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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5th Jul, 2015
I tried it both ways, with and without egg. I didn't mind the egg, but without gave me more of the fish pie taste from my childhood, which was what I wanted. I see many complain about the number of pots required. I did it all in one pot. used a large pan to poach the fish. After talking out the fish used the same one to make the sauce, saved the sauce in the measuring jug I used for the milk, then boiled the potatoes in the same one. Maybe takes a little longer, but not much, and leaves little to clean up.
4th May, 2015
Excellent! I finally see the point of fish pie. Tasted great the next day as well. Second time I made it, I didn't have and haddock so I added prawns, peas and carrots, worked really well.
13th Mar, 2015
A fabulous fish pie. Guests raved and husband loved it, he had to have the leftovers the following day and still complimented it. The best fish pie I have made. Added some prawns to enhance it, but do not think it needed them, still very enjoyable and easy to make ahead.
17th Nov, 2014
A lovely, really comforting recipe, although due to clumsiness I spilt over half the infused milk down the drain and had to replace with normal milk which I think made it taste a lot blander than it otherwise would have been. Added loads of frozen peas and the suggested prawns which gave it a lovely texture. Will definitely make this again although will attempt to make a lot of the components simultaneously, which should shorten the process. Lots of washing up required though! I didn't add the suggested salt due to comments on this thread saying it wasn't needed; I personally felt it could have done with some, but I can't have salt in my diet anyway so I didn't add it. My housemate added a little to hers and she loved the recipe!
Alice Lenton
9th Nov, 2014
Pretty tasty and straightforward (especially with a supermarket fish pie mix). Husband gave it 7/10, but he does have high standards! Great weeknight supper. Might do without the eggs next time but that's a personal thing. Didn't add the salt but not sure it needed it. Just wish there was a way to make it without all those pans!!
26th Oct, 2014
A great basic recipe! I used salmon, smoked haddock and prawns, as well as peas as have 2 year old. Everybody loved it and it will be my go to fish pie recipe from now on.
9th Oct, 2014
I cooked this for the family i work for in germany (i'm a nanny here). They all loved it. I was doubtful about the eggs, but i put them in anyway and they went really well with the dish :) success!!
spindoctor's picture
3rd Oct, 2014
Are you people who omit the eggs all trained chefs? If your not, try it with eggs. The eggs add another dimension to the dish. If you dont like them after trying, leave them out next time you make the dish
20th Sep, 2014
Really easy and very tasty. I would recommend reading the recipe in full first as all the steps can be done simultaneously to save time. I used a supermarket fish pie mix and added prawns which improved the texture variety. I also added a little cheddar cheese to the sauce. Will definately be doing this again as it freezes really well and fed 5.
17th Sep, 2014
Absolutely delicious! My first fish pie and I will definitely make it again.


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