Fish pie in a large rectangular dish with serving spoon

Fish pie - in four steps

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(297 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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Picklepea's picture
28th Jun, 2008
Delicious recipe and very easy! Unlike most posters i 'did' add the eggs as all my old fish recipe does and it adds a depth of flavour...however I did mash them rather than quarter of them. I used cod, smoked haddock and prawns - and my whole family enjoyed it - will use again most definately!!
6th Jun, 2008
Have made this with different white and smoked fish, try coley for a change, it's a cheaper fish and sometimes over looked, it's not as white as haddock or cod but in a fish pie it doesn't matter, done it with and without eggs and hubby and I prefer it with eggs.grate some nutmeg in with the mash, yes I agree, leave out the cheese.
3rd Jun, 2008
I'm not really a big fish fan but were having midweek dinner guests so I wanted something easy and different. This was brilliant. I used haddock, smoked mackeril and prawns and the flavour was wonderful. As people had sugested about I left out the eggs. Will not hesitate to make this again!
31st May, 2008
My 12yr old son makes this regularly , but omits the egg and adds chopped deseeded tomatoes and spring onions. If I'd just put it in front of him, he'd have turned his nose up at it, but, because he helped make it the first time, it is now a firm favourite. We leave off the cheese too, but put plenty of seasoning in the mash.
5th May, 2008
My four year old's favourite meal! I leave out eggs, use hake and smoked trout, and add chopped chives. Yum!
7th Apr, 2008
I didnt add the eggs either. this fish pie was easy and lovely the nugmeg really made it we will make it again.
31st Mar, 2008
Didn't add the eggs either due to comments from other people! This was really good, although I used a lot more milk than the recipe called for and I'm glad I did because the sauce was just right. My partner loved it :)
29th Mar, 2008
Gorgeous! Rooted through the freezer and found a monkfish tail, a skate wing and a cod fillet to use with with the smoked haddock for this recipie. My partner gave me some odd looks with the selection of fish that I'd chosen, but the result was a wonderful fish supper that we enjoyed with friends on Good Friday. Everyone loved it. Would definitely make this again.
14th Mar, 2008
Delicious! I left out the eggs and used sweetcorn & peas - so tasty - will def be making again.
1st Feb, 2008
really didn't like this recipe, the eggs spoiled it, have tried it without the eggs, much better by far !!!!


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