Classic Fish Pie Recipe: Easy & Delicious

Apr 8, 2024

You will wow your friends and family with this incredibly easy meal recipe.

What type of fish could I use in a fish pie?

I like to use the tins of smoked fish from the supermarket to help keep costs low. It is also super handy to have a few tins on the pantry shelf so that you can whip up this great flavoursome and filling dish when you have to make dinner in a hurry.

You could also choose from this variety of fish.

When choosing fish for a fish pie, it’s best to select varieties that are firm, flavorful, and well-suited for baking. Here are some excellent choices:

  1. Cod: Cod is a classic choice for fish pie due to its mild flavor and flaky texture. It holds its shape well when cooked and pairs nicely with creamy sauces.
  2. Salmon: Salmon adds a rich, flavorful element to fish pie and provides a contrast in color with its pink flesh. It’s best to use skinless salmon fillets for easier preparation.
  3. Smoked fish: Adding smoked fish such as smoked haddock or smoked salmon can impart a delicious smoky flavor to the pie. It adds depth to the dish and pairs well with creamy sauces.
  4. Tuna: Tuna has a firmer texture and a stronger flavor compared to other white fish, making it a good choice for those who prefer a more assertive taste in their fish pie.
  5. Mixed seafood: Combining different types of seafood such as shrimp, scallops, or mussels with white fish can create a more complex and flavorful filling for the pie.

How do I get that yummy, crispy potato topping?

To achieve a yummy potato topping for your fish pie, follow these steps:

  1. Choose the right potatoes: Opt for starchy potatoes like Agria or Ilam Hardy, or in the Northern hemisphere, russets or Yukon Golds, as they mash up creamy and smooth. Avoid waxy potatoes like red potatoes, as they can result in a gluey texture.
  2. Boil the potatoes: Peel and chop the potatoes into evenly sized chunks. Place them in a pot of cold, salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.
  3. Drain well: Once the potatoes are cooked, drain them thoroughly to remove excess moisture. You want the potatoes to be as dry as possible to prevent a watery topping.

What type of dutch oven pot do you recommend?

Any type of cast iron dutch oven will do the trick. The one you see photographed was a gift from Biroix. I use it for so many things. It is especially good at transferring from the stove top to the oven.

What is a dutch oven?

A Dutch oven is a thick-walled cooking pot with a tight-fitting lid, typically made of cast iron but sometimes also available in other materials like ceramic or aluminum. It’s a versatile kitchen tool that can be used for various cooking methods, including baking, roasting, frying, stewing, and braising.

The design of a Dutch oven allows for even heat distribution and retention, making it ideal for cooking dishes that require long, slow cooking at low temperatures. The heavy construction of the pot helps to maintain consistent heat and prevent hot spots, resulting in evenly cooked and flavorful meals.

Dutch ovens often have features such as sturdy handles for easy lifting and carrying, as well as a smooth interior surface that facilitates easy cleaning. They come in different sizes and capacities, ranging from small ones suitable for individual servings to large ones capable of cooking meals for a crowd.

Dutch ovens are commonly used for preparing a wide range of dishes, including soups, stews, chili, pot roasts, braised meats, bread, and even desserts. They are popular among home cooks and professional chefs alike for their durability, versatility, and ability to produce delicious, hearty meals with minimal effort.

Classic Fish Pie


  • 1 cast iron or oven proof dish


White Sauce

  • 4 Tbsp of butter 60 grams
  • 4 Tbsp of flour 40 grams
  • 2 cups of milk 500 mls

The Fish Pie

  • 1 tsbp butter
  • 1 onion finely diced
  • 1 clove garlic finely diced
  • 900 grams smoked fish (you can use your own fish or canned)
  • 1 tsp Dijon mustard
  • zest and juice of 1 lemon
  • ½ cup frozen peas
  • ½ cup chopped fresh parsley

Potato Topping

  • 1 kg potatoes
  • ½ cup grated Colby or Tasty cheese
  • Salt and pepper to taste.


  • Preheat the oven to 200°C fan-bake.
  • Peel the potatoes and boil in salted water until soft.

White Sauce

  • Place the butter in the cast iron pot and melt over a medium heat.
  • Add the flour, stir and cook until it begins to froth.
    Take off the heat and stir through a 1/4 of the milk. Combine until it is smooth.
  • Place back over a low heat and gradually add the remaining milk in small amounts. Stirring into a smooth consistency after each addition.
  • Once the milk has all been added leave on the heat to thicken.

The Fish Pie

  • In a small pan melt the butter and sauté the onion and garlic until soft and fragrant. Set aside.
  • Flake the fish into big chunks. If you are using canned fish – make sure to drain it first.
  • Place the onion and garlic, mustard, lemon zest, parsley and frozen peas in the cast iron pot with the white sauce. Gently combine.
  • Season with salt and pepper.
  • Next add the fish and combine once more.
  • Lastly top with the potato topping.

Potato Topping

  • Use a knife or skewer to determine if the potatoes are soft enough to use as a topping. You want them to break in half when you skewer them.
  • Drain the potatoes and place on top of the fish pie in a rustic manner.
  • Sprinkle with the grated cheese and cook in the oven for 15-20 minutes.