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    Home > Fish

    Creamy Fish Pie with Cheesy Mash

    Published: Aug 26, 2020 · Modified: Oct 22, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    Fish pie with mashed potato with a text overlay
    Two image collage of fish pie with mash in a white dish
    Two image collage of fish pie with mashed potato

    Nothing beats a creamy fish pie for some hearty comfort food. My award-winning recipe is always on our recipe rotation at home.

    This recipe has been handed down to me through generations and has been tested HUNDREDS of times.
    Fish Pie with Cheesy Mash is one of my all-time favourite comfort foods.

    Fish pie with mashed potato on a blue background. Peas and corn in background.

    Although it's usually difficult to get my carnivorous family to skip the meat for a day, I know that my fish pie will always ensure everyone's plates are clear.

    Usually I make a large fish pie and plonk it in the middle of the table.  My intention is to let everyone help themselves, and then for me to save leftovers for lunch the next day.
    After everyone's gone back for second (and usually third) helpings though, my leftovers tend to consist of one solitary pea - that probably got dropped on the floor by one of the kids.

    So we all leave the table, undoing our top buttons with that mashed-potato-overload-comatose feeling.

    One of these days I will learn how to portion control!

    Ingredients for fish pie on a white board

    This Creamy Fish Pie recipe was the one I cooked up on stage in a live-cookoff at the Big Feastival a few years ago (I added some crumbled up Piper's cheese and onion crisps on top for a little twist on that one).
    As part of the cook-off, we had to make a giant version so the audience could taste-test the recipe and vote for their favourite. And that audience was scarily huge (see below)!
    🏆 My recipe won 🏆 - and that was the beginning of a wonderful working relationship with Neff (who put up the prize of £10k of Neff kitchen equipment), and who I'm still working with!

    Crowd of people in cookery show audience

    So now you know my award-winning recipe! I hope you love it as much as I do.

    Fish pie with mashed potato in a white rectangular dish

    What do have with fish pie?

    • I usually serve my fish pie with peas and sweetcorn. The kids love this combo
    • Sugarsnap peas/snow peas/mange tout also work really well.
    • I personally LOVE kale so that's always an option too!
    • These simple butter pepper carrots are also a delicious side dish.
    • Or My Garlic Green Beans

     Watch How To Make It

    More Fish or seafood recipes 🐟 

    • Crispy Fish Burger with Shoestring Fries - one of the kid's favourites!
    • Baked Fish and Chips with Lemon Smashed Peas - a lighter option than going to the chippy.
    • Pan Fried Salmon and Spaghetti with Lemon Cream Sauce - Super quick and tasty.
    • Garlic Bread Crusted Salmon - an impressive special dinner with an easy hack.
    • Creamy Tuna Pasta Bake - a reader favourite!
    • Thai Fish Cakes
    • Easy Salmon Recipe
    • Honey Garlic butter Baked Salmon
    • Or my Salmon Sushi Bowl
    Spoonful being taken from fish pie

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Fish pie with mashed potato in a white rectangular dish - scoop taken out

    Fish Pie with Cheesy Mash

    By: Nicky Corbishley
    Nothing beats a creamy fish pie for some hearty comfort food. My award-winning fish pie is always on our recipe rotation at home.
    4.97 from 26 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 40 mins
    Total Time 1 hr 10 mins
    Course Dinner
    Cuisine British
    Servings 6 people
    Calories 570 kcal

    Ingredients
     

    • 1 kg (2 ½ lb) floury potatoes - such as maris piper, peeled and chopped into large chunks
    • 3 tbsp butter
    • 3 tbsp double cream - (heavy cream)
    • large pinch of salt and pepper
    • 600 ml (2 ½ cups) full fat milk
    • 2 boneless salmon fillets
    • 1-2 boneless cod or haddock fillet
    • 15 king prawns - shrimp these can be cooked or raw (make sure they're de-veined)
    • 2 tbsp plain (all-purpose) flour - OR 2 tbsp cornflour mixed with 2 tbsp cold water for gluten free
    • 150 g (1 ½ packed cups) grated mature cheddar cheese

    To serve:

    • 1 tbsp chopped chives
    • Peas
    • Sweetcorn

    INSTRUCTIONS
     

    • Preheat the oven to 200C/400F
    • Place the potatoes into a pan and cover with cold water. Bring to the boil and then simmer for 15 minutes.
    • Drain the potatoes and then mash with a potato masher or ricer. Stir in half of the butter, the cream and a pinch of salt and pepper. Put to one side.
    • Place the milk in a large saucepan with the salmon fillets and the cod/haddock. Bring to the boil and simmer for 2-3 minutes (if you're using raw prawns, add them in for the last minute of cooking). By this time your fish should be cooked and starting to flake apart.
    • Place the flaked fish and prawns (add the cold, cooked prawns at this point if using) in a large baking dish, remove and discard the skin if the fish wasn't skinless.
    • Pour the cooking liquid into a jug and keep to one side

    Regular Version of the sauce:

    • Melt the remaining butter in the milk pan, then stir in the flour. Heat through on a medium heat whilst mixing with a wooden spoon for a minute.
    • Slowly add in the reserved milk that you cooked the fish in whilst stirring with a balloon whisk (don't whisk it hard though, or you'll end up with a frothy sauce). The sauce will begin to thicken after a few minutes.
    • Turn off the heat and stir through half the cheese and a pinch of black pepper.

    Gluten Free version of the sauce:

    • Pour the reserved milk back into the milk pan and heat until barely simmering - don't let it boil. A bit at a time, stir through the cornflour/water mixture using a balloon whisk. Keep adding the cornflour mix until the milk thickens. Turn off the heat and stir through half the cheese and a pinch of black pepper.

    Assembly:

    • Now it's time to assemble fish pie. Pour the sauce over the fish/prawn mixture.
    • Spoon the mashed potato over the top and then use a fork to spread it out and give it a lined pattern (this give the mash more surface area to crisp up).
    • Sprinkle over the remaining cheese and place in the oven for 15-20 minutes until the cheese is melted and golden.
    • Top with chopped chives and serve with peas and sweetcorn.

    Video

    ✎ Notes

    Can you reheat fish pie?

    Yes, quickly cool, cover and refrigerate any leftovers. It should be fine in the fridge for up to a day.
    Place the leftovers (still in the oven dish) in the oven, covered in foil for 20-25 minutes at 200C/400F until piping hot throughout. You can remove the foil for the last 5 minutes of cooking to crisp up the top again.

    Can you freeze fish pie?

    Yes!
    I find the mashed potato can be a little watery after freezing, but so long as the pie is fully defrosted before reheating, it should be fine after cooking and crisping up in the oven.
    Make the fish pie right up to the point before you put it in the oven. Then quickly cool, cover and freeze.
    Defrost in the refrigerator overnight (ensure it’s fully defrosted throughout before reheating), then place in the oven for 20-25 minutes at 200C/400F until the potato is golden brown and the sauce is starting to bubble up at the sides.

    Other topping ideas:

    • If you want to go with the exact recipe I cooked on stage, then take the cooked fish pie out of the oven, sprinkle over a couple of handfuls of crushed Piper's Cheddar and Onions crisps and place back in the oven for 2-3 minutes, just to heat the topping through. Lovely and crunchy!
    • Try adding add a spoonful of mustard to the mashed potato for a bit of a kick (I would use dijon mustard).
    • Use half regular potatoes and half sweet potatoes for the topping for a sweeter taste and a vibrant topping!
    • Stir cooked and chopped little florets of broccoli into the mashed potato before you spoon it over the fish mixture.

    What type of fish to use for fish pie:

    I use a mixture of salmon, king prawns and white fish such as cod or haddock. You can replace some of the fish if you prefer.
    • You can replace the cod/haddock with pollock, halibut or hake.
    • Replace the salmon with trout (this has a slightly milder flavour than salmon).
    • I sometimes replace half of the cod/haddock with smoked haddock - this adds a lovely smoky-salty flavour to the dish. Just using 1 smoked haddock fillet means the smokiness won't be overpowering.
    • I'll sometimes leave the prawns out entirely and add an extra salmon/cod fillet.
    Nutritional Information is per serving.

    Nutrition

    Calories: 570kcalCarbohydrates: 33gProtein: 46gFat: 27gSaturated Fat: 15gCholesterol: 184mgSodium: 533mgPotassium: 1637mgFiber: 5gSugar: 6gVitamin A: 920IUVitamin C: 24.9mgCalcium: 467mgIron: 7.9mg
    Keywords Comfort Food, mashed potato, winter food
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This recipe was first published in July 2015. Updated in October 2019 with new photos, recipe video, step-by-step photos and recipe tips. Updated in Aug 202 for housekeeping reasons.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    1. Duncan says

      January 28, 2023 at 10:35 am

      5 stars
      Hi….the oven temperature of 200c is that a conventional oven rather than a fan assisted?
      Can the dish be made up to the point of placing in the oven a couple of hours before this final step?
      The dish is delish having previously served to friends but just want to clarify the above points.
      Thanks.

      Reply
      • Nicky Corbishley says

        January 30, 2023 at 11:50 am

        Hi Duncan, the 200C is for a fan oven.
        Yes you can make it up a couple of hours ahead. I would cover and refrigerate, then remove from the refrigerator an hour before cooking. It may need a longer in the oven to ensure it's hot throughout, as the fish will be going into the oven from a cooler temperature.
        You can check it's piping hot in the middle by sticking a knife in the middle and feeling if the knife comes out very hot (careful not to burn your fingers though!). Hope you enjoy 🙂

        Reply
    2. Patricia Smith says

      November 07, 2022 at 2:22 pm

      5 stars
      I will try this recipe. Can't wait. Love your style.
      Patricia Smith

      Reply
    3. Colleen says

      September 19, 2022 at 3:34 pm

      5 stars
      I made this for dinner guests. There were six of and us and everyone raved about it. Thanks for a great recipe.

      Reply
    4. Cathy says

      July 27, 2022 at 11:24 am

      5 stars
      Absolutely delicious, the problem is, I'm being asked all the time to make it. It's easy to make and the outcome is perfect.

      Reply
    5. Tara Cuddihy says

      April 19, 2022 at 7:43 am

      AMAZING

      Reply
    6. guy says

      March 14, 2022 at 9:12 am

      fish weights and LxWxD OF PAN WOULD BE VERY HELPFUL.

      Reply
    7. peggy jones says

      March 05, 2022 at 9:00 am

      Wonderful stuff

      Reply
    8. Sarah says

      February 26, 2022 at 8:56 am

      5 stars
      Personally I'm not a huge fish fan but my son asked for fish pie for dinner and this was the recipe I found. Made this and braved it for dinner and all I can say is WOW! It was deeeeelicious and is certainly going to be making regular appearances on our dinner table from now on.

      Reply
    9. Carol Walden says

      February 06, 2022 at 1:30 pm

      4 stars
      This was lovely & very easy to make. Weight of the fish would have been useful.

      Reply
    10. Jane says

      January 18, 2022 at 8:53 pm

      5 stars
      So easy and absolutely delicious!

      Reply
    11. Laurie L says

      November 26, 2021 at 5:16 am

      I just found your site and am so impressed. Could you give some approximate weights for the fish fillets?

      Thanks so much.

      Reply
    « Older Comments

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