• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Christmas ⭐️
      • Starters
      • Mains
      • Sides: Warm & Hearty
      • Sides: Light & Fresh
      • Desserts
      • Breads
      • Christmas Leftovers
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish recipes
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Cookbook recipes
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Fish recipes

Fish Pie (for Easter!)

By:Nagi
Published:21 Mar '18Updated:11 Feb '21
217 Comments
Recipe v Video v Dozer v

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!

Close up of Fish Pie in white baking dish showing creamy filling with fish flakes

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!

Fish pie in rustic brown serving bowl

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!

Fish poaching in milk for Fish Pie

Flaking fish in white baking dish for Fish Pie

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 😂).

Creamy white sauce with Tarragon and Parsley for Fish Pie

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. 😂

Fish pie filling in white baking dish with creamy white sauce

Top with mash, rough it up (more ridges = more crunch!), drizzle with butter, sprinkle with parmesan and bake…..

Fish Pie in white baking dish ready to go into oven

……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!!!!

Golden brown crusty mashed potato topping of Fish Pie

OK, now it’s the fillings’ turn.

LOOK AT THAT CREAMY FILLING loaded with the tender flakes of fish!!!!

Close up of Fish Pie in white baking dish showing creamy filling with fish flakes

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

  • Chicken Pot Pie

  • Cottage Pie (beef)

  • Shepherd’s Pie (lamb – because Shepherd’s herd sheep!)

  • Chunky Beef and Mushroom Pie

  • Leftover Turkey Pot Pie with Garlic Bread Topping

  • Browse all cosy Winter Warmers

And more fish recipes:

  • Crispy Pan Fried Fish

  • Acqua Pazza (Italian-style poached fish in tomato broth)

  • Baked Fish with Lemon Cream Sauce

  • Crispy Skin Salmon

  • Brazilian Fish Stew

  • Honey Garlic Salmon and Lemon Honey Glazed Salmon – super quick!

  • Parmesan Crusted Salmon

  • Homemade Baked Filet-O-Fish Burger

  • See all Fish recipes

Fish Pie in white baking dish with serving plates

Close up of Fish Pie in rustic brown serving bowl with fork

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.

Close up of Fish Pie in white baking dish showing creamy filling with fish flakes

Fish Pie

Author: Nagi
Prep: 15 minutes mins
Cook: 1 hour hr
Total: 1 hour hr 15 minutes mins
Mains
British, Western
4.93 from 81 votes
Servings6 - 8 people
Tap or hover to scale
Print
  • 330
Recipe VIDEO above. A grand Fish Pie, fit for a king yet economical to make! Chunks of fish flakes smothered in a creamy white sauce, topped with mashed potato then baked until golden. Use a combination of both smoked and raw unsmoked fish for optimum flavour and texture. Fresh tarragon is also optional - it gives an extra edge to the flavour that people can't quite put their finger on! 

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:

* I didn't stir Sauce through the fish in the video, but I should have done. It disperses better.
1. Smoke fish -  I use smoked cod which is commonly found at fish shops and supermarkets in Australia and is good value ($10/kg at Woolies). Any smoked fish will be great - it really adds an element of extra flavour to the sauce and the dish as a whole.
If you can't find smoked fish, what I would do is just use all normal fish (or prawns/shrimp! Use about 500g/1 lb small ones or chop large ones instead of smoked fish) and add 1/2 cup of grated parmesan into the sauce (stir it through at the end). That will add an extra flavour edge to the sauce to make up for not having smoked fish.
2. Fish - You can really use any kind of fish that can be flaked into large-fish chunks. Most common fish is suitable for this, including salmon, perch, tilapia, basa, barramundi, snapper, cod, monk fish, ocean trout. Tuna and swordfish are not suitable because they tend to go dry, and flounder is a bit too delicate and thin. But other than those fish, go nuts!
Canned fish - use 1 kg/2lb canned tuna or salmon (it's denser than fresh fish, so you need a bit more by weight). Drain then gently scatter large chunks into the baking dish, pour over sauce and proceed with recipe.
3. Onion - Just trim a bit of the onion end so when you quarter it, it holds together.
4. Studding the onion with cloves is optional, it's quite a traditional British way to make the poaching liquid. You can barely taste the cloves, it's more a subtle fragrance.
5. Potatoes - Use any floury potatoes suitable for mashing. I use the dirt brushed potatoes (Sebago), if you're in America, Russet is ideal.
6. Boiled egg is optional but again, is traditional. Bring a saucepan of water to a gentle simmer over medium heat. Gently lower eggs into the water using a slotted spoon. Cook at gentle simmer (adjust heat as required) for 7 minutes. Transfer eggs into a bowl of cold water. Leave to cool, then peel under running water.
7. Sauce needs to be fairly thick as it won't thicken in the oven and what you don't want when you cut into the pie is runny sauce.
8. My dish is 30 x 19 x 6 cm / 12 x 8 x 2.5". Anything around this size will work, including an oven proof skillet around 28cm / 11" wide.
9. WORKFLOW: There's a few components to this pie! This is the workflow I use: Poach the fish first and while it's poaching, chop all the veggies and prep the other ingredients. Once the fish is flaked, boil the water for the potatoes and get started on the Sauce. Cook the potatoes while finishing the Sauce. Pour Sauce over pie, then set aside while mashing the potato. Top pie then bake!
10. MAKE AHEAD: If making the whole thing ahead, only let the Sauce thicken to the stage where it's like maple syrup rather than honey (honey is thicker than maple). Then assemble the pie but don't bake it. Cover with plenty of cling wrap and refrigerate. Then bake on the day of for around 45 minutes at 180C/350F or until surface is deep golden.
Leftovers reheat pretty well, but I do find that the filling is not quite as saucy as I'd like but that's a problem inherent with all pies like this because typically, if the sauce of the filling is perfect thickness when made fresh, then it tends to thicken when left in the fridge.
If you're really determined to have great leftovers (and honestly, the Filling flavour gets better overnight), then remove the potato topping (it will lift on one piece easily). Drizzle over milk or cream and gently mix through as best you can until it's saucy. Put potato top back on, spray with oil then bake to make the top crunchy again, or even microwave it! As it heats, the milk/cream you added into the Filling melds in with the Sauce. This is how I've been having leftover Fish Pie this week. 🙂
11. GLUTEN FREE: Skip the flour. Mix 1/4 of the poaching milk with 1/4 cup of cornflour / cornstarch until lump free. Add remaining milk into pan then the cornflour mixture. Stir and as it heats, sauce will thicken, make it the same thickness per video (honey thickness). Proceed with recipe.
12. Nutrition per serving, assuming 8 servings.

Nutrition Information:

Serving: 323gCalories: 365cal (18%)
Keywords: Fish pie, Fisherman's Pie
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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).

Previous Post
Japanese Knife Giveaway! *CLOSED*
Next Post
Chinese Dumplings – Pork (Potstickers)

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

RecipeTin Seafood platter

What we put on our seafood platter

Bowl of Calabrian fish ragu pasta ready to be eaten

Calabrian Fish Ragu Pasta

Sizzling Ginger Steamed Fish

More Fish recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




217 Comments

  1. Lew Russell island says

    November 24, 2023 at 10:41 am

    5 stars
    did this for diner a few nights ago am off to the markets to buy more fish for monday lunch..fab recipe

    Reply
  2. Lew Russell Island says

    November 23, 2023 at 10:50 am

    5 stars
    So quick so flavoursome .So pleased there is only 2 of us in this house , had a fabulous dinner left over for tomorrows lunch and 2 containers in the freezer..Brilliant

    Reply
  3. Stuart Hayes says

    September 24, 2023 at 2:34 am

    Best fish pie I have ever eaten. I wonderd about the boiled egg but I never even noticed it was in the pie, it just added extra texture. I half the recipe as I only had 450g of fish pie mix

    Reply
  4. Linda Andrews says

    September 16, 2023 at 3:51 am

    5 stars
    Made this tonight but put puff pastry on top instead of mashed Potato – awesome!

    Reply
  5. Dave Mac says

    August 20, 2023 at 4:00 pm

    This recipe is by far the best tasting i have ever had , The fish i used was the smoked cod,salmon ,ling and prawns although the ling seemed a little tight !! but was ok ,the sauce was so yum but had no tarragon but added dill , thank you ,all your recipes are lovely keep up the great work ..

    Reply
  6. Daniel says

    May 17, 2023 at 10:24 pm

    Can you freeze this recipe…

    Reply
  7. Chacha says

    April 20, 2023 at 2:14 am

    5 stars
    Tip: for the poaching onions, cut them into quarters with skin on. Then peel, I just use my hands. chop a bit of the top if you want.

    Fantastic recipe as always. I would recommend to not skip the clover and tarragon. They do add “something something” in the dish that makes it special.

    Reply
  8. Gillian Thompson says

    April 13, 2023 at 5:05 pm

    5 stars
    Hi Nagi! I’m a huge fan of your recipes and make them regularly. I live in Northern Ireland and can assure you my entire family LOVE your food. Had the Easter fish pie on Sunday, Amazeballs!

    Reply
  9. Jennie says

    April 8, 2023 at 12:19 pm

    5 stars
    Hi Nagi, I made this last night and it was absolutely delicious! Once again, thank you for such a wonderful recipe. Cheers

    Reply
  10. Gary Duckett says

    April 7, 2023 at 10:25 am

    5 stars
    Hey Nagi and Dozer, I just tried this recipe (I had no tarragon but fresh basil is really good as well) And the filling will be going into a pie maker with instant mash ,onion powder and parmesan) Looks amazing and the eggs just complete the symphony of flavours, Thank you and happy Easter!

    Reply
  11. Beth says

    April 7, 2023 at 9:47 am

    Hi Nagi and team,
    I remember my Mum always soaked the cod in water first to lessen the saltiness of the fish. What are your thoughts on this? 🙂

    Reply
  12. Ella says

    March 9, 2023 at 12:26 pm

    Nagi! I love ALL your recipes. I recently saw the local fish shop selling salmon ‘mince’ for $14 a kg, (it’s all the bits left after deboning).. wondering what I can use it in? Would it work in this pie or get too dry? It’s lots of little pieces. Thanks soo much! Xx

    Reply
    • Stuart Hayes says

      September 7, 2023 at 10:33 am

      Salmon fish cakes. Google for a recipe

      Reply
  13. David says

    March 4, 2023 at 11:03 pm

    5 stars
    I add a tin of anchovies blitzed with breadcrumbs in a blender (the oil as well) and sprinkle it over the topping before baking.

    Reply
  14. BEVERLEY WARD says

    February 27, 2023 at 6:08 pm

    5 stars
    I remember a fish recipe in the UK with smoked haddock and hard boiled eggs and rice, it was an Indian recipe with curry powder, Kedgeree. This recipe is amazing.

    Reply
  15. Diane Gardiner says

    December 17, 2022 at 2:45 am

    5 stars
    Family loves this fish pie. Thank you so much for this fab recipe. Your temps are they for fan forced ovens or without fan.

    Reply
  16. Peter Robinson says

    October 30, 2022 at 7:32 am

    5 stars
    This is my favourite fish pie recipe, easy to make, yes it may take a little longer, but remember good things are worth the wait. I always add in prawns and scallops, this is so adaptable. Guests always rave and ask for the recipe.

    Reply
  17. Stephanie Easthope says

    October 25, 2022 at 7:22 pm

    5 stars
    This was very yummy. I simplified a bit by only using smoked fish that we had (didn’t poach any fish – saving quite a bit of time) and left out the boiled eggs. I didn’t have tarragon so swapped this out for some finely chopped basil. All worked out well and was enjoyed by all.

    Reply
  18. KSJ says

    September 28, 2022 at 2:48 pm

    Having successfully made this dish twice, decided to try the fish pie recipe of a well-known UK chef. I was looking for quicker preparation and that recipe didn’t recommend poaching the fish, no adding of carrots and celery and no chopping fresh tarragon. While it was slightly quicker to make, the flavor was not as delectable as Ngai’s recipe! I’ll continue to make her version in the future.

    Reply
  19. vivan says

    September 6, 2022 at 3:26 am

    The carrot mixture took 30 minutes. Not 5. And I cooked my white sauce fore 40 minutes before it took on the consistancy of honey. All wrong advice. Don’t advise people when you don’t know what you’re doing.

    Reply
    • Stuart Hayes says

      November 10, 2023 at 8:46 am

      I was looking to see if you had left this comment on April 1st but no, you left the comment on September the 6th!!!

      Reply
      • Dorothy S says

        November 26, 2023 at 12:10 am

        Such a funny comment 🤣🤣
        Nagi’s recipes are superb, my go to website. Trust her enough to use her recipes for the first time when there are guests! Never goes wrong. Will cook this one asap! For a family get together….. 🇬🇧

        Reply
    • Heidi Chubb says

      August 10, 2023 at 8:17 am

      5 stars
      Absolutely delicious. Another great recipe, tx Nagi. There are a few steps, but reading the recipe a couple of times before hand would help to avoid disappointment/failure. You are an amazing cook and all your recipes work for me😊

      Reply
  20. Popey says

    August 8, 2022 at 5:54 pm

    5 stars
    Delicious Fish Pie! I cheated and used ready made mash! I added in a couple of fresh bay leaves to the poaching liquid. I shall make this again.

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On
  • Goodfood
  • Food Network
  • Better Homes Gardens
  • Taste
  • Nine
  • Network 10
  • BuzzFeed
  • Daily Telegraph
  • Women's Day

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

Subscribe
Recipes
  • All Recipes
  • By Category
  • Collections
About
  • About Nagi
  • About Dozer
  • RecipeTin Meals
Related
  • RecipeTin Japan
  • Food Bloggers Central
Help
  • Contact
  • Image Use Policy
© RecipeTin Eats 2023
  • Privacy Policy & Terms
Site Credits
Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled
All Rights Reserved

Subscribe to my newsletter

Sign up and receive 3 FREE EBOOKS!