Easy Fish Pie

A bird's eye view of a Fish Pie, with a portion missing after being served. Showing the filling of chunky fish, peas and a creamy white sauce.

4.93 from 66 votes

This easy Fish Pie recipe with delicious cheesy mash topping is the ultimate comfort food. It has a really simple sauce, involves no pre-cooking the fish, just assemble for a delicious, hearty favourite.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

30 g Butter
30 g Plain flour
600 ml Milk Whole or semi-skimmed
2 tsp Dijon mustard
15 g Fresh parsley Finely chopped
200 g Cod Cubed
200 g Smoked haddock Cubed
200 g Skinless salmon Cubed
150 g Frozen peas
Sea salt and freshly ground black pepper

For the topping:

1 kg Potatoes See notes
3 tbsp Butter
100 g Cheddar cheese Grated

Metric - Imperial

Instructions

Preheat the oven to 180℃ fan/200℃/Gas Mark 6/350F.
Peel and chop your potatoes, place in a large pan in cold water, and bring to the boil for 15-20 minutes, until soft.
When the potatoes are ready, drain and mash together with the butter and plenty of salt and pepper and set to one side.
Melt the butter in a large pan and whisk the flour into it to make a paste.
Add the milk, bit by bit, whisking the whole time, then cook for 4-5 minutes until the sauce has thickened enough to coat the back of your spoon.
Stir in the Dijon mustard, parsley and a good pinch of salt and pepper.
Place the cubed fish and peas into a baking dish then pour over the sauce.
Add the potato on top and use a fork to spread it out, then scatter over the grated cheese.
Bake in the oven for 20-25 minutes until the mash potato and cheese is golden.

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Notes

Check it’s cooked: Be sure to check that the pie is hot all the way through before serving (push a metal knife into the middle and when you pull it out it should be burning hot OR better still use a meat thermometer.)

Potatoes: Go for something floury and fluffy in texture like King Edward, Maris Piper or Desiree.

Make ahead: I prepare it all up to the stage where you would put it into the oven. Then it will keep in the fridge for up to 24 hours. When you come to cook it, it will take about 10-15 minutes longer to cook than if you were using a sauce/potatoes that’s already warm.

To freeze: Make it all up to the point where you put it in the oven and then freeze. Allow to defrost fully and then bake in the oven on the day you want to eat it.

Nutrition