Creamy fish pie in a serving dish with a scoop out

Family meals: Easy fish pie recipe

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(208 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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6th Mar, 2017
This is a great recipe! My partner has to follow a low cholesterol diet so I had to make a few tweaks. I used soya products for the milk and cheese and stanol spread instead of butter. I was worried it would lack flavour but after reading previous comments I added fried onions (cooked in fry light) to the sauce and plenty of spring onion, chives, peas and sweetcorn. I also added a tbsp of mustard and breadcrumbs on the top. It was a hit and will be a firm favourite from now on. Thank you :-)
21st Oct, 2016
What an easy meal! I cheated and used a packet sauce mix (I don't generally have flour in the larder not being a baker) and ready made mash - so it was just an assembly job. Tasted great though, makes fish pie a quick mid-week meal. I also ditched the peas and sweetcorn and just served it with broccoli on the side. As others have said, we used to poach the fish, flake it, get rid of the skin, etc, etc. It was a pain, and this is just as good.
11th Jun, 2017
So frustrating reading these comments! So you didn't do the mash and you didn't use the sauce. And you think you'll comment on the recipe. You didn't do the receipt. You assembled the fish, poured over the pre made sauce and then spooned on the shop made mash. No judgement here but come on... that is not this recipe!
12th Oct, 2016
I've made this a couple of times now - it's so tasty and simple enough for a weekday tea. Much easier than faffing about poaching the fish first, like we did at school. I ditch both the sweetcorn and peas, so the whole family have nothing to moan about, and just serve with a pile of veg everyone likes.
25th Sep, 2016
Such an easy recipe, we love it! I added two heaped teaspoons of Dijon for lots of flavour.
18th Aug, 2016
This one is a keeper! Don't skip the mustard. I ditched the sweetcorn.
7th Jul, 2016
I have never made fish and potato pie before after watching this video and following the recipe it has turned out great. I added a few drops lemon juice to give it that typical butter sauce flavour, added breadcrumbs to give it that extra crunchiness on the top definitely using this recipe again.
7th Jul, 2016
I used a leek instead of the spring onions and cooked it in the melted butter. As with a previous comment, I found it much easier to add the flour and then stir in the milk a bit at a time, using a wooden spoon. The only other changes I made were to add salt and freshly ground black pepper to the sauce and double up on the peas, omitting the sweetcorn. This fits an 8 x 8 oven dish perfectly.
18th Jun, 2016
Works perfectly every time - I add extra chives but lose the sweetcorn!
12th Jun, 2016
I've made this twice now and it's been lovely! I also season the sauce a bit more and double the amount of Dijon mustard which makes a huge difference in the flavour. I usually have a lot of sauce leftover which I freeze to use for another time. Will definitely keep making this!


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