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Fish Pie

A community recipe by

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A super creamy smoked and plain fish pie topped with cramy mashed potatoes. Do not make the mash too milky or they will disappear into the sauce, but add sufficient milk to make them pliable. Be sure to seal the sauce completely or the sauce will seep through whilst cooking. The mash can be carefully spooned onto the fish mixture, apply too much pressure and the sauce seeps all over the pie. Fork the potatoes after or use a pallette knife to decorate. Can be served in individual casseroles. Can be prepared earlier in the day and left in the fridge, note it takes a few minutes longer to cook. Cooked prawns can be added to the fish just before baking.


Serves: 4

  • 1 pound smoked haddock
  • 12 ounces cod fillet
  • 16 fluid ounces milk
  • 1 cracked bay leaf
  • 4 black peppercorns
  • 1½ ounces butter
  • 1 ounce all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • 1½ pounds potatoes


Fish Pie is a community recipe submitted by Crafty Cookie and has not been tested by so we are not able to answer questions regarding this recipe.

  • Place the haddock, cod, bay leaf, peppercorns and milk in a pan. Bring to the boil. Turn heat down to a simmer. Simmer for 5 minutes. Remove the fish onto a plate.
  • Pour milk and juices into a pint measure through a sieve to catch the flavourings. Remove the skin and bones from the fishes, flake and place in a buttered casserole dish.
  • In a small pan, melt the butter. Add the flour. stir well. Cook for 2 minutes, stirring constantly. Gradually add the milk and fish liquor a tablespoon at a time. Stir well until the mixture returns to being smooth. Continue with stages 2 and 3 until all of the liquid is used up. Bring to the boil. Simmer for a further 2 minutes, stirring constantly.
  • Allow to cool slightly before adding the parsley mix well. Pour over the fish, making sure that the fish is coated evenly.
  • Pile the mashed potatoes into a piping bag. Pipe the potato all over the top of the fish and sauce.
  • Bake in the oven at 200 degrees centigrade/gas 6 for approximately 20 minutes or until the potatoes are golden brown. Serve immediately onto warmed plates with broccoli or peas.
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