This easy creamy fish pie is the perfect comfort food for any day of the week. Combining tender white fish, salmon, and prawns in a rich, creamy sauce, and topped with golden mashed potatoes, it's a dish that is both satisfying and simple to make.
You'll also love my chicken and mushroom pie, steak pie, and slow cooker cottage pie.
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⭐️ Why this recipe works
- Comforting: A classic comfort food with creamy, cheesy layers that everyone loves.
- Nutrient-Rich: Packed with protein from the fish and vitamins from the potatoes and parsley.
- Versatile: Easily adaptable with different fish and vegetables, making it a flexible recipe.
- Make-Ahead: The filling can be prepared in advance, making it convenient for busy schedules.
- Family-Friendly: A dish that pleases both kids and adults, perfect for family meals.
🧾 Ingredients overview
- White fish (e.g., cod, haddock): Provides a mild, flaky base for the pie.
- Salmon: Adds a rich, flavorful depth.
- Prawns: Introduces a succulent texture and taste.
- Potatoes: Forms the creamy mashed topping.
- Butter: Adds richness to the mash and sauce.
- Cream/Milk: Creates a smooth, creamy sauce.
- Flour: Thickens the sauce to the perfect consistency.
- Cheddar cheese: Melts on top for a golden, cheesy crust.
- Fresh parsley: Enhances flavor with a fresh, herby note.
- Salt and pepper: Essential for seasoning the dish to taste.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Fish Pie recipe step-by-step
- Prepare the Potatoes: Place the diced potatoes in a large pot, cover with water, and bring to a boil. Boil for 15-20 minutes or until soft. Drain and mash with 50 g of butter and a splash of milk. Set aside.
- Make the Sauce: In a saucepan, melt 50 g of butter over medium heat. Stir in the flour to form a roux, cooking for 1-2 minutes. Gradually whisk in the milk and cream, stirring constantly until the mixture thickens.
- Add Seasoning and Fish: Add the parsley to the sauce and season with salt and pepper. Mix in the white fish, salmon, and prawns, ensuring they are well coated. Remove from heat.
- Assemble the Pie: Preheat your oven to 200°C (400°F). Pour the creamy fish pie filling into a large casserole dish. Smoothly layer the mashed potatoes over the filling and sprinkle the grated cheddar cheese on top.
- Bake the Pie: Bake for 25-30 minutes or until the top is golden brown. Keep an eye on the pie during the last 10 minutes to avoid over-browning. Serve warm.
📖 Variations
- Fish: Use a mix of any firm white fish, salmon, or even smoked fish for extra flavor.
- Dairy-Free: Substitute butter with margarine and use coconut milk or a dairy-free cream alternative.
- Vegetables: Add leeks, spinach, or peas to the filling for extra nutrients.
- Cheese Alternatives: Use Gruyère, Parmesan, or a dairy-free cheese.
- Gluten-Free: Replace flour with gluten-free flour for the roux.
- Herbs: Try dill or chives instead of parsley for a different flavor profile.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Fish Poaching: Lightly poach the fish in seasoned milk before adding it to the sauce. This helps infuse the fish with extra flavor and keeps it moist.
- Texture Contrast: Mix in lightly sautéed mushrooms or finely diced celery to add a slight crunch to the creamy filling.
- Aerate the Mash: For an ultra-light and fluffy mashed potato topping, whip the potatoes with an electric mixer after mashing.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled fish pie in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the fish pie in a freezer-safe container and freeze for up to 3 months.
- Reheat: To reheat, preheat the oven to 180°C (350°F) and bake the fish pie for 20-25 minutes, or until heated through. If reheating from frozen, thaw in the fridge overnight first.
❓Recipe FAQ's
Make sure to add the milk and cream gradually while stirring constantly, and keep the heat at medium to avoid curdling.
Brush the top of the mashed potatoes with a beaten egg or a little melted butter before baking to achieve a golden, crispy crust.
If the fish pie is too watery, it could be due to excess moisture from the fish. Next time, try patting the fish dry thoroughly before adding it to the sauce.
Looking for more cosy comfort food dinners? Try these:
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The BEST Easy Fish Pie
Ingredients
- 500 g (1 lb) white fish, e.g., cod or haddock or frozen fish pie mix, thawed
- 200 g (½ lb) salmon
- 200 g (½ lb) prawns, peeled and deveined
- 1 kg (2 lb) potatoes, peeled and diced
- 100 g (¼ cup) butter
- 200 ml (¾ cup) cream, or milk as a substitute
- 200 ml (¾ cup) milk
- 40 g (⅓ cup) flour
- 150 g (1 ¼ cups) cheddar cheese, grated
- 2 tablespoon fresh parsley, finely chopped
- Salt and pepper to taste
Instructions
Preparing the Mashed Potatoes:
- Place the diced potatoes in a large pot, cover with water, and bring to a boil.
- Boil for 15-20 minutes or until the potatoes are soft.
- Drain and mash the potatoes with 50 g of butter and a splash of milk. Set aside.
Making the Creamy Fish Pie Filling:
- In a saucepan, melt 50 g of butter over medium heat.
- Stir in the flour to form a roux, cooking for 1-2 minutes.
- Gradually whisk in the milk and cream, stirring constantly until the mixture thickens.
- Add the parsley and season with salt and pepper.
- Mix in the white fish, salmon, and prawns, ensuring they are well coated in the creamy sauce. Remove the pan from the heat.
Assembling and Baking:
- Preheat your oven to 200°C (400°F).
- Pour the creamy fish pie filling into a large casserole dish.
- Smoothly layer the mashed potatoes over the filling.
- Sprinkle the grated cheddar cheese on top.
- Bake for 25-30 minutes or until the top is golden brown.
Notes
- Fish: Using frozen fish is fine, but ensure it is fully thawed before use. Cheese: For a lighter option, consider using low-fat cheddar.
- Sauce Thickness: If the sauce feels too thick, add a splash of milk to thin it out. If it's too thin, add a little more flour to thicken.
- Cheese Alternatives: Gruyère or Parmesan can also be used as a topping if you prefer.
- Oven Temperatures: Ovens can vary, so keep an eye on the pie during the last 10 minutes of baking to avoid over-browning.
- Gluten-Free: To make this dish gluten-free, use gluten-free flour for the roux and ensure all other ingredients are gluten-free.
- Make-Ahead: The fish filling can be prepared a day in advance and stored covered in the fridge. Assemble and bake the next day for easy meal prep.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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