My Easy Fish Pie is a firm family favourite! Creamy, delicious & loved by kids & adults alike it's a proper comfort food classic. Great for batch cooking and freezer friendly this recipe will become your fish dinner staple.Β
Making fish pie might seem a bit daunting at first, all those steps like poaching fish, preparing white sauce, mashed potato topping not mentioning boiling some eggs if you like them in your pie as well. The truth is, it really is not tricky at all plus quicker than you would think.Β A little bit of planning and organising yourself always helps e.g. while your fish is poaching, get on with the potatoes and eggs to save yourself some time and you will soon see that you are on a roll.
Batch cooking/meal prep & freezing Easy Fish Pie
My Easy Fish Pie is one of the meals I tend to batch cook on regular basis to have one ready in the freezer for when cooking is the last thing on my mind. The recipe below is easy enough to double and will yield you two very generous pies.
When freezing I like to cover the top of the pie with a large piece of greaseproof paper, slightly overlapping the sides of the pie dish and wrap the entire thing in aluminium foil. To defrost simply take your pie out of the freezer the night before and pop it in the fridge until required the following evening. Alternatively, take it out on the morning the day you want to cook it and let it defrost on the kitchen counter. Personally, that's what I tend to do most of the time as I can never remember to take it out the night before. It's fine to pop it into the oven when not completely defrosted but remember to adjust your timings and make sure your pie is piping hot on the inside as well as on the outside.
If you are not planning on freezing it but would like to get it ready in advance, simply keep it chilled in the fridge for up to two days and cook as per recipe below adding another 5-10min cooking time.
What type of fish to use for fish pie?
As for the best fish to use in your pie I find the mixture of salmon and any white fish (pollock, cod, haddock) simply the best. Frozen fish is perfectly adequate and I usually use half fresh salmon half frozen pollock. You can buy salmon offcuts in many supermarkets which are perfect for use in the pie and way cheaper too. I would stay away from the fish pie mixes though as they are a bit pricey (although quite convenient so if you can afford them, by no means go for them).
If you'd like to make this pie that bit special, some prawns wouldn't go amiss. Simply add them to your poaching liquid at the very end when your fish is sitting in the hot milk but the pan is off the heat. They will gently poach in the hot liquid and then finish cooking once the pie is in the oven.
Easy Fish Pie with eggs
What is your take on eggs in the fish pie? We all love them in our house so unless I make pie that is destined for the freezer, we always have it with eggs in. Make sure not to put eggs in your pie if you intend to freeze it as they will turn rubbery upon defrosting!
The way I boil the eggs for the pie is to have the egg yolks slightly runny (they will cook more under the potato topping in the oven). My method is to lower the eggs Β gently into lightly simmering water with a drop of vinegar (this will prevent the white from sipping out if the egg was to accidentally crack) and simmer for 6 minutes. Run the eggs under the cold water straight after time is up to prevent them from cooking any further. Let them cool, peel and cut in half. Be gentle as the yolk will still be soft. If you prefer your yolk completely set feel free to cook them for longer.
How to make Easy Fish Pie - Step-By-Step Instructions
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Put your fish in a large, wide pan with a lid together with celery, carrot, onion (cut in half and each half studded with 2 cloves), bay leaves and peppercorns. Pour over the milk and place the pan on a gentle heat and bring it to a gentle boil (feel free to cover the pan to speed up the process but keep an eye on it). Uncover the pan and let the fish simmer gently in milk for approx. 5 min (longer if you are using frozen fillets). Take the fish off the heat and let it stand in the hot milk for 5-10 minutes to finish cooking.
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As your fish is cooking prepare the potatoes by peeling them, cutting into chunks and boiling them in a pan of salted water until tender and ready to be mashed 15-20 min.
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Take your poached fish out of the hot milk with slotted spoon and onto a dish you'll be using for a pie. Flake it gently into small pieces and set aside. Strain the milk you used to cook your fish in onto a jug discarding all the veg and aromatics.
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In the same pan you poached fish in melt 50g unsalted butter, add the flour and let it cook in butter for a few seconds until it looks like a paste. Slowly add strained milk mixing gently with a whisk after each addition until you use up all the milk and the sauce thickens. Season with salt and pepper and few gratings of fresh nutmeg (to taste). Pour over the flaked fish. *Depending on the dish you are using you might have some sauce leftover which can be added to your mashed potato topping for extra creaminess.*
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Add frozen peas or sweetcorn or mixture of both to the fish and the sauce and mix well. Sprinkle some fresh parsley or dill and place your boiled egg halves on top (if adding).
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Drain potatoes and mash with 50g unsalted butter and a good splash of milk or some leftover white sauce (if any) for extra creaminess adjusting seasoning if needed. Top the pie with the mash making sure you spread it evenly, sealing neatly around the edges to prevent the filling bubbling over during baking. Sprinkle with some grated cheddar and bake in preheated oven at 180C/350F/Gas Mark 4 for approx 30 minutes (until golden and bubbly). Enjoy with some extra peas or other veg of your choice on the side!
π Recipe
Easy Fish Pie
Ingredients
Fish & white sauce
- 800 g fish (mix of pollock/cod/haddock/salmon) frozen fish is fine
- handful of prawns (fresh or frozen) optional (see notes)
- 600 ml milk
- 1 small onion peeled & halved
- 1 celery stick chopped into large chunks
- 1 small carrot peeled and roughly chopped into large chunks
- 2 bay leaves
- 4 cloves
- 7 peppercorns
- 2 hard-boiled eggs optional (see recipe notes)
- 1 tablespoon fresh parsley or dill chopped
- 100 g frozen peas or sweetcorn or mixture
- freshly grated nutmeg
- 50 g unsalted butter
- 50 g plain flour
Potato topping
- 1 kg potatoes
- 50 g unsalted butter
- splash of milk
- leftover white sauce for extra creaminess if you're left with some leftovers (optional)
- 50 g mature cheddar grated
Instructions
- Put your fish in a large, wide pan with a lid together with celery, carrot, onion (cut in half and each half studded with 2 cloves), bay leaves and peppercorns. Pour over the milk and place the pan on a gentle heat and bring it to a gentle boil (feel free to cover the pan to speed up the process but keep an eye on it). Uncover the pan and let the fish simmer gently in milk for approx. 5 min (longer if you are using frozen fillets). Take the fish off the heat and let it stand in the hot milk for 5-10 minutes to finish cooking.
- As your fish is cooking prepare the potatoes by peeling them, cutting into chunks and boiling them in a pan of salted water until tender and ready to be mashed 15-20 min.
- Take your poached fish out of the hot milk with slotted spoon and onto a dish you'll be using for a pie. Flake it gently into small pieces and set aside. Strain the milk you used to cook your fish in onto a jug discarding all the veg and aromatics.
- In the same pan you poached fish in melt 50g unsalted butter, add the flour and let it cook in butter for a few seconds until it looks like a paste. Slowly add strained milk mixing gently with a whisk after each addition until you use up all the milk and the sauce thickens. Season with salt and pepper and few gratings of fresh nutmeg (to taste). Pour over the flaked fish. *Depending on the dish you are using you might have some sauce leftover which can be added to your mashed potato topping for extra creaminess.*
- Add frozen peas or sweetcorn or mixture of both to the fish and the sauce and mix well. Sprinkle some fresh parsley or dill and place your boiled egg halves on top (if adding).
- Drain potatoes and mash with 50g unsalted butter and a good splash of milk or some leftover white sauce (if any) for extra creaminess adjusting seasoning if needed. Top the pie with the mash making sure you spread it evenly, sealing neatly around the edges to prevent the filling bubbling over during baking. Sprinkle with some grated cheddar and bake in preheated oven at 180C/350F/Gas Mark 4 for approx 30 minutes (until golden and bubbly). Enjoy with some extra peas or other veg of your choice on the side!
Notes
- Nutritional information is approximate, per serving and meant as a guideline only.
- Poaching time will depend on the thickness of your fish. It's better to slightly undercook it rather than overcook it especially that it will still have a chance to cook in the oven.
- You can use frozen fish without defrosting it but your poaching time will be slightly longer.Β
- If adding prawns - You can use either fresh or frozen ones (make sure they have no shells on and have been deveined). Simply add them to your poaching liquid at the very end when your fish is sitting in the hot milk but the pan is off the heat. They will gently poach in the hot liquid and then finish cooking once the pie is in the oven.
- The way I boil the eggs for the pie is to have the egg yolks slightly runny (they will cook more under the potato topping in the oven). My method is to lower the eggs Β gently into lightly simmering water with a drop of vinegar (this will prevent the white from sipping out if the egg was to accidentally crack) and simmer for 6 minutes. Run the eggs under the cold water straight after time is up to prevent them from cooking any further. Let them cool, peel and cut in half. Be gentle as the yolk will still be soft. If you prefer your yolk completely set feel free to cook them for longer.
- If you make one to freeze, don't add eggs as they will taste rubbery upon defrosting and baking.
- Defrost your fish pie in the fridge overnight and bake from chilled adding another 5-10 min.Β
Nutrition
Update Notes:Β This post was originally published onΒ 11 September 2018Β and updated inΒ December 2019Β with some more useful info & better layout to improve user experience.
Some more family friendly recipes
Shepherd's Pie with Roasted Garlic Mashed Potatoes
Wild Garlic Chicken Stew with Cheesy Dumplings
Veggie Lentils & Spinach Lasagne
One Pot Leftover Ham & Pea Pasta
Baked Spinach & Ricotta Stuffed Pasta Shells
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Linkies
Cook Blog Share, Cook Once Eat Twice, Fiesta Friday
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Steve Lowes says
Hi, Iβve always equated fish pies with smoked fish. Will this recipe work well with smoked fish?
joskitchenlarder says
Hi Steve, I don't see why you couldn't use smoked fish here or mixture of both. Hope you enjoy it.
Kat says
Going to make this tomorrow! Could I make it in advance in the morning and reheat later? π¬
Many thanks, Kat
Xx
joskitchenlarder says
Hi Kat, Yes you definitely can. Simply prepare it all as per recipe, assemble the pie with mash on top etc., cover and pop in the fridge to bake when you're ready. You could bake it in advance as well and then just reheat it later but I always found it was the best freshly baked. Enjoy! π x
Sheila Prendergast says
Really want to make this fish pie but am worried about the prawns! Am I ok to use cooked prawns because putting them in the pie means they will have been frozen, thawed and cooked again.
Thank you for your help.
Sheila
joskitchenlarder says
Hi Sheila, I wouldn't recommend using cooked prawns in the fish pie as they would end up overcooked. Fresh or frozen (but raw) prawns are the ones that would work best in fish pie. Hope that helps.
Lulu says
Thank you for this recipe, itβs in the oven now! So excited to try it. Xx
joskitchenlarder says
You're more than welcome Lulu! I hope you enjoy it! π x
Mahy says
It's been so long since I had a decent fish pie. So happy that I've stumbled upon your post - delicious recipe that I am really keen to make!
joskitchenlarder says
Thank you Mahy! π Let me know how it goes and I hope you like it as much as we do!
Julia says
My husband loves all kinds of pies and this one looks just amazing! I have never tried making one at home but looking at this I might give it a go π
kim says
What a great recipe! This is absolutely irresistible! I will be making this recipe again and again!
joskitchenlarder says
Thank you Kim! I'm glad you like it! π
Paula Montenegro says
It looks so delicious and tempting I don't mind the steps, at all! That creamy potato mash is calling my name. Thanks for sharing!
joskitchenlarder says
Thank you Paula! π It really is easier to make than it looks and just so super comforting. I love the mash topping too!
Deanne says
I love that this can be made as a freezer meal too! Can't wait to try your easy fish pie π
joskitchenlarder says
Thank you Deanne! π I must say I do love having one in the freezer for when I don't feel like cooking.
Jeff Shft says
We shared this fish pie this holiday season. Everyone in the family loves it! Every bite burst with happiness, itβs like the heaven opened its gates. This is so good, so thumbs up!
joskitchenlarder says
Hi Jeff and thank you so much for your lovely feedback. I'm really pleased you've all enjoyed the pie! π
Jennifer Berkey says
I am loving this fish pie recipe. I made it this New Year's Eve Party celebration. My family loves it and they won't stop eating. Thanks for this. Merry Christmas and Happy New Year! Xoxo.
joskitchenlarder says
Thank you π so glad to hear that! Happy New Year to you too! x
Debanita says
Your fish pie recipe sounds so delicious & tempting. Thanks for bringing this to Fiesta Friday!
joskitchenlarder says
Thank you for a lovely comment Debanita! I'm glad you like it. π
Angie | Fiesta Friday says
Note to self - It's time to give fish pie a try!
joskitchenlarder says
If you like fish I'm sure you will love it Angie! I usually love fish done really simply like quickly pan fried or baked with a simple side dish but this pie is one of the exceptions and it's heavenly! π
Louise Fairweather says
I have never made fish pie, think I will have to give your recipe a go #cookblogshare
joskitchenlarder says
Thanks Louise! π It is a regular dish on our menu so hope you will like it too!
Zeba Durrani says
What a beautiful and comforting fish pie! Thanks for sharing on Fiesta Friday!
joskitchenlarder says
Thank you so much Zeba π
Faucets Lab says
Hey Jo, absolutely loved your recipe. Will be giving it a try soon. Love your photography by the way. Thanks! ?
Corina Blum says
I love a good fish pie and it's one of the meals I used to eat a lot growing up. Unfortunately my husband doesn't like it so it's now one of those meals I rarely get to eat. I'd really love to try yours though as it looks super comforting. Thanks for sharing with #CookOnceEatTwice! x
joskitchenlarder says
Thanks Corina! It's such a homely and comforting dish isn't it? Such a shame your hubby is not a fan. I feel your pain as there are few dishes I rarely get to eat due to hubby's fussiness, thankfully fish pie is not one of them lol π x
Monika Dabrowski says
Sounds delicious, and I really like the idea of using eggs in this recipe. #CookBlogShare
joskitchenlarder says
Thanks Monika! Eggs in fish pie are supposed be quite a traditional addition and it has got thumbs up from us all from the beginning. π