Easy Fish Pie is the ultimate comfort food that transforms simple ingredients into a hearty, satisfying meal that warms you from the inside out. This classic British dish combines flaky white fish with a creamy, herb-infused sauce, tender vegetables, and a fluffy mashed potato topping that turns golden and crispy in the oven. What makes this version “easy” is the streamlined approach that delivers all the traditional flavors without fussy techniques or hard-to-find ingredients. The dish features layers of texture and taste – from the delicate fish that flakes apart beautifully, to the rich and creamy sauce that binds everything together, topped with perfectly seasoned mashed potatoes that create a comforting blanket over the filling. It’s a complete meal in one dish that’s perfect for family dinners, potluck gatherings, or whenever you need a cozy, home-cooked meal that everyone will love.
Serves: 6-8 people as a main course
Ingredients
For the fish filling:
- 2 lbs mixed white fish fillets (cod, haddock, or halibut), skinned
- 1 1/2 cups whole milk
- 1 bay leaf
- 1 small onion, quartered
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup frozen peas
- 2 hard-boiled eggs, chopped (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- Salt and white pepper to taste
- 1 teaspoon lemon juice
For the potato topping:
- 2 1/2 lbs russet or Yukon Gold potatoes, peeled and cubed
- 1/2 cup warm milk
- 4 tablespoons butter
- 1 large egg yolk
- Salt and pepper to taste
- 1/4 cup grated cheese (optional, for extra golden top)
Preparation Time
Total time: 1 hour 30 minutes
- Prep: 30 minutes
- Cooking: 45 minutes
- Baking: 25-30 minutes
Instructions
Prepare the Potatoes
Start by peeling and cubing the potatoes into evenly sized pieces. Place them in a large pot of cold, salted water and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain thoroughly and return to the pot. Mash with warm milk and butter until smooth and creamy. Beat in the egg yolk and season generously with salt and pepper. Set aside to cool slightly. The egg yolk will help the top brown beautifully.
Poach the Fish
While the potatoes cook, place the fish fillets in a large, shallow pan with the milk, bay leaf, and quartered onion. Bring to a gentle simmer over medium-low heat and poach for 8-10 minutes until the fish flakes easily. Remove the fish carefully with a slotted spoon and set aside to cool. Strain the poaching liquid and reserve it for the sauce – this milk is now infused with delicious fish flavor.
Make the Creamy Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the reserved poaching liquid, ensuring no lumps form. Simmer for 5-8 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Season with salt, white pepper, and lemon juice.
Prepare the Fish Mixture
Preheat your oven to 400°F (200°C). Gently flake the cooled fish into large chunks, removing any bones you find. In a large bowl, combine the flaked fish, frozen peas, chopped hard-boiled eggs if using, parsley, and dill. Pour the warm sauce over the mixture and fold together gently to avoid breaking up the fish too much. Taste and adjust seasoning.
Assemble the Pie
Transfer the fish mixture to a greased 9×13 inch baking dish or large pie dish, spreading it evenly. Dollop the mashed potatoes over the top, then use a fork or spoon to spread them evenly across the surface. Create decorative peaks and ridges with a fork – these will brown beautifully and add texture. If using cheese, sprinkle it over the potato topping.
Bake to Golden Perfection
Place the dish on a baking sheet to catch any bubbling sauce. Bake for 25-30 minutes until the top is golden brown and the filling is bubbling around the edges. If the top browns too quickly, cover loosely with foil. The pie should be heated through completely and the potato topping should be crispy on the outside.
Rest and Serve
Let the fish pie rest for 10-15 minutes before serving. This allows the filling to set slightly and makes serving much neater. The pie will be very hot, so this resting time also prevents burns. Serve with a simple green salad or steamed vegetables.
Make-Ahead Tips
This fish pie is excellent for make-ahead meals. Assemble completely but don’t bake. Cover tightly and refrigerate for up to 2 days. When ready to bake, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes if needed. You can also freeze the assembled pie for up to 3 months.
Fish Selection Tips
Choose firm, white fish that won’t fall apart during cooking. Cod and haddock are traditional choices, but halibut, sea bass, or even salmon work well. Avoid delicate fish like sole or flounder as they may break down too much. For extra flavor, you can use a mix of white fish and smoked haddock.
Ingredient Substitutions
For a lighter version, substitute half the milk with fish or vegetable stock. Greek yogurt can replace some of the milk in the potatoes for extra protein. Fresh or frozen corn can substitute for peas, and other herbs like chives or tarragon work well in place of dill.
Storage and Reheating
Leftover fish pie keeps well in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire dish covered in a 350°F oven until heated through. The potato topping may lose some crispness when reheated, but the flavors remain delicious.
Serving Suggestions
Traditional accompaniments include mushy peas, steamed broccoli, or a crisp green salad with lemon vinaigrette. A dollop of tartar sauce or a squeeze of fresh lemon juice on each serving enhances the fish flavors beautifully.
Tips for Success
Don’t overcook the fish during poaching – it will continue cooking in the oven. Make sure your mashed potatoes aren’t too wet, or they won’t brown properly. Save some of the herb mixture to sprinkle on top before baking for extra flavor and color.
