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Fish & chip pie

Fish & chip pie

A star rating of 4.2 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
low inkcal446


  • 3 eggs (at room temperature)
  • 50g butter , plus extra to serve
  • 2 tbsp rapeseed oil , plus a drizzle
  • 2 onions , chopped
  • 50g plain flour
  • 600ml milk
  • small bunch flat-leaf parsley
  • 6 small cornichons (about 2 tbsp), rinsed and finely chopped
  • 1 tbsp capers , rinsed and finely chopped
  • 1 lemon , zested and juiced
  • 800g floury potatoes , such as Maris Piper
  • 600g skinless and boneless haddock , cut into chunks
  • 1 tbsp malt vinegar
  • 200g frozen peas


  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, February 2017

Goes well with


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A star rating of 4.2 out of 5.10 ratings

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