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)
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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).
Antony Beaumont says
Easy to make, absolutely wonderful. Now making for the second time. I add a bay leaf to milk mixture. Wonderful.
Michelle says
Made this for the second time and added prawns which was absolutely delicious. I didn’t add the tarragon but was wondering if I could use dill instead. I used the smoked cod, red emperor and prawns – would dill go with these?
Jo says
Hi Nagi, I’m super keen to make this, you mentioned at the start of the page to check out the recipe notes on how to sub with canned tuna/salmon but I can’t find it. Can I sub the 400g of fresh and smoked fish each to the same amount of canned fish? Thanks!
Jen says
This came out fabulous! Thank you, Nagi. I’ve been living in Scotland for the past 2 years and have loved getting a fish pie at the pub or as a prepared item from the supermarket, but I will seriously just make your recipe from now on.
Oh and I love your recipe notes, and found the workflow description very helpful! 🙂
Nagi says
I’m so happy you enjoyed it Jen, that’s great to hear!! N x
Kim says
Delicious, even to my skeptical husband! I made a few adjustments because of what I had available, but it worked well! I used frozen hash browns instead of mashed potatoes. Due to a gluten allergy, I used gluten free flour, which worked well. I also used the onions from the milk poaching. It didn’t feel right to toss them with all that flavor.
Nagi says
Sounds perfect Kim!! N x
Linda says
Tried this today and it is seriously seriously delicious, just like the pies from London’s gastro pubs. Couldn’t believe how easy it was to make as well. Your recipes are always a hit Nagi, I’ve never been disappointed!
Nagi says
That’s great to hear Linda! N x
Lou says
I made this yesterday with a marinara mix from the supermarket and smoked cod. It was delicious, another successful recipe, thank you Nagi
Nagi says
WOOT!!! That’s great to hear Lou! N x
Anna says
This was absolutely perfect. Make this recipe and don’t change a thing. I cannot thank Nagi enough! One of those recipes where you look at the finished dish and think ‘wow, i did that!’. All thanks to you Nagi!
Nagi says
Thanks so much for letting me know Anna!! N x
Alexandra Uth says
Delicious! It was a big hit with the family. I’m adding this recipe to my repertoire.
Nagi says
Woot! Awesome Alexandra!!
Christine says
This was sooooo delicious! I had fish and shrimps on hand, but no smoked fish. So, I sautéed a piece of smoky bacon with the carrots and celery and added a dash of smoky paprika to make up for the smoked fish. I am sure that your original recipe is even better, and I will make it next time I can get my hands on some smoked fish. But, even without it, this dish is a winner. Nagi, your recipes are so reliable. You’ve never failed me! Tomorrow I’m making your recipe for beef pot pie using your recipe for braised beef cheeks. Can’t wait to see how good that will be!
Nagi says
Sounds like you nailed it Christine, perfect idea!
Rebecca says
Hi there and thanks so much for your wonderful recipes! So, I just made the fish pie and I’m panicking because I cooked the sauce to a honey consistent and it didn’t really look as ‘saucy’ as yours🙄
I’ve gone ahead and mixed it into the peas and pushed the egg in and topped with mad. It’s now 5 hours till I pop it in the oven (done the forking and covered in cling film.) I’ll drizzle the butter and sprinkle the Parmesan just before baking. I just hope it doesn’t turn out too dry because I let the sauce thicken too much?! Should I do the butter and Parmesan before I stick it in the fridge and bake in five hours?
Sorry to sound like a dummy
Btw I used barramundi,smoked cod and prawns 🙂
Jenny Cunliffe says
Hi, Do you use green prawns or should I cook them first? I have everything ready and will be making your fish pie tomorrow night. Jen
Fatima says
Hi nagi made your fish pie today
It was delicious will be making this recipe from. Now on
Thank you for sharing
Nagi says
You’re so welcome Fatima!
Esther says
Back on your website to leave another comment (AGAIN) on how good your recipes are!! I made this for my family last night, and it was such a huge hit! I served it with salad on the side, but my parents actually DID NOT TOUCH the salad at all because they wanted to fill their stomach up with more of the delicious pie!! Mum said she can’t waste stomach space with boring salad when the main dish is outstanding hahaha!
I, too, added a tbsp of mustard into the sauce, and also added in additional prawns, and had to put in a lot more flour to make the sauce become honey-like consistency, but the end result was BANG ON. You’ve done it again, Nagi!
Now onto your next recipe… 🙂
Nagi says
Thats the BEST compliment Esther!! I’m so happy it was a hit! – N x
Diana says
Stupendously good! We ate it and decided that this is The ultimate comfort food ever! A bit on the pricey side but the recipe warned about it. Anyway, we have no regrets! This is our go-to blog from now on. I particularly liked the timing instructions as to how to make the cooking most efficient! And 7 minute egg method finally gets me the perfect boiled egg I was hankering after since my childhood. OMG I had perhaps tried 10 different ways of boiling the egg. This one is the best! Thank you so much! We love you!
Nagi says
That’s so great to hear Diana! Thanks so much for the feedback ❤️
Esther says
Made this terrific fish pie for Good Friday lunch, and it was super. Added heaped tsp English mustard powder to the sauce and did potato and cauliflower mash for the topping. Thanks for another great recipe. Fab ideas on your website.
Nagi says
Sounds amazing Esther, I’ll have to give it a try!
Gen says
I am a reluctant fish cook but wanted to try this pie for Easter. Divided it into 2 pies so my elderly parents could enjoy it as well. Very tasty and easy to prepare, we will be having it again.
Colleen says
Absolutely beautiful,I put puff pastry instead of the potato,another great recipe,many thanks,and Dozer is adorable
Nagi says
I’m so happy you loved it Colleen!
Carmel Thomas says
Hi Nagi, I love your cooking style and all your recipes, can’t wait to make this one too, always a hit with everyone. My granddaughter is a chef and she loves it when I cook your recipes, and we love Dozer too
Nagi says
Thanks so much Carmel, I hope you love this one!
Olive Murtagh McWall says
Hi Nagi, I laughed when I read about the smoked red fish, in Ireland years ago on a Friday this fish was always used, I mother used to make a simple white sauce to go with it, milk, corn flour, chopped up onion and a wee knob of butter delicious and simple! I use this recipe now.
I must make this pie.
Love your recipes Nagi!
Nagi says
I hope you give it a go Olive ☺️ I’d love to know what you think – N x
Derek Arbon says
Its a much better sauce with a teaspoon of Mustard and a good squeeze of Lemon.
Nagi says
Sounds like a good idea, I’ll have to give it a go one day!