fish pie recipe gourmet traveller

Classic Fish Pie

The ultimate classic fish pie! There’s perfectly cooked fish, a super creamy sauce & a crispy, cheesy mashed potato topping.

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In This Post

Components Of A Classic Fish Pie

A traditional fish pie consists of perfectly cooked flakes of fish in a rich, creamy sauce (made with the milk that the fish was poached in), topped with a crispy, cheesy mashed potato. Typically, a combination of smoked & unsmoked fish is used, as well as peas, King prawns & chopped up hard boiled eggs.

There’s a fair few components to this pie but fortunately, it can be made in advance. A great option for midweek meals & weekend dinners alike.

How To Get The Crispiest Topping

You can’t make a classic fish pie without it having a super crispy, mashed potato topping! The secret to achieving this is adding an egg yolk to the mash then topping the pie with a generous amount of grated cheese & a sprinkling of panko breadcrumbs. Baking the potatoes instead of boiling is another handy trick (less moisture = crispier potato!).

Combine this with the high heat of an oven & you’re well on your way to the crispiest fish pie topping ever!

What You’ll Need

• Fish – To make a classic fish pie, we’re using a mix of salmon, cod & smoked haddock. Feel free to use any two of these fish instead of three, if you’d prefer. Make sure to remove any skin, bones or fat/gristle.
• Potatoes – For our mashed potato topping, I’d recommend using Maris Pipers but Russet or King Edward potatoes will work as well.
• Milk – Used to poach the fish, which is then used for the sauce. Whole milk works best but semi skimmed can also be used.
• Cream – Adding cream to the filling & topping adds another level of richness. Feel free to use milk instead (you might not need as much so add it in to both gradually).
• Butter – There’s butter in the sauce & topping for extra flavour. I like to use unsalted but use salted if you’d like (keep this in mind when seasoning though).
• Onion & Garlic – These add some extra flavour to our sauce but can be left out.
• Herbs – To infuse the milk (for poaching), we’re using fresh thyme & a bay leaf. To the sauce, we’re adding in chopped parsley. This adds some extra colour & is a classic fish pairing!
• Egg Yolk – Stirring an egg yolk into the mash, adds richness & makes it even crispier once baked!
• Cheese – A combination of cheddar & red Leicester gives the best flavour & crispy finish to our pie.
• Dijon Mustard – A mild mustard flavour works great with the fish & cheese. Feel free to leave this out if you’d prefer though.
• Plain Flour – Used in the roux, to thicken our sauce.

The following ingredients are optional but make our fish pie even better!

• Hard Boiled Eggs – A classic fish pie add-in. I like to cut these into quarters before adding to the filling.
• King Prawns – Another traditional fish pie addition. If using, you’ll need cooked & peeled King prawns.
• Panko Breadcrumbs – A sprinkling of panko breadcrumbs on top of the pie before baking, makes it even crispier once cooked! Regular breadcrumbs could also be used.
• Frozen Peas – Adding peas to the filling adds colour & freshness! Don’t worry about defrosting them first, they’ll do this in oven…

Recipe Breakdown

The full, printable recipe card for this fish pie can be found at the bottom of this post!

• Bake the potatoes – This is for the mash topping & will take between 45 minutes to 1½ hours to cook. Whilst the spuds are cooking, we can get on with making the pie filling.
• Poach the fish – The first step for our pie filling is poaching the fish. To do this we cut the fish into 1 inch pieces then cook over a low heat in milk, thyme & a bay leaf. We want our fish to be just cooked, so this will only take 5 minutes or so. Once the fish is cooked, we transfer it into an oven dish. We pass the milk through a sieve, into a jug.
• Sauce – To make the sauce, we are thickening the infused milk up by cooking it into a roux (like a béchamel). We’re also adding in some fried onion & garlic, Dijon mustard, lemon & chopped parsley.
• Mash – To make our pie topping, we scoop the flesh out of the baked potatoes then mash them into a bowl, using a potato ricer. To this we add in double cream, butter, mustard & an egg yolk then season & stir to combine.
• Assembly – To assemble, nestle the prawns amongst the poached fish, scatter over frozen peas then top with the chopped up boiled eggs. Pour the sauce all over the filling. Next, spoon the mashed potato over the filling then spread it out with a fork, roughing the mash up as you do so (this helps it get super crispy in the oven!). To finish, sprinkle over grated cheese then panko breadcrumbs.
• Cooking – Cook the fish pie at 200°c/180°c fan (392°f/356°f), for 25-30 minutes, until the top is crispy & golden and the filling is piping hot. Make sure to stand the pie on a baking tray whilst it cooks, to catch any filling that might leak out!
• Leave to stand then serve – Once cooked, let the pie stand for 5 minutes then serve!

What To Serve With Fish Pie

This fish pie can easily serve 6 people on its’ own but to make it go even further, it can be served with a number of side dishes. Some good options would be a simple green salad, thickly sliced sourdough bread or some steamed veg tossed in butter…

Frequently Asked Questions

Traditionally, fish pie contains a mix of smoked & unsmoked fresh fish. Popular options are cod, smoked haddock & salmon. King prawns are another popular add in, as well.

To make the sauce for our pie, we poach fish in milk then use this fish infused milk as the sauce’s base. We’re cutting our fish into 1 inch pieces which will take roughly 5 minutes to poach over a low heat. It should be just cooked.

To make the crispiest mash topping, we’re adding egg yolk into the mash then topping it with grated cheese & panko breadcrumbs. This combined with a fairly high oven temperature is the secret to making a super crispy topping.

If you’re cooking the fish pie straight after assembling, it will take 25-30 minutes to cook. If the pie has been made in advance & is being cooked straight from the fridge, it will take an additional 5-10 minutes.

Once fully cooked, the fish pie will have a crispy, golden topping. The filling will be piping hot & will have an internal temperature of at least 75°c/167°f (a digital food probe comes in handy here!).

For the best flavour & finish, I’d recommend using a mix of mature cheddar & red Leicester. Some other good options would be gruyere, parmesan or comte.

To hard boil eggs, cook them at a rolling boil for 10 minutes then refresh under cold water. Once cool, peel them then cut into quarters.

Cooking Fish Pie In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also  Agas . Here’s how to cook this recipe in an Aga…

To cook the potatoes, place them in the roasting oven, on the bottom set of runners. Cook the fish pie in the roasting oven as well but on the runners above.

Equipment Used

Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click  here.

• 10″ Square Dish
• Thermapen Digital Food Probe
• Large Saucepan
• Potato Ricer
• Microplane Grater
• Cheese Grater
• Slotted Spoon

More Dinner Recipes To Try!

• Shepherd’s Pie With Cheesy Garlic Mash
• Twice Baked Rarebit Potatoes
• Honey Sesame Fried Chicken Tenders
• Guinness Braised Short Rib Stew With Dumplings
• Tomato & Ricotta Pappardelle With Pangrattato
• Cheesy Butternut Orzo
• Toad In The Hole With Caramelised Onion Gravy
• Roasted Tomato Risotto & Burrata

If you have enjoyed this classic fish pie recipe, it would mean a lot if you could leave a review & rating!

• Large Baking Tray

Ingredients

Poached fish.

• 600 g Whole Milk
• 1 Bay Leaf
• 6 Sprigs Thyme
• 200 g Salmon
• 200 g Smoked Haddock
• 200 g Cod
• 50 g Unsalted Butter
• 1 Small White Onion Finely Diced
• 2 Cloves Garlic Grated
• 30 g Plain Flour
• 200 g Double Cream
• 1½ tsp Dijon Mustard
• ½ Lemon Zest & Juice
• 1 tbsp Finely Chopped Parsley
• 150 g King Prawns Cooked & Peeled – See Notes
• 100 g Frozen Peas Optional
• 4 Hard Boiled Eggs Optional – See Notes

Mash Topping

• 1½ kg Maris Piper Potatoes Washed & Left Unpeeled
• 100 g Double Cream
• 1 tsp Dijon Mustard
• 1 Egg Yolk
• 50 g Mature Cheddar Grated
• 50 g Red Leicester Grated
• 1 tbsp Panko Breadcrumbs Optional

Instructions

• Preheat an oven to 200°c/180°c fan (392°f/356°f).
• First we need to start cooking the potatoes for the mash topping. To do this place the potatoes onto a baking tray, prick them all over with a fork then drizzle lightly with vegetable oil. Bake in the preheated oven, until tender. This will take 45 minutes – 1½ hours, depending on the size of your potatoes. Once cooked, leave the potatoes to cool for 15-20 minutes before scooping out the flesh. The best way to check that the potatoes are cooked is to poke each one with a small, sharp knife. If the knife slides in without any resistance, the potato is cooked.

Poaching The Fish

• Once the potatoes are in the oven, it's time to make the filling. To start, place the milk, bay leaf & thyme into a medium saucepan. Season with salt & pepper then place over a low heat, to get steaming hot (don't let it boil).
• Whilst the milk is warming up, cut the fish into 1" chunks, discarding any skin, bones or fat/gristle.
• When the milk is steaming hot, add in all the fish then poach gently until just cooked. This will take around 5 minutes.
• Next, using a slotted spoon, lift the fish out of the milk & transfer to a 10" square oven dish. Pour the milk into a jug, through a sieve.
• Place the butter into a medium sized saucepan, set over a medium heat then leave to melt.
• Add in the diced onion, season with salt then cook until soft, stirring regularly. This will take around 5 minutes.
• Stir in the grated garlic, cook for a minute then stir in the flour. Cook out for another minute.
• Next, pour in ⅓ of the poaching milk then cook until thick, stirring constantly. This will take around 2 minutes over a medium heat.
• Pour in another third of milk, cook until thickened again then add in the rest of the milk.
• Continue cooking the sauce over a low heat until it's thick & no longer tastes like flour. This will take roughly 5-10 minutes.
• Stir in the double cream & mustard then cook the sauce out for another 2 minutes. Remove from the heat then stir in the lemon (zest & juice) and the parsley. Season with salt & pepper, to taste.
• Next, nestle the prawns amongst the poached fish then scatter over the frozen peas. If you're adding in boiled eggs, peel them, cut into quarters then place on top of the pie filling.
• Once the potatoes are cooked & cool enough to handle, cut them in half, scoop out the flesh with a spoon then mash into a bowl using a potato ricer (or masher).
• Add in the cream, butter, mustard & egg yolk. Season with salt & pepper then stir to combine/melt the butter.

Assembly & Baking

• To assemble, pour the sauce all over the fish then spoon the mash on top. Using a fork, spread the mash all over the filling, roughing the top up as you do so.
• Sprinkle both the grated cheeses over the pie then top with the panko breadcrumbs (if you're using them).
• Place the pie onto a baking tray then cook in the preheated oven for 25-30 minutes, until the top is crispy & golden and the filling is piping hot (the temperature of the filling should be at least 75°c/167°f. A digital food probe comes in handy here).
• Let the fish pie sit for 5 minutes then serve.

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Fish pie (for easter).

A Fish Pie fit for a king! Flakes of fish smothered in a creamy white sauce, topped with mashed potato then baked until golden brown, a wonderful centrepiece for Easter you can make with fresh, smoked and even canned fish.

Use a combination of smoked fish and unsmoked fish for optimum flavour and texture, plus it’s more economical. Also see recipe notes for using canned tuna or salmon to make this!

Let’s talk Fish Pie. Fish Pie for Easter! (Or any other time of the year 🙂 )

This recipe has a few more steps in it than my usual quick ‘n easy dinner recipes. But no more steps than usual pies – Cottage Pie , Beef and Mushroom Pie , Shepherds Pie .

A golden crusted, creamy mashed potato topping. A filling loaded with flakes of fish smothered in a beautiful creamy white sauce.

The extra pots and pans are totally worth it!

The key element of Fish Pie is the broth used to make the creamy sauce. And the path to a great broth is using the right fish.

Best Fish for Fish Pie

I like to use a combination of both smoked and normal unsmoked fish. The smoked fish (the bright orange one) provides most of the flavour. But I find it a bit overwhelming to use only smoked fish which is why I use both smoked and unsmoked (normal raw) fish.

Here in Australia, our range of smoked fish is sadly lacking. The only one sold at my local fish shop and supermarkets (Woolies) is smoked cod. It’s great value – $10/kg ($5/lb), it’s well seasoned infused with good smokey flavour, so it’s fantastic for Fish Pie.

And yes, it’s dyed. But I can’t deny that I love the colour it adds to the pie filling!

Poaching the fish with onions studded with cloves is a traditional method that I enjoy using. It adds a subtle hint of flavour into the broth to make this Fish Pie extra special.

I think you’ll be amazed at the flavour that’s infused into the milk with just 7 minutes of poaching time. It’s flavour that can’t be bought!!!

The flavour infused milk is then used to make the creamy sauce for the Fish Pie. I don’t think it’s strictly traditional to include sautéd carrots and celery in the sauce, but I like adding them because it adds even more flavour and it adds more texture to the filling.

This is a point of disagreement between myself and my brother who believes the filling should be just fish, whereas I find the texture too one dimensional for my taste. So I’ve included the carrots and celery as optional in the recipe – otherwise I’ll never hear the end of it! (Much like the fact that I tinkered with his famous Sausage Rolls recipe. He keeps going on and on and on about it 😂).

Key tip for the sauce – make sure it’s pretty thick. Like honey thick – that’s the best way I can describe it. It won’t thicken any more in the oven and also it’s likely that the fish will seep some liquid while baking. So basically, make the sauce as thick as you want it to be when you cut into the pie.

I’ve added egg into my Fish Pie, keeping with what I believe to be old school tradition 😇. I have a memory of cutting into a Fish Pie in a pub in London, and was “fishing” around trying to find the egg. I wanted my egg! Give me my egg!

But it is optional. 😂

Top with mash, rough it up (more ridges = more crunch!), drizzle with butter, sprinkle with parmesan and bake…..

……and look what comes out.

I know I should be focussing on the filling, but let me have a moment. Look at that golden crunchy crust!  It’s so good!!!!

OK, now it’s the fillings’ turn.

LOOK AT THAT CREAMY FILLING loaded with the tender flakes of fish!!!!

This Fish Pie might be fit for a king, but it’s totally economical to make. If you purchase your fish from the supermarket (Woolworths), it should cost less than $20 and it serves 6 to 8 people. I’m sharing this with Good Friday in mind. Traditionally, meat isn’t consumed on Good Friday and while a side of salmon recipe is usually first to mind, I thought I’d share something a little different for this year! – Nagi x

PS Though if salmon is what you’re after, there’s plenty to browse. For gatherings, try this Baked Parmesan Crusted Salmon with Lemon Cream Sauce (firm personal favourite) or  Salmon Gravlax.  See all my Salmon recipes here !

More cosy pies

Chicken Pot Pie

Cottage Pie (beef)

Shepherd’s Pie (lamb – because  Shepherd’s herd  sheep! )

Chunky Beef and Mushroom Pie

Leftover Turkey Pot Pie with Garlic Bread Topping

Browse all cosy Winter Warmers

And more fish recipes:

Crispy Pan Fried Fish

Acqua Pazza (Italian-style poached fish in tomato broth)

Baked Fish with Lemon Cream Sauce

Crispy Skin Salmon

Brazilian Fish Stew

Honey Garlic Salmon  and  Lemon Honey Glazed Salmon   –  super quick!

Parmesan Crusted Salmon

Homemade Baked Filet-O-Fish Burger

See all Fish recipes

WATCH HOW TO MAKE IT

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Ingredients

• ▢ 400 g / 14 oz smoked fish of choice (Note 1)
• ▢ 400 g / 14 oz raw unsmoked fish of choice , I used Perch (Note 2)
• ▢ 3 cups / 750 ml milk , low fat or full fat
• ▢ 1 brown onion , quartered (Note 3)
• ▢ 4 cloves , optional (Note 4)

White Sauce:

• ▢ 50 g / 3 tbsp unsalted butter
• ▢ 2 garlic cloves , minced
• ▢ 1/2 small onion , finely chopped
• ▢ 1 small carrot , finely chopped
• ▢ 1 small celery stick , finely chopped
• ▢ 1/3 cup / 50g plain flour (all purpose flour, Note 11 for GF)
• ▢ 1 tbsp fresh tarragon , finely chopped (optional)
• ▢ 2 tbsp parsley , finely chopped
• ▢ Salt and pepper

Potato Topping:

• ▢ 750 g / 1.5 lb floury potatoes , peeled and cut into 2.5cm / 1" pieces (Note 5)
• ▢ 30 g / 2 tbsp+ unsalted butter
• ▢ 1/2 cup / 125 ml milk, any fat %
• ▢ 1 cup frozen peas
• ▢ 4 hard boiled eggs , quartered (optional) (Note 6)
• ▢ 30 g / 2 tbsp butter , melted
• ▢ 1/4 cup / 15g grated parmesan cheese , optional
• ▢ Finely chopped parsley , for garnish (optional)

Instructions

• Push a clove into the skin of each onion. Place in a pot or large skillet, add milk, turn stove onto medium high heat.
• When milk is barely simmering, add fish - don't worry if it's not entirely covered, it can be turned / moved around.
• Poach fish for 7 minutes, then use a slotted spoon to transfer fish straight into a medium baking dish (Note 8).
• Flake into chunks using forks. Remove bones if you see any.
• Use slotted spoon to remove onion and cloves from milk, discard. RESERVE milk.
• Preheat oven to 180C/350F. Boil water for potatoes.
• Melt butter in a large, deep skillet or pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add celery and carrot, cook for 5 minutes until carrot is soft.
• Turn heat down to medium low. Add flour, mix in - it will look gluey.
• Add half the milk and quickly start mixing. Once incorporated, the mixture will thicken quickly. Add remaining milk and stir. (Video helpful here)
• Turn heat up to medium and keep stirring until the mixture thickens to the consistency of honey - about 3 minutes. (Note 7)
• Take it off the heat, stir through tarragon and parsley. Adjust salt and pepper to taste.
• Scatter top of flaked fish with peas, then pour over the Sauce. GENTLY stir through (don't want fish to turn into mush!).*
• Smooth top, then nestle egg in all over the pie.

Mashed Potato:

• Bring a large pot of water to the boil. Add potatoes and cook for 15 minutes or until soft. (Do this while making the Sauce).
• Drain potato, add butter, milk, salt and pepper. Mash until creamy - add more milk if required.
• Immediately dollop then spread onto pie (cold mash = hard to spread).
• Use fork to draw squiggles on surface (rough surface = better golden bits).
• Drizzle surface with melted butter, sprinkle with parmesan.
• Bake for 35 minutes or until top is deep golden.
• Stand for 5 minutes before serving, garnished with parsley if desired. See notes for reheating and make ahead.

Recipe Notes:

Nutrition Information:

Life of dozer.

When I first got him, he was so shy he used to sleep with his head stuffed between cushions. Soooo cute…..! (Didn’t last long, he was ruling the house in no time).

Hi, I'm Nagi !

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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223 Comments

March 21, 2024 at 9:20 am

Has anyone made this without using milk in the white sauce? I dont like white sauce or creamy fillings but have successfully made wchicekn and mushroom pies with good chicken stock. I am wondering whether this could work with fish stock. Hoping to try this for Dood Friday 2024.

March 21, 2024 at 9:23 am

ugg typos! i have made chicken and mushroom pies (cant vouch for a wchicekn pie!) and am hoping to make for Good Friday (perhaps Dood Friday too if i can figure out what that is!)

February 15, 2024 at 5:32 pm

Stuart, West Yorkshire UK

P.s the eggs added umami

January 23, 2024 at 11:25 am

Thanks for your website. I’ve made your fish pie. Excellent and husband loved it. Helen, Adelaide.

January 2, 2024 at 12:42 pm

November 24, 2023 at 10:41 am

November 23, 2023 at 10:50 am

September 24, 2023 at 2:34 am

Best fish pie I have ever eaten. I wonderd about the boiled egg but I never even noticed it was in the pie, it just added extra texture. I half the recipe as I only had 450g of fish pie mix

September 16, 2023 at 3:51 am

August 20, 2023 at 4:00 pm

This recipe is by far the best tasting i have ever had , The fish i used was the smoked cod,salmon ,ling and prawns although the ling seemed a little tight !! but was ok ,the sauce was so yum but had no tarragon but added dill , thank you ,all your recipes are lovely keep up the great work ..

May 17, 2023 at 10:24 pm

Can you freeze this recipe…

April 20, 2023 at 2:14 am

Fantastic recipe as always. I would recommend to not skip the clover and tarragon. They do add “something something” in the dish that makes it special.

April 13, 2023 at 5:05 pm

April 8, 2023 at 12:19 pm

April 7, 2023 at 10:25 am

April 7, 2023 at 9:47 am

Hi Nagi and team, I remember my Mum always soaked the cod in water first to lessen the saltiness of the fish. What are your thoughts on this? 🙂

March 9, 2023 at 12:26 pm

Nagi! I love ALL your recipes. I recently saw the local fish shop selling salmon ‘mince’ for $14 a kg, (it’s all the bits left after deboning).. wondering what I can use it in? Would it work in this pie or get too dry? It’s lots of little pieces. Thanks soo much! Xx

September 7, 2023 at 10:33 am

Salmon fish cakes. Google for a recipe

March 4, 2023 at 11:03 pm

February 27, 2023 at 6:08 pm

December 17, 2022 at 2:45 am

October 30, 2022 at 7:32 am

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11 Fish Pie Recipes for Complete, Comforting Seafood Dinners

Ita Mac Airt is a longtime member of the Allrecipes Editorial team, starting in the original Seattle headquarters as one of the site's first content producers. She went on to manage several of Allrecipes' international websites before rejoining the Allrecipes.com editorial team in 2023.

As the weather gets colder, what could be more comforting and delicious than a piping hot fish pie that's easy to make and super filling, too. Get inspired with this heart-warming collection of our top-rated fish pie recipes, featuring a family-friendly, fluffy potato-topped haddock and cod pie, a sumptuous salmon and shrimp pot pie, a super-simple canned tuna pie, and more.

Fisherman's Pie

The whole family will adore this easy and versatile fish pie. In this Irish-style fish pie, chunks of cod are coated in a cheesy spinach and garlic sauce and topped with a thick layer of mashed potatoes and grated cheese. Add finely sliced green onions or baby leeks to the mash for a colcannon-style topping.

Easy Weeknight Tuna Pot Pie

Refrigerated crescent rolls create a pastry-style topping for this budget-friendly fish pie that uses canned tuna fish for a deliciously easy meal any night of the week. "This recipe really surprised me, it was wonderful!" says home cook Jackie C. "I was honestly not expecting anything gourmet, and it isn't, but for simple ingredients that I normally always have on hand, this is a wonderful dish!"

Fluffy Haddock and Potato Pie

Try this easy, cheesy, traditional fish pie with either haddock, cod, or salmon fillets — or a mixture of all three. The fish is poached in warm milk, then flaked and folded into mashed potatoes; top with grated cheese and bake until golden on top for British-style comfort food at its best!

Smoked Fish Pie

Packed with smoked haddock fillets, salmon, potatoes, and green peas, this fish pie filling will get raves either baked in a pie shell or topped with mashed potatoes. If you're short on time, this dish works just as well with a tin of smoked fish chowder or prepared béchamel sauce.

Salmon Pot Pie

In this sumptuous seafood pie, salmon and shrimp combine with leeks, carrots, and celery in a rich creamy dill sauce. The filling is simply topped with a layer of puff pasty for a simple seafood twist on a classic chicken pot pie.

Easy Fish Pie

To create this luxurious fish pie, white fish and shrimp are cooked in a rich-and-creamy cheese and mustard sauce and topped with fluffy, buttery mashed potatoes. "Living by the sea, we try to eat fish often and this hearty meal is an easy way to enjoy a little bit of what you fancy!" says recipe contributor CharlieB.

Chef John's Fisherman's Pie

This fantastic fish pie from Chef John has a layer of cod mixed with spinach in a garlic and lemon sauce. It's topped with a crust of buttery potatoes with a hint of nutmeg. "This was the ultimate in comfort food!" says home cook Alison King. "Simple, easy, delicious. I really can`t rave enough...I`ll be making this again and again and again!"

In this famous Russian fish pie recipe, salmon fillets are baked inside puff pastry with a creamy sauce, cabbage leaves, and layers of a savory rice pilaf packed with mushrooms, chopped hard-cooked eggs, and fresh dill. This dish makes an impressive centerpiece that's guaranteed to impress your guests!

British Fish Pie with Mashed Potato Topping

"This British fish pie is comforting, creamy, chock full of tender seafood, and topped with a pile of fluffy potatoes," says Rebekah Rose Hills. "I especially liked the big chunks of cod and salmon! The sauce isn't heavy or rich, even though it's really thick and stick to your ribs in texture. It's mildly seasoned, so you can really just enjoy the flavor of the seafood tucked inside."

Salmon and Potato Pie

A rich and delicious filling made with canned red salmon, tender potatoes, onions, garlic, and thyme is cooked in a prepared pie shell to make this easy fish pie that's perfect for a week night meal when it's cold and blustery outside. Serve with green peas and bechamel sauce on the side if you like.

Mini Lobster Pot Pies

Topped with buttery puff pastry crust, Chef John's mini lobster pot pies make the perfect special dinner for two. "There is no better way to stretch a relatively small amount of lobster, which makes this one of those very rare dishes that's both frugal and a splurge all at the same time," says Chef John. "These mini lobster pot pies are loaded with tons of lobster flavor, thanks to an easy homemade lobster broth."

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Gourmet Fish Pie

Published: Jun 27, 2020 · Last modified: Jun 29, 2020 by AnotherFoodBlogger

A big old bowl of comfortable.  That's prob the simplest and best way to describe this gourmet fish pie.  It's got the elegance level to be served at a dinner party but you can't beat this, the couch, a glass of wine, and your favourite TV show.  There has been a lot of that lately - eating good food, drinking EXCESS wine and Netflix binging 😉

WHAT FISH CAN I USE?

The worlds you oyster here - well the ocean is!  For me, I like to use a combo of smoked and unsmoked fish.  Probably 75-80% unsmoked and 20-25% smoked fish.  You get great flavour from the smokey fish but you need to be careful to balance it.  The last thing you want/need is to overpower the beautiful delicate fish in the pie.  The BEST advice I can give is to use fresh fish - I pick mine up from the Fresh Fish Co here in Brisbane.  Their quality is second to none and the guys are a pleasure to deal with too.  More importantly, if you are going to freeze leftovers you need to start with using the freshest product possible!

Firm but flaky fish is the way to go here.  You don't want something that's going to end up tough but also something that's going to turn to mush.  It's important to pay attention to the cooking times too so that you have evenly cooked fish.  For me, things like salmon, haddock, cod, barramundi, emperor fish all work beautifully.  Stick clear of the likes of tuna or swordfish for a fish pie.

MAKING GOURMET FISH PIE SAUCE

There are 2 trains of thought here.  One is that the fish should be lightly poached in milk before cooking it and then use that milk to make the sauce or the one I prefer to do - KEEP IT SIMPLE!  You will see that I just place the raw fish into a shallow casserole dish and make the sauce separately.  I then pour it over and let the oven do the magic!

What we are doing is making a simple white sauce.  Firstly we start by frying the leeks & garlic gently in butter. Then we add the white wine (or dry vermouth) & lemon juice and cook it out for a minute.  This will leave the flavour of the wine but not the taste of alcohol to your dish.  Save that for the Audrey Wilkinson Semillion which I'll tell you about later!  Next, add flour and stir it in.  Add the stock, milk, cream, and a pinch of salt.  You want to cook the sauce on a simmer for approx 4-5 minutes.  The important thing here is the consistency of the sauce.  Whatever the consistency you have now will be the consistency you are finished with.  The reason being is we add potato on top so the steam/liquid from the sauce has nowhere to go.  If you leave you the sauce too runny you will be left with a watery fish pie!

CAN I FREEZE FISH PIE?

You sure can!  Well, you can if your family hasn't demolished it all!  The beauty of making most pies is that you can make them a little bit bigger and freeze the leftovers.  Make sure it's completely cooled.  I like to place it in the fridge overnight and then portion it out before freezing it.  If it's still warm then placing in the fridge then leave it to cool uncovered so that you don't increase the chance of bacteria growing.  Another reason you don't want to place warm/hot food into the freezer is you can slightly defrost other food around it which isn't great and/or damage your freezer by the sudden fluctuation in temperature!

REHEATING GOURMET FISH PIE

Before you start reheating any fish pie make sure you defrost it fully.  The best practice is to either take it out the night before or morning of from the freezer and let it slowly come to temperature.  For those of us who are less organised then leave it in the kitchen sink to defrost quicker.  Just don't forget about it!!

For me, there are 2 main ways to reheat fish pie.  The handy microwave - it's fast & efficient.  Once defrosted it will take minutes to reheat your dinner.  Leaving more time for season 100 of Home & Away or Neighbours 😉 The disadvantage of a microwave is you need to stir up the food to make sure it's evenly heated which leaves you with a slightly less appealing looking dish.  You also don't get the nice crispy potato topping.  That's why I recommend using the oven.  It takes longer - 15/20 minutes but it will cook the pie evenly and crisp up those potatoes nicely again adding some texture to the pie again.

WHAT TO SERVE WITH FISH PIE

Do you ever remember going to the local "Italian" restaurant and ordering lasagna and being asked do you want chips or salad with that?  Carb OVERLOAD!!  Don't get me wrong as a kid I always chose the chips/fries but that's because my waistline wasn't growing as quickly as my now 3.5-year-old is.  I swear we just bought her new pyjamas and 1 month later she has outgrown them!!

Salad, for me salad is the best thing to serve with fish pie.  I recommend a bag of mixed leaves, some thin slices of apple with a little lemon oil.  Simple AF and it adds some bright flavours and acidity to the dish too.

WINE PAIRING

Semillon.  Semillon is my first choice when having fish pie.  I prefer a younger Semillon to go with my gourmet fish pie and that's why I recommend the Audrey Wilkinson Winemaker Selection 2019 Semillon.   I describe this wine as young and bright.  Green apple, plenty of lemon and lime going on too.  A little steeliness from it and slightly drying in the form of talc but there is a generous amount of acidity that makes your mouth fill with juices on the back palate.  Solid length, drinking beautifully, and BELIEVE me even Mrs. AnotherFoodBlogger who is VERY picky with her wines thought this was a match made in heaven.

I mentioned a youthful Semillon works best with this dish.  Don't get me wrong, aged Semillons work wonderfully with shellfish and seafood too.  I just happen to prefer the lighter, brighter more acidity than a younger one offers.  For those of you who don't know Semillon is a white grape that can typically age beautifully so if you have some in your cellar hide a couple in the back and enjoy them in 5-10 years time.  If I'm still here inspiring away let me know your thoughts!

ALTERNATIVE FISH RECIPES

Not feeling the fish pie or maybe feeling the need for further inspiration then check out some more of my recipes and some from fellow foodie friends!

Gin & Beetroot Cured Salmon by Yours Truly

Asian Pear Salad & Hot Smoked Salmon by Phenie Ooi of 'The Devil Wears Salad'

Fresh Seasoned Kingfish w/ Lemon Gremolata by Keto Queen Megan Ellam of 'Mad Creations Hub'

Crispy Fish Sandwich w/ Pickled Jalapeno Aioli by Yours Truly

Smoked Salmon Quiche w/ Leeks by Sylvie Gruber of 'A Baking Journey'

Baked Whole Fish - Asian Style by Yours Truly

Smoked Salmon Caesar Salad by Robyn Jones of 'Mrs. Jones Kitchen'

Tuna & Potato Patties by Alexandra Cook of 'It's Not Complicated Recipes'

Grilled Sriracha Barramundi with Tequilla Pineapple Salsa by Jaimie Archer of 'Jaimie Eats'

Happy Cooking and Happy Eating Friends!!

Ingredients  1x 2x 3x

• 300 g salmon skinless
• 200 g white fish snapper, emperor, cod, barramundi
• 10 prawns peeled
• 150 g smoked fish
• 75 g frozen peas
• 2 cloves garlic crushed
• 1 tbsp lemon juice
• 1 lemon zested
• 1 leek sliced
• 5 g dill
• Salt & Pepper
• 50 ml white wine
• 4 tbsp flour
• 250 ml fish or veg stock
• 200 ml milk
• 50 g butter
• 50 ml cream

Potato Topping

• 1 kg potatoes peeled & cut into 2cm pieces
• 100 g butter cut into cubes
• 50 g cream

Instructions

Mashed potatoes.

• Boil potatoes in heavily salted water until you can pierce easily with knife. Approx 15 minutes
• Drain and allow to steam for a further minute *see tips*
• Mash using a potato masher or ricer and stir through butter and cream. Set aside
• Cut fish into 2cm pieces, place in a shallow casserole dish

• Add white wine and allow to cook/reduce for a minute

• Season sauce with salt & pepper and pour over fish. Stir to combine

• Bake in the oven for 20 minutes @ 200c or until golden brown *see tips*

Essential Tools

• chopping board
• chef knives
• measuring utensils
• shallow casserole dish
• potato masher/ricer

Tips/Tricks

• it’s important to allow the drained potatoes to steam for a further minute – this allows any excess moisture to disappear giving you a lighter & fluffier mash
• don’t skimp on the butter in the mash – trust me ?
• when thickening the sauce for the pie thicken it to the finished consistency you want as it won’t reduce further in the oven as it is topped with potato
• using a fork on the mash potato topping will give you little lumpy bits which will crisp up and add a beautiful texture to the topping
• if your mash hasn’t browned up sufficiently after the 20 minutes you can pop it under the grill for a couple mins
• fish pie freezes great. To reheat it I recommend using the oven on a low temp (150c) so that the potatoes crisp up again. Using a microwave works quicker but you won’t have any texture from the potato topping this way

Reader Interactions

June 10, 2021 at 6:53 am

June 10, 2021 at 9:02 am

Glad you enjoyed it!!

March 22, 2021 at 5:46 am

March 23, 2021 at 7:38 am

So glad you enjoyed it and thanks for your kind words!!

July 13, 2020 at 9:28 pm

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British Chefs Table

Enjoy The Tasty British Food

James Martin Fish Pie

Fish Pie by James Martin is a gourmet treat consisting of haddock, cod, and Arbroath smokies doused in a velvety white sauce and finished with creamy mashed potatoes, ready within an hour!

Try More James Martin Recipes:

• James Martin Mushroom Quiche
• James Martin Cauliflower Cheese
• James Martin Yorkshire Puddings

🧡 Why You’ll Love This Fish Pie Recipe:

• Decadent Medley: Indulge in a luxurious blend of haddock, cod, and smokies for a seafood symphony.
• Velvety White Sauce: The buttery, parsley-infused sauce elevates the dish to a new level of culinary delight.
• Creamy Crown: The lush mashed potato topping, enriched with butter and cream, creates a heavenly contrast to the savory filling.
• Baked Perfection: The golden-brown crust, baked to perfection, adds a delightful crunch, enhancing the overall sensory experience.

❓ What Is James Martin’s Fish Pie Recipe?

James Martin’s Fish Pie is a sumptuous creation featuring haddock, cod, and optional Arbroath smokies, enveloped in a velvety white sauce, crowned with creamy mashed potatoes, and baked to golden perfection.

🥔 James Martin Fish Pie Ingredients

• 450g haddock, skin removed
• 450g cod, skin removed
• 2 Arbroath smokies (optional)
• ½ onion peeled and studded with 4 cloves
• 2 bay leaves
• 2 ½ tbs plain flour
• 1 small bunch parsley, chopped
• 800g mashed potato
• 50g butter melted
• 100ml double cream
• Knob of butter

🥘 How To Make James Martin Fish Pie

• Set oven temperature to 200 degrees Celsius (or gas mark 6).
• Finely chop the haddock and fish. Pour into a baking dish and top with Arbroath smokies flakes.
• Before adding the cloves, sauté the onion and bay leaf in a saucepan with the milk for 2 minutes.
• To make the white sauce, melt the butter in a saucepan, add the flour, and cook, stirring constantly, for 2 minutes.
• Slowly drizzle in the milk while whisking. While simmering, ensure that it is bubbling. Add the chopped parsley and mix well.
• Make sure the fish is covered in sauce. Spread the mashed potato mixture equally over the pie. Mix in the butter and cream.
• Allow 30 to 40 minutes for baking. Garnish with a knob of butter and accompany with steaming peas.

💭 Recipe Tips

• Picking fresh haddock, cod, and your choice of Arbroath smokies is essential.
• Whisk the milk into the flour-butter combination while keeping it at a bubbling simmer to get a smooth texture.
• For a decadent topping, mix mashed potatoes with butter and cream.
• A homogeneous and decadent topping can be achieved by spreading the mashed potato mixture evenly over the pie.

🥗 What Goes Well With Fish Pie?

To accompany the fish pie, have a side of steamed vegetables, mixed green salad, crab cakes, fried shrimp , gravy, garlic bread, creamed spinach, cabbage and bacon.

🎚 How To Store Leftovers Fish Pie?

• In The Fridge: Refrigerate leftover fish pie in a sealed tightly container for up to 1 to 2 days.
• In The Freezer:  Freeze leftover fish pie individual portions in freezer-safe containers for up to 3 months. Allow to thaw in the fridge before reheating.

🥵 How To Reheat Leftovers Fish Pie?

• Oven: Reheat fish pie slices in a preheated oven at 350°F for around 10 to 15 minutes until piping hot.
• Microwave : Warm fish pie slices in the microwave in short 30-second intervals , stirring in between, until thoroughly heated.

What is the fish pie sauce made of?

The fish pie sauce is a velvety white sauce crafted with the milk used to poach the fish, ensuring rich flavor.

Why does my fish pie go watery?

Watery fish pie may result from overly soft mashed potatoes, compromising texture and allowing excess moisture to impact the dish.

How hot should fish pie be when cooked?

Fish pie should be cooked to a minimum internal temperature of 75°C (167°F) to ensure thorough cooking and food safety.

Why does my fish pie curdle?

Your fish pie may curdle if uncooked fish releases water during baking, causing separation in the sauce. Ensure fish is cooked beforehand.

• James Martin Roast Potatoes
• James Martin Texas Meatballs
• James Martin Pork Pie

James Martin Fish Pie Nutrition Facts

Amount Per Serving

• Calories 539
• Total Fat 28g
• Saturated Fat 13g
• Trans Fat 0.6g
• Cholesterol 154mg
• Sodium 1163mg
• Potassium 1137.3mg
• Total Carbohydrates 28g
• Dietary Fiber 1.7g
• Sugars 2.4g
• Protein 42g

Description

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Golden Fish Pie

Saffron, turmeric and dyed smoked haddock give this fish pie it’s lovely warm colour. If you don’t like filo, you could swap the topping for mashed potato, cooking until golden and piping hot.

Ingredients

For the filling.

leeks, trimmed and finely sliced

English mustard

plain flour

baby spinach

skinless white fish fillets, we used smoked haddock and cod, roughly chopped

For the topping

large filo sheets, we used Jus-rol, see intro

butter, melted 

• Step  2 Stir in the mustard, turmeric and flour and cook for 1min. Remove dish/pan from the heat and gradually stir in the milk. Return to the heat and cook, stirring, until thickened. Stir in the saffron, followed by the spinach and plenty of seasoning. Next, stir in the fish and remove from the heat.
• Step  3 Preheat oven to 200°C (180°C fan) mark 6. For the topping, brush the top of a filo sheet with some of the melted butter. Loosely scrunch the long edges into the centre, then roll into a rough spiral. Place on top of the filling. Repeat with remaining filo sheets and butter.
• Step  4 Cook in the oven for 30min, or until the filo is golden and the filling is bubbling. Serve.  

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Per serving:

• Calories: 566
• Protein: 25g
• Saturates: 16g
• Total sugars: 9g

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Creamy fish pie

Ingredients

Budget tip: Use celery instead of leeks. Floury potatoes will give the best results. Note

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Smoked salmon, mustard and leek add pots of flavour to these creamy fish pies with their delectable, flaky pastry lids. A great way to introduce fish to your kids’ diet.

Looking for more fish pie recipes ?

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Home › Recipe Index › Seafood

Fish Pie – Whole30, Gluten-Free, Dairy-Free

By PrimalGourmet

on Oct 16, 2020, Updated Nov 11, 2020

This post may contain affiliate links. Please read our disclosure policy

Fish Pie is a fairly common dish found throughout Britain and Ireland. It consists of a rich and creamy seafood filling topped with a “crust” made from mashed potatoes. Almost always, flour and dairy are used to create a thick roux. But not here! In this version, I riff on the classic by making it dairy-free and gluten-free. It’s still very filling and comforting though.

What You Need for Fish Pie

Fish or seafood.

Fish pie can often be a misleading name for this dish since a wide variety of seafood can be used. Most varieties of flakey, white fish are great in this recipe, such as cod, halibut, or haddock. Salmon and rainbow trout are also a great options! Just make sure to go with boneless and skinless pieces.

You can also use different types of shellfish, including shrimp, scallops, mussels, clams, crab or calamari.

My advice is always to use whatever type of fish or seafood you like or happen to have on hand. It’s a great way to empty out the freezer if you buy frozen filets or packs of shellfish.

In this fish pie, I used a combination of scallops and halibut because both were already in my freezer.

Similar to a Shepherd’s Pie or Cottage Pie , Fish Pie is topped with a “crust” of mashed potatoes. Oftentimes, cheddar cheese and cream is added to the potatoes for flavour, texture and colour. To keep things Whole30, I omitted the dairy here and it still came out beautifully.

The type of potato you use will make a difference. I recommend a white potato, like Russets, which are more starchy and tend to get crispier in the oven. Yellow potatoes, like Yukon Golds, are also great. However, if you use a yellow potato, I STRONGLY RECOMMEND you mash it by hand and do not try to put it in a food processor or blender. If you do, the starches start to break down too much and it will turn into goo.

Coconut Milk

Rather than use heavy cream or milk for the filling, I opted for full-fat coconut milk . It does tend to impart some coconut-y flavour, but the mustard helps tone it down.

If you are one of those people that absolutely can’t stomach coconut, or happens to be allergic, you can use an unflavoured almond milk creamer, like Nut Pods .  I don’t recommend using a regular, store-bought almond milk because it is just too watery and your filling won’t get nearly as creamy.

Arrowroot Starch

To thicken the fish pie filling, I make a roux with arrowroot starch . If you’ve never used this alternative flour before, you can think of it like corn starch. It can also be used to dredge proteins like chicken or fish before pan-frying. It is one of my favourite pantry staples and I use it all the time.

Can You Use Chicken to Make Fish Pie

I should have known this question would come up when I originally shared this recipe during my @Whole30Recipes takeover. I get it, fish and seafood is a tough sell for some people.

The answer is: yes, you can substitute pieces of boneless, skinless chicken breast or thigh if you’d like. Of course, you can’t call it fish pie. It would just become a chicken and potato pie, which actually sounds delicious!

Whole30 Fish Pie, Dairy-Free

Ingredients  1x 2x 3x.

• ▢ 2.5 lbs white or yellow potatoes – roughly chopped
• ▢ 4 tablespoons extra-virgin olive oil
• ▢ Kosher salt and freshly-cracked black pepper
• ▢ 2 celery stalks – diced
• ▢ 1 medium carrot – diced
• ▢ 2 cloves garlic
• ▢ ¼ cup finely chopped fresh parsley – stems and leaves separated
• ▢ 1 tablespoon ghee
• ▢ 1 tablespoon arrowroot starch
• ▢ 16 fl ounces coconut milk
• ▢ Freshly-cracked black pepper
• ▢ 1 tablespoon Dijon or yellow mustard
• ▢ 2 teaspoons hot sauce
• ▢ 2 bay leaves
• ▢ 1 cup frozen peas
• ▢ 6 ounces boneless , skinless fish filets
• ▢ 6 ounces shellfish , like scallops or shrimp

Instructions 

• Preheat oven to 375F.
• Bring a large pot of water to a boil, season with 1 tablespoon salt and add the potatoes. Boil until fork-tender, around 15 minutes. Drain and let sit 5 minutes to allow the steam to escape. Add 1 tablespoon olive oil, season with salt and pepper to taste, and mash until chunky. Set aside.
• Heat a saute pan over medium-high heat, add 2 tablespoons olive oil and heat until shimmering. Add the celery, carrot, garlic and parsley stems. Season with a pinch of salt and cook, stirring, until slightly softened, around 8 minutes.
• Add the ghee and stir until melted. Add the arrowroot starch and cook, stirring, until dissolved, 2-3 minutes. Add the coconut milk, mustard, hot sauce, bay leaves, and black pepper to taste. Cook, stirring regularly, until thickened and reduced by half, around 8 minutes. Remove from heat and discard the bay leaves. Stir in the peas and reserved parsley leaves. Taste for seasoning and adjust as desired.
• Scatter the fish and shellfish in the bottom of a medium-sized baking dish. Pour over the cream sauce and top with the reserved mashed potatoes. Drizzle the top with 1 tablespoon olive oil and bake until bubbling and golden brown, 20-25 minutes. Remove from oven and let rest 5 minutes before serving.

About the Author

Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.

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Made it. Loved it. Would totally make again. Thank you!

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Lemon rice with vongole and dill oil

This is a Greek seafood dish that brings people together. Place the vongole in the middle of the table and it’s a fight to get to the bottom. Don’t forget to soak up those beautiful juices with some crusty bread.

Ingredients

Heat oil in a large saucepan with a lid over medium heat, add onion and garlic, and cook, stirring occasionally, until onion has softened (6-7 minutes). Stir in rice and zest and cook until the rice is coated (2 minutes). Add wine and cook until reduced by half (5 minutes). Add stock, cover, and cook, until rice is tender (15 minutes).

Remove lid, add lemon juice and vongole to pan, cover and cook until vongole have open and rice is cooked (20 minutes). Discard any unopened vongole.

Meanwhile, for dill oil, combine ingredients in a small bowl, season to taste and stir to combine.

To serve, divide mixture between bowls and spoon over dill oil.

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