Nothings beats this hearty and delicious fish pie in the comfort food stakes! 
I have made this recipe so many times since starting this blog and yet never managed to photograph it – it was always eaten before I had time to blink! It is, literally, THE best fish pie and a real winter favourite.
The original recipe comes from the J Sheekey Fish book but I have adjusted it to our taste over time. It is delicious with the mashed potato topping and equally delicious with pie crust topping.
The one thing it is not is particularly diet-friendly but I even found my way around that by replacing the potato with celeriac mash. It is surprising delicious – a new favourite whenever mash is called for.
This recipe uses frozen fish and prawns so it can be made pretty much whenever I fancy it provided the freezer is well stocked. You can use packs of fish pie mix (usually cod, salmon and smoked haddock) but I prefer to buy fillets of fish, let them defrost slowly overnight in the fridge and cut them up.
You can vary the recipe and turn this into a luxury fish pie by adding lobster or mussels if you so wish. I hope you come back and sound off in the comments if you make this baby – and I hope you love it as much as we do!
This recipe was created for Sainsburys #LoveYour Freezer campaign.
Have you made my best ever fish pie?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
More seafood recipes to try
- Quick and easy curried prawns
- One-pan Cod with Chorizo and Chickpeas
- Cottage cheese, kale and smoked salmon frittata
- Herby fish croquettes with easy tartar sauce
Best Ever Fish Pie
Ingredients
For the pie filling
- 200 g | 7oz skinned cod fillets , chopped into bite-sized cubes
- 200 g | 7oz skinned salmon fillets , chopped into bite-sized cubes
- 200 g | 7oz skinned haddock fillets , chopped into bite-sized cubes
- 200 g | 7oz large raw peeled prawns
- 2 tbsp flat-leaf parsley , finely chopped
- 1 tsp fresh dill , chopped (optional)
For the sauce
- 3 tbsp unsalted butter
- 3 tbsp plain flour
- 125 ml | 1/2 cup white cooking wine
- 375 ml | 1 1/2 cup hot fish stock (from a stock cube)
- 80 ml | 1/3 cup double cream (or whole milk)
- 1 tbsp lemon juice (or to taste)
- 1 tbsp English mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp anchovy paste
- 1/4 tsp ground white pepper
- salt , to taste
For the topping
- 1 kg | 2.2lbs peeled potatoes , cubed (such as Maris Piper – or any suitable for mashing)
- 2 tbsp unsalted butter
- splash milk
- a little freshly grated nutmeg (optional)
- a little grated Parmesan
- salt , to taste
Instructions
- Melt the butter in a saucepan over low heat and gradually stir in the flour to make a roux (paste).
- Add the wine, stirring well, and then slowly add the fish stock until you have a smooth sauce. Bring to the boil then simmer gently for 15 minutes.
- Add the cream and stir in the mustard, Worcestershire sauce, anchovy paste, lemon juice and pepper. Taste and adjust the seasoning, adding salt to taste.
- Gently fold the fish, prawns, parsley and dill (if using) into the sauce then let it cool while you prepare the mash.
- Preheat the oven top 190C (360F). Boil the potatoes in plenty of water then drain and mash together with the butter and enough milk to have a smooth, soft, mash. Add the nutmeg if using and season with salt. Leave to cool slightly.
- Either divide the fish between 4 small pie dishes or pour into one large ovenproof dish filling up 2/3 of the way up.
- Pipe the mash over the pie and place on a large, heavy baking tray (there will be some overspill). Bake for 30 minutes and then add a sprinkling of parmesan cheese over the pies. Bake for another five minutes or until golden. Cool slightly before serving.
Amanda says
This is the best fish pie recipe and is in my “to do again “ folder. So easy and amazing flavor I like it that there aren’t Veges in it or egg like other traditional ones but this is just pure fish. I recommend giving this a try.
Lucy Parissi says
Yes it’s one for fish lovers for sure! Thank you for your lovely comment 🙂
Tina @ The Spicy Pear says
I love a soothing bowl of creamy fish pie. Yours looks delicious. Gorgeous pictures too.
seo says
great
Sheenie says
Hi Lucy, I found your blog from a tweet by sainsbury's. First of all your photos are stunning! Secondly can I make this without the wine? I don't drink, you see. Bookmarking your blog!
Lucy Parissi says
Hi Sheenie – glad you stopped by! You can replace the wine with stock without losing out on flavour…
Kat BakingExplorer says
Yummy! Fish pie is so delicious 🙂
Kate Glutenfreealchemist says
Mmmmm…. We love fish pie. I think every fish-pie loving family must have a favourite recipe. This one sounds delicious!!!
Lucy Parissi says
I sometimes make it for dinner parties – as it pleases just about everyone!
Kathryn Liquid Grain says
Oh my this fish pie is amazing! Looks so good!
http://www.liquidgrain.co.uk
Lucy Parissi says
Thanks Kathryn!
belleau kitchen says
well it looks bloody amazing too!… I always use mustard powder in my fish pie too.. really love these pictures!
Lucy Parissi says
Thanks Dom – splashed out on some Falcon enamel dishes – love them so much!
Laura says
This looks so good! It's been ages since I made fish pie and I love the flavours you have added to the sauces so definitely going to try this version!
Lucy Parissi says
I love the celeriac version which just about makes it ok to eat while on a diet… so tasty
mbakes says
I'll be making this at the weekend. I've always had mediocre results with fish pie recipes but this looks like a winner. Also, that frozen fish photo!!!
Lucy Parissi says
This is definitely a winner… The pie usually serves 4 but we sometimes finish it between two of us. Not now, sadly – on a diet!