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).
Your so good at distracting me. Just when I’m thinking “Yum ….. fish pie…… must make that”…………”Oh Dozer your so so cute!!!!” Thanks again for sharing your recipes, and ‘Life of Dozer’ photos.
Dozer’s fan club member.
Te he he!! I LOVE HEARING THAT!! N xx
Omg, baby Dozer! Adorable, like a fluffy golden potato! <3
I've made a very similar recipe with cod, salmon and flathead, and it was DELICIOUS, I will be trying this one for sure.
Also, I used to run a cake decorating group with over 40k members, I used to use rafflecopter for giveaways, it's super easy. 🙂
That’s what I found!!! I couldn’t figure out how to embed it, it just wasn’t working!! N x
“like a fluffy golden potato!” <-- QUOTE OF THE WEEK!!!!
Looks delicious! This dish will be a winner
In our family. Our son’s partner is gluten
intolerant so thanks for the cornflour
alternative. Didn’t realise that the cod
from Woolies and I guess Coles is dyed!
– agree the bright colour is very appealing
though. Great Easter dish, thank you Nagi🙏🏼
You’re so welcome Adele!! N xx
Hi Nagi, just a warning with the smoked cod, I have bought it from both Woolies and Coles and it always has bones.
You need to check very carefully as they are hard to see.
This is one of my family’s favourite way to eat fish, haven’t made it in a while, thanks for the reminder.
Thanks for the reminder Bernadette! I added a note in the instructions 🙂 I must confess I find it hit and miss – the one I made for the photos had a few fine ones, to be honest I would have swallowed them without realising, and the one I used for the video didn’t have any. 🤷🏻♀️
I live in Florida were I have lots of options but I wasn’t raised here and fish pie is new to me. Locally I can get smoked mullet (delicious) and fresh mullet. I learned recently mullet is one of the few fish that only eats plants. It tastes is mild and a lot like tilapia. I cannot have dairy, except butter and eggs ( eggs sparingly, or as part of the ingredients), so I’m planning to try it made with coconut milk. I can thicken it with arrowroot or tapioca flour. Sounds like a great dish to make, thank you.
How interesting! I didn’t know that about mullet. What about almond milk? I’m thinking if you use half almond milk, half water (instead of the milk) and add about 1/4 cup of grated parmesan (just for an extra flavour oomph) then the sauce will still be terrific for this pie, I think 🙂 Also almond milk for the mash 🙂 N x
That golden “drippage” and the umami-bubbled overflow on the handles (dare I say ‘love handles’?) just puts this dish into uber-delish. Smoked black cod (sablefish) is hard to come by where I live but it would be my first choice. It had an orangey “smoke” so turned the milk infusion a lovely salmon pink. I would use that for chowder if not making this pie.
Thanks for the recipe. Very timely.
LOVE HANDLES!!!! You’re killing me Vivian! N xx
Make this at home all the time in Ireland Nagi, everyone has a different spin on it, but this looks close to how I do it.. Great recipe!
Ohhh I LOVE HEARING THAT SHELL! Out of curiosity, do you sauté any veggies like I do?? My brother keeps going on and on about how it should JUST be fish and maybe some prawns! 🙄 N xx
I do Nagi but everyone has their own idea how to do it. I do add prawns when I can though, always a lovely addition and even spinach. It just depends what I have available at the time 🙂 xx
ohhhhh yum this looks so so good! i freaking love fish pie, i never knew it had egg in it though! puppy dozer was so floofy, they grow up so quickly!
I think the egg thing comes from old school British tradition 🙂 N xx
Fish Pie is a staple in my opinion! Leeks are also a must in our pies, and prawns too if you fancy spending a bit more money. Another tweak would be to make a crumble topping instead of mash – just as you would for fruit crumble but swap out the sugar for parmesan – glorious!
Yes! I thought about leek instead of onion 🙂 Also I actually even bought prawns to put into it but then ended up leaving it out!!! And YES to CRUMBLE!!! N xx
I absolutely love your recipes!!! Thank you so much for making your Asian recipes so inviting and easy to follow.
You’re so welcome Olivia! I’m so glad you are enjoying them! N xx
This looks sooo good!! I want to make it for a potluck… If I cannot find smoked fish, do you think shrimp and regular fish would be good?
Hi Sophia! Definitely YES, and what I would do is add 1/2 cup of grated parmesan into the white sauce, just stir it in right at the end. It will add that extra flavour to the sauce that you get from the smoked fish. Thanks for the question, I’ll add that tip into the recipe! N xx
I’ve never even heard of fish pie, and I don’t think I can find any smoked fish around here (except salmon), but you made this look and sound absolutely delicious! Thanks for broadening my culinary horizons!
You’re so welcome Sherry!! Hope you consider giving it a go one day! N xx
The fish pie looks SO good, I cannot wait to make it! I live in the mountains and have to drive a distance to get certain ingredients, and it’s time to get a list together! I can’t rate the recipe as I’ve not made it yet, but I want to because it looks so good, and your other recipes come out so well!
Thank you so much!!
I LOVE HEARING THAT!!! N xx
I am looking for more ways to eat fish and that looks delicious but I have never seen smoked fresh fish sadly.
And I too was surprised at all the comments on the knife giveaway. 🙂 But now I know there are a lot of other people reading just as I am.
That’s ok Cheryl! See Note 1 for alternative if you can’t find smoked fish! N xx
The fish pie looks delicious! And Italians use dried cod as baccala. That’s a family tradition at Christmas and we love it. We use milk and olive oil to make it creamy. YUM! I’m getting hungry just thinking about it. I guess giveaways brings out lots of excited hopeful winners. But that’s okay — that is so sweet of you to give your readers the chance to win. And Dozer? HaH!! He rules the house and your heart. He’s adorable!! Sending hugs! xoxo
BACCALA!!! Thank you for the reminder, now I’m craving it!!! N xx
Ok, Nagi, I have to admit, when I first read Fish Pie I just wasn’t sure. After looking at the photos and reading the recipe, you can count me in! It looks delish!
Dozer looks so tiny when rolled in a tight ball! LOL.
I LOVE HEARING THAT!!! N xx PS He grew about 1 kg every week. He was gigantic in no time!!!😂