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Written by Martin Seymour | Editor, The Mayfair Foodie | About Me
Updated April 2026
I’m not sure if you are like me, but I have lots of recipes that I cook two or three times a year, and every time I go to cook them I hunt around for the recipe. Whilst I think I know the recipe, I just like to check.
Such is the case with my fish pie recipe. I spent ages checking my cookbooks—was it Jamie or Rick Stein? Both had recipes but not the one I used. I went online; some were close, but eventually I found an old notebook in which I had scribbled a few old recipes, and it was there.
So to save the same search next time, I decided to put it on the website. Problem solved.
What struck me about searching all these fish pie recipes is that they were all different, so I thought I would commit these to print as well (well, digital print). So in effect, you can build your own favourite fish pie. Don’t get me wrong, my recipe is good and the perfect, easy-to-cook, comforting, creamy, full-of-flavour fish pie. So please give my recipe a try.
This easy fish pie recipe has become a real family favourite in our house. It’s the perfect comfort food for cold evenings – creamy, satisfying, and packed with flavour. Whether you’re looking for a traditional British fish pie or want to experiment with variations, this recipe gives you the perfect base to work from.
1 What Makes This Fish Pie Special?
What I love about this homemade fish pie is how it balances richness with freshness. The combination of smoked haddock, salmon, and white fish creates layers of flavour that you just don’t get from using one type of fish. The smoked haddock is essential in my opinion – it adds a depth and smokiness that makes the whole dish sing.
I’ve perfected this recipe over the years through trial and error. The key is getting that creamy white sauce just right – thick enough to coat everything beautifully but not so thick it becomes stodgy. Adding raw fish directly to the dish and letting it cook in the oven means you avoid that dreaded overcooked, rubbery texture that can ruin a fish pie.
This is the kind of meal that brings everyone to the table it’s a classic British recipe. It’s hearty enough to satisfy the hungriest family members, but elegant enough to serve to guests. And the best part? It’s actually quite simple to make once you know the method.
2 Fish Pie Recipe Variations: Make it Your Own
This classic fish pie recipe is wonderfully adaptable. Here are some popular variations that I found when searching for recipes:
Luxury Fish Pie Upgrades
Some recipes suggest adding scallops or chunks of monkfish for a luxury version. Personally, I think the beauty of a fish pie is the balance between the smoked haddock, salmon and white fish – it works so well. Many recipes include hard-boiled eggs; I think they work well, but because I add prawns, I leave them out.
Alternative Cooking Methods
Jamie Oliver’s fish pie uses double cream instead of making a roux, which is easier. He also adds diced carrots, spinach and onion. If you use spinach, make sure you squeeze out all the excess water, otherwise it will make your pie watery. A quick tip when cooking with cream: take it out of the fridge about 20 minutes before you use it, which will help prevent it splitting. Be careful not to boil it.
Poaching vs Raw Fish
I’ve seen recipes that recommend poaching the fish in milk for a few minutes, as it pre-cooks the fish and gives the milk a fish flavour which they use to make the white sauce. My concern would be overcooking the fish. I add the fish raw, then add the sauce and mash. The time in the oven cooks the fish perfectly.
Mashed Potato Variations
A few recipes add nutmeg to the mashed potatoes, which is a nice touch – I do add it sometimes. Talking about the potatoes, I’ve seen recipes add a grated cheese topping to the mash. It depends how you feel about cheese with fish; to me it’s a no-no, but that’s only me. You could add a spoonful of mustard to the mash; however, in my recipe I already add mustard to the white sauce.
Herbs & Seasonings
Herbs: I’ve added chives in my recipe, and I also think parsley would work well. I think rosemary or thyme might be too overpowering for this delicate creamy fish pie.
3 What to Serve with Fish Pie
Fish pie is quite rich and creamy, so it pairs beautifully with simple, fresh sides that won’t compete with the main event. Here are my favourite accompaniments:
Green Vegetables: Buttered peas are the classic choice and always a winner. Fine green beans, tenderstem broccoli, or steamed Swiss chard all work wonderfully. If you’re feeling adventurous, wilted kale adds a lovely earthy note that complements the fish perfectly.
Something Different: I do know people who swear by serving fish pie with baked beans – it’s one of those combinations that sounds odd but works surprisingly well. Whatever takes your fancy!
Wine Pairing: A glass of crisp white wine elevates this British comfort food to something really special. I’d recommend a Chablis or Sauvignon Blanc – their acidity cuts through the creamy sauce beautifully and complements the fish without overpowering it.
For a complete family dinner, keep it simple: fish pie, buttered peas, and crusty bread to mop up any extra sauce. Perfect.
4 Frequently Asked Questions About Fish Pie
Can I make fish pie ahead of time?
Yes! You can assemble the entire fish pie up to 24 hours in advance. Cover with cling film and refrigerate. When ready to cook, allow it to come to room temperature for 20 minutes, then bake as directed. You may need to add 5-10 minutes to the cooking time if it’s still cold from the fridge.
Can I freeze fish pie?
Absolutely! I recently froze two portions from this recipe and they worked perfectly. Fish pie freezes beautifully for up to 3 months. Assemble the pie completely, allow it to cool, then wrap tightly in cling film and foil. Defrost thoroughly in the fridge overnight before baking. You can also freeze cooked fish pie—just reheat from frozen at 180°C for 45-50 minutes, covering with foil to prevent over-browning.
Why is my fish pie watery?
A watery fish pie usually happens when too much liquid is added to the sauce or if the fish releases moisture during cooking. To avoid this, make sure your white sauce is thick enough (it should coat the back of a spoon), and if you poach your fish in milk don’t add any liquid from poaching the fish. I think that just leaving the fish raw and cooking in the oven is sufficient to cook your fish perfectly. You can also add a little extra flour or cornflour to thicken the sauce if needed.
What’s the best fish to use for fish pie?
A combination works best: use a mix of smoked haddock for flavour (essential in my opinion), any firm white fish like cod, haddock, hake or pollock for texture, and salmon for richness. You will see in mine that I add prawns; the prawns will need to be raw.
Aim for roughly equal proportions. Most supermarkets offer a mixed fish pie pack, this is what I used; the mix was smoked haddock, cod and salmon. I added prawns.
Avoid oily fish like mackerel unless you’re specifically making a smoked fish pie.
Can I use frozen fish for fish pie?
Yes, most definitely! Frozen fish works perfectly well for this homemade fish pie. Just make sure it’s fully defrosted and patted dry with kitchen paper before adding to your sauce. Excess water from frozen fish can make your pie watery, so this step is crucial.
How do I know when fish pie is cooked?
Your fish pie is ready when the top is golden brown and crispy, the sauce is bubbling around the edges, and the internal temperature reaches 75°C. Generally, this takes around 30 minutes at 190-200°C. If the top is browning too quickly, cover loosely with foil.
What should I serve with fish pie?
Fish pie is quite rich, so serve it with simple sides: buttered peas, fine green beans, tenderstem broccoli, Swiss chard or kale works. I do know people who swear by serving it with baked beans, whatever takes your fancy.
A glass of crisp white wine like Chablis or Sauvignon Blanc pairs beautifully.
How long does fish pie last in the fridge?
Cooked fish pie will keep for 2-3 days in the fridge in an airtight container. Reheat thoroughly until piping hot throughout (above 75°C). I wouldn’t recommend keeping it any longer than this, as fish deteriorates quickly.
How do I get a golden top on the mash?
For that Instagram-worthy golden, crispy top, brush your mashed potato with melted butter. James Martin recommends adding an egg yolk to the mash. Finally, you can grate some cheese over if you fancy. Don’t be tempted to cover the pie with foil unless the top is browning too quickly—you want that beautiful colour and texture. A quick blast under the grill at the end can achieve extra crispiness if needed.
For more crowd-pleasing, easy-cook recipes that hit the spot, check out all our recipes
5 Recipe: Ingredients & Method
Easy Creamy Fish Pie Recipe Classic British Comfort Food
Print RecipeIngredients
- 650/700g mixed fish, I use, smoked haddock, salmon, cod & raw prawns
- Chopped Chives
- For the mash
- 1kg Potatoes Marie Piper or similar
- 125ml Full fat milk
- 50/60g of Butter
- For the sauce
- 75g Butter
- 75g Flour
- 500ml Full fat milk
- 2 Bay leaves
- 1 tsp of Dijon Mustard
- Salt & Pepper for sauce & potatoes
Instructions
Easy Creamy Fish Pie Recipe
Method
Start by making the mash, which can be made in advance, and it’s better to add to the pie filling when cooled. Peel and roughly cut the potatoes into smallish squares. Boil in salted water until the potatoes are soft. Drain and leave in the pan for a few minutes so they can release any additional moisture.
Start by adding the butter and milk and mash the potatoes until lump-free and lovely and smooth. If the potatoes need more milk or butter, feel free to add. Season with salt & pepper
Now it’s time to make the white sauce. Add butter to the pan and melt gently over a medium heat. Once melted, add flour to the butter and mix with a wooden spoon to make the roux. It is important to cook out the flour. Start adding the milk, also add the bay leaves stirring all the time. Keep adding, then stir the sauce until it thickens. Take your time as this process will take a while. Add the Dijon mustard to the sauce and continue stirring until it’s thick enough to coat the spoon. Season with salt & pepper
Cut the fish into small chunks (see picture). Add the fish to the pie dish, making sure each type of fish is equally distributed in the dish. Season with pepper and salt and add the chives.
Now assemble the dish. Add the sauce to the fish, then either pipe or spoon the potato on top. I usually spoon and spread evenly.
[caption id="attachment_6890" align="alignnone" width="225"]
Pie ready for the oven[/caption]
Brush melted butter onto the potato, then fluff up the potato with a fork before putting in a pre-heated oven for 30 minutes 190-200°C. Allow to stand for 5 minutes before serving.
Enjoy!
Lovely