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Classic British fish pie with golden mashed potato topping, a portion scooped out to show the creamy smoked haddock, cod and salmon filling
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Classic Creamy Fish Pie

A proper British fish pie with smoked haddock, cod and salmon in a thick parsley sauce under golden mashed potato.
Course Main
Cuisine British
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 520 kcal
Author Steve Deacon

Ingredients

  • 300 g skinless cod or haddock fillet
  • 300 g undyed smoked haddock fillet
  • 300 g skinless salmon fillet
  • 600 ml whole milk
  • 1 bay leaf and a few black peppercorns
  • 50 g butter, plus extra for the mash
  • 50 g plain flour
  • Small bunch flat-leaf parsley, chopped
  • Juice of half a lemon
  • 150 g raw king prawns or 2 hard-boiled eggs, quartered (optional)
  • 1 kg floury potatoes (Maris Piper or King Edward), peeled and chunked
  • Splash of warm milk and a knob of butter, for mashing
  • 50 g mature cheddar, grated (optional, for the top)
  • Salt and black pepper

Instructions

  1. Heat oven to 200C (180C fan, gas 6, 400F). Poach all the fish in the 600 ml milk with bay leaf and peppercorns at a bare simmer for 4-5 minutes until just set. Lift out the fish; reserve the milk.

  2. Melt 50 g butter, stir in the flour and cook 1 minute. Whisk in the warm poaching milk until you have a thick, smooth sauce that coats a spoon. Stir in parsley and lemon juice; season carefully.

  3. Boil the potatoes until tender, drain, steam-dry 1 minute, then mash with butter and a splash of warm milk. Season well.

  4. Flake the fish into a baking dish, add prawns or egg if using, pour over the sauce and fold gently to coat.

  5. Spoon the mash over, spread to the edges to seal, and rough with a fork. Scatter over cheddar if using.

  6. Bake 25-30 minutes until golden and bubbling. Rest 5 minutes before serving.