Fish pie in a large rectangular dish with serving spoon

Fish pie - in four steps

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(302 ratings)

Prep: 45 mins Cook: 30 mins


Serves 4

Delicious and easy - a fish pie anyone can make. You'll learn how to poach fish and make a white sauce too

Nutrition and extra info

  • without eggs only

Nutrition: per serving

  • kcal824
  • fat40g
  • saturates22g
  • carbs61g
  • sugars10g
  • fibre4g
  • protein60g
  • salt3.12g
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  • 400g skinless white fish fillet
  • 400g skinless smoked haddock fillet
  • 600ml full-fat milk



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

  • 1 small onion, quartered



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

  • 4 cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 2 bay leaves
  • 4 eggs



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

  • small bunch parsley, leaves only, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 100g butter



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

  • 50g plain flour
  • pinch freshly grated nutmeg



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

  • 1kg floury potato, peeled and cut into even-sized chunks



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

  • 50g cheddar, grated



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


  1. Poach 400g skinless white fish fillets and 400g skinless smoked haddock fillets. Put the fish in the frying pan and pour over 500ml of the full-fat milk. Quarter 1 small onion and stud each quarter with a clove, then add to the milk, with 2 bay leaves. Bring the milk just to the boil – you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.

  2. Hard-boil 4 eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped leaves of a small bunch of parsley.

  3. Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and a pinch of freshly grated nutmeg, then pour over the fish.

  4. Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil 1kg floury potatoes, cut into even-sized chunks, for 20 mins. Drain, season and mash with the remaining 50g butter and 100ml full-fat milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle over 50g grated cheddar, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.

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Comments, questions and tips

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8th May, 2020
I have made this recipe lots of times and it is a family favourite.
Ella Sbaraini's picture
Ella Sbaraini
12th Apr, 2020
I usually love every good food recipe, but I followed this to a T and found it SO bland. Even added dill to lift the sauce. Won't be making again.
31st Mar, 2020
Very tasty. Left out the egg and used 800g of smoked haddock.
20th Nov, 2019
I left out the eggs and chopped the onion and garlic instead of quarters. It was amazing
Vaughan Williams's picture
Vaughan Williams
7th May, 2019
Easy to make and very tasty
9th Jan, 2019
I didn't like fish pie until I made this.. it's delicious. Only change I'd make would be reducing the amount of milk in the mashed potatoes so they keep their shape when piped.
26th Oct, 2018
Good recipe, followed it but used dried parsley as I didn't have fresh and ready done sweet potato and carrot mash since I had that. Worked well, easy to do and will definitely make it again
katycooks's picture
10th Sep, 2018
Well I made this way back in 2011 and commented on it with 4 stars then. This time the flavour just wasn't there. I followed the recipe faithfully both times, but on this occasion I used a fish pie pack from Sainsburys. The amount of smoked fish in this pack was, I think, just not enough. (Only a third of the fish pack was smoked.) Lesson learned! As is so often the case, the quality of the ingredients is key to a successful outcome.
Tom Patton's picture
Tom Patton
7th Sep, 2018
24th Aug, 2018
Great recipe, I didn’t add the egg, parsley or cloves (as I forgot to buy them) but it still came out tasty! Next time I would add the cloves and parsley for extra flavour. This served 4 and 1 next day for lunch and it had more flavour the next day.


11th Apr, 2020
This is delicious and so easy to make! I made used half the quantities as only for OH and I but still have some left over. We had it for dinner last night, is it save to reheat in the microwave (say) for a couple of mins to have for lunch today? Too nice to waste!
Esther_Deputyfoodeditor's picture
14th Apr, 2020
Hi, Esther from the food team here! Yes reheat in portions for around 3-4 mins or until piping hot. Thanks for your question.
14th May, 2019
How do I freeze and reheat this? Do I bake it first and then freeze? How do I reheat it do I defrost it first or put it in the oven? Any help would be greatly appreciated
goodfoodteam's picture
14th May, 2019
Thanks for your question. We'd recommend making the pie as above but without the boiled eggs and freezing before it goes in the oven. You can then cook it from frozen as follows. Heat oven to 160C/140C fan/gas 3, cover the pie with foil and cook for 1½ hrs or until you can easily push a knife through the mixture. Take the foil off, turn oven up to 200C/180C fan/gas 6 and cook for 30 mins more until the top is golden and the filling piping hot.
Katy Mead's picture
Katy Mead
24th Feb, 2019
I found the mash potato really sloppy and the white sauce that covered the fish disappeared. Did I use the wrong potatoes? Do I need to just cook it for longer? Did I add too much milk to the mash?
goodfoodteam's picture
7th Mar, 2019
Thanks for your question. We suggest using floury potatoes such as Maris Piper or King Edward - they have a dry, fluffy texture that's ideal for mash. You only need to cook them until tender all the way through, overcooking them may make them sloppy. Drain them well before adding the butter and milk.The mash should be fairly firm so you can always add the milk gradually to ensure it has a good consistency.
28th Oct, 2018
Can you freeze this?
goodfoodteam's picture
3rd Nov, 2018
Thanks for your question. Yes, you can freeze it without the eggs.
28th Jul, 2017
has anyone ever served anything alongside this pie? If so what was it
goodfoodteam's picture
31st Jul, 2017
Peas, sweetcorn, French beans or broccoli all go really well with fish pie - enjoy!


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