Fish Pie


Cold, wet and windy calls for warming, comforting fish pie. Hope you love it as much as me.

Serves 4


  • 300grams mixed fish fillets. (I like salmon, smoked haddock and cod, but any mix works)
  • 1 white onion
  • 250mls whole milk
  • 1 tsp dijon mustard
  • 2 large gherkins (bare with me, they work!)
  • 200 grams spinach leaves
  • handful chopped fresh parsley
  • 150grams mature cheddar cheese, grated. (never use mild, complete waste of calories and extra mature is too crumbly to grate) 
  • 2 tablespoons cornflour
  • 2 eggs
  • 4 medium potatoes (I always use Maris Piper)
  • knob of butter
  • salt and ground pepper for seasoning

Preheat oven to 200’C fan.

Peel and chop up potatoes into quarters and place in large pan of boiling water and let bubble away for 20minutes adding in the eggs for the last 5minutes, turning to a simmer as you do.

Finely dice up your onion and fry in a large frying pan on medium with a tablespoon of oil (I use rapeseed) for 2-3 minutes until just starting to go translucent. You don’t want the onion to colour. Turn off the heat and pour in the milk.

Rinse the gherkins to remove any brine (to ensure your milk doesn’t curdle) and then chop the gherkins super fine and add them and the mustard to the milk. Add the fish fillets and turn the heat back on to low.

Chop up the spinach and then add to the milk along with the parsley and simmer gently for 5 minutes making sure the milk doesn’t boil over. Turn off the milk and potatoes. Drain potatoes and peel the eggs. Return potatoes to saucepan and mash well with the butter and a pinch of seasoning. 

Chop up the eggs a bit and place into ovensafe dish. Then use a slotted spoon to transfer the fish over to the dish trying not to break it up too much.

Mix the cornflour with a bit of water to form a smooth paste and then stir into the milk and turn back on the heat, stirring well until thick and then remove from heat. Stir through 100 grams of the cheese and pour over the fish mix, season (if using smoked fish go easy with the salt!) and gently fold through.

Dollop the mash all over the top in spoonfuls and then gently spread out using a fork, then use the fork to run lines over the top of the mash so it looks pretty and top with the remaining cheese.

Bake for 25 minutes (on a tray to catch all the drips) until golden, bubbling and delicious and serve with peas and buttered bread.

Really hope you enjoy this as much as I do

Published by Jodie

I love creating new recipes and twists on classics. I hope you enjoy my recipes.

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