Fish & chip pie

Fish & chip pie

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(8 ratings)

Prep: 45 mins Cook: 1 hr, 5 mins


Serves 6

Hearty homemade pie meets a traditional British takeaway for a doubly satisfying family supper for those evenings when only comfort food will do

Nutrition and extra info

Nutrition: per serving

  • kcal446
  • fat17g
  • saturates7g
  • carbs40g
  • sugars10g
  • fibre6g
  • protein30g
  • salt0.6g
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  • 3 eggs (at room temperature)



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g butter, plus extra to serve



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

  • 2 tbsp rapeseed oil, plus a drizzle
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g plain flour
  • 600ml milk



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

  • small bunch flat-leaf parsley
  • 6 small cornichons (about 2 tbsp), rinsed and finely chopped
  • 1 tbsp capers, rinsed and finely chopped
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 1 lemon, zested and juiced



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

  • 800g floury potatoes, such as Maris Piper
  • 600g skinless and boneless haddock, cut into chunks



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

  • 1 tbsp malt vinegar
  • 200g frozen peas


  1. Boil the eggs for 7 mins, then plunge straight into cold water and set aside to cool.

  2. Melt the butter in a large saucepan and add the oil and onions. Cook for 5 mins or until soft. Stir in the flour for 1 min to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers and lemon juice, and season to taste.

  3. Heat oven to 200C/180C fan/gas 6. Peel the potatoes, cut into chips, put in a pan of water. Bring to a simmer, cook for 2 mins, then drain – the potatoes should still hold their shape. Leave to steam-dry for 5 mins.

  4. Spread half the sauce over the base of a large shallow casserole dish (ours was 30cm). Scatter the fish on top, peel and quarter the eggs, and add these too. Top with the remaining sauce. In a bowl, toss the chips with the vinegar, a drizzle of oil and some seasoning. Scatter over the pie and bake for 40 mins until the potatoes are golden.

  5. Meanwhile, cook the peas in a pan of boiling water for 2-3 mins, then drain and mash lightly with a knob of butter and the lemon zest. Serve alongside the pie.

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Comments, questions and tips

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25th Apr, 2020
A delicious pie base. A few modifications had to be made due to lockdown and lack of ingredients. No parsley but had some fennel growing, no cornichons but that was fine, no haddock but did have cod and smoked haddock and no lemon. I made half quantity for 2 of us which allowed big portions. Unfortunately the chips didn’t go golden - I gave them an extra 10 mins. I think next time I’ll put them on a separate tray and add as a topping towards the end of cooking.
Frantic Flapjack
23rd Oct, 2018
We thoroughly enjoyed this but I used a mashed potato topping as didn't fancy chips on my fish pie filling! I added a couple of teaspoons of wholegrain mustard to the sauce to give it some depth, left out the cornichons and used half haddock and half smoked haddock. Would make this again.
2nd Jul, 2017
We really didn't enjoy this. It was ok but we much prefer the more traditional fish pie and felt the chips just didn't work. I wouldn't make it again
24th Feb, 2017
followed this exactly and absolutely loved it. my husband and 3 year old both cleared their plates. Will definitely make again
20th Feb, 2017
I halved this recipe and couldn't get hold of any capers, but other than that I followed it closely, and it is an instant favourite with me. Enjoyable and easy to make, not too heavy on the washing up, delicious and fun to eat. Highly recommended, thank you.
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