A Fish Pie fit for a king! Flakes of fish smothered in a creamy white sauce, topped with mashed potato then baked until golden brown, a wonderful centrepiece for Easter you can make with fresh, smoked and even canned fish.
Use a combination of smoked fish and unsmoked fish for optimum flavour and texture, plus it’s more economical. Also see recipe notes for using canned tuna or salmon to make this!
Fish Pie
Let’s talk Fish Pie. Fish Pie for Easter! (Or any other time of the year 🙂 )
This recipe has a few more steps in it than my usual quick ‘n easy dinner recipes. But no more steps than usual pies – Cottage Pie, Beef and Mushroom Pie, Shepherds Pie.
A golden crusted, creamy mashed potato topping. A filling loaded with flakes of fish smothered in a beautiful creamy white sauce.
The extra pots and pans are totally worth it!
The key element of Fish Pie is the broth used to make the creamy sauce. And the path to a great broth is using the right fish.
Best Fish for Fish Pie
I like to use a combination of both smoked and normal unsmoked fish. The smoked fish (the bright orange one) provides most of the flavour. But I find it a bit overwhelming to use only smoked fish which is why I use both smoked and unsmoked (normal raw) fish.
Here in Australia, our range of smoked fish is sadly lacking. The only one sold at my local fish shop and supermarkets (Woolies) is smoked cod. It’s great value – $10/kg ($5/lb), it’s well seasoned infused with good smokey flavour, so it’s fantastic for Fish Pie.
And yes, it’s dyed. But I can’t deny that I love the colour it adds to the pie filling!
Poaching the fish with onions studded with cloves is a traditional method that I enjoy using. It adds a subtle hint of flavour into the broth to make this Fish Pie extra special.
I think you’ll be amazed at the flavour that’s infused into the milk with just 7 minutes of poaching time. It’s flavour that can’t be bought!!!
The flavour infused milk is then used to make the creamy sauce for the Fish Pie. I don’t think it’s strictly traditional to include sautéd carrots and celery in the sauce, but I like adding them because it adds even more flavour and it adds more texture to the filling.
This is a point of disagreement between myself and my brother who believes the filling should be just fish, whereas I find the texture too one dimensional for my taste. So I’ve included the carrots and celery as optional in the recipe – otherwise I’ll never hear the end of it! (Much like the fact that I tinkered with his famous Sausage Rolls recipe. He keeps going on and on and on about it 😂).
Key tip for the sauce – make sure it’s pretty thick. Like honey thick – that’s the best way I can describe it. It won’t thicken any more in the oven and also it’s likely that the fish will seep some liquid while baking. So basically, make the sauce as thick as you want it to be when you cut into the pie.
I’ve added egg into my Fish Pie, keeping with what I believe to be old school tradition 😇. I have a memory of cutting into a Fish Pie in a pub in London, and was “fishing” around trying to find the egg. I wanted my egg! Give me my egg!
But it is optional. 😂
Top with mash, rough it up (more ridges = more crunch!), drizzle with butter, sprinkle with parmesan and bake…..
……and look what comes out.
I know I should be focussing on the filling, but let me have a moment. Look at that golden crunchy crust! It’s so good!!!!
OK, now it’s the fillings’ turn.
LOOK AT THAT CREAMY FILLING loaded with the tender flakes of fish!!!!
This Fish Pie might be fit for a king, but it’s totally economical to make. If you purchase your fish from the supermarket (Woolworths), it should cost less than $20 and it serves 6 to 8 people. I’m sharing this with Good Friday in mind. Traditionally, meat isn’t consumed on Good Friday and while a side of salmon recipe is usually first to mind, I thought I’d share something a little different for this year! – Nagi x
PS Though if salmon is what you’re after, there’s plenty to browse. For gatherings, try this Baked Parmesan Crusted Salmon with Lemon Cream Sauce (firm personal favourite) or Salmon Gravlax. See all my Salmon recipes here!
More cosy pies
-
Cottage Pie (beef)
-
Shepherd’s Pie (lamb – because Shepherd’s herd sheep!)
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Browse all cosy Winter Warmers
And more fish recipes:
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Honey Garlic Salmon and Lemon Honey Glazed Salmon – super quick!
-
See all Fish recipes
WATCH HOW TO MAKE IT
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Fish Pie
Ingredients
Fish:
- 400 g / 14 oz smoked fish of choice (Note 1)
- 400 g / 14 oz raw unsmoked fish of choice , I used Perch (Note 2)
- 3 cups / 750 ml milk , low fat or full fat
- 1 brown onion , quartered (Note 3)
- 4 cloves , optional (Note 4)
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 / 50g plain flour (all purpose flour, Note 11 for GF)
- 1 tbsp fresh tarragon , finely chopped (optional)
- 2 tbsp parsley , finely chopped
- Salt and pepper
Potato Topping:
- 750 g / 1.5 lb floury potatoes , peeled and cut into 2.5cm / 1" pieces (Note 5)
- 30 g / 2 tbsp+ unsalted butter
- 1/2 cup / 125 ml milk, any fat %
Pie:
- 1 cup frozen peas
- 4 hard boiled eggs , quartered (optional) (Note 6)
- 30 g / 2 tbsp butter , melted
- 1/4 cup / 15g grated parmesan cheese , optional
- Finely chopped parsley , for garnish (optional)
Instructions
Fish:
- Push a clove into the skin of each onion. Place in a pot or large skillet, add milk, turn stove onto medium high heat.
- When milk is barely simmering, add fish - don't worry if it's not entirely covered, it can be turned / moved around.
- Poach fish for 7 minutes, then use a slotted spoon to transfer fish straight into a medium baking dish (Note 8).
- Flake into chunks using forks. Remove bones if you see any.
- Use slotted spoon to remove onion and cloves from milk, discard. RESERVE milk.
- Preheat oven to 180C/350F. Boil water for potatoes.
Sauce:
- Melt butter in a large, deep skillet or pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add celery and carrot, cook for 5 minutes until carrot is soft.
- Turn heat down to medium low. Add flour, mix in - it will look gluey.
- Add half the milk and quickly start mixing. Once incorporated, the mixture will thicken quickly. Add remaining milk and stir. (Video helpful here)
- Turn heat up to medium and keep stirring until the mixture thickens to the consistency of honey - about 3 minutes. (Note 7)
- Take it off the heat, stir through tarragon and parsley. Adjust salt and pepper to taste.
Pie:
- Scatter top of flaked fish with peas, then pour over the Sauce. GENTLY stir through (don't want fish to turn into mush!).*
- Smooth top, then nestle egg in all over the pie.
Mashed Potato:
- Bring a large pot of water to the boil. Add potatoes and cook for 15 minutes or until soft. (Do this while making the Sauce).
- Drain potato, add butter, milk, salt and pepper. Mash until creamy - add more milk if required.
- Immediately dollop then spread onto pie (cold mash = hard to spread).
- Use fork to draw squiggles on surface (rough surface = better golden bits).
Bake Pie:
- Drizzle surface with melted butter, sprinkle with parmesan.
- Bake for 35 minutes or until top is deep golden.
- Stand for 5 minutes before serving, garnished with parsley if desired. See notes for reheating and make ahead.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
When I first got him, he was so shy he used to sleep with his head stuffed between cushions. Soooo cute…..! (Didn’t last long, he was ruling the house in no time).
Janet Smith says
Really delicious. For smoked fish I used frozen smoked hoki from Woolworths. Better flavour and not as salty as smoked cod. Wish that I could get some real smoked haddock.
Polly says
Hi
I was wondering if you would mind if I used 2 of your images for a instructional design project that I am creating for my masters course. It’s the double image of the fish being poached and the image of the fish being flaked.
Obviously, very happy to credit your site and the recipe. Unfortunately, I wouldn’t be able to pay though.
I hope you agree. Many thanks for considering it.
Kind regards
Polly
Alaska says
So tasty and easy!
Erin says
oh my gosh, this turned out so yummy. I had a leek on hand so I finely chopped it and added it with the carrot and celery. I used smoked trout, smoked cod and barramundi. If I could eat this every day for the rest of my life I would! Thanks x
Abir Ali says
I’ll definetly do it again. It is on my recipe routine.
Taste was perfect. Texture was perfect I would recommend.
I think I made the most fish combination, since I had a little of every haha
Fresh fish I used (1. Leftover Frozen Hamour grouper fish, 2. Leftover frozen salmon fish, 3. Small pink salmon can)
Smoked fish I used smoked salmon fish
Nagi is definetly right, the taste of smoked fish is a necessary.. It tastes good.. I recommend. Try it.
D P says
I just made this dish and let me tell you, it was a HIT! Everyone loved it and kept going back for more! Added some rosemary, garlic and basil flakes for extra zing. Also before I check out your recipes, the first thing I do is scroll down and see what Dozer is up to. He’s such a refreshing character and gorgeous with a G!
Pam, says
Hi Nagi,
I used some frozen fish I had in the freezer as I had bought too much for previous recipe.
Anyway I topped it up with some marinara mix from supermarket and also some smoked cod, eggs etc.
It was fantastic, thanks for the recipe.
Njay says
Hey Nagi, do you think I could use a nut milk? Thanks
Nagi says
Yes definitely Njay – it will have a slightly different flavour but will be delicious! N x
Pat says
Your fish pie really delicious so many thanks,Nicest fish pie we.ve tasted!
Chels says
This was excellent, I’ve always wanted to make a fish pie. Your recipe was easy to follow and gave me great results! I used barra, rainbow trout and a few prawns.
Nagi says
Sounds amazing Chels!! N x
Marjorie says
My husband is still salivating over this very tasty dish. The tarragon was definitely what gave it the exceptional taste. Loved the boiled eggs, more taste sensations! A winner on Good Friday.
Fiona says
Hi Nagi, would smoked trout work? Would you still poach it? Thanks!
Nagi says
Hi Fiona, you can use that – any smoked fish of choice as per the recipe 🙂 N x
Lucy Yeates says
This was delicious, we can always rely on a Nagi recipe! I added prawns and used half sweet potato/half white potato. Would definitely make again. Thank you
Penny says
I love fish pie, i dont add tarragon but i do have dill and capers. Your recipes are wonderful
Kylee says
I am making this for Easter! Being so rich what would you recommend as a starter and dessert? I don’t want to send my guests home feeling Ill so I’m thinking something light but for some reason am finding it hard to dream up a menu. My go to
Is cheeseboard if I can’t decide but I don’t think that will work at either end. I guess I’m stuck cos the creamy element is in the main meal. Any inspiration would be great.
Jessica says
Love all your recipes, wondering if you think this will freeze ok? We are travelling for easter and would be great to bring it frozen
Nagi says
Hi Jessica, yes, just follow the direction in the notes for making it ahead 🙂 N x
Ginny says
Can’t wait to try this! If you don’t have smoked fish available, wondering if you could add a dash of paprika to the milk during the poaching stage? I’m planning on making this with fresh salmon and cod. To add paprika or not..? Thanks!
Nagi says
Hi Ginny, you can although the flavour won’t be as pronounced – I’d use smoked paprika here. N x
C a z says
Delicious
After you put fish into the dish add some peeled green prawns before the sauce goes in , just adds a little special touch.
Susan M Kiss says
Totally amazing dish
Katie Black says
So good! Used freshly caught Mahi Mahi. We didn’t add eggs because we accidentally missed that step in the recipe. Also didn’t have any tarragon but added a sprinkle of dill. Made a half serve and turned out perfectly! Thank you!