Description
This easy fish pie recipe combines a creamy fish filling with a fluffy mashed potato topping, making it a comforting and family-friendly meal. Featuring a mix of cod, salmon, and smoked haddock, it’s enhanced with spring onions, mustard, sweetcorn, peas, and cheddar cheese, then baked until golden and bubbling. Perfect for a wholesome dinner and suitable for babies with slight ingredient adjustments.
Ingredients
Scale
For the Mashed Potato Topping
- 1kg Maris Piper potatoes, peeled and halved
- Knob of butter
- Splash of milk
For the Fish Pie Filling
- 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 of a 25g pack or a small bunch of chives, finely snipped
- Handful frozen sweetcorn
- Handful frozen petits pois (peas)
- Handful grated cheddar cheese (plus extra for topping)
Instructions
- Preheat Oven: Preheat your oven to 200°C (180°C fan) or gas mark 6 to prepare for baking the pie later.
- Cook Potatoes: Place the peeled and halved Maris Piper potatoes in a saucepan, cover with water, bring to a boil, then simmer until tender. Drain thoroughly and mash with a knob of butter and a splash of milk. Season with ground black pepper and set aside.
- Make the Sauce: In another pan, gently heat 25g butter, 25g flour, and finely sliced spring onions together, stirring regularly until the butter melts and cooks for 1-2 minutes to form a roux.
- Add Milk and Thicken: Gradually whisk in 400ml milk, using a balloon whisk if possible, and bring the mixture to a boil while stirring to prevent lumps and sticking. Cook for 3-4 minutes until thickened.
- Combine Filling Ingredients: Remove the sauce from heat and stir in grated cheddar cheese (if using), fish pie mix, 1 tsp mustard, snipped chives, frozen sweetcorn, and peas until evenly combined.
- Assemble Pie: Spoon the fish filling into an ovenproof dish or 6-8 ramekins, then spread the mashed potato evenly over the top. Sprinkle extra cheddar cheese on top for a golden crust.
- Bake: Place the assembled pie in the preheated oven and bake for 20-25 minutes until the top is golden and the edges are bubbling.
- Serve or Store: Serve the fish pie hot. Alternatively, cover and freeze the pie or individual portions for future meals.
Notes
- For baby-friendly version, omit mustard and choose fish without salty smoked varieties, such as haddock and salmon.
- Ensure no bones are present in the fish when serving to babies.
- To compensate for omitted smoked fish flavor, add an extra handful of cheese after removing sauce from heat.
- You can blend the filling for a smoother texture suitable for babies if needed.
- Fish pie can be frozen either whole or in individual portions for convenient futures meals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: fish pie, easy fish pie, family meal, British recipe, baked fish pie, comfort food
