Fish Pie is a classic dish is a pie that has fish in it. Pretty basic explanation but that really is what it is. Normally made with white fish (cod, haddock, or halibut) in a white sauce. Hard boiled eggs are sometimes added as well. The pie is made in a deep dish.
The fish is not covered by a pie crust, but mashed potatoes are used to over it instead. The pie is sometimes also called the “fisherman’s pie” because it is similar to the Cottage Pie / Shepard’s Pie
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Fish Pie is one of those dishes that always brings feelings of comfort and warmth. Nothing quite beats a serving of fish cooked in a creamy sauce, topped with crispy potato served piping hot from the oven. Fish pie is also a great nutritious family meal or winter warmer.
As with most dishes you can mix this dish up depending on what your favourite catch of the day is. May it be salmon, cod, prawns or haddock, mixing your favourite fish with a creamy white sauce recipe and topping it with mashed potato is always a winner.
The pie can be assembled and chilled in the fridge for up to 12 hours before cooking which helps when entertaining too. This is a perfect dish for a family get together, From the youngest children to the eldest adults everyone can have a slice of this pie.
Freezing Fish Pies All The Information
FREEZE : You can freeze the cooked pie for up to 1 month. Reheat in the oven at 200°C/180°C fan/Gas 6 for about 45 minutes. The recipe I have included here doesn’t have the addition of eggs. However if you did choose to add to eggs and you wanted to freeze your pie then don’t include them! Egg turn the dish rubbery as they don’t freeze well.
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- 1 kg White potatoes peeled and halved
- 400 ml milk
- 25 g butter
- 25 g plain flour
- 4 spring onions finely sliced
- 1 pack fish pie mix weight around 320g-400g depending on pack size)
- 1 tsp Dijon or English mustard
- ½ a 25g pack or a small bunch chives finely snipped
- handful frozen sweetcorn
- handful frozen peas
- handful grated cheddar
- Heat the oven to 200C/fan 180C /gas mark 6.
- Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
- When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
- Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins.
- Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3 – 4 minutes until thickened.
- Take off the heat and stir in the Mixed Fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of peas. Spoon into an ovenproof dish
- Spoon the potato on top and and sprinkle with a handful of grated cheddar cheese.
- Pop in the oven for 20 – 25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.
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