Nothing beats this hearty and delicious Fish Pie in the comfort food stakes! Cod, salmon and smoked haddock in a rich white sauce topped with fluffy cheesy mashed potatoes.
In collaboration with Microplane
Fish pie used to be my husband’s signature dish whenever he really wanted to impress. He usually made it on special occasions whenever we had company because it is such a huge crowd pleaser.
This recipe is based on the famous one served at J Sheekey seafood restaurant in London – once our favourite date night place. It is delicious with the mashed potato topping and equally delicious with a pie crust topping.
Push the boat out
Traditional recipes usually use the milk the fish is poached in to make a white sauce. My fish pie sauce is ultra indulgent, with white wine and double cream, livened up with mustard and lemon zest.
You can use the traditional fish pie mix of salmon, cod and smoked haddock in this recipe. I like to add prawns, scallops or lobster if I really want to impress!
The mashed potato topping is likewise extra special, with lashings of butter, milk, two types of freshly grated cheese and nutmeg. Which brings me, rather neatly, to our recipe sponsor 😉
BRING IN THE GRATING EXPERTS!
I remember the first Microplane grater I ever owned – a gift from my mother – being a literal eye opener. I still have the classic zester and it still is as sharp some 15 years later.
Microplane have over 25 years of experience in producing the most cutting edge graters in the world using photo-etching technology. Once you experience the pleasure of using one you will never go back!
This recipe uses two Microplane graters – the Classic Zester is called to service for the lemon zest, nutmeg and Parmesan cheese. The Gourmet Series Extra Coarse Blade meanwhile is great for the cheddar cheese. Look out for a giveaway on my Instagram channel to get your hands on a great Microplane prize!
HOW TO MAKE FISH PIE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1. Melt the butter in a saucepan over low heat and gradually stir in the flour to make a roux (paste).
STEP 2. Gradually pour in the wine, stirring well, and then slowly add the fish stock until you have a smooth sauce. Bring to the boil then reduce the heat and simmer very gently for 10-15 minutes until thickened.
STEP 3. Add the cream and stir in the mustard and Worcestershire sauce.
STEP 4. Add the freshly grated zest of one lemon, parsley and dill. Taste and adjust the seasoning, adding salt and pepper to taste.
STEP 5. Gently fold in the fish into the sauce then let it cool while you prepare the mash.
STEP 6. Preheat the oven to 190C (360F). Cook the potatoes in salted water then drain and mash together with the butter and enough milk to have a smooth mash. Grate in a generous pinch of fresh nutmeg and season with salt. Leave to cool slightly.
STEP 7. Spoon or pipe the mash over the pie. Use the back of a fork to fill in the gaps and swirl the surface.
STEP 10. Grate mature cheddar and plenty of Parmesan cheese over the mash and place on a large, heavy baking tray (there will be some overspill).
STEP 11. Bake for 30 minutes, or until the topping is golden and filling starts to bubble through at the edges.
STEP 12. Cool the fish pie for at least 10 minutes before serving with steamed green vegetables such as green beans or peas on the side.
Freezing and storing
I always find fish pie tastes best as soon as cool enough to handle! Leftovers can be kept in the fridge for up to three days. Make sure you heat them until piping hot all the way through before serving.
Use fresh fish (not frozen and defrosted) you intend to freeze this recipe. You can freeze the assembled pie (before baking it) for up to three months. Cool completely and cover with a double layer of foil.
Thaw the fish pie in the fridge overnight, then cook in a 190C /360F preheated oven for 40-45 minutes until topping is golden and filling is bubbling up at the edges of the dish.
You can also make individual fish pies as single servings if you prefer. This recipe will make 4 – 5 mini fish pies depending on the size of the dishes. I like using enamel dishes from Falcon.
Have you made my 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
Use fish fillets or 600g (1.3 pounds) of fish pie mix
- 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 smoked haddock fillets , chopped into bite-sized cubes
- 200 g | 7oz large raw peeled prawns (shrimp) or scallops
- 2 tbsp flat-leaf parsley , finely chopped
- 2 tsp fresh dill , chopped (optional)
For the sauce
- 3 tbsp unsalted butter
- 3 tbsp plain flour
- 125 ml | ½ cup white wine
- 375 ml | 1 ½ cup hot fish stock (from a stock cube)
- 80 ml | ⅓ cup double cream
- 1 tbsp English mustard
- 2 tsp Worcestershire sauce
- 1 lemon zest only
- salt and freshly ground pepper , to taste
For the topping
- 1 kg | 2.2 lbs potatoes eg. Maris Piper or King Edward peeled and cubed
- 1 tsp garlic granules
- 2 tbsp unsalted butter melted
- whole milk or cream as needed
- a little freshly grated nutmeg (optional)
- 3 tbsp freshly grated mature Cheddar cheese
- 2 tbsp freshly grated Parmesan
- salt , to taste
Instructions
- Melt the butter in a large pan over low heat and gradually stir in the flour to make a roux (paste).
- Gradually 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 over very low heat for 10-15 minutes.
- Add the cream and stir in the mustard and Worcestershire sauce.
- Add the freshly grated zest of one lemon, parsley and dill. Taste and adjust the seasoning, adding salt and pepper to taste.
- Gently fold in the fish into the sauce. Either divide the filling between four small pie dishes or transfer into one large ovenproof dish filling up 2/3 of the way up. Let the filling cool while you prepare the mash.
- Preheat the oven to 190C (360F). Cook the potatoes in salted water then drain and mash together with the butter and enough milk to have a smooth mash. Grate in a generous pinch of fresh nutmeg and season with salt. Leave to cool slightly.
- Spoon or pipe the mash over the pie. Use the back of a fork to fill in the gaps and swirl the surface of the topping.
- Grate mature cheddar and Parmesan cheese over the mash and place on a large, heavy baking tray (there will be some overspill).
- Bake for 30 minutes or until the topping is golden and filling starts to bubble through at the edges.
- Cool the fish pie for at least 10 minutes before serving with steamed green vegetables such as green beans or peas on the side.
Tara Wochnick says
I have never heard of fish pie until this week. Made it with help of my other half for his bday. We used 14oz of salmon, cod and shrimp. Substituted fish stock with vegetable stock (we live in north eastern mn) and it’s was AMAZING!! Will for sure bookmark this as one of our favorites!! ❣️
Mags Harrold says
This really is the BEST fish pie I have ever tasted!!! A-MA-ZING.
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!