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–+ servings

Traditional Creamy Fish Pie with a Crisp Golden Potato Crust

A hearty fish pie with smoked and fresh fish,creamy white sauce, and a buttery mashed potato topping, baked until golden andperfect for a cozy family meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine British
Servings 6
Calories 552 kcal

Ingredients
  

For the Fish Filling:

  • 400 g 14 oz smoked fish of choice (see note)
  • 400 g 14 oz raw unsmoked fish of choice (e.g., perch)
  • 3 cups 750 ml milk (low fat or full fat)
  • 1 brown onion quartered
  • 4 cloves optional for added flavor

For the White Sauce:

  • 50 g 3 tbsp unsalted butter
  • 2 garlic cloves minced
  • 1/2 small onion finely chopped
  • 1 small carrot finely chopped
  • 1 small celery stick finely chopped
  • 1/3 cup 50 g plain flour (for gluten-free, use GF flour)
  • 1 tbsp fresh tarragon finely chopped (optional)
  • 2 tbsp parsley finely chopped
  • Salt and pepper to taste

For the Potato Topping:

  • 750 g 1.5 lb floury potatoes, peeled and cut into 1-inch pieces
  • 30 g 2+ tbsp unsalted butter
  • 1/2 cup 125 ml milk (any fat content)

For the Pie Assembly:

  • 1 cup frozen peas
  • 4 hard-boiled eggs quartered (optional)
  • 30 g 2 tbsp butter, melted
  • 1/4 cup 15 g grated Parmesan cheese (optional)
  • Finely chopped parsley for garnish (optional)

Instructions
 

  • Poach the Fish: In a large saucepan, combine the smoked and fresh fish with the milk, quartered onion, and cloves (if using). Bring to a gentle simmer over medium heat, cooking for about 5–7 minutes until the fish is just cooked through. Remove the fish with a slotted spoon, set aside, and discard the onion and cloves.
  • Prepare the White Sauce: In a separate pot, melt the butter over medium heat. Add the minced garlic, chopped onion, carrot, and celery, sautéing for 5 minutes until the vegetables are softened. Stir in the flour, cooking for another minute to form a roux. Gradually add the reserved poaching milk while whisking continuously to avoid lumps. Let the sauce simmer for 5–7 minutes, thickening as it cooks.
  • Make the Mashed Potato Topping: Boil the peeled and chopped potatoes in a large pot of salted water for about 15 minutes or until tender. Add the butter and milk, mashing until smooth and creamy.
  • Assemble the Fish Pie: Preheat your oven to 375°F (190°C). In a baking dish, layer the poached fish chunks evenly along with the frozen peas. Pour the white sauce over the fish and peas, gently mixing to combine. Add the quartered hard-boiled eggs on top (if using), then spread the mashed potatoes over the filling in an even layer. Use a fork to create texture on the potato topping.
  • Top and Bake: Brush the melted butter over the mashed potatoes and sprinkle with Parmesan cheese if desired. Bake in the preheated oven for 25–30 minutes or until the potato topping is golden and slightly crisp.
  • Garnish and Serve: Sprinkle with finely chopped parsley for garnish and serve warm. Enjoy the creamy, savory flavors of this classic fish pie.

Nutrition

Calories: 552kcal
Keyword classic fish pie
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