Classic Fish Pie Recipe

Classic fish pie

Name: Classic fish pie
Total time: 45 min
Yield: Serves 6
Cuisine: British
Ingredients: 2 leeks sliced and rinsed; 100g butter; 2 tbsp plain flour; 250ml white wine; 150ml double cream; ½ small bunch flat-leaf parsley chopped; 300g firm white skinless fish such as cod or coley chunked; 300g skinless smoked haddock chunked; 200g cooked peeled prawns; 750g Maris Piper potatoes peeled and chunked; milk for the mash

Janine Ratcliffe

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Serves 6

Easy

Total time: 45 mins

A star rating of 4.8 out of 5.8 ratingsRate

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Looking for an easy fish pie recipe? Try our classic, freezable and comforting fish pie filled with smoked haddock, prawns and leek, topped with fluffy mash

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Alternatives

Complete the dish

Try our classic fish pie recipe, then also check out more comforting pie recipes . Discover our delicious chicken and leek pie and goan fish curry

Which ingredients do you use in a fish pie?

Fish pie is a brilliantly versatile dish which allows you to mix and match your favourite fish and seafood. The most common ingredients are a firm white fish like cod, haddock or pollock, salmon and smoked haddock and most supermarkets sell a ready-prepared fresh or frozen fish pie mix of these. You can also add prawns, mussels, crab and even lobster for a super-luxurious pie. Spinach, frozen peas and quartered boiled eggs are often used to bulk out the pie and add extra texture.

How do you make fish pie sauce?

The sauce for a fish pie is traditionally roux-based where an equal amount of flour and butter is cooked until toasty then milk is whisked in to give a thick white sauce. As fish will give out water when cooked it’s important to have a sauce that binds all of the ingredients and doesn’t split. Chopped parsley, dill or tarragon are all traditional herbs to flavour the sauce. You can also add a splash of cream or white wine for extra indulgence and a little lemon zest to lift the flavour.

Fish pie toppings

Creamy, buttery mashed potato is probably the most traditional fish pie topping but puff pastry is also popular. If topping with mash be careful not to add too much milk when mashing – you don’t want it to be too sloppy as it means the finished pie won’t have any structure and you’ll end up with fish pie soup! You can mix grated cheddar or gruyère into the mash for extra savouriness or scatter over grated cheese for a melty topping. If using puff pastry put the fish pie base in a pie dish with a good lip so the pastry doesn’t fall into the sauce and get soggy on the bottom.

Fish pie recipe

Ingredients

Nutrition

2 leeks

sliced and rinsed
100g butter
2 tbsp plain flour
250ml white wine
150ml double cream
½ small bunch flat-leaf parsley

chopped
300g firm white skinless fish such as cod or coley

chunked
300g skinless smoked haddock

chunked
200g cooked peeled prawns
750g Maris Piper potatoes

peeled and chunked
milk

for the mash

Nutrition: per serving

kcal526
fat28.7g
saturates17.3g
carbs28.9g
fibre4.2g
protein28.3g
salt2g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Gently cook the leeks in half the butter until really soft. Stir in the flour and cook for a couple of minutes. Gradually stir in the wine until you have a sauce and simmer for 5 minutes. Add the cream and bring gently to a simmer for a couple of minutes. Stir in the parsley, fish and prawns, then take off the heat. Tip into a baking dish.
step 2

To make the mash, boil the potatoes in salted water until tender. Drain, then tip back into the pan over a low heat to dry out slightly. Add the rest of the butter, a splash of milk and some seasoning. Mash really well. Spoon over the fish, then spread out using a fork so you end up with a rough surface. Dot or brush with more butter for a golden top.
step 3

Bake the pie in the oven for 30-35 minutes until the top is crisp and golden, and the filling is bubbling and piping hot.
step 4

To freeze the pie, cover with clingfilm and freeze after assembling (but before cooking) for up to 2 months. Defrost completely in the fridge overnight. Cook following the instructions above.

Try these five twists on the classic fish pie:

Healthy fish pie

For a healthier spin on fish pie which still promises big flavours, have a go at our high-protein option. It’s bursting with haddock, salmon, prawns and lots of fresh, colourful veg, too.

A beetroot and fish pie ready for serving

Fish pie lasagne

Two family favourites in one! Layer soft flaky salmon, creamy mozzarella and crunchy broccoli between fresh lasagne sheets and a smooth and creamy roux. Check our out best lasagne recipes.

Fish Lasagne Recipe with Salmon and Prawn

Bombay fish pie

Prefer a bit more spice in your life? Try this ingenious fusion – a classic fish pie packed with Indian flavours and made with a creamy coconut milk sauce. Try our Indian hake curry too.

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Luxury fish pies with rösti topping

Swap the mash for a crispy rösti topping with this crisp fish pie recipe – the gorgeously golden top makes it feel extra special.

Luxury Fish Pie Recipe

Mushy pea fish pie

Fans of mushy peas will love this epic fish pie recipe, complete with a hidden layer of vibrant-green peas buried underneath a delicious puff pastry topping.

Best Fish Pie Recipe with Mushy Peas

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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