  • kcal455
  • fat15.7g
  • saturates7.5g
  • carbs50.5g
  • sugars7g
  • fibre5.7g
  • protein27.1g
  • salt1g
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  • 1kg Maris Piper potatoes, peeled and halved



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

  • 400ml milk, plus a splash



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

  • 25g butter, plus a knob



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

  • 25g plain flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 4 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g depending on pack size)
  • 1 tsp Dijon or English mustard
  • ½ a 25g pack or a small bunch chives, finely snipped
  • handful frozen sweetcorn
  • handful frozen petits pois
  • handful grated cheddar



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


  1. Heat the oven to 200C/fan 180C /gas mark 6.

  2. Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.

  3. When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.

  4. Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins.

  5. Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3 – 4 minutes until thickened.

  6. Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6- 8 ramekins.

  7. Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.

  8. Pop in the oven for 20 - 25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

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Comments, questions and tips

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23rd Jun, 2020
I never did a fish pie in my life.Today however I decided to try as I had potatoes to use up and fish too. I am so glad I found this recipe. It is perfect! Before I thought that fish pie is not tasty because I am not really big fan of fish but this recipe is a winner. I used salmon, sea bass and cod for a mix. I never bought fish pie mix and I don't fancy smoked fish in pie. I didn't use the exact amount of ingredients just from the eye and in the sauce I used a bit of double cream to make it thicker and not too much of flour. I love cheddar and I put double amount of it in the mash potatoes. I will definitely be making this recipe again. Thank you
Philip Salt's picture
Philip Salt
26th May, 2020
Tried this recipe for the first time and slightly tweaked it by adding white wine in the sauce and added cauliflower and broccoli. Instead of spring onion, I used white onion. It worked a dream.
Nicola Eaton's picture
Nicola Eaton
12th May, 2020
Beder Kaddouri's picture
Beder Kaddouri
1st May, 2020
15th Apr, 2020
A firm favourite! Have been making this recipe for a few years and it always turns out well. I’ve tried with sweet potato mash too and that works really well.
10th Apr, 2020
Lovely. Really quick and easy. Used what ever fish we had in the freezer. Made dairy free with vitalite and oat milk. Added dried parley and seasoned with salt and pepper. Son is not keen on mashed potatoes so topped with mini potato and carrot waffles. Worked a treat. Also didn’t use cheese and didn’t miss it.
25th Feb, 2020
Quick and easy yes. Impress guests? Er No. 400g fish mix divided by 6 = 67g fish each or roughly one third of the 200g uncooked weight per person that would be decent. Good enough weekday filler and kiddie food as so much potato (1kg divided by 6 = 165g each). Tastes OK; needs seasoning. Serve with kale. Not interesting or generous enough to repeat. Oh and don’t put oven on to 200C as step one or you’ll just waste energy - wait till spuds are ready to mash, that’s well soon enough.
21st Feb, 2020
Nice recipe, I added cheese to the sauce as the video suggested. Also added prawns because I like them. Everyone enjoyed it, including my toddler (I left the Dijon mustard in, its not strong at all).
swiftsmith's picture
12th Feb, 2020
This was great, added some fresh dill, parsley and prawns and it was very tasty. I’ve never seen my almost 2 year old eat with such gusto, he absolutely loved it! Served with a nice crunchy salad. Will make again.
Jay Smerdon's picture
Jay Smerdon
9th Feb, 2020
Just made this. I didn't put any cheese in the pie filling as it wasn't mentioned in the method. Just seen however that on the video it says to. Hopefully it will turn out ok


9th Jun, 2020
should you freeze before cooking? or cook and then freeze, then reheat when needed?
lulu_grimes's picture
10th Jun, 2020
Hi, Freeze the pie before cooking, this will give the fish a better texture than if you cook it through first. Though of course if you have leftovers you can freeze the cooked pie. I hope this helps, Lulu
Debra Wood's picture
Debra Wood
23rd Mar, 2020
Hi, I’ve got frozen fish for this recipe should I defrost beforehand or can I just chuck it in?! Thanks
Barney Good Food's picture
Barney Good Food
30th Mar, 2020
Hi, it would be best to defrost it first.
3rd Feb, 2020
If you freeze the pie prior to it going in the oven would you have to defrost before cooking? If not how long would you Cook it for?
CassieBest's picture
4th Feb, 2020
Hi Simon4444, Yes, we'd recommend defrosting for 24 hrs in the fridge before cooking to the instructions above. Cassie (Senior Food Editor, BBC Good Food)
26th Apr, 2016
So I made this fish pie for the first time tonight. Both me and my husband done it together by watching the video provided and the ingredients. Everything was done as the lady in the video described. When we took the pie out of the oven and served it looked like the milk had curdled ... I'm so disappointed - but it did taste nice! Can anyone tell me why this happened . I will try it again but does anyone have any advise for me. Much appreciated
11th Apr, 2017
I can think of two possible reasons that the milk looked as though it had curdled: firstly using raw fish as given in the recipe rather than first poaching it in the milk which is then used to make the sauce, which means that the fish might release liquid into the sauce as it cooks; secondly adding cheese to the sauce whilst the pan is still on the heat and/or not continuing to stir the sauce until the cheese is completely melted, which means that the cheese might release oil into the sauce as it cooks. I intend to make this recipe on Friday and will both poach the fish in the milk before making the sauce and take the sauce off the heat before adding the cheese and stirring until it is completely melted before adding the poached fish and other ingredients.
3rd Apr, 2016
Thinking of doing this for my 2year old as she loves fish pie. If i was to freeze how do i cook it from frozen? Do i defrot first or not thanks
23rd Mar, 2016
Do you need to cook the fish first?


27th Sep, 2018
Great dinner for all the family! I poached the fish in milk first and then used the drained off milk from this to make the white sauce.
20th Feb, 2018
This was so yummy.. I made this dairy free with 300mls soya milk and 100ml soya single cream and dairy free spread as the butter. I added extra corn flour to thicken and some spinach. Soooo good with crusty bread!!!
25th Aug, 2014
About 30% less potato and 30% more white sauce and its delicious.
26th Jan, 2014
I added white wine and grated cheddar cheese to this recipe which gave it a lovely taste. I also replaced the mash topping with a crumble topping using fresh breadcrumbs, porridge oats, butter and cheshire cheese cheese....Delicious :)
1st May, 2017
can you please give the recipe ie how much for the topping as sound yummy or is it just guess work. thanks very much.x
19th Sep, 2013
I find that the fish is best cooked separately on a non-stick baking tray with a little oil/butter in the over for 20 minutes, and allowed to chill completely before mixing in with the sauce - it retains its shape better and because it's completely dry, it doesn't dilute the sauce and make it sloppy - I always make the sauce slightly on the thick side to start with.
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