Classic Fish Pie Recipe

Golden, cheesy mash, velvety Arla B.O.B milk sauce, and flaky fish nestled alongside sweet spring onions, peas, and little bursts of sweetcorn. This is proper comfort food at its finest. Deeply satisfying, full of flavour, and the kind of dish that brings everyone to the table.

Ingredients

Potato mash

900 g Maris Piper potatoes, peeled and cubed
A splash of Arla® B.O.B Semi Skimmed Milk 2L
Salt and pepper to taste

Fish pie

3 tbsp Olive oil
25 g Plain flour
4 Spring onions, sliced
1 Medium red onion, chopped
2 Leeks, chopped
1 Fish Pie Mix (cod, salmon, smoked haddock)
1 tsp English Mustard
1 Small bunch of chives, chopped
100 G petits pois
100 g Frozen sweetcorn

Topping

100 g Cheddar cheese
50 g Parmesan cheese
Breadcrumbs of crusty stale bread
A splash of Worcestershire sauce

Garnish

Rocket leaves

Instructions

Preheat your oven to 200 °C/fan 180 °C/gas mark 6.

Potato mash

Bring a pan of water to the boil and add potatoes. Simmer until tender.
Once cooked, drain and mash with milk until smooth. Season with salt and pepper to taste.

Fish pie

Heat oil in a pan. Add the spring onions, red onion, and leeks and cook gently for 5-10 minutes until soft and almost translucent.
Stir in the flour and cook for a minute, then gradually whisk in the milk. Bring to the boil, stirring continuously to avoid the bottom burning. It should thicken in around five minutes.
Remove from the heat and stir in the mixed fish, English mustard, chives, petits pois, and sweetcorn.
Transfer to an ovenproof dish and spoon the mashed potato evenly over the top.

Topping and garnish

Sprinkle with cheese, breadcrumbs, and Worcester sauce.
Bake for 35 minutes until bubbling at the edges and golden on top. Garnish with rocket leaves to serve.

Fish pie FAQs

What is in a traditional fish pie?

A classic fish pie is a mix of smoked haddock along with a white fish like pollock or cod, and sometimes salmon. These are folded into a creamy sauce, typically a bechamel made with milk, and sometimes with prawns or boiled eggs added for extra richness. Everything is then topped with a generous layer of mashed potatoes and baked in the oven until golden. For our fish pie recipe, we use Arla B.O.B milk in both the sauce and the mash for a lighter, lower-fat finish.

Do you cook the fish before making a fish pie?

No, the fish in a fish pie isn’t cooked before adding to the mix. This would cause the fish to be overcooked during the baking. Some elements should be cooked before adding, such as boiled eggs and prawns, if using.

What sauce goes in a fish pie, and how do you make it?

The sauce in a fish pie starts with a traditional roux, which involves heating butter and flour together in a pan before whisking in milk to create a smooth, creamy bechamel-style sauce. We use Arla B.O.B milk in ours for a lighter result without losing any of that comforting richness. You can then build on the flavour with seasoning and extras like mustard, a squeeze of lemon juice, and chopped herbs, such as parsley or dill.

Can you freeze fish pie?

Fish pie can be frozen once you’ve assembled it, but before baking. You should leave out boiled eggs if you plan to freeze the pie, as they don’t freeze well, and don’t use frozen prawns, as they shouldn’t be refrozen. Once fully cool, wrap the pie in plenty of cling film and use within 3 months. When you’re ready to use it, defrost the pie in the fridge overnight.

What can you serve with fish pie?

Fish pie is a wonderfully comforting dish that pairs well with a range of sides. Steamed green beans or tenderstem broccoli make a great accompaniment, adding a fresh, vibrant contrast to the creamy filling. Spinach also works beautifully alongside it, or you can opt for a light salad if you're after something a little less heavy. And don't forget some crusty bread for mopping up that delicious sauce.