Homemade Fish Pie

Serves 6

Preparation time: 40 minutes

Cooking Time: 30 minutes


For the filling

  • 500g salmon fillet
  • 500g white smoked fish fillets e.g. smokes haddock
  • 180g pack of uncooked peeled prawns (optional)
  • 1 cup of frozen peas
  • I bay leaf
  • 1 pint of full fat milk
  • 4 tbsp cornflour, mixed with a little water to the consistency of milk
  • 300g parmesan cheese
  • Bunch of flat leaf parsley, chopped
  • Half a pack of fresh dill, chopped
  • Salt & pepper to taste

For the cheesy topping

  • 1 ½kg potatoes (ideally Maris Piper), cut into even-sized pieces
  • 50g butter
  • 100g mature cheddar, coarsely grated
  • Salt & pepper to taste



  • Place the milk in a large saucepan with the fish fillets and the bay leaf and heat on a low heat until the fish is just poached.
  • Using a colander, strain the milk from the fish into a smaller saucepan. Leave the fish to one side to cool.
  • Heat the milk until hot and whisk in the cornflour mixture to create a thick sauce. It’s important to add enough cornflour to create a super thick sauce as the liquid from the fish will slacken the sauce during baking.
  • Add the parmesan, chopped herbs and season according to taste.
  • Discard the bay leaf, and any fish skin, and flake the flesh into the sauce (removing any bones) and stir in the peas and prawns (if using).
  • Divide the mixture between 6 mini oven proof dishes, or once large oven proof dish if you prefer (make sure there’s enough room for the mash topping!)
  • Boil the potatoes in a large pan with salted water until soft. Mash the potatoes and add the butter plus a drop of cream if you have it. Season and add half the cheese.
  • Spoon the potato topping over the fish mixture, pat down with a fork and cover with the remaining cheese. These can be placed in the fridge until you are ready to bake them for up to 24hrs.
  • Place the pie(s) on a baking sheet and bake in a pre-heated oven at 200C or 180C fan for 30 minutes until golden brown.

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