There’s nothing quite like a comforting fish pie - creamy, hearty, packed with delicate flaky fish and topped with fluffy mash. It’s the kind of dish that feels like a warm hug on a chilly evening. Whether you’re gathering the family for a relaxed Sunday dinner, hosting a casual supper with friends, or just want something soothing after a long day, this fish pie has you covered.
This classic recipe combines an array of seafood - including flaky cod, smoked haddock and plump king prawns - in a rich lemon and parsley-infused sauce. Topped with a blanket of buttery mashed potatoes and a light dusting of cheese that turns crisp and golden once baked.
It’s a classic crowd-pleaser with just the right balance of indulgence and nostalgia, like a homier take on a pub favourite or the sort of dish you’d find at a cosy seaside bistro. Serve it with steamed greens or buttery peas and you've got yourself the perfect feel-good meal - there's a reason this comforting dish has stood the test of time!
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
638
Ingredients
1.2kg floury potatoes, such as King Edward or Maris Piper, peeled and halved or cut into 5cm chunks
100g
butter
50g
plain flour
150ml
white wine
400ml
fish stock
100ml
double cream
1Tbsp.
anchovy essence or Gentleman's Relish
3Tbsp.
flat leaf parsley, finely chopped
Juice of 1 lemon
150ml
milk
300g
cod fillets, skinless and boneless, cut into 5cm chunks
300g
smoked haddock fillets, skinless and boneless, cut into 5cm chunks
125g
raw peeled king prawns
2Tbsp.
Parmesan, finely grated
Directions
Step 1
In a large pan of cold, salted water, gently bring the potatoes to the boil. Simmer, uncovered, for 15–20min until tender. Drain and set aside to steam dry for 5min. Mash or press through a ricer while warm. Set aside.
Step 2
Preheat oven to 180°C (160°C fan) mark 4. In a large non-stick frying pan, melt 50g butter. Add the flour and stir to make a thick paste. Cook over medium heat for 3min, stirring. Remove from heat, then gradually add wine, stirring until smooth. Return to heat and add stock, bring up to boil and simmer for about 5min, stirring, until sauce is the consistency of Greek yogurt. Add cream, anchovy essence, parsley and lemon juice. Season and set aside.
Step 3
In a large pan, heat remaining butter and milk with plenty of seasoning. Remove from heat, beat in a third of the mashed potatoes to a loose consistency, then the remaining potatoes, until thick and fluffy.
Step 4
Stir the raw cod, haddock and prawns into the sauce. Spoon into a 2 litre baking dish. Top with the potato, peaking the top with the back of a fork, then sprinkle with the cheese. Bake for 30min until golden and bubbling.
Get Ahead: Make sauce and mashed potato up to end of step 3 a day ahead. Store, covered, in fridge, ready to assemble and bake.
What other fish can I use?
Fish pie is endlessly adaptable, so feel free to switch it up to use your favourite fish. Chunky, meaty pieces of fish are best, but you could also slip some slivers of smoked salmon, or flaked smoked mackerel in there alongside the chunkier fish if you wanted.
I'm not a fan of cheese, can I skip the Parmesan crust?
The cheese gives a lovely browned crust to the top, but it's not essential. Simply leave it out, or mix a handful of breadcrumbs with a little melted butter and some seasoning and sprinkle that over the top instead for a crisp finish.
Per Serving:
Calories: 638
Fibre: 4 g
Total carbs: 40 g
Sugars: 3 g
Total fat: 32 g
Saturated fat: 17 g
Protein: 42 g
Our favourite fish recipes to be enjoyed on any day of the week, not just Friday!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
