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This Fish Pie is an easy family dish that comes together and is on the table in 30 minutes. It's a great way of getting the family to eat more fish and uses frozen fish to make the dish economical.
This dish is creamy on the inside with a delicious crunchy topping - perfect comfort food!
There's plenty of easy ways to customise this dish according to your taste or what you have in your freezer. There are also step by step instructions and pictures to get the perfect pie.
What are the ingredients?
- 1 kg fish cod, prawns, salmon
- 700 g potatoes
- 100 g grated cheddar
- 2 tablespoon fresh chopped dill
- 25 g butter
- 25 g flour
- 300 ml milk
- seasoning
I have used skinless cod and salmon fillets in this dish as you can normally run your fingers over the fish fillets and remove any bones with tweezers. If you are using frozen fillets make sure they are completely defrosted and dry them well on kitchen paper or they will make the sauce watery.
For the potatoes, I used potatoes of a similar size. There is no need to peel them, just give them a scrub to clean.
How to make the pie
Start by forking the potatoes all over and microwave until tender. I tend to put them on a plate for 4 minutes full power and then turn and repeat. Whilst that is happening get the fish cut into chunks.
Put the fish in a large saucepan with the milk and bring to a simmer. Turn the heat off and add the prawns, gently pushing the fish into the hot milk. This should be enough heat to cook everything.
In the meantime slice the potatoes about half a centimetre.
Use a slotted spoon to carefully scoop out the fish and place in an oven dish.
In a saucepan melt some butter, tip in the flour and stir for one minute before gradually adding the hot milk to make the sauce. Season and add in some fresh chopped dill. Basil or tarragon also works well. Pour the sauce over the fish and gently stir in.
Add the scalloped potatoes.
Sprinkle with cheese and put under a preheated grill for about 5 minutes until golden.
This is a great dish to make ahead and freeze before you add the cheese. Heat in the oven for 30 minutes at 180 covered with foil and then top with cheese and grill.
Alternatively make ahead and keep in the fridge for a couple of days and heat in the oven.
Serve with some steamed broccoli and dinner is done!
What do you put in your fish pie or seafood gratin?
Variations
- For a classic fish pie boil and mash the potatoes and top the pie, using a fork. Try serving in individual serving dishes
- Add 3 chopped hard boiled eggs to the fish mixture
- Add some cooked vegetables to the fish mixture such as peas, sweetcorn, broccoli or green beans. Perfect for using up leftovers
More fish recipes to try
- Monkfish with Chorizo and Rosemary
- Seared Scallops with Peas and Chorizo
- Roast Cod with Basil Mousseline Sauce
- Thai Fish Burgers
- Smoked Salmon Mac and Cheese
- Linguine with Prawns and Asparagus
- Honey Garlic Salmon
- Baked Seafood Parcels
- Salmon and Asparagus Puff Pastry Parcels
Fish Pie
Ingredients
- 1 kg fish cod, prawns, salmon
- 700 g potatoes
- 100 g grated cheddar
- 2 tablespoon fresh chopped dill
- 25 g butter
- 25 g flour
- 300 ml milk
- seasoning
Instructions
- Cook the potatoes in the microwave for about 8 minutes and then slice.
- Place the fish in a deep pan and add the milk, bring to a simmer, remove from heat and add any shellfish.
- Transfer the seafood to a large oven dish.
- Melt the butter in a saucepan and tip in the milk whilst stirring for 1 minute.
- Gradually add in the milk and bring to the boil.
- Season to taste, add the dill and pour over the seafood.
- Top with the scalloped potatoes and cheese and place under a pre-heated grill until golden,
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Amanda
Thanks so much Tracy.
Amanda
Thanks Shanna. It really cuts the cooking time this way.
Amanda
Thanks so much Beth.
Amanda
Thanks Helen. Definitely much quicker when you're hungry!
Amanda
I'm really pleased that you liked it Toni! Thanks so much.
Tracy
What a great whole meal in one dish! My family loved this!
Shanna
I love how you added the scalloped potatoes on top. That is such a great idea. Can' wait to try this.
Beth
O love how quickly this comes together! My family loved it too! Thanks for a delicious recipe!
Helen @ family-friends-food.com
This looks lovely. The scalloped top makes a nice change from mash!
Toni Dash
It was a huge hit at my house!! I will definitely make it again!
Amanda
so much for bringing this to my attention. I'll get it amended to save any confusion!
Nadster
Oh I see now please disregard. It should be "tip in the flour whilst stirring". I went straight to the full recipe. So please update that portion. Can't wait to try it thank you!
Nadster
Did you mean "gradually add the flour"?
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It's a staple weekday dish that is often padded out for larger families with lots of veg and often hard boiled eggs In Britain we would add smoked haddock too. I am fascinated by what other people eat culturally and just because I'm nosy!
ChgoJohn
Mom used the microwave when making gnocchi. No need to worry about potaotes that were too damp. Fish pie is not a common dish over here,Amanda, but I sure would like to give a try. It sounds delicious and I love the make-it-ahead-and-freeze-it capabilities. It's nice to have a nice dinner on-hand for those nights when the day gets away from you and you're home staring into the fridge at dinner time.
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Oh yes, love fennel!
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Thanks. It's that time of year for one pot food.
marymtf
I haven't met a dish yet that couldn't be enhanced with a bit of gratin. A nice combination of seafood soundl lovely.
chebandbecky
That looks wonderful! I love the potato topping. Yummy! We sometimes add chopped hard boiled eggs or sliced fennel depending on the fish/seafood in the pie.
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I haven't tried that but I'm a fan of anything that cuts down on boiling and peeling!
David Crichton
Love the idea of half microwaved spuds, Amanda. I actually cook my potatoes in the microwave when I'm making mash. As they come out nice and dry.