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Home » Fish & Seafood

Easy Fish Pie with Potato Topping

Modified: Feb 3, 2025 by Lesley · Published: Feb 3, 2025 · This post may contain affiliate links · 13 Comments

Pinnable image with recipe title and a dish of creamy fish pie topped with mashed potatoes and garnished with chopped parsley.
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My easy fish pie with potato topping is a classic fish pie recipe. I use a combination of salmon, and both haddock and smoked haddock in the pie, encasing it in a creamy vegetable sauce and topping with fluffy mashed potatoes. This is the perfect bowl of comfort food!

Two dishes of creamy fish pie topped with mashed potatoes and garnished with chopped parsley, with a bowl of garden peas set alongside.

I've been making this fish pie for years, and its the best fish pie recipe ever! Fish pie is a mid week stable in our house, the fish we use in the pie varies depending on what is available in the supermarket and what I have in my freezer.

Many people are afraid of cooking fish, their fear of over-cooking the fish putting them off. This is a real pity as fish is so versatile and a fantastic source of protein.

When it comes to fish pie I tend to keep things simple. I like to use a white fish and a smoked fish, cutting the fillets into large chunks. I often add some prawns to the mix too. However, use the fish you have available to you and what you and your family enjoy eating.

Table of Contents

Toggle
  • Why you'll love this recipe
  • Recipe ingredients
  • How to make an easy fish pie
  • Recipe variations
  • Serving suggestions
  • Useful hints and tips
  • FAQs
  • Pin the recipe
  • Additional recipe suggestions
  • Easy Fish Pie with Potato Topping
    • Equipment
    • Ingredients
    • Instructions
    • Notes

Why you'll love this recipe

  • The perfect bowl of comfort food soft, flavourful fish coated in a rich and velvety cream sauce with lots of added vegetables.
  • A great make ahead dish, make the fish pie earlier in the day or the night before, ready to bake in the oven when ready to enjoy.
  • An easy cook as hands on prep time is minimal.

Recipe ingredients

Ingredients for fish pie set out individually.
  • Potatoes: I top the pie with mashed potatoes. Use a good mashing potato, something like a Maris Piper, King Edward or Rooster potato (a Russet is a good option if you are in the US). Don't use a waxy potato like a Charlotte as they don't mash well and can be gluey.
  • Butter: I used salted butter both in the mashed potatoes and also to sauté the vegetables for the sauce.
  • Crème fraiche: I like to add a spoon of crème fraiche to the mashed potatoes as it add both creaminess and also a touch of acidity. You could use double cream (heavy cream) if you prefer.
  • Base vegetables: I used a regular onion, a leek and some diced carrots to form the base flavours for the sauce.
  • Garden peas (green peas): I like to add garden peas to the pie sauce, I always use frozen and put them straight into the pan from the freezer, they will defrost as they cook.
  • Parsley: a handful of chopped parsley leaves adds a burst of herbal freshness to the sauce, and parsley is a great herb for pairing with fish.
  • Cream: I finish the sauce with double cream (heavy cream) which gives the sauce a rich and velvety texture.
  • Fish: to make this pie I used equal quantities of salmon, haddock and smoked haddock.
  • Seasoning: I used sea salt & black pepper to season the mashed potatoes and the sauce, I seasoned both to taste.

How to make an easy fish pie

A saucepan filled with buttery mashed potatoes.
A non stick frying pan filled with sauteed carrot, leek, onion and garden peas.
  • Peel the potatoes and place in a pan of salted boiling water. Simmer gently for 15-20 until the potatoes are cooked. Drain, and set aside to steam dry for 2-3 minutes.
  • Add 50g of butter to the potatoes, mash to smooth. Stir through the crème fraiche and season to taste with salt and black pepper. Set aside.
  • While the potatoes are cooking, add the remining butter to a frying pan and place over medium heat to melt. Add the onion, leek and carrot and cook gently for 15 minutes, taking care to soften the vegetables but not colour them.
  • Add in the frozen peas and cook for a further 2 minutes.
A frying pan of sauteed vegetables with added double cream, chopped parsley and seasoning.
A frying pan filled with creamy vegetable sauce.
  • Now add the parsley and the double cream to the pan, stir to combine and season to taste. Take off the heat and set aside till later.
An oven proof dish filled with chunks of salmon, haddock and smoked haddock.
An oven proof dish of fish and vegetable pie base with mashed potato being spooned on top.
  • Place the fish pieces on the bottom of a large oven-proof dish (or 4 smaller dishes if serving individual portions).
  • Pour the creamy vegetable sauce over the top of the fish, taking care to cover the entire dish.
  • Carefully spoon over the mashed potato and spread it across the fish and sauce.
Two pie dishes of fish pie, topped with mashed potato and knobs of butter.
Two dishes of cooked fish pie with a golden potato crust topping.
  • Use a fork to gently push the potato into all corners of the dish, do not press down too hard, but ensure the fish is completely covered.
  • Place in a pre-heated oven at 200C/180CFan/390F for 35-40 minutes if using one large pie dish (see tip below if using individual dishes). Once cooked serve immediately.

TOP TIP: If cooking in smaller individual dishes, rather than one large dish, cut back the cooking time to 20-25 minutes so that the fish doesn't overcook!

Two dishes of creamy fish pie topped with mashed potatoes and garnished with chopped parsley, with a bowl of garden peas set alongside.

Recipe variations

  • Fish - use any variety or combination of fish and seafood in this recipe, as long as the total amount of fish used adds up to 600g/1.3lb of fish. You could try hake, cod, pollock (coley), or prawns. Use the fish that you like to eat.
  • Frozen fish - I've used both fresh and frozen fish in this recipe and both work equally well.
  • Onion and leek - are the base flavours for the sauce, you could substitute with red onion or shallot if your prefer.
  • Vegetables - add any combination of vegetables to the pie sauce, try sweetcorn (canned or frozen), broccoli, kale, and handful of spinach.
  • Fresh herbs - parsley is my go to herb when it comes to fish, it's the perfect flavour pairing and really freshens up the sauce. You could also substitute with fresh chives or some thyme leaves.
  • Double cream - I like to use double cream (heavy cream) as it is thicker, so that when the fish cooks and releases its juices, the pie filling doesn't become watery. You could substitute with crème fraiche or sour cream. You could also use single cream (half and half), just be aware you will have a looser sauce.
  • Mashed potato - swap regular potatoes for sweet potato mash.
  • Flavour the mash potato - by adding a spoon of Dijon mustard or melting through some mature cheddar cheese. Both these flavours work well as a pie topping.
Two dishes of creamy fish pie topped with mashed potatoes and garnished with chopped parsley, with a bowl of garden peas set alongside.

Serving suggestions

Packed full of fish, veggies and with a mashed potato topping, this pie is best served on it's own with a few simple sides. I like to add either a simply dressed salad or some steamed vegetables, for example:

  • Vegetables - sugar snap peas, mange tout, asparagus, broccoli, cauliflower
  • Leafy greens - try spinach, kale, cabbage or spring greens

Useful hints and tips

  1. Cut the fish into large chucks (around 2.5cm/1" cubes) as you want the fish to hold it's shape when added to the pie filling. Smaller pieces of fish overcook quicker and tend to dry out.
  2. If using frozen fish no problem, just be aware that frozen fish can hold a little more water than fresh which can lead to a looser sauce. If time allows you could defrost the fish and place it on some kitchen paper to drain off some of the excess water before adding the fish to the pie.
  3. When making the mashed potato topping take your time to properly mash the potato as nobody will thank you for lumpy mash.
  4. Avoid a watery sauce! When the fish starts to cook, it will release it's juices into the sauce. By limiting how much liquid you start with, you avoid having a watery fish pie. Some recipes also add stock or a splash of white wine. You can of course do this, just make sure you reduce it a little before adding the cream, otherwise your sauce will be too runny.
  5. If you want to get ahead, prepare the fish pie then cool and cover, before storing in the refrigerator until you are ready to cook in the oven.
  6. Allergy advice: this recipe is gluten free; egg free and nut free. For further advice check Allergy UK.
Two dishes of creamy fish pie topped with mashed potatoes and garnished with chopped parsley, with a bowl of garden peas set alongside.

FAQs

Do I need to cook fish before making fish pie?

No you don't need to cook the fish before making fish pie. In fact I would recommend that you don't do that or you risk the fish overcooking and drying out.

What fish can I use in a fish pie?

This pie is really versatile. I have used a combination of salmon, haddock and smoked haddock as that's what I had in the freezer. I always tend to add a smoked fish as I like the flavour it adds to the sauce. Here are some ideas of what fish and seafood you can add to your fish pie:

- White fish: haddock; cod; hake; pollock (coley)
- Smoked fish: smoked haddock; or smoked trout fillets; or smoked salmon fillets (I sometimes use lightly smoked salmon fillet - not to be confused with hot smoked salmon or cold smoked salmon slices).
- Shellfish: prawns; scallops.

How to store leftover fish pie?

Once the fish pie has been cooked and cooled, you can store fish pie in the fridge for 1-2 days. Reheat the pie, using either the oven or microwave. Heat the pie until warmed right through, but don't over cook it otherwise the fish will dry out. Only reheat the pie once!

Can you freeze fish pie?

Easy fish pie is a great make ahead dish. Once cooked, cool the pie right down, cover with cling film and a thick layer of kitchen foil and place the dish in the freezer for 1-2 months. You can then either defrost the pie in the fridge, or place it in a warm oven straight from frozen. If the pie is frozen it will need a little longer to warm through properly than it would if the pie was thawed.

Pin the recipe

Pinnable image with recipe title and a dish of creamy fish pie topped with mashed potatoes and garnished with chopped parsley.

Additional recipe suggestions

If you enjoyed this easy fish pie and want to add more fish into your diet then why not try some of these great tasting recipes:

  • Oven Baked Salmon with Parma Ham
  • Smoked Salmon Pasta
  • BBQ Devilled Mackerel
  • Hake with a Lemon Cous Cous
  • Simple Smoked Haddock Kedgeree
  • Omelette Arnold Bennett

Looking for inspiration for feeding the family mid week, then take a look at my Ultimate Guide to Family Dinners, which is full of useful hints, tips and recipe suggestions.

A portion of creamy fish pie with vegetables and a mashed potato topping, garnished with fresh parsley.

Easy Fish Pie with Potato Topping

Easy fish pie, quick to prepare and on the table in under an hour. A tasty mid week dinner that all the family will enjoy.
5 from 6 votes
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Prep Time: 30 minutes mins
Cook Time: 40 minutes mins
Total Time: 1 hour hr 10 minutes mins
Servings: 4 servings
Calories: 774kcal
Author: Lesley Garden

Equipment

  • Medium sized saucepan
  • Large frying pan
  • Cutting board
  • Sharp kitchen knife
  • Vegetable peeler
  • weighing scales
  • measuring spoons
  • Large oven proof dish or 4 small individual pie dishes

Ingredients

  • 1 kg potatoes (maris piper or similar)
  • 100 g butter (split into 2 x 50g portions)
  • 1 tablespoon creme fraiche
  • 1 onion (finely chopped)
  • 1 leek (finely chopped)
  • 2 carrots (finely chopped)
  • 150 g frozen garden peas
  • 1 handful parsley leaves (chopped)
  • 300 ml double cream ((heavy cream))
  • 200 g salmon fillet (cut into chunks)
  • 200 g haddock fillet (cut into chunks)
  • 200 g smoked haddock fillet (cut into chunks)
  • sea salt & black pepper (to taste)

Instructions

  • Peel the potatoes and place in a pan of salted boiling water. Simmer gently for 15-20 until the potatoes are cooked. Drain, and set aside to steam dry for 2-3 minutes.
  • Add 50g of butter to the potatoes, mash to smooth. Stir through the crème fraiche and season to taste with salt and black pepper. Set aside.
  • While the potatoes are cooking, add the remining butter to a frying pan and place over medium heat to melt. Add the onion, leek and carrot and cook gently for 15 minutes, taking care to soften the vegetables but not colour them.
  • Add in the frozen peas and cook for a further 2 minutes.
  • Now add the parsley and the double cream to the pan, stir to combine and season to taste. Take off the heat and set aside till later.
  • Place the fish pieces on the bottom of a large oven-proof dish (or 4 smaller dishes if serving individual portions).
  • Pour the creamy vegetable sauce over the top of the fish, taking care to cover the entire dish.
  • Carefully spoon over the mashed potato and spread it across the fish and sauce. Use a fork to gently push the potato into all corners of the dish, do not press down too hard, but ensure the fish is completely covered.
  • Place in a pre-heated oven at 200C/180CFan/390F for 35-40 minutes (if using smaller individual dishes cut back cook time to 20-25 minutes). Once cooked serve immediately.

Notes

  • You can use any variety or combination of fish and seafood in this recipe, as long as the total amount of fish used adds up to 600g/1.3lb of fish. You could try hake, cod, pollock (coley), or prawns. Use the fish that you like to eat.
  • I've used both fresh and frozen fish in this recipe and both work equally well. Just be aware that frozen fish can hold a little more water than fresh which can lead to a looser sauce. If time allows you could defrost the fish and place it on some kitchen paper to drain off some of the water before adding the fish to the pie.
  • Cut the fish into large chunks (around 2.5cm/1" cubes) as you want the fish to hold it's shape when added to the pie filling. Smaller pieces of fish will overcook quicker and tend to dry out.
  • If you want to get ahead, prepare the fish pie then cool and cover, before storing in the refrigerator until you are ready to cook in the oven.
  • If cooking in smaller individual dishes, rather than one large dish, I recommend cutting back the cooking time to 20-25 minutes so that the fish doesn't overcook!
Nutrition Facts
Easy Fish Pie with Potato Topping
Amount Per Serving
Calories 774 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 31g194%
Cholesterol 242mg81%
Sodium 581mg25%
Potassium 1787mg51%
Carbohydrates 47g16%
Fiber 9g38%
Sugar 5g6%
Protein 35g70%
Vitamin A 7640IU153%
Vitamin C 50.8mg62%
Calcium 185mg19%
Iron 9.5mg53%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Main Course
Cuisine : British
Keyword : classic recipe, Easy, family dinner, Quick
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Comments

  1. Sandra says

    February 22, 2025 at 1:18 pm

    5 stars
    This is so cosy and comforting, we all loved it.

    Reply
    • Lesley says

      February 26, 2025 at 2:45 pm

      Thank you Sandra, I'm glad you enjoyed the pie.

      Reply
  2. Chloe says

    February 06, 2025 at 5:36 pm

    5 stars
    i used the rest of the smoked fish from the kedgeree to make this pie, again for my dad! he was a really big fan and especially enjoyed the fish mix with the salmon.

    Reply
    • Lesley says

      February 10, 2025 at 11:45 am

      Glad your Dad enjoyed the pie. I always like to use a variety of different fish, and I think the salmon just adds another flavour.

      Reply
  3. Louise says

    February 04, 2025 at 4:29 pm

    5 stars
    Such a lovely rich sauce and all the flavours of the fish really shine through. Thanks for this tasty recipe.

    Reply
    • Lesley says

      February 04, 2025 at 5:19 pm

      Thank you Louise, this recipe really is all about the fish.

      Reply
  4. Donna says

    June 22, 2019 at 6:41 am

    5 stars
    Fish pie is one of my favourites, but I haven't made it for ages! Thanks for the reminder! #CookBlogShare

    Reply
    • Lesley says

      June 22, 2019 at 11:12 am

      You’re very welcome Donna, I’m glad we’ve jogged your memory. Lesley x

      Reply
  5. Lesley says

    June 19, 2019 at 1:32 pm

    I know exactly what you mean Rebecca. I went years cooking plenty fish but not fish pie as the children wouldn't eat it. Now they do and it's back on the menu as it's so easy to pull together and cook. Lesley x

    Reply
  6. Jenny Walters says

    June 19, 2019 at 6:42 am

    I love a fish pie and my goodness I love the generous mash on top. Food worthy of a michelin star in my book. My children didn't really take to my fish pie when they were younger but feeling inspired now to try again after seeing your gorgeous one!

    Reply
    • Lesley says

      June 19, 2019 at 8:01 am

      Thank you Jenny, I think fish pie always needs a good creamy mash on top. I keep the fish mix simple, that way I find that both my children will eat it. Hope you try it. Lesley x

      Reply
  7. Jacqui Bellefontaine says

    June 18, 2019 at 12:42 pm

    I love fish pie and hate the fashion for adding prawns l (as I cant eat those)and i dont think they they add anything. So pleased yours are prawn free except in the varition.

    Reply
    • Lesley says

      June 19, 2019 at 8:00 am

      I'm right there with you Jacqui. I love fish pie, as do my family, but I've never made a fish pie with prawns as I know nobody would eat it. I like mine simply done with a nice variety of fish only! Lesley x

      Reply

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Recipe Rating




5 from 6 votes (6 ratings without comment)

Hi, I’m Lesley.

I’m the blogger, cook and creator behind Lost in Food.

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