Fish Pie Recipe

Recipes for fish pie vary according to what type of fish you choose to use, whether it is smoked fish or fresh, and whether or not you are making a traditional British fish pie or something that resembles more closely a ‘pot’ pie using fish as a filling and a pastry shell.

The recipe for fish pie that follows is a variation on the basic English fish pie in which the ingredients are cooked on the stove top, placed into a pie or casserole dish, topped with mashed potatoes and baked.

Fish pie is an easy and nutritious way to consume the beneficial omega-3 fatty acids and the other vitamins and minerals only found in fish -especially for children who may otherwise be averse to eating fish.

This recipe for fish pie asks for cod fillet, but it can be substituted for any other kind of white firmer fleshed fish.


  • 4 large potatoes, peeled and cut into cubes
  • 2 T butter
  • 1/2 C milk
  • Salt and Pepper
  • 2 spring onions (scallions), finely sliced
  • Pinch of paprika
  • 1 pound cod fillet
  • 3/4 C whole milk
  • 3 T butter, divided
  • 2 T flour
  • 1/2 onion, finely diced
  • 1/4 cup celery, finely diced
  • 1/4 cup carrot, finely diced
  • 1/2 sweet red bell pepper, finely diced
  • 2 T finely chopped Italian parsley
  • Freshly ground nutmeg
  • Salt and Pepper to taste


Peel potatoes and place in a pot. Cover potatoes with cool, salted water and place over high heat. Once the water comes to a boil, reduce heat and allow to simmer until the potatoes are tender, approximately 20 minutes.

While the potatoes are cooking, lay the fish fillet(s), into a large sauté pan and cover with milk. Cover the pan with a lid or a plate and bring milk slowly up to a boil over medium heat. Reduce heat so that the milk is just simmering lightly, poaching until the fish flakes apart. Approximately 5-7 minutes.

Remove the fish, peel off any remaining skin and remove any bones and separate into large flakes. Pass the milk through a sieve, reserve.

Melt 1 T butter in sauté pan. Once foam subsides, add onion, celery, carrot and red pepper and sauté until the onions become translucent, about 5 minutes. Remove from heat and set aside.

Melt remaining 2 T butter in a sauce pan. Add the flour, and using a whisk, stir constantly until incorporated, and mixture turns a light golden color. Remove from heat and slowly whisk in the reserved milk. Return to medium heat and whisk constantly until the mixture begins to thicken. Add parsley, nutmeg, salt and pepper and sauté vegetable mixture. Keep warm.

When potatoes are done, drain and add milk, butter, salt and pepper. Mash until smooth. Test seasoning and mix in scallions.

Preheat oven to 350 degrees F.

Pour fish into a pie dish or casserole dish, pour over the milk sauce with vegetables. Mix gently to combine fish and sauce. Gently spread the potatoes with spring onions over the fish and spread with a spatula to cover. Sprinkle the fish pie with paprika over the top.

Bake for about 25-30 minutes or until the potatoes begin to turn gold and the filling is bubbling.

A traditional fish pie is served with sautéed garden peas, drizzled in butter.

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One Response to “Fish Pie Recipe”

  1. Kristle Kroll says:

    I enjoy cooking with Tuna, you can a tremendous assortment of . However I am worried about over fishing especially in regions such as the Mediterranean Sea. I only purchase from sustainable fishing sources these days. Hopefully the trend will head that way so that next generations can enjoy fantastic Tuna dishes.

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