Fish pie is the ultimate comfort food and this easy fish pie recipe is delicious and nutritious. Fish pie is perfect served with green beans or garden peas for an extra dose of vitamin-packed veg.
This classic fish pie recipe will take around 1hr and 20 mins to make and cook. You’ll find it’s well worth the wait! This easy family meal serves 6 people in total and any leftovers can be stored in the fridge for up to 2 days or frozen if preferred. A portion of this mouth-watering dish works out at only 408 calories per serving.
The best part of this mash potato-topped fish pie recipe is the creamy, rich filling which is made with milk and infused with onion. The white fish fillet and smoked haddock make a delicious combination in this easy fish pie. If you feel like being extra indulgent, top your pie with a generous helping of cheese. This will give it an extra golden and crisp finish!
Love cooking with fish? We’ve got loads more delicious fish recipes!
- 1.8kg cubed potatoes
- 75g low fat spread
- 50g plain flour
- 575ml semi-skimmed milk
- 1 bay leaf
- 6 black peppercorns
- ½ small onion
- 450g white fish fillet
- 225g smoked haddock
Put the potatoes in a pan and cover with water. Bring to the boil and simmer for 15 mins. Drain and mash with 25g of the low fat spread.
Put the milk in a large pan with the bay leaf, peppercorns and onion. Slowly bring to the boil and remove from heat. Remove and discard bay leaf, peppercorns and onion.
Put 50g low fat spread in a large pan and heat gently until melted. Add 50g plain flour and cook gently for 1 to 2 mins, stirring constantly. Remove from the heat and gradually whisk in reserved milk. Return to the heat and bring to the boil, whisking constantly until thickened.
Put the fish, skinned and cut into large chunks, in the base of an oven-proof dish, pour over the sauce and spoon the mashed potato over the top. Bake in a preheated oven at 190°C (gas mark 5) for 25 mins until potato is golden. Serve the fish pie immediately.
Top tip for making Fish pie
Unsure what white fish to ask for? Pollack, cod and haddock all work well in this pie.
If you’ve got leftover fish pie or you’ve been super organised and have made it ahead of when you’d like to serve it, you can store your cooked fish pie (once cooled) in the fridge for up to 4 days. Of course, like most dishes, its best served on the day its cooked for the full flavour and taste.
Leftover fish pie can be reheated. You need to make sure any leftover fish pie is reheated as thoroughly as possible and is piping hot when serving. The quickest option is to reheat your fish pie in portions in the microwave. Pop on high heat and cook for about 2 minutes and continue to check until piping hot. If you’re reheating a bigger portion of fish pie, or the whole pie in one, we’d recommend reheating in the oven similar time to the amount you cooked it for. Keep an eye on it checking every 10-20 minutes or so. If you want to give your fish pie a new lease of life, add some freshly grated cheese to the top before reheating.
Can you freeze homemade fish pie?
If you’re looking to make fish pie ahead of when you’d like to serve it you’ll be glad to know that it can be frozen. You can freeze in its entirety just cover in a couple of layers of clingfilm and make sure you’ve got plenty of room in the freezer for it too. Or if you’d rather freeze in smaller portions pop each portion into an airtight container or Tupperware and freeze. Frozen fish pie can be stored for 1-3 months depending on portion size. The bigger the fish pie, the longer it’ll last frozen. Defrost thoroughly overnight in the fridge.