A Fish Pie fit for a king! Flakes of fish smothered in a creamy white sauce, topped with mashed potato then baked until golden brown, a wonderful centrepiece for Easter you can make with fresh, smoked and even canned fish.
Use a combination of smoked fish and unsmoked fish for optimum flavour and texture, plus it’s more economical. Also see recipe notes for using canned tuna or salmon to make this!
Fish Pie
Let’s talk Fish Pie. Fish Pie for Easter! (Or any other time of the year 🙂 )
This recipe has a few more steps in it than my usual quick ‘n easy dinner recipes. But no more steps than usual pies – Cottage Pie, Beef and Mushroom Pie, Shepherds Pie.
A golden crusted, creamy mashed potato topping. A filling loaded with flakes of fish smothered in a beautiful creamy white sauce.
The extra pots and pans are totally worth it!
The key element of Fish Pie is the broth used to make the creamy sauce. And the path to a great broth is using the right fish.
Best Fish for Fish Pie
I like to use a combination of both smoked and normal unsmoked fish. The smoked fish (the bright orange one) provides most of the flavour. But I find it a bit overwhelming to use only smoked fish which is why I use both smoked and unsmoked (normal raw) fish.
Here in Australia, our range of smoked fish is sadly lacking. The only one sold at my local fish shop and supermarkets (Woolies) is smoked cod. It’s great value – $10/kg ($5/lb), it’s well seasoned infused with good smokey flavour, so it’s fantastic for Fish Pie.
And yes, it’s dyed. But I can’t deny that I love the colour it adds to the pie filling!
Poaching the fish with onions studded with cloves is a traditional method that I enjoy using. It adds a subtle hint of flavour into the broth to make this Fish Pie extra special.
I think you’ll be amazed at the flavour that’s infused into the milk with just 7 minutes of poaching time. It’s flavour that can’t be bought!!!
The flavour infused milk is then used to make the creamy sauce for the Fish Pie. I don’t think it’s strictly traditional to include sautéd carrots and celery in the sauce, but I like adding them because it adds even more flavour and it adds more texture to the filling.
This is a point of disagreement between myself and my brother who believes the filling should be just fish, whereas I find the texture too one dimensional for my taste. So I’ve included the carrots and celery as optional in the recipe – otherwise I’ll never hear the end of it! (Much like the fact that I tinkered with his famous Sausage Rolls recipe. He keeps going on and on and on about it 😂).
Key tip for the sauce – make sure it’s pretty thick. Like honey thick – that’s the best way I can describe it. It won’t thicken any more in the oven and also it’s likely that the fish will seep some liquid while baking. So basically, make the sauce as thick as you want it to be when you cut into the pie.
I’ve added egg into my Fish Pie, keeping with what I believe to be old school tradition 😇. I have a memory of cutting into a Fish Pie in a pub in London, and was “fishing” around trying to find the egg. I wanted my egg! Give me my egg!
But it is optional. 😂
Top with mash, rough it up (more ridges = more crunch!), drizzle with butter, sprinkle with parmesan and bake…..
……and look what comes out.
I know I should be focussing on the filling, but let me have a moment. Look at that golden crunchy crust! It’s so good!!!!
OK, now it’s the fillings’ turn.
LOOK AT THAT CREAMY FILLING loaded with the tender flakes of fish!!!!
This Fish Pie might be fit for a king, but it’s totally economical to make. If you purchase your fish from the supermarket (Woolworths), it should cost less than $20 and it serves 6 to 8 people. I’m sharing this with Good Friday in mind. Traditionally, meat isn’t consumed on Good Friday and while a side of salmon recipe is usually first to mind, I thought I’d share something a little different for this year! – Nagi x
PS Though if salmon is what you’re after, there’s plenty to browse. For gatherings, try this Baked Parmesan Crusted Salmon with Lemon Cream Sauce (firm personal favourite) or Salmon Gravlax. See all my Salmon recipes here!
More cosy pies
Cottage Pie (beef)
Shepherd’s Pie (lamb – because Shepherd’s herd sheep!)
Browse all cosy Winter Warmers
And more fish recipes:
Honey Garlic Salmon and Lemon Honey Glazed Salmon – super quick!
See all Fish recipes
WATCH HOW TO MAKE IT
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Fish Pie
Ingredients
Fish:
- 400 g / 14 oz smoked fish of choice (Note 1)
- 400 g / 14 oz raw unsmoked fish of choice , I used Perch (Note 2)
- 3 cups / 750 ml milk , low fat or full fat
- 1 brown onion , quartered (Note 3)
- 4 cloves , optional (Note 4)
White Sauce:
- 50 g / 3 tbsp unsalted butter
- 2 garlic cloves , minced
- 1/2 small onion , finely chopped
- 1 small carrot , finely chopped
- 1 small celery stick , finely chopped
- 1/3 cup / 50g plain flour (all purpose flour, Note 11 for GF)
- 1 tbsp fresh tarragon , finely chopped (optional)
- 2 tbsp parsley , finely chopped
- Salt and pepper
Potato Topping:
- 750 g / 1.5 lb floury potatoes , peeled and cut into 2.5cm / 1″ pieces (Note 5)
- 30 g / 2 tbsp+ unsalted butter
- 1/2 cup / 125 ml milk, any fat %
Pie:
- 1 cup frozen peas
- 4 hard boiled eggs , quartered (optional) (Note 6)
- 30 g / 2 tbsp butter , melted
- 1/4 cup / 15g grated parmesan cheese , optional
- Finely chopped parsley , for garnish (optional)
Instructions
Fish:
- Push a clove into the skin of each onion. Place in a pot or large skillet, add milk, turn stove onto medium high heat.
- When milk is barely simmering, add fish – don’t worry if it’s not entirely covered, it can be turned / moved around.
- Poach fish for 7 minutes, then use a slotted spoon to transfer fish straight into a medium baking dish (Note 8).
- Flake into chunks using forks. Remove bones if you see any.
- Use slotted spoon to remove onion and cloves from milk, discard. RESERVE milk.
- Preheat oven to 180C/350F. Boil water for potatoes.
Sauce:
- Melt butter in a large, deep skillet or pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add celery and carrot, cook for 5 minutes until carrot is soft.
- Turn heat down to medium low. Add flour, mix in – it will look gluey.
- Add half the milk and quickly start mixing. Once incorporated, the mixture will thicken quickly. Add remaining milk and stir. (Video helpful here)
- Turn heat up to medium and keep stirring until the mixture thickens to the consistency of honey – about 3 minutes. (Note 7)
- Take it off the heat, stir through tarragon and parsley. Adjust salt and pepper to taste.
Pie:
- Scatter top of flaked fish with peas, then pour over the Sauce. GENTLY stir through (don’t want fish to turn into mush!).*
- Smooth top, then nestle egg in all over the pie.
Mashed Potato:
- Bring a large pot of water to the boil. Add potatoes and cook for 15 minutes or until soft. (Do this while making the Sauce).
- Drain potato, add butter, milk, salt and pepper. Mash until creamy – add more milk if required.
- Immediately dollop then spread onto pie (cold mash = hard to spread).
- Use fork to draw squiggles on surface (rough surface = better golden bits).
Bake Pie:
- Drizzle surface with melted butter, sprinkle with parmesan.
- Bake for 35 minutes or until top is deep golden.
- Stand for 5 minutes before serving, garnished with parsley if desired. See notes for reheating and make ahead.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
When I first got him, he was so shy he used to sleep with his head stuffed between cushions. Soooo cute…..! (Didn’t last long, he was ruling the house in no time).
My husband would love this pie, so might make this as a treat for him–he likes fish far more than I do. Love the photo of little Dozer. Not only is he hiding his face, but the tip of his tail is tucked between cushions too. Soooo cute, indeed! I enjoy your photography every bit as much as I enjoy your recipes. Both are fun and engaging.
He really was so crazy cute when he was a wee pup!!!
Nagi, you did it again!! This was absolutely DELICIOUS!!! Made it yesterday with salmon and smoked cod – yum, yum, yum! Keep those recipes coming – love how I have turned into a total KITCHEN GODDESS since I accidentally stumbled onto your site 2 years ago… Best accident ever!
I completely agree with Kelly. I really trust you and your recipes, Nagi. I get loads of compliments for anything of yours that I make, you’re totally my “go to” and you cover such a range of food styles and recipes.
I need a blushing emoji 😇
I totally third Kelly and Cat, cooking used to be misery and now it’s my joy 🙂
I’m trying this Fish Pie this week, sounds so good.
😘 N xx
HIGH FIVE!!! So glad to hear that – you Kitchen Goddess, you!!!!❤️ N xx
This pie sounds yummy., I’m going to make it for Good Friday lunch, tomorrow. I have quit a few people coming over so I also need to make veggies/ salads. What do you suggest serving the pie with?
I’ve never had fish pie, nor even heard of it (where have I been???) but this sounds totally amazing! I’m in love with this recipe. I’ve got access to so many different great smoked fish at a market close to me, so I am super excited for this! And I love that it’s topped with mashed potatoes…I’m going to be dreaming about this for a while.
Tested this tecipe today. Came out very nice. Loved the Smokey flavor/profile. The only change i made is that I chopped the eggs up instead. I would certainly recommend this recipe, and will make again.
I LOVE hearing that Mandy! Thanks so much for letting me know! N xx
This pie sounds and looks incredible. I unfortunately can’t get good fresh fish, so I don’t know why I even look at these recipes or comment! But your filling is just perfection!
Awww thanks Mimi!! N xx
Hi Nagi, I use your recipes all the time and love them! I am keen to make the fish pie but wondered if I could also put some prawns in it and, if so, should I put green or cooked prawns?
Hi Linda! YES to prawns! If you use small raw prawns, just add them with the fish and they will cook in the oven. Don’t cook them before hand otherwise they will cook too much! Pre cook prawns won’t be as tender but you could use them too! N x
Nagi, thank once again for a very tasty recipe. I made the fish pie just how you have suggested. Using all your note that are always clearly write and very useful.
Have a CRACKING Easter!!!!
LOVE HEARING THAT Gale! N x ❤️
Such a tummy warming meal. We really like the looks of your recipe. Fish pie is very popular over our way, but we usually omit the egg and don’t poach the fish (good idea though). Our favorite is a mix of fresh and smoked salmon with little shrimp.
Oooh… smoked salmon! ❤️
This is one heck of an amazing fish pie, I have never had anything like this before, this is a must try, love the whole smoked fish and regular dish combination
Thank you Albert!! N x
Hi Nagi,
Look forward to giving this a crack with smoked trout. Have some bad memories from the 70’s of smoked cod. Gees, 3500 entries for the knife – I think I’ll have to save a copy of mine for next giveaway 😉
Regards,
David
70’s smoked cod??!! PS And there WILL BE ANOTHER ONE!! N xx
Hi Nagi, I’m still keeping up with my Keto menu and this is no exception as I find I can make a few changes here. Omit the carrot, replace the flour with arrowroot, not cornflour. Replace potato with cauliflower mash and replace peas with broccoli florettes. See, it’s that’s easy when one put ones mind to things thanks to you with your help last week. We’re still away up the coast having a poll position in this caravan park, right at the water front, if we were any closer we’d be in the water, well we’re about 7 metres away. Tomorrow we’re moving inland a little to catch up with a girlfriend I used to work with years ago. I’ll be trying this pie when we return home, can hardly wait as I love fish pie especially using smoked cod.
I love how you’re able to change recipes to suit your diet Josephine! Hope you have an AMAZING TRIP! N xx
Nice recipe, thanks for sharing with us
You’re so welcome Ebin! N x
Mmmm this looks so good and I am so glad your notes are so thorough that I already know I can leave out the cloves! Yay on it for the weekend
Oooh hope you love it! N xx
Looks Delicious! But Dozer is the WINER! Cuteness overload! We had good run this week, pleasantly warm. As for w/ end should be WET, WET, HOPE, HOPE, GARDEN IS SAD.
Ha! Dozer wins over Fish Pie?? 😂 N x
Thanks Nagi great recipe just I’m time for good friday.
Cute shot of Dozer reminds me when.lica was a Pup good behaviour did not last long xo tks
They grow up way too fast, don’t they??! N x
Nagi, Thank you. This recipe looks delicious and am glad it is fishy. Looking forward to trying it and believe my wife is going to love it.
Hope you both love it Simon! N xx
You have done it again, Nagi I grew up eating fish pie and smoked fish was a regular meal when I was little. I turned 70 yesterday so this evokes lots of memories for me. I make it from time to time but because the smoked fish is nothing like what we used to buy I leave it out and add some prawns and scallops and definitely boiled egg. Now I know someone who has tried Woolworths smoked fish I’m making this one for Good Friday this year. Nice change from my other favourite..Tuna Mornay with mushrooms and celery. Thank you for a really tasty and good looking fish pie.
I love hearing that Sue! I was pretty happy with the Woolworths smoked fish 🙂 There’s definitely smokier and better seasoned fish available for a higher price, but the smoked cod at Woolies does the job really well! N x
This looks moorish 😋. I find fish to be bland unless it has a sauce or well seasoned. My husband is going to love this dish. Thanks Nagi.xx
Hope he does Lindy!!! N xx
Well Nagi, I have never had fish pie but I think it is time to try it as yours looks so delish
and doesn’t look that hard to make. I just love getting the recipes and have made quite a few and
all turned out great. Oh how gorgeous is Dozer, love being part of his life. Thanks.
I’d be honoured if this was your first! 😂 N xx