• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • By Category
    • All Recipes
    • Baking recipes
    • Bread and scones recipes
    • Curry Recipes
    • How to …..
    • Main Meals
    • Picnics and Barbeques
    • Sauces, dips and marinades
    • Savoury Treats
    • Sides and salad recipes
    • Sweet Treats
    • Collections
  • By Ingredient
    • Beef
    • Cheese
    • Chicken
    • Fish and Seafood
    • Lamb
    • Mushrooms
    • Pasta
    • Pork
    • Recipes using vegetables
  • By Cuisine
    • British
    • South African
    • Asian inspired
    • Italian inspired
    • German inspired
  • The Calculator
  • Free Downloads
  • Meet Us
    • Privacy Policy
    • Disclaimer
Home » Main Meals » Cheesy fish pie with a crispy topping

Cheesy fish pie with a crispy topping

Date : March 2021 VJ Be the first to comment!

Scroll to Recipe Print Recipe
  • Facebook
  • Pinterest
  • Yummly
  • Twitter

This is my tried and tested recipe for fish pie! Succulent fillets of fish and seafood in a cheesy sauce, covered with creamy mashed potatoes and a special crispy topping make this cheesy fish pie rank head and shoulders above the rest. It never fails to deliver on both taste and flavour.

Fish pie with a spoon removing a corner to show the inside.
Who doesn’t love succulent pieces of fish and seafood in a creamy sauce covered with crispy mashed potatoes.

**As an Amazon affiliate, I earn from qualifying purchases.**

Table Of Contents

The only fish pie recipe you will ever need

Seriously, this is the best fish pie recipe I’ve ever tried, and I think you will love it.

I’ve been making this cheesy fish pie for years, ever since my children were small, and now that they’ve grown up and have families of their own, they are making it too. This recipe for fish pie (some people call it a fisherman’s pie) is truly a dish that has stood the test of time.

  • It’s made with succulent fish fillets, a mixture of prawns, calamari and mussels, and chopped hard-boiled eggs and cheese in a deliciously cheesy creamy sauce.
  • The potatoes on top are mixed with cream and butter to make them luxuriously soft and creamy.
  • And the topping of grated cheese is mixed with a packet of cheese and onion crisps to give a crispy, crusty finish to the whole dish.
  • I like to add peas or sweetcorn to this fish pie to provide little pops of colour and sweetness, but you could leave these out and serve on the side if you prefer.

This cheesy fish pie is definitely a meal you will want to make over and over again.

A fish pie, with a perfectly browned crispy topping.
This picture of fish pie with a crispy cheesy topping makes you want to grab a spoon and dive right in

Ingredients you will need

**Get the complete list of ingredients and full instructions for making this fish pie on the printable recipe card at the end of this post.**

The ingredients given in the recipe are sufficient for a fish pie that will feed 4 people. You can easily scale the recipe up or down to feed more or less.

Ingredients for fish pie.
Ingredients for fish pie. Not pictured are boiled eggs and frozen peas.

Seafood – you can use pre-cooked frozen seafood mix, readily available in the freezer section of your local supermarket. If you prefer you could substitute this for fresh or frozen prawns. If you don’t like mixed seafood, just leave it out and add an extra piece of fish.

Fish – I’ve used fillets of cod and salmon. You can substitute these with any firm filleted fish of your choice. Do make sure it’s filleted though – you don’t want anyone choking on a fish bone.

Potatoes – these are for the mash on top of the fish pie. You can use any floury potato that mashes well.

Cream – this is for mashing with the potatoes to give an extra creamy taste. If you prefer you can use a mixture of half milk and cream, or if you are watching your weight, use plain milk instead.

Grated cheese – used for mixing with the sauce to for extra flavour, and also used for sprinkling on top of the pie before baking. I used cheddar – you can use any cheese that grates well.

Cheese and onion crisps – I like to crush these and combine with the grated cheese before sprinkling it over the fish pie. They add a great crunch to the topping. Leave them out if you prefer.

Butter – some of the butter is used for mashing with the potatoes. The rest is used for making the sauce.

Milk – used for poaching the fish. Once the fish is poached, the milk is reserved for making the sauce. This way you don’t lose any of the delicious fishy flavour.

Flour – used for thickening the sauce. You can substitute this with cornflour (or cornstarch).

Eggs (not pictued) – I like to add chopped hard boiled eggs to the fish pie, but this is totally optional.

Peas (not pictued) – I think fish and peas go so well together so I always add a handful of frozen peas. If you prefer you can leave these out too, and perhaps serve the fish pie with a helping of peas on the side. If you are not a lover of peas, you could swap these out for sweetcorn kernels.

Salt and freshly ground black pepper – for seasoning.

How do I make the fish pie?

  • Preparation time : about 20 minutes – assuming you poach the fish while the potatoes are boiling.
  • Cooking time : 25 minutes
  • Yield : this pie will serve 4 people.
  • Calories : 675 per serving

Making the pie is easy. There are only a few steps.

Make the mashed potatoes

  • Peel the potatoes and cut them into large evenly-sized chunks. Place them in a saucepan of salted cold water and bring them to the boil.
  • Add the eggs so that they can boil in the same pan (save on washing up 🙂 ).
  • Cover with a lid and allow to boil for 8 to 10 minutes until the potatoes are soft enough to mash.
  • Drain through a colander then return to the saucepan pan and add butter and cream.
  • Mash with a potato masher, or use a potato ricer, until the potatoes are free from lumps. Then set the potatoes aside until you are ready to use them.
  • Put the boiled eggs into a dish of cold water to cool.

Fish and cheese sauce

Steps for poaching the fish and making the sauce.
  • Start off by poaching the fish in the milk seasoned with salt and pepper, in a saucepan or a frying pan (image 1 above). This will take about 5 minutes. You will see the fish is done when it starts to flake. Don’t worry if it is not quite cooked – it will finish off cooking in the oven.
  • Once the fish is poached, transfer to a plate and pour the poaching liquid into a measuring jug. Top up the milk to make 1 and a half cups.
  • Flake the fish with a fork and remove any skin (if there is any) (image 2 above).
  • Using the same pan the fish was cooked in, melt the butter and then stir in the flour (image 3 above).
  • Add the milk that the fish was cooked in and continue to stir over a low heat until the mixture thickens and a spoon leaves a trail when drawn through it (image 4 above).
  • The consistency of the sauce should be that of thickish custard.
  • Now stir the cheese through the sauce and allow it to melt. Add a little extra milk if the sauce seems too thick.

Assemble and bake

Steps for assembling fish pie.
  • Add the fish and seafood into the sauce. Peel the hard-boiled eggs and chop them coarsely. Add the peas. Mix to combine (image 1 above).
  • Taste for seasoning at this point and add more salt and/or black pepper according to your taste.
  • Transfer the fish mixture to a casserole dish.
  • Spoon the mashed potato carefully on top and spread it gently with a fork. Run the fork over the mashed potato to create little ridges.
  • Crush the cheese and onion crisps and mix with the remaining grated cheese.
  • Sprinkle the cheese mixture on top of the potatoes (image 2 above).
  • Place the fish pie into a pre-heated oven (200C / 400F) and bake for 20 to 25 minutes until the cheese is melted and starting to brown.
  • Remove from the oven and serve with vegetables of your choice, or with a fresh garden salad.
A fish pie with a spoonful removed to show the fish inside.

If you want to keep up-to-date with my latest recipes why not follow along on Facebook or Pinterest. And don’t forget to subscribe to my mailing list so you can get your FREE COOKERY BOOK

Can I freeze this fish pie?

Yes, you can freeze the assembled pie for up to 3 months.

I would be inclined to assemble it in a disposable aluminium baking tray so as not to have to tie up my casserole dish in the oven.

Bake in a hot oven (200C/400F) from frozen for about 30 minutes until bubbling and golden.

Make in advance

Assemble the dish and then cover with tinfoil or plastic wrap and leave in the refrigerator for up to 3 days.

When you are ready to use it place it in a hot oven (200C / 400F) and bake for about 25 minutes until bubbling and golden.

Additional resources

Don’t forget to check out my handy Cookery Conversion Calculator if you want to convert any of your recipe measurements from grams to cups, ounces, tablespoons or millilitres and vice versa. You can also use the calculator for converting oven temperatures between Fahrenheit, Celsius and Gas marks.

If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read all about it in this post on baking at high altitudes.

Pin for later

Why not pin this fish pie recipe to your pinterest board so you can make it later. Just click the image below.

Related recipes

If you enjoyed this recipe you may like to try some of my other fish recipes.

  • Seafood a la king with a creamy sauce
  • Monkfish kebabs with cherry tomatoes
  • Salmon and broccoli pasta in a creamy dill sauce
  • Fish Milanese with a buttery garlic and parsley sauce
  • Homemade fishcakes with a crispy coating

Or why not just have a browse through my section on main meals for a bit of inspiration for your next supper.

Fish pie recipe

A fish pie, with a perfectly browned crispy topping.

Cheesy fish pie with a crispy topping

This is my tried and tested recipe for fish pie! Succulent fillets of fish and seafood in a cheesy sauce, covered with creamy mashed potatoes and a special crispy topping make this fish pie rank head and shoulders above the rest. It never fails to deliver on both taste and flavour.
Recipe by: Veronica

(Click the stars to rate this recipe)

5 from 1 vote
Main Course
British
Calories 675
Prep 30 minutes
Cook 25 minutes
Total Time 55 minutes
Servings: 4 people
Print recipe Pin me for later Leave a comment

Equipment

  • Saucepan
  • Frying Pan
  • 11" x 7" Casserole dish (28cm x 18 cm)

Ingredients

  • 4 oz (120g) fresh or frozen seafood mix defrosted
  • 6 oz (170g) cod
  • 6 oz (170g) salmon
  • 2 pounds (900g) potatoes
  • ¼ cup single cream
  • 1 cup grated cheddar cheese divided ⅔ / ⅓
  • 1 oz (25g) cheese and onion crisps one small packet
  • 2 oz (60g) butter divided ⅓ / ⅔
  • 2 cups milk
  • 1 tablespoon flour
  • 2 medium eggs boiled
  • ½ cup frozen peas
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat the oven to 200C / 400F.
  • Peel the potatoes and cut them into large evenly-sized chunks. Place them in a saucepan of salted cold water and bring them to the boil.
  • When the water is boiling, carefully lower the eggs to the same pan.
  • Cover with a lid and allow to boil for 8 to 10 minutes until the potatoes are soft enough to mash.
  • Drain through a colander then return to the saucepan pan and add ⅓ of the butter and all of the cream.
  • Mash with a potato masher, or use a potato ricer, until the potatoes are free from lumps. Then set the potatoes aside until you are ready to use them.
  • Put the boiled eggs into a dish of cold water to cool.
  • Place the fish and milk into a saucepan or frying pan, season with salt and black pepper and bring the heat to a gentle simmer.
  • Allow the fish to poach for about 5 minutes until it starts to flake.
  • Transfer the poachd fish to a plate and pour the poaching liquid into a jug.
  • Remove any skin from the fish and break the fish into flakes with a fork.
  • Melt the butter in the same pan that the fish was cooked in, then stir in the flour. Make sure you remove any lumps.
  • Add the milk that the fish was cooked in and continue to stir over a low heat until the mixture thickens and a spoon leaves a trail when drawn through it.
  • Now stir ⅖ cheese through the sauce and allow it to melt. Add a little extra milk if the sauce seems too thick.
  • Add the fish and seafood into the sauce. Peel the hard-boiled eggs and chop them coarsely. Add the peas. Mix to combine.
  • Taste for seasoning at this point and add more salt and/or black pepper according to your taste.
  • Transfer the fish mixture to a casserole dish and spoon the mashed potato carefully on top. Spread it gently with a fork to cover the fish completely. Run the fork over the mashed potato to create little ridges.
  • Crush the cheese and onion crisps and mix with the remaining grated cheese and sprinkle on top of the potatoes.
  • Place the fish pie into the pre-heated oven and bake for 20 to 25 minutes until the cheese has melted and is starting to brown.
  • Remove from the oven and serve with vegetables of your choice, or with a fresh garden salad.

Notes

Boil the eggs with the potatoes to save on washing up!
You can use any firm white fish for this recipe.  If you don’t want to use salmon you can replace this with cod or other fish.
You can replace the seafood mix with an equivalent amount of white fish.
When making the sauce, the consistency should be that of thick custard.  Add extra milk if it is too thick, or thicken with a little cornflour mixed with milk if it is too thin.
You can leave out the eggs and peas if you wish.
 

Nutrition

Calories – 675kcal | Carbohydrates – 51g | Protein – 41.8g | Fat – 33.7g | Saturated Fat – 18g | Cholesterol – 232mg | Sodium – 850mg | Potassium – 1381mg | Fiber – 6.6g | Sugar – 10g | Calcium – 447mg | Iron – 4mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Tried this recipe?Let us know how it went!
Share on Facebook

If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

If you’d like to continue browsing, just click on this link to all my recipes.

  • Facebook
  • Pinterest
  • Yummly
  • Twitter

Filed Under: All Recipes, Main Meals

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Previous Post: « Quick and easy vegetable lo mein
Next Post: Slow-cooker pork casserole with honey and mustard »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to the Foodle Club

Hi, I'm VJ. Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years. More →

Lets Connect

  • Facebook
  • Pinterest
  • Twitter
Foodies100 Index of UK Food Blogs
Foodies100

See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can subscribe at any time.

Favourite Winter Warmers

Close up of seafood a la king on a plate with peas and tomatoes.

Seafood a la King with a creamy sauce

Closeup of a plate of oxtail stew.

Slow-cooker oxtail stew – hearty and warming

Close up of steak and kidney stew showing how the meat falls apart.

Slow-cooker beef and kidney stew

A plate of beef stew and dumplings showing the meat being shredded with a fork.

Hearty beef casserole with suet dumplings

Overhead shot of lamb bredie in a dish.

South African lamb bredie (lamb stew)

A dish of beef vegetable soup with a slice of bread.

Beef vegetable winter soup – the perfect meal-in-a bowl

Footer


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can subscribe at any time.

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Copyright © 2021 · Foodie Pro Theme on Genesis Framework · WordPress · Log in