Name: Fish Pie Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: British
Ingredients: 1 ½ pounds mixed white fish and salmon fillets (skinless, boneless); 1 cup whole milk; 1 cup heavy cream; 1 small onion halved; 1 bay leaf; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon butter; 2 tablespoons all-purpose flour; 1/2 cup frozen peas; 1/2 cup sweet corn (optional); 2 tablespoons chopped fresh parsley; 4 large potatoes peeled and cubed; 1/4 cup butter; 1/4 cup milk or cream; Salt and pepper to taste; 1/2 cup grated cheddar cheese (optional)

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Cozy, creamy, and deeply comforting, this Fish Pie Recipe wraps up the best of British home cooking in one bubbling, golden dish. Soft flakes of prime fish and bright sweet peas swim under a blanket of velvety mash, making every forkful a revelation of textures and flavor. With its beautiful golden crust and pops of color from parsley and corn, it’s the kind of meal that brings everyone willingly to the table, eager for seconds. Best of all, it’s wonderfully simple to make, making it a perfect introduction to classic seafood pies—one that will easily become a cherished favorite in your household!

Ingredients You’ll Need

The beauty of this Fish Pie Recipe lies in its unfussy ingredients, each contributing its own magic to the finished dish. From the fish’s tenderness to the silky potatoes and sweet veggies, every element is thoughtfully chosen for flavor and feel.

Mixed white fish and salmon fillets (1 ½ pounds, skinless, boneless): These offer the perfect balance between delicate flakes and rich flavor; feel free to mix and match for more depth.
Whole milk (1 cup): Adds creaminess and helps poach the fish gently without overwhelming its freshness.
Heavy cream (1 cup): Brings luxurious body to the sauce; you can adjust the ratio if you like it lighter or richer.
Small onion, halved: Poached with the fish to infuse a subtle sweetness into the sauce, then discarded for a silky finish.
Bay leaf: Its aromatic, herbal notes are classic in savory pies and truly elevate the sauce.
Salt (1/2 tsp) and black pepper (1/4 tsp): Simple but essential for lifting all the other flavors in the dish.
Butter (1 Tbsp for roux, 1/4 cup for mash): The foundation of a creamy, silky fish pie sauce and fluffy mash topping.
All-purpose flour (2 Tbsp): Just enough to thicken the sauce without making it heavy.
Frozen peas (1/2 cup): Sweet pops of color and flavor that make each bite interesting.
Sweet corn (1/2 cup, optional): If you love a little extra sweetness and texture, corn is the perfect addition.
Chopped fresh parsley (2 Tbsp): Scattered for a burst of green freshness and a nod to tradition.
Potatoes (4 large, peeled and cubed): When mashed, these become the most pillowy, comforting lid for your pie.
Milk or cream (1/4 cup for mash): For the fluffiest, creamiest potato topping imaginable.
Salt and pepper to taste (for mash): Don’t skimp—potatoes love seasoning!
Grated cheddar cheese (1/2 cup, optional for topping): A golden, bubbling finish and extra savoriness if you’re so inclined.

How to Make Fish Pie Recipe

Step 1: Poach the Fish

Start by preheating your oven to 375°F. In a large saucepan, combine the fish fillets, halved onion, bay leaf, whole milk, and heavy cream. Give everything a gentle stir, then slowly bring it up to a bare simmer over medium heat. This slow poaching keeps the fish wonderfully tender and infuses the liquid with delicate flavors. Let it simmer for just 5–6 minutes, enough for the fish to turn opaque and just cooked through. Using a slotted spoon, carefully transfer the fish to a bowl and gently flake it into bite-sized pieces. Be sure to discard the bay leaf and onion halves, but save that lovely poaching liquid—it’s the basis of your luscious sauce.

Step 2: Make the Sauce

In a separate saucepan, melt 1 tablespoon of butter over medium heat. Sprinkle in the flour and stir continuously for about a minute, forming a pale golden roux. This will thicken your sauce without any lumps. Gradually pour in the reserved fish poaching liquid, whisking constantly until smooth. Let this mixture simmer gently for 3–4 minutes, until it thickens just enough to coat the back of a spoon. You’ll notice it becomes glossy and rich—perfect for the filling that anchors this Fish Pie Recipe.

Step 3: Assemble the Filling

Remove your thickened sauce from the heat and gently fold in the flaked fish, frozen peas, corn if you’re using it, chopped parsley, salt, and pepper. Stir until the fish and veggies are evenly coated and everything looks temptingly creamy and green-flecked. Pour the filling into a buttered 9×9-inch baking dish or similar. The smell at this stage is already incredible—and you haven’t even baked it yet!

Step 4: Prepare the Mashed Potatoes

While your fish mixture is cooling a bit, get your potatoes boiling! Drop the peeled, cubed potatoes into a big pot of salted water and cook for 12–15 minutes, or until they’re completely tender and almost falling apart. Drain well, then return them to the pot. Add the butter, milk or cream, and a generous sprinkle of salt and pepper. Mash until they’re absolutely smooth and creamy—this topping is as much a star as the filling, so take your time here.

Step 5: Top and Bake

Gently spoon the mashed potatoes over the fish filling, then use a fork to create rustic ridges or a smooth finish—whichever you prefer. For a golden touch, sprinkle the optional grated cheddar liberally over the top. Slide the pie into the oven, uncovered, and bake for 25–30 minutes. You’re looking for a molten, bubbling edge and a deeply golden crown. Let the pie rest for five minutes after baking, so those lovely flavors can settle.

How to Serve Fish Pie Recipe

Garnishes

For that chef’s touch, a scattering of extra chopped parsley just before serving absolutely pops against the creamy mash and golden crust. A wedge of lemon on the side lets each guest add brightness if they like. Want even more color? Try a sprinkle of finely sliced chives or a handful of crispy shallots for crunch.

Side Dishes

This Fish Pie Recipe is undeniably filling, so a fresh, crisp side is always welcome. Lightly dressed green beans, a classic pea salad, or simple steamed broccoli are perfect partners, offering a contrast to the pie’s creaminess and helping balance the meal. Warm crusty bread is also a treat, ready to sweep up every creamy bite.

Creative Ways to Present

You can take this classic to a new level with individual fish pies baked in little ramekins—adorable for a dinner party or a special family meal. For hearty appetites, serve it family-style straight from a rustic baking dish, letting everyone dig in. Or go modern: fill mini pastry cases with the filling for elegant appetizers that showcase all the beloved flavors of this Fish Pie Recipe.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, transfer any remaining pie into a tightly sealed container and pop it in the fridge. It will stay beautifully fresh for up to 2 days, and the flavors even mellow and deepen overnight, making for some rather excellent next-day lunches!

Freezing

Fish pie is surprisingly freezer-friendly. Let it cool completely, then either freeze the whole pie (well-wrapped in foil and plastic wrap) or individual portions for up to 2 months. When freezing, try to leave off the cheese topping until you’re ready to reheat and serve, so it gets nice and melty.

Reheating

To reheat, simply pop the pie (thawed if frozen) into a 350°F oven, covered with foil to avoid drying out, and bake for 20–25 minutes until piping hot all the way through. Remove the foil in the last few minutes for a lovely crisp on top. You can also reheat individual portions in the microwave, but the oven method keeps the mash fluffier and the filling luscious.

FAQs

Can I use other types of fish for this Fish Pie Recipe?

Absolutely! Smoked haddock, cod, haddock, or even a handful of cooked shrimp all work wonders. It’s a great chance to use up bits of different seafood and enjoy more layers of flavor. Just be sure the fish is cooked through and flaked before adding to the pie.

Is there a way to make the mashed topping dairy-free?

Easily done—swap the butter for olive oil or a favorite dairy-free spread, and use oat milk or almond milk for the mash. The pie will still be creamy and comforting, but much lighter.

What can I use instead of all-purpose flour to thicken the sauce?

If you need to avoid wheat, try using cornstarch or a gluten-free flour blend. Mix a tablespoon with a little cold milk before whisking into the hot liquid for a lump-free, glossy sauce.

Can I prepare this Fish Pie Recipe ahead of time?

Definitely! Assemble the whole pie up to the point of baking, then cover it and refrigerate for up to 24 hours. When you’re ready to eat, just bake as directed, adding a few extra minutes to ensure it’s piping hot.

What cheeses can I use aside from cheddar?

Try gruyere, mozzarella, or even parmesan for a different flavor profile. A mix of cheeses can add lots of complexity—just make sure they’re grated for even melting and a lovely, golden finish.

Final Thoughts

If ever there was a dish to gather loved ones around the table, this Fish Pie Recipe is it. You’ll love how simple ingredients transform into something truly comforting and crowd-pleasing, perfect for weeknights or special weekends. Give it a try, and enjoy every cozy, creamy bite!

Fish Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

Author: admin
Total Time: 1 hour
Yield: 4–6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in this comforting and creamy British Fish Pie recipe, featuring a medley of white fish, salmon, and flavorful vegetables, all topped with a buttery mashed potato crust. Perfect for a cozy family dinner or special gathering.

Ingredients

Scale

Fish Mixture:

1 ½ pounds mixed white fish and salmon fillets (skinless, boneless)
1 cup whole milk
1 cup heavy cream
1 small onion halved
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper

Sauce:

1 tablespoon butter
2 tablespoons all-purpose flour
1/2 cup frozen peas
1/2 cup sweet corn (optional)
2 tablespoons chopped fresh parsley

Mashed Potatoes:

4 large potatoes peeled and cubed
1/4 cup butter
1/4 cup milk or cream
Salt and pepper to taste

Topping:

1/2 cup grated cheddar cheese (optional)

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Instructions

Preheat Oven: Preheat oven to 375°F.
Poach Fish: Poach fish in milk and cream with onion and bay leaf until cooked; flake fish and discard onion and bay leaf. Reserve liquid.
Prepare Sauce: Make a roux with butter and flour, then whisk in reserved poaching liquid. Add fish, peas, corn, parsley, salt, and pepper.
Assemble Pie: Pour fish mixture into a baking dish. Boil and mash potatoes, then spread over the fish. Top with cheese if desired.
Bake: Bake for 25–30 minutes until golden and bubbly. Rest before serving.