Creamy fish pie
Chunks of white fish, smoked haddock and prawns in a parsley sauce under a golden mash topping.
- Prep
- 30 mins
- Cook
- 1 hr
- Total
- 1 hr 30 mins
- Serves
- 4
- Difficulty
- Medium
- Cost
- A treat
Recipe: Creamy fish pie
Creamy fish pie
Ingredients
For the filling
- 500ml whole milk
- 1 bay leaf
- 1 small onion, halved
- 300g skinless, boneless white fish fillet, such as cod, haddock or pollock, cut into chunks
- 250g skinless smoked haddock fillet, undyed, cut into chunks
- 150g raw king prawns, peeled
- 50g butter
- 50g plain flour
- 1 small bunch parsley, chopped
- 1 lemon, zested
- 2 eggs, hard-boiled and quartered, optional
For the topping
- 1kg floury potatoes, peeled and chunked
- 40g butter
- 50ml milk
- 50g cheddar, grated
Kitchen kit
- Ovenproof dish, about 20 x 30cm Search Amazon for ovenproof dish 20x30
- Potato masher Search Amazon for potato masher
- Medium saucepan Search Amazon for stainless steel saucepan
As an Amazon Associate we earn from qualifying purchases. Amazon links go to search results for the kit, never food.
Method
-
Step 1: Make the mash
Boil the potatoes in salted water for 15–20 minutes until tender. Drain, steam-dry, then mash with the butter and milk. Season and set aside.
-
Step 2: Poach the fish
Put the milk, bay leaf and onion in a wide pan and bring just to a simmer. Add the white fish and smoked haddock and poach gently for 4 minutes. Lift the fish into the ovenproof dish with a slotted spoon, scatter over the raw prawns, and strain the milk into a jug.
-
Step 3: Make the sauce
Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the warm poaching milk until smooth, then simmer for 2–3 minutes until thick. Stir in the parsley and lemon zest and season with pepper (the smoked fish is salty).
-
Step 4: Assemble
Heat the oven to 200°C / 180°C fan / gas 6. Tuck the egg quarters among the fish, if using, and pour over the sauce. Spoon over the mash, fork the top and sprinkle with cheese.
-
Step 5: Bake
Bake for 30–35 minutes until golden and bubbling, the prawns are pink and the filling is piping hot.
Tips
- Undercook the fish slightly when poaching – it finishes cooking in the oven.
- Supermarket fish pie mix is a convenient alternative to buying separate fillets.
Storing & reheating
Cool, cover and refrigerate within 2 hours of cooking; eat within 2 days and reheat only once, until steaming hot all the way through.
Freezing
Freeze unbaked for up to 3 months, provided none of the seafood was previously frozen. Defrost in the fridge overnight and bake for 45–50 minutes until steaming hot.
Variations
- Add a handful of spinach wilted and squeezed dry.
- Top with sliced potatoes or crushed potatoes instead of mash.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/creamy-fish-pie/ · Checked 17 October 2026
Questions people ask
Can I use frozen fish?
Yes – defrost it in the fridge first and pat dry. Don't refreeze the pie if the fish had already been frozen.
Why is my fish pie watery?
Fish releases liquid as it bakes. A thick sauce and not over-poaching the fish both help.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
- BBC Food: Classic fish pie with peas (proportions and timings cross-check) (bbc.co.uk)
- BBC Good Food: Easy fish pie (proportions and timings cross-check) (bbcgoodfood.com)
- FSA: Cooking your food (safety: cooking temperatures, checking meat, leftovers) (gov.uk)
- FSA: How to chill, freeze and defrost food safely (safety) (gov.uk)
See other recipes that use the same kit on our kitchen kit pages.
