Fish pie


by: Panda Girl

This is a fantastically simple fish pie. Loads of good, fragrant veg are added quickly by grating them in. You can use whatever fish you like, making this as luxurious as you want it to be. If you like your fish pie to be creamy, feel free to add a few tablespoons of crème fraîche to the fish.


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serves: 4

1 small onion (thickly sliced)

2 whole cloves

1 leaf bay

2 1/2 cups (600 ml) milk

1 1/4 cups (300 ml) heavy cream

1 lb (450 g) unskinned cod fillet

8 oz (225 g) smoked cod or haddock (Hnnan haddie) fillet

4 eggs

1/2 cup (100 g) butter

5 tablespoons all-purpose flour

5 tablespoons chopped flat-leaf parsley

Freshly grated nutmeg

2 1/2 lb (1.25 kg) baking or all-purpose potatoes (peeled)

1 egg yolk

Salt and freshly ground white pepper

Nutrition Facts
Fish pie

Servings Per Recipe: 4

Amount per Serving

Calories: 1075

  • Total Fat: 54 g
  •     Saturated Fat: 24.6 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 406.4 mg
  • Sodium: 1955.5 mg
  • Total Carbs: 103.5 g
  •     Dietary Fiber: 14.7 g
  •     Sugars: 9 g
  • Protein: 52.6 g

how is this calculated?

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1.  Stud a couple of the onion slices with the cloves. Put the onion slices in a large pan with the bay leaf, 1 3/4 cups (450 ml) of the milk, the cream, cod, and smoked fish. Bring just to a boil and simmer for 8 minutes. Lift the fish out onto a plate and strain the cooking liquid into a measuring cup. When the fish is cool enough to handle, break it into large flakes, discarding the skin and any bones. Sprinkle it over the bottom of a shallow 8-cup (1.75-liter) baking dish.

2.  Hard-boil the eggs for 8 minutes, then drain and let cool. Peel them, cut into chunky slices, and arrange on top of the fish.

3.  Melt 4 tablespoons (50 g) of the butter in a pan, add the flour, and cook for 1 minute. Take the pan off the heat and gradually stir in the reserved cooking liquid. Return it to the heat and bring slowly to the boil, stirring all the time. Let it simmer gently for 10 minutes. Remove from the heat once more, stir in the parsley, and season with nutmeg, salt, and white pepper. Pour the sauce over the fish and let cool. Cover and chill for 1 hour.

4.  Cook the potatoes in boiling salted water for 15 to 20 minutes. Drain, then mash and add the rest of the butter and the egg yolk. Season with salt and freshly ground white pepper. Beat in enough of the remaining milk to form a soft, spreadable mash.

5.  Preheat the oven to 400°F (200°C). Spoon the potato over the fish filling and mark the surface with a fork. Bake for 35 to 40 minutes, until piping hot and golden brown.

Cooks' note:
Try making this with haddock and smoked haddock, or, if you live in Australia, substitute flathead for the unsmoked fish.

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