Uploaded March 2026 | Updated September 2026, 1 week ago
Nothing beats a creamy fish pie for some hearty comfort food. My award-winning fish pie is always on our recipe rotation at home.
Ingredients
1 kg (2 1/2 lb) floury potatoes such as maris piper, peeled and chopped into large chunks
1 ½ tbsp butter
3 tbsp double cream (heavy cream)
large pinch salt and pepper
600 ml (2 1/2 cups) full-fat milk
2 boneless salmon fillets (approx. 250g/8.8oz altogether)
1-2 boneless cod or haddock fillet (approx. 250g/8.8oz altogether)
15 king prawns shrimp these can be cooked or raw (make sure they're de-veined) (approx. 170g/6oz raw weight)
Sauce:
2 tbsp plain (all-purpose) flour
1 ½ tbsp butter
150 g (1 1/2 packed cups) grated mature cheddar cheese
pinch black pepper
To serve:
1 tbsp chopped chives
peas
sweetcorn
Instructions
✅Preheat the oven to 200C/400F (fan).
✅Place the potatoes into a pan and cover with cold water. Bring to the boil and then simmer for 15 minutes.
✅Drain the potatoes and then mash with a potato masher or ricer. Stir in half of the butter, the cream and a pinch of salt and pepper. Put to one side.
✅Place the milk in a large saucepan with the salmon fillets and the cod/haddock. Bring to the boil and simmer for 2-3 minutes (if you're using raw prawns, add them in for the last minute of cooking). By this time your fish should be cooked and starting to flake apart.
✅Place the flaked fish and prawns (add the cold, cooked prawns at this point if using) in a large baking dish, remove and discard the skin if the fish wasn't skinless.
✅Pour the cooking liquid into a jug and keep to one side
✅Melt the remaining butter in the milk pan, then stir in the flour. Heat through on a medium heat whilst mixing with a wooden spoon for a minute.
✅Slowly add in the reserved milk that you cooked the fish in whilst stirring with a balloon whisk (don't whisk it hard though, or you'll end up with a frothy sauce). The sauce will begin to thicken after a few minutes.
✅Turn off the heat and stir through half the cheese and a pinch of black pepper.
✅Now it's time to assemble fish pie. Pour the sauce over the fish/prawn mixture.
✅Spoon the mashed potato over the top and then use a fork to spread it out and give it a lined pattern (this gives the mash more surface area to crisp up).
✅Sprinkle over the remaining cheese and place in the oven for 15-20 minutes until the cheese is melted and golden.
✅Top with chopped chives and serve with peas, and sweetcorn.
Nothing beats a creamy fish pie for some hearty comfort food. My award-winning fish pie is always on our recipe rotation at home.
Ingredients
1 kg (2 1/2 lb) floury potatoes such as maris piper, peeled and chopped into large chunks
1 ½ tbsp butter
3 tbsp double cream (heavy cream)
large pinch salt and pepper
600 ml (2 1/2 cups) full-fat milk
2 boneless salmon fillets (approx. 250g/8.8oz altogether)
1-2 boneless cod or haddock fillet (approx. 250g/8.8oz altogether)
15 king prawns shrimp these can be cooked or raw (make sure they're de-veined) (approx. 170g/6oz raw weight)
Sauce:
2 tbsp plain (all-purpose) flour
1 ½ tbsp butter
150 g (1 1/2 packed cups) grated mature cheddar cheese
pinch black pepper
To serve:
1 tbsp chopped chives
peas
sweetcorn
Instructions
✅Preheat the oven to 200C/400F (fan).
✅Place the potatoes into a pan and cover with cold water. Bring to the boil and then simmer for 15 minutes.
✅Drain the potatoes and then mash with a potato masher or ricer. Stir in half of the butter, the cream and a pinch of salt and pepper. Put to one side.
✅Place the milk in a large saucepan with the salmon fillets and the cod/haddock. Bring to the boil and simmer for 2-3 minutes (if you're using raw prawns, add them in for the last minute of cooking). By this time your fish should be cooked and starting to flake apart.
✅Place the flaked fish and prawns (add the cold, cooked prawns at this point if using) in a large baking dish, remove and discard the skin if the fish wasn't skinless.
✅Pour the cooking liquid into a jug and keep to one side
✅Melt the remaining butter in the milk pan, then stir in the flour. Heat through on a medium heat whilst mixing with a wooden spoon for a minute.
✅Slowly add in the reserved milk that you cooked the fish in whilst stirring with a balloon whisk (don't whisk it hard though, or you'll end up with a frothy sauce). The sauce will begin to thicken after a few minutes.
✅Turn off the heat and stir through half the cheese and a pinch of black pepper.
✅Now it's time to assemble fish pie. Pour the sauce over the fish/prawn mixture.
✅Spoon the mashed potato over the top and then use a fork to spread it out and give it a lined pattern (this gives the mash more surface area to crisp up).
✅Sprinkle over the remaining cheese and place in the oven for 15-20 minutes until the cheese is melted and golden.
✅Top with chopped chives and serve with peas, and sweetcorn.
