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!)
-
Browse all cosy Winter Warmers
And more fish recipes:
-
Honey Garlic Salmon and Lemon Honey Glazed Salmon – super quick!
-
See all Fish recipes
WATCH HOW TO MAKE IT
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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).
Rod Prior says
As Lisa says – love your work…
I am in Australia and the fusion of flavours that are happening in the cooking world here at the moment are amazing!!!
This fish pie is perfect…
Did a half batch…
But I’ll do a full batch next time and freeze my lunch time adventures.
Thx Nagi
Nagi says
That’s great to hear Rod! Thanks for letting me know! N x
Lisa Schulz says
Hi Nag!
First, I would like to say I’ve been perusing your recipes and have printed so many, I can’t wait to make them. I love your instruction and how you explain things. So many recipes leave out tips and important information (and I find you very funny too!). I love the varety your blog offers and am very excited to have found it. Second, I have a question…….I reside in the US…….Smoked fish in my locality is expensive so I would like to use fresh fish with the prawns, but to get the smokey flavor….do you think using a bit of liquid smoke would be plausible for this receipe? Just a thought for those who may not be able to afford or obtain smoked fish. I made a seafood chowder a few weeks ago that was a huge hit and have been searching for something similar but with a twist….I found it in your receipe…thank you so much!
Nagi says
Hi Lisa, I’m so pleased you are enjoying my recipes, thank you! I would skip the smoked fish. 🙂 You will still get fabulous flavour in this from the seafood!! N x
Joyanne says
I made this last night and it was so good! I had some reservations about the cloves and eggs, but decided to follow the recipe and I’m glad I did. Thanks for the epic fish pie recipe!😊
Nagi says
That’s wonderful to hear Joyanne! Glad you enjoyed it 🙂 N x
Juanita Sheehan says
Another winner from Nagi. This is going to be our favourite fish pie. Thanks so much for this recipe, even my son who does not like fish loved it.
Nagi says
I’m so glad! Thank you for letting me know Juanita! N x
Amelia Kaonga says
I made this fish pie for dinner tonight. It’s delicious. My family absolutely loved it. Thanks for a great recipe.
Tiffany says
Thank you for sharing this recipe! I am making for the second time now. Both times my supermarket has run out of fresh smoked cod so I have used smoked tinned kippers and rainbow trout (deboned) and it worked a treat! We had leftovers for a couple of lunches. I bought frozen mash to cheat a bit as making when I get home from work and it saved quite a bit of time. Love this recipe so so delicious!!!
Nagi says
That’s terrific! So pleased you enjoyed this Tiffany – N x
Wynn says
My husband would love this pie, so might make this as a treat for him–he likes fish far more than I do. Love the photo of little Dozer. Not only is he hiding his face, but the tip of his tail is tucked between cushions too. Soooo cute, indeed! I enjoy your photography every bit as much as I enjoy your recipes. Both are fun and engaging.
Nagi says
He really was so crazy cute when he was a wee pup!!!
Kelly says
Nagi, you did it again!! This was absolutely DELICIOUS!!! Made it yesterday with salmon and smoked cod – yum, yum, yum! Keep those recipes coming – love how I have turned into a total KITCHEN GODDESS since I accidentally stumbled onto your site 2 years ago… Best accident ever!
Cat says
I completely agree with Kelly. I really trust you and your recipes, Nagi. I get loads of compliments for anything of yours that I make, you’re totally my “go to” and you cover such a range of food styles and recipes.
Nagi says
I need a blushing emoji 😇
Mari says
I totally third Kelly and Cat, cooking used to be misery and now it’s my joy 🙂
I’m trying this Fish Pie this week, sounds so good.
Nagi says
😘 N xx
Nagi says
HIGH FIVE!!! So glad to hear that – you Kitchen Goddess, you!!!!❤️ N xx
Dee says
This pie sounds yummy., I’m going to make it for Good Friday lunch, tomorrow. I have quit a few people coming over so I also need to make veggies/ salads. What do you suggest serving the pie with?
Danielle says
I’ve never had fish pie, nor even heard of it (where have I been???) but this sounds totally amazing! I’m in love with this recipe. I’ve got access to so many different great smoked fish at a market close to me, so I am super excited for this! And I love that it’s topped with mashed potatoes…I’m going to be dreaming about this for a while.
Mandy says
Tested this tecipe today. Came out very nice. Loved the Smokey flavor/profile. The only change i made is that I chopped the eggs up instead. I would certainly recommend this recipe, and will make again.
Nagi says
I LOVE hearing that Mandy! Thanks so much for letting me know! N xx
Mimi says
This pie sounds and looks incredible. I unfortunately can’t get good fresh fish, so I don’t know why I even look at these recipes or comment! But your filling is just perfection!
Nagi says
Awww thanks Mimi!! N xx
Linda Martin says
Hi Nagi, I use your recipes all the time and love them! I am keen to make the fish pie but wondered if I could also put some prawns in it and, if so, should I put green or cooked prawns?
Nagi says
Hi Linda! YES to prawns! If you use small raw prawns, just add them with the fish and they will cook in the oven. Don’t cook them before hand otherwise they will cook too much! Pre cook prawns won’t be as tender but you could use them too! N x
Gale Ashenden says
Nagi, thank once again for a very tasty recipe. I made the fish pie just how you have suggested. Using all your note that are always clearly write and very useful.
Have a CRACKING Easter!!!!
Nagi says
LOVE HEARING THAT Gale! N x ❤️
Ron says
Such a tummy warming meal. We really like the looks of your recipe. Fish pie is very popular over our way, but we usually omit the egg and don’t poach the fish (good idea though). Our favorite is a mix of fresh and smoked salmon with little shrimp.
Nagi says
Oooh… smoked salmon! ❤️
Albert Bevia says
This is one heck of an amazing fish pie, I have never had anything like this before, this is a must try, love the whole smoked fish and regular dish combination
Nagi says
Thank you Albert!! N x
David Warwick says
Hi Nagi,
Look forward to giving this a crack with smoked trout. Have some bad memories from the 70’s of smoked cod. Gees, 3500 entries for the knife – I think I’ll have to save a copy of mine for next giveaway 😉
Regards,
David
Nagi says
70’s smoked cod??!! PS And there WILL BE ANOTHER ONE!! N xx
Josephine B says
Hi Nagi, I’m still keeping up with my Keto menu and this is no exception as I find I can make a few changes here. Omit the carrot, replace the flour with arrowroot, not cornflour. Replace potato with cauliflower mash and replace peas with broccoli florettes. See, it’s that’s easy when one put ones mind to things thanks to you with your help last week. We’re still away up the coast having a poll position in this caravan park, right at the water front, if we were any closer we’d be in the water, well we’re about 7 metres away. Tomorrow we’re moving inland a little to catch up with a girlfriend I used to work with years ago. I’ll be trying this pie when we return home, can hardly wait as I love fish pie especially using smoked cod.
Nagi says
I love how you’re able to change recipes to suit your diet Josephine! Hope you have an AMAZING TRIP! N xx
ebin thomas says
Nice recipe, thanks for sharing with us
Nagi says
You’re so welcome Ebin! N x
Michelle says
Mmmm this looks so good and I am so glad your notes are so thorough that I already know I can leave out the cloves! Yay on it for the weekend
Nagi says
Oooh hope you love it! N xx