Fish pie, also known as Fisherman’s pie, is a traditional British dish. This is a simple fish pie recipe that is a great excuse to pack in veg, so use whatever you have on hand. Nothing beats this fish pie recipe for a hearty comfort food. Chunks of fish poached in a thick parsley sauce then topped with a buttery mash. Served along a warm cup of tea and perfect for these cold winter nights!

Chunks of fish, peas and sweetcorn in a delicious parsley white sauce topped with creamy mash. Nothing beats a creamy fish pie recipe for some hearty comfort food. Chunks of fish, peas and sweetcorn in a delicious parsley white sauce topped with creamy mash. A family dinner recipe that is perfect for everyone. Comfort food at its finest!

Fish Pie

Nothing beats this fish pie recipe for a hearty comfort food. Chunks of fish poached in a thick parsley sauce then topped with a buttery mash.

5 from 1 vote

Sadia Halimah Aziz

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 5 servings

Calories: 845kcal

Ingredients

Fish Filling

• 25 g Butter melted
• 25 g Plain Flour
• 500 ml Milk
• 600 g Fish
• 50 g Peas frozen
• 100 g Sweetcorn frozen
• 1 tsp Salt
• ½ tsp Black Pepper
• 10 g Parsley flat leaf

Mashed Potato Topping

• 1 kg Potatoes aloo
• 150 ml Milk hot
• 120 g Butter melted
• 1 tsp Salt

Instructions

• Peel the potatoes and cut into small pieces before adding into a saucepan and covering with enough water to cover the potatoes by 1 inch
• Bring the water to a boil over high heat then reduce the heat to medium and leave to gently simmer for 10 minutes until the potatoes are boiled and can be easily pierced with a knife
• Whilst the potatoes are boiling add the whole milk into a saucepan and bring to a gentle boil
• Then in another pan melt the butter completely on low heat before adding the plain flour and cooking for 3-4 minutes whilst stirring continuously until a thick paste forms – this is called a roux
• Add the boiled milk gradually to the roux, stirring continuously, and cook for 5-7 minutes on medium heat until the sauce has thickened
• Add the salt and black pepper and cook for 1-2 minutes
• Finely chop the parsley and cook for a further 1-2 minutes
• Add the fish chunks and baste the fish with the sauce before reducing the heat to low then cover and cook for 6-8 minutes – the cooking time will depend on the type of fish that you use as some fish will take longer to cook
• As the fish is cooking prepare the mash by draining the potatoes and mashing until there are no lumps
• Add the melted butter and the milk then mash until well combined – you could use an electric whisk to make the mask even creamier
• Add the salt then mix until well combined before setting aside
• Remove the lid and gently break the fish into small pieces then add the frozen peas and sweetcorn before cooking for 1-2 minutes until the mixture has thickened and the majority of the water has been evaporated
• Transfer filling into an ovenproof dish and top with the mashed potatoes mixture – you could add cheese if you want to
• Bake in the centre of preheated oven at 180°C/350°F/gas mark 4 for 15-17 minutes
• Your fish pie is ready!

Video

Nutrition

Calories: 845kcal