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Fish Pie

 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 
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner, Lunch
Cuisine British, fish, fish recipes
Servings 6
Calories 365 kcal



  • ▢ 400 g / 14 oz smoked fish of choice
  • ▢ 400 g / 14 oz raw unsmoked fish of choice I used Perch
  • ▢ 3 cups / 750 ml milk low fat or full fat
  • ▢ 1 brown onion quartered
  • ▢ 4 cloves optional


  • 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


  • ▢ 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 %


  • ▢ 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)



  • 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.


  • 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.


  • 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.


  • 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).


  • 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.


This recipe is sponsored by Mediterranean Supermarket 
Keyword fish, fish recipe