Classic Fish Pie Recipe (2024)

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A warm and comforting classic fish pie recipe. Made with chunks of salmon, cod and smoked haddock cooked in a creamy sauce with crisp mash topping. A really easy pie recipe that can be rustled up in just over an hour. Great for any night of the week.

Classic Fish Pie Recipe (1)

Jump to:
  • 👩🏻‍🍳 Why make this recipe
  • 🥘 Ingredients
  • 🔪 Step by step instructions
  • 💭 Expert tips
  • ❓ Frequently asked questions
  • 🦐 Other fish recipes
  • 📖 Recipe

👩🏻‍🍳 Why make this recipe

When its cold out, this classic fish pie recipe will warm you through and leave you ready to face the elements the next day. Its also a pretty good dish for a cosy Saturday night in. Lock out the cold and get this pie in the oven!! Simple, easy and delightful. The classic dishes are always the best.

🥘 Ingredients

To make this classic fish pie recipe at home you will need:

Classic Fish Pie Recipe (2)

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Diced fish: For this recipe I used a mixture of salmon, cod and smoked haddock. However, feel free to choose your preferred fish. Or even swap some of the fish for prawns. You may also find that your local fish monger or supermarket offers a ready diced fish pie selection. This may work out cheaper than buying separated pieces of fish.

Milk:Semi skimmed milk (2%) is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required for a smooth and silky sauce.

Flour:Use plain or all purpose flour as the thickening agent for the sauce.

Cheese: The cheddar cheese is melted into the sauce before mixing in the fish. If preferred you can leave out the cheese and just use a white sauce. Alternatively, swap cheddar for a different cheese to create your preferred flavour.

Baby spinach: This is optional and can be left out if preferred or swapped for another green veg such as garden peas, asparagus or tenderstem broccoli.

🔪 Step by step instructions

  1. Peel the potatoes and roughly chop into cubes. Add to a large pan, cover with water and cook on medium heat for around 40 minutes or until soft. Preheat the oven to 180°C.
  2. Meanwhile, take a medium pan and cook the onions and garlic in butter until soft.

  3. Add the flour and stir in, the mixture should clump slightly and turn to a paste.

  4. On low-medium heat, add around ⅕ of the milk to the onions and flour, stirring continuously until the mixture starts to thicken. See tip below.Classic Fish Pie Recipe (3)

  5. As the mixture thickens add another helping of milk. Heat and stir until it thickens again and then continue until all the milk has been added.
  6. Next take the sauce off the heat and stir in the cheese.

  7. Add the chopped, raw fish to the cheese sauce and mix in carefully.

  8. Add the spinach leaves and stir in.Classic Fish Pie Recipe (4)

  9. Transfer the fish pie mix to an ovenproof dish

  10. Drain the cooked potatoes, add the milk and butter and mash. Spoon the mash potato over the top of the fish pie mix then use the back of a spoon to spread evenly to the edges of the dish.
  11. Use a fork to mark and ruffle up the surface of the mash potato.
  12. Place in the centre of a preheated oven and bake for 30 minutes. Serve with a scattering of freshly chopped parsley leaves.Classic Fish Pie Recipe (5)

💭 Expert tips

Sauce: When making the fish pie sauce try to keep the heat on medium-low. Heating too quickly can curdle the mixture. If the mixture does start to curdle remove from the heat momentarily and stir rapidly.

Recipe suggestion: If you're after an extra indulgent twist, dot the mash with extra butter and grate over extra cheese before baking in the oven.

❓ Frequently asked questions

Can you make this recipe ahead of time?

Make this recipe up to just before the pie goes into the oven. At this point the pie can be covered and stored in the fridge or freezer until you are ready to cook it. Note: If you intend to freeze the uncooked pie make sure the fish is as fresh as possible and suitable for freezing.

When you are ready to cook, remove from the fridge and leave on the side for a hour or so to bring to room temperature. Or defrost overnight. Then cook in the oven as per the recipe instructions.

What if my fish has skin on?

If you choose to buy whole fillets of fish for this recipe then you may find that your fillets have skin on. Skinning a fish is quite easy if you use the right method and knife. The best knife to use is a sharp, flexible fish knife.

Place the fish on a board skin side down. To remove the skin use the knife with the blade facing away from you. slightly peel back the skin from one corner, then place the blade between the fish and its skin and hold onto the skin with your other hand. Keep the skin and the side of the blade flat to the board and work along the fillet with the knife. Press the side off the blade downwards into the board as well as moving it across.Classic Fish Pie Recipe (6)

What to serve with fish pie?

Green vegetables, like green bean almondine, broccoli or peas make the perfect accompaniment to this creamy fish pie.However, if you were to make this fish pie with a pastry topping you could add a side of mash potato, Foil Pack Potatoes or even honey glazed carrots and parsnips.

For a dessert how about homemade Bakewell tart or for something lighter a loaf of freshly baked banana bread.

Can you reheat this recipe once cooked?

Although the fish pie will never be as good as the day you make it fresh, you can safely store and reheat it. Note that this is assumed that the fish you use is as fresh as possible. Make sure your fish pie is fully cooled before covering and storing in the fridge for up to 3 days. To to reheat place in an oven proof dish, cover with foil and warm in the oven for 25 minutes. Remove the foil for the last 5 minutes and check its piping hot throughout. Alternatively, transfer to a microwavable container and microwave on high for 4-5 minutes until piping hot throughout,

Can you freeze leftover fish pie?

Make sure the fish pie is fully cooled then transfer to a sealed container and freeze for up to 3 months. To reheat simply remove the fish pie from the freezer and completely defrost before cooking in the oven for 30 minutes at 180 degrees C. You should cover the pie with foil to prevent the top from crisping up too much as you are cooking it a second time. Remove the foil for the last 5 minutes to finish, check the pie is hot throughout and enjoy.

Classic Fish Pie Recipe (7)

🦐 Other fish recipes

  • Salmon Pasta Recipe
  • Frozen Salmon Traybake
  • Chinese Prawns Recipe
  • Salmon and Prawn Linguine
  • Haddock and Rosemary Risotto
  • Honey Glazed Prawns Starter
  • Kedgeree with Poached Eggs
  • Salmon and Mackerel Fishcakes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below.I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Classic Fish Pie Recipe (8)

Classic Fish Pie Recipe

By: Debbie Jones

A warm and comforting classic fish pie recipe. Made with chunks of salmon, cod and smoked haddock in a creamy sauce with crisp mash topping. A really easy pie recipe that can be rustled up in just over an hour. Great for any night of the week.

4.38 from 8 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dinner

Cuisine British

Servings 4 people

Calories 562 kcal

Equipment

  • Flexible fish knife for skinning fish (if necessary)

  • Large pan for potatoes

  • Medium pan for filling

  • Masher

  • Large ovenproof dish

Ingredients

For the mash topping

  • 1 kg potatoes
  • 20 g butter
  • Splash of milk

For the filling

  • 20 g butter
  • 1 onion finely chopped
  • 1 garlic clove finely chopped
  • 30 g plain flour
  • 400 ml semi skimmed milk
  • 50 g cheddar cheese
  • 280 g cod cut into bite size chunks
  • 140 g smoked haddock cut into bite size chunks
  • 140 g salmon cut into bite size chunks
  • 50 g baby spinach leaves

Instructions

  • Peel the potatoes and roughly chop into cubes. Add to a large pan, cover with water and cook on medium heat for around 40 minutes or until soft. Preheat the oven to 180°C.

  • Meanwhile, take a medium pan and cook the onions and garlic in butter until soft.

  • Add the flour and stir in, the mixture should clump slightly and turn to a paste.

  • On low-medium heat, add around ⅕ of the milk to the onions and flour, stirring continuously until the mixture starts to thicken. See tip below.

  • As the mixture thickens add another helping of milk. Heat and stir until it thickens again and then continue until all the milk has been added.

  • Next take the sauce off the heat and stir in the cheese.

  • Add the chopped, raw fish to the cheese sauce and mix in carefully.

  • Add the spinach leaves and stir in.

  • Transfer the fish pie mix to an ovenproof dish

  • Drain the cooked potatoes, add the milk and butter and mash. Spoon the mash potato over the top of the fish pie mix then use the back of a spoon to spread evenly to the edges of the dish.

  • Use a fork to mark and ruffle up the surface of the mash potato.

  • Place in the centre of a preheated oven and bake for 30 minutes. Serve with a scattering of freshly chopped parsley leaves.

Nutrition

Serving: 0.25pie | Calories: 562kcal | Carbohydrates: 59g | Protein: 42g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 545mg | Potassium: 1955mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1733IU | Vitamin C: 57mg | Calcium: 304mg | Iron: 4mg

Notes

Sauce tip: When making the fish pie sauce try to keep the heat on medium-low. Heating too quickly can curdle the mixture. If the mixture does start to curdle remove from the heat momentarily and stir rapidly.

Recipe suggestion: If you're after an extra indulgent twist, dot the mash with extra butter and grate over extra cheese before baking in the oven.

Can you make this recipe ahead of time? Make this recipe up to just before the pie goes into the oven. At this point the pie can be covered and stored in the fridge or freezer until you are ready to cook it. Note: If you intend to freeze the uncooked pie make sure the fish is as fresh as possible and suitable for freezing. When you are ready to cook, remove from the fridge and leave on the side for a hour or so to bring to room temperature. Or defrost overnight. Then cook in the oven as per the recipe instructions.

What if my fish has skin on? If you choose to buy whole fillets of fish for this recipe then you may find that your fillets have skin on. Skinning a fish is quite easy if you use the right method and knife. The best knife to use is a sharp, flexible fish knife. Place the fish on a board skin side down. To remove the skin use the knife with the blade facing away from you. slightly peel back the skin from one corner, then place the blade between the fish and its skin and hold onto the skin with your other hand. Keep the skin and the side of the blade flat to the board and work along the fillet with the knife. Press the side off the blade downwards into the board as well as moving it across.Classic Fish Pie Recipe (9)

Can you freeze leftover fish pie? Make sure the fish pie is fully cooled then transfer to a sealed container and freeze for up to 3 months. To reheat simply remove the fish pie from the freezer and completely defrost before cooking in the oven for 30 minutes at 180 degrees C. You should cover the pie with foil to prevent the top from crisping up too much as you are cooking it a second time. Remove the foil for the last 5 minutes to finish, check the pie is hot throughout and enjoy. 


More Fish Recipes

  • Chilli Garlic Prawns Starter
  • Smoked Haddock Risotto
  • Thai Green Prawn Curry
  • Salmon Pasta Recipe
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Reader Interactions

Comments

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  1. Corina Blum

    This looks so creamy and delicious and I love the idea of the florets of cauliflower on the top rather than mashed up with the mash. Thanks so much for sharing with #CookOnceEatTwice x

    Reply

  2. Monika

    This is a lovely dish, full of warmth and goodness and I love the addition of the cauliflower! I am looking up Swinton Hotel right now! I need a deal too:) thank you for sharing with #CookBlogShare

    Reply

    • Debbie

      Thanks Monika!! Highly recommend swinton!! Check secret escapes for deals!! X

      Reply

  3. Christine

    HI Debbie, I noticed in the list of filling ingredients that haddock is listed twice, is that right ?

    Reply

    • Debbie

      Hi Christine!! oooh no thats not right!! Thanks so much for letting me know, I'll correct it now 🙂

      Reply

Classic Fish Pie Recipe (2024)
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