Fish Pie Recipe

Master this homemade traditional British fish pie with our best easy baking recipe. Featuring flaky white fish and succulent prawns in a velvety sauce, topped with golden, buttery mashed potatoes. Learn how to create perfect layers and achieve that irresistible crispy potato crust that makes this comfort food classic so special.

Difficulty:

Intermediate

Prep Time:

40 mins

Cook Time:

35 mins

Serves:

1 pie (6 servings)

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">1 kg potatoes, peeled and chopped</li> <li class="ingredients-single-item">75g butter, divided</li> <li class="ingredients-single-item">100ml milk</li> <li class="ingredients-single-item">50g Cheddar cheese, grated</li> <li class="ingredients-single-item">500g white fish fillets (cod, haddock or pollock)</li> <li class="ingredients-single-item">200g raw prawns, peeled</li> <li class="ingredients-single-item">2 leeks, cleaned and sliced</li> <li class="ingredients-single-item">40g plain flour</li> <li class="ingredients-single-item">500ml fish stock</li> <li class="ingredients-single-item">150ml double cream</li> <li class="ingredients-single-item">1 tbsp fresh dill, chopped</li> <li class="ingredients-single-item">1 tbsp fresh parsley, chopped</li> <li class="ingredients-single-item">100g frozen peas</li> <li class="ingredients-single-item">1 tsp Dijon mustard</li> <li class="ingredients-single-item">Zest and juice of 1 lemon</li> <li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">25cm x 30cm baking dish</li> <li class="equipment-single-item">Potato ricer or masher</li> <li class="equipment-single-item">Large saucepan</li> <li class="equipment-single-item">Wooden spoon</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (180°C fan/gas mark 6). Place the peeled and chopped potatoes in a large saucepan, cover with cold water and add a pinch of salt. Bring to a boil, then simmer for 15-20 minutes until completely tender when pierced with a knife. This thorough cooking ensures your mash will be smooth and lump-free. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> While the potatoes are cooking, prepare the fish. Check all fillets carefully for bones, then cut into 3cm chunks. Place the fish and prawns in the baking dish, distributing them evenly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a separate saucepan, melt 40g of the butter over medium heat. Add the sliced leeks and cook gently for 5 minutes until softened but not browned. The leeks should become translucent and tender - this slow cooking develops their sweet flavor without bitterness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Sprinkle the flour over the leeks and stir continuously for 2 minutes to cook out the raw flour taste. This creates a roux that will thicken your sauce perfectly. Gradually add the fish stock, stirring constantly to prevent lumps from forming. The mixture will initially thicken dramatically before loosening as you add more liquid. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pour in the cream and simmer the sauce for 5 minutes until it reaches a coating consistency. Add the chopped herbs, frozen peas, Dijon mustard, lemon zest and juice. Season with salt and pepper to taste. The sauce should be rich but not too thick - it will thicken further during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Carefully pour the hot sauce over the fish and prawns in the baking dish. The heat of the sauce will partially cook the seafood, ensuring it doesn't overcook during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Drain the cooked potatoes thoroughly and return them to the hot pan. Allow them to steam dry for 2 minutes - this removes excess moisture for a fluffier mash. Add the remaining 35g of butter and the milk. Mash until smooth and creamy, or pass through a potato ricer for the ultimate smooth texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Spoon the mashed potato over the fish mixture, starting from the edges and working inward to prevent the sauce from bubbling up the sides during baking. Use a fork to create peaks and ridges on the surface - these will become deliciously crispy in the oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Sprinkle the grated cheese evenly over the potato topping and place the dish on a baking tray to catch any overflow. Bake in the preheated oven for 30-35 minutes until the top is golden brown and crispy, and the sauce is bubbling around the edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove from the oven and let the pie stand for 5 minutes before serving. This resting time allows the sauce to settle and thicken slightly, making it easier to portion. Serve with a simple green salad or steamed vegetables for a complete meal. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Fish Pie Recipe?

Traditional Fish Pie combines white fish (cod, haddock or pollock), prawns, leeks, peas, and herbs in a creamy sauce made with butter, flour, fish stock and double cream. It's topped with buttery mashed potatoes and cheese for that classic golden crust.

How to cook Fish Pie Recipe at home?

Learn how to cook Fish Pie by creating layers of perfectly prepared elements. Start by making a silky sauce with leeks, add chunks of fish and prawns, then top with fluffy mashed potatoes. The key is allowing the sauce to gently cook the seafood before baking until the potato crust turns golden and crispy, creating that irresistible contrast of textures.

Can I make this seafood bake ahead of time and freeze it?

Yes, fish pie freezes beautifully! Prepare the entire dish but don't bake it, cool completely, then cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Add an extra 10-15 minutes to the cooking time if baking from chilled for best results.

What's the best type of potato to use for a crispy mash topping?

Floury potatoes like Maris Piper or King Edward are ideal for fish pie toppings as they create fluffy, light mash that crisps beautifully. For the ultimate crispy top, thoroughly drain and steam-dry your potatoes after boiling, then create textured peaks with a fork before baking.

Can I substitute the seafood in this classic British dish?

Absolutely! While white fish and prawns are traditional, you can use salmon, smoked haddock, or even frozen seafood mix. For a luxurious version, add scallops or lobster. Just ensure any fish substitutions have similar cooking times or pre-cook items that need longer cooking.

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