Fish pie, also known as fisherman’s pie, is a classic British casserole. It features flaky fish and vegetables smothered in a flavorful white sauce, topped with creamy, cheesy mashed potatoes, and baked until golden and crusty. It’s a luxurious seafood version of shepherd’s pie—warm, hearty, and deeply satisfying!

If you ask me when would be a good time to eat fish pie or when would be not a good time to eat fish pie? I’d say this is one of those dishes for any occasion: holidays, dinner parties, weeknight meals… you name it. It’s truly perfect, rain or shine

And I’ve found the secret to feeding a crowd is to keep things uncomplicated yet interesting. This sumptuous fish dish ticks all the boxes perfectly. You can even make it ahead and have it ready to bake just before your guests arrive.

Fish Pie Dish (Fisherman’s Pie)

Fish pie is characterized by a filling of flaked fish (traditionally uses inexpensive fishes like cod, haddock, hake, or pollock). Sometimes including smoked fish for flavor, and additional hard-boiled eggs or shrimp, then cooked in a creamy cheesy sauce, topped with a layer of mashed potato and baked until golden.

Modern fancier versions are made with a variety of seafood a fisherman might catch. This almost always includes salmon and often incorporates other shellfish like scallops, prawns, mussels, or chunks of monkfish.

creamy golden mashed potatoes on the top

It is the ultimate comfort food, dating back to the Middle Ages. Its creation was heavily influenced by the Catholic tradition of eating fish on Fridays, making it a staple for family meals.

My fish pie recipe is inspired by the British chef Marco Pierre White—whom I’ve called the “handsome uncle who cooks brilliant food on TV” ever since I was little 😅. True to form, I’ve put my own spin on it by using béchamel instead of velouté, swapping leeks for scallions, and opting for milk over heavy cream. The result? Absolutely delicious!

What You Will Need

Ingredient List

For this recipe, you will need the following ingredients:

White fish: Here I use sea bass cut into chunks, you can use firm-fleshed fish like haddock, cod, halibut, pollock or hake. Aovid very delicate fish like sole, plaice, or whiting and oily fish like tuna, mackerel, or sardines.
Salmon: Skin-off. You can also use hot-smoked salmon.
Shrimp: Deshelled and deveined. Avoid cooked shrimp.
Milk & plain flour: For our white sauce.
Mixed vegetables: Feel free to use frozen mixed vegetables for convenience (that’s what I used!). Frozen peas also work perfectly.
Scallion (spring onion): I use scallion because it provides a stronger flavor. For a milder taste, you can substitute with leek.
Seasonings: Dijon mustard, minced garlic, fresh thyme, salt and pepper.

Potatoes: Choose varieties that are high in starch and low in moisture. Such as Russet (Idaho) potatoes, Maris Piper, King Edward…etc.
Butter: Unsalted butter.
Boiled eggs (optional): I like adding boiled eggs to my fish pie, as they add an interesting texture.
Grated cheese and parmesan cheese: Best used in combination for fish pie. We want the cheese to complement the delicate flavor of the fish and seafood, not overpower it.

How To Make

Instruction

Place the diced potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 30–40 minutes, or until fork-tender. Drain thoroughly, then return the potatoes to the warm pot. Mash until smooth, then mix in butter until creamy and free of lumps. Set aside.
Preheat your oven at 400°F/200°C (fan-forced). Heat butter in a large pot over medium heat. Add the diced onion and sauté until softened. Stir in the plain flour and cook for 1 minute to form a roux.

Gradually pour in the milk, stir constantly, until the mixture is smooth. Bring to a gentle simmer, continuing to stir—this is important, as the sauce can easily burn once it begins to thicken. Cook until the sauce has thickened. Season with Dijon mustard, thyme, minced garlic, salt, and pepper.
Add the diced white fish, salmon (cut into roughly 1.5-inch pieces), shrimp, and mixed vegetables. Gently cook for 3–5 minutes, until just cooked through.

Stir in the sliced scallions, then remove from heat.
Pour the fish and sauce mixture into a large baking dish. If using, quarter the hard-boiled eggs and arrange them over the top. Sprinkle half amount of grated Cheddar and Parmesan cheese on top.

Carefully spoon the fluffy mashed potato over the filling and use a fork to create peaks and swirls (this helps it brown nicely). Sprinkle rest of grated Cheddar and Parmesan cheese on top evenly.
Bake the dish for 25 minutes untill golden color. Let the pie stand for 5-10 minutes after removing it from the oven. This allows the sauce to thicken slightly, making it easier to serve. Enjoy!

Our Tips

Cook your roux: After adding the flour to the butter and onions, cook it for a full minute to eliminate the raw flour taste.
Add the fish raw and in large chunks (1.5-inch). It will poach perfectly in the sauce, staying moist and tender.
Don’t smooth the mashed potato topping perfectly. Use a fork to create swirls and peaks. These crisp up beautifully in the oven, providing a wonderful textural contrast to the creamy filling below.
Let the pie rest for 5-10 minutes after pulling it from the oven. This allows the sauce to settle and thicken slightly, making it much easier to serve neat portions.
Fish pie is a perfect make-ahead dish. You can assemble the entire pie and keep it covered in the refrigerator for up to 24 hours before baking. If baking from chilled, add an extra 10-15 minutes to the baking time and cover with foil if the top browns too quickly.

What To Serve With

A classic British fish pie is a rich, creamy standalone main course.The ideal accompaniments are simple, fresh, and sharp—designed to cut through the richness and provide contrast in texture and flavor.

Vegetable Sides:

Mushy Peas: This is the most traditional and iconic British pairing. Their soft, savory, slightly sweet flavor and unique texture are a perfect match for the creamy pie. You can buy them canned or frozen, or make your own.
Steamed Green Vegetables:
- Green Beans: Lightly steamed until tender-crisp.
- Spring Greens or Curly Kale: Lightly boiled or steamed with a knob of butter and a pinch of salt.
- Brussels Sprouts: Excellent when shredded and quickly sautéed with a little butter.
A Simple Green Salad: A crisp, sharp salad provides a vital refreshing contrast.

Try this recipe tonight and let the compliments roll in! ❤️ Share your creations on the comment section with your photos! We’d love to see your delicious results!