Dinner

Family Meals: Easy Fish Pie Recipe

ByNoah Steele January 12, 2026January 12, 2026

Introduction

This easy fish pie is a comforting family favorite, combining creamy mashed potatoes with a rich, cheesy fish filling. It’s simple to prepare and perfect for a cozy dinner that everyone will enjoy.

The image shows a white plate holding a round, two-layered shepherd's pie. The top layer is golden-brown mashed potatoes with light charring and a rough, textured surface. A large slice is missing, revealing the creamy inside layer with a white sauce mixed with chunks of light pink salmon, yellow corn, and green peas. The plate sits on a folded blue and white striped cloth on a white marbled texture surface, with a spoon and fork placed beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg Maris Piper potatoes, peeled and halved
Knob of butter

Splash of milk
25g butter

25g flour
4 spring onions, finely sliced

400ml milk
1 pack fish pie mix (cod, salmon, smoked haddock, around 320g-400g)
1 tsp Dijon or English mustard

½ a 25g pack or a small bunch chives, finely snipped
Handful frozen sweetcorn
Handful frozen petits pois

Handful grated cheddar cheese

Instructions

Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Place the potatoes in a saucepan, cover with water, and bring to a boil. Simmer until the potatoes are tender. Drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
Step 2: In another pan, melt 25g butter with the flour and sliced spring onions over gentle heat, stirring regularly for 1-2 minutes. Gradually whisk in the 400ml milk, bringing it to a boil while stirring to prevent lumps and sticking. Cook for 3-4 minutes until the sauce thickens.

Step 3: Remove from heat. Stir in the grated cheddar (if using), fish, mustard, chives, sweetcorn, and peas. Transfer the mixture to an ovenproof dish or divide between 6-8 ramekins.
Step 4: Spoon the mashed potato over the fish mixture, then sprinkle with extra cheddar. Bake in the oven for 20-25 minutes until golden and bubbling around the edges.

Tips & Variations

For a baby-friendly version, omit the mustard and use a fish mix without smoked fish. Ensure all bones are removed and stir in extra cheese off the heat for added flavor. Blend if needed for smaller mouths.

You can freeze the fish pie, either in one large dish or in individual ramekins, to enjoy later. Just thaw and bake as directed.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 180°C until warmed through, to maintain the crispy topping. The fish pie also freezes well—cover tightly and freeze for up to 1 month. Defrost overnight in the fridge before reheating.

How to Serve

The image shows a round, baked dish with a golden-brown, crispy top layer made of mashed potatoes that have been slightly grilled for texture. Underneath the mashed potato layer is a creamy, white sauce filled with visible bits of chicken, green peas, and small corn kernels, creating a rich and chunky filling. Part of the top layer is scooped out, revealing the thick, smooth filling inside. The dish is in a white plate with a blue rim, placed on a white marbled surface with a striped white and blue cloth underneath. Two silver spoons lie beside the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of fish for this pie?

Yes, you can mix and match white fish like cod and haddock with salmon for a flavorful blend. Avoid fish with strong, salty flavors if cooking for children or babies.