Best Ever Fish Pie

This Best Ever Fish Pie is a luxury take on the British classic – cod, salmon, smoked haddock and shrimp (prawns) in a creamy white wine sauce, topped with fluffy mashed potatoes and two kinds of cheese. It is ready in around an hour and is a guaranteed crowd pleaser.

Fish pie used to be my husband’s signature dish whenever he really wanted to impress. He usually made it on special occasions when we had company, because it is such a huge crowd pleaser.

This recipe is based on the famous one served at J Sheekey seafood restaurant in London – once our favorite date night place. Unlike traditional recipes, the fish is not poached in milk first. Instead it goes raw into a rich, well-seasoned sauce and cooks gently in the oven, so it stays tender and full of flavor.

Why You Will Love This Fish Pie

• A truly luxurious sauce: white wine, fish stock and cream, livened up with English mustard, Worcestershire sauce and lemon zest.
• No poaching: the fish goes into the sauce raw, so there is one less pan to wash and no overcooked fish.
• Pure fish: no eggs or vegetables bulking out the filling – just generous chunks of fish and seafood.
• Make ahead and freezer friendly: assemble it in advance, or freeze it unbaked for up to three months.
• Dinner party worthy: bake one large pie or individual mini pies.

The Best Fish for Fish Pie

The classic fish pie mix is a combination of white fish, salmon and smoked fish. You will need about 1.3 lb (600g) in total, plus shellfish if you want to push the boat out.

• White fish: skinless cod fillets, or use haddock or pollock. Choose firm fish that holds its shape.
• Salmon: skinless fillets add richness and color.
• Smoked haddock: this is what gives fish pie its distinctive savory depth. If you cannot find it, use smoked cod or hot-smoked salmon.
• Shrimp (prawns) or scallops: large, raw and peeled. I sometimes add lobster if I really want to impress!
• Fish pie mix: a ready-prepared mix from the supermarket or fishmonger is a great shortcut.
• Potatoes: floury varieties make the fluffiest mash – Maris Piper or King Edward in the UK, Russet or Yukon Gold in the US.
• Cheese: sharp Cheddar (mature Cheddar) and Parmesan, freshly grated.
• Fresh herbs: flat-leaf parsley, and dill if you like it.

Fresh or frozen fish? Both work. Thaw frozen fish completely and pat it very dry with paper towels, otherwise it will release water into the sauce. Use fresh fish if you plan to freeze the assembled pie.

Cook’s tip

Grate everything fresh

Freshly grated lemon zest, nutmeg and Parmesan make a real difference here. I have used the same Microplane zester for years – a gift from my mother – and it is still as sharp as ever. Use a coarse box grater for the Cheddar.

How to Make Fish Pie Sauce

The sauce is what makes this the best fish pie. Traditional recipes make a white sauce with the milk the fish was poached in. Mine is far more indulgent, and just as easy.

• Start with a roux: melt butter over low heat and stir in all-purpose flour (plain flour) to make a smooth paste.
• Add wine and fish stock: pour in white wine, then hot fish stock, a little at a time so the sauce stays smooth. A stock cube is fine.
• Simmer until thick: 10-15 minutes over very low heat cooks out the flour and reduces the sauce.
• Enrich and season: stir in heavy cream (double cream), English mustard, Worcestershire sauce, lemon zest and herbs. Taste and season well.

Cook’s tip

Keep the sauce thick

The fish releases liquid as it bakes, so the sauce needs to be thicker than you might expect – it should generously coat the back of a spoon before you add the fish.

How to Make Fish Pie

↓ For the full ingredients and detailed method, jump to the recipe card.

1. Melt the butter in a large pan over low heat and gradually stir in the flour to make a roux (paste).

1. Gradually pour in the wine, stirring well, and then slowly add the fish stock until you have a smooth sauce. Bring to a boil, then reduce the heat and simmer very gently for 10-15 minutes until thickened.

1. Add the cream and stir in the mustard and Worcestershire sauce.

1. Add the freshly grated zest of one lemon, the parsley and dill. Taste and adjust the seasoning, adding salt and pepper to taste.

1. Gently fold the fish and shrimp into the sauce. Transfer to one large ovenproof dish, or divide between four small pie dishes, filling them two-thirds of the way up. Let the filling cool while you prepare the mash.

1. Preheat the oven to 375°F (190°C). Cook the potatoes in salted water, then drain and mash together with the butter and enough milk to make a smooth mash. Grate in a generous pinch of fresh nutmeg, add the garlic granules and season with salt. Leave to cool slightly.

1. Spoon or pipe the mash over the filling. Use the back of a fork to fill in the gaps and swirl the surface.

1. Grate the Cheddar and plenty of Parmesan over the mash and place the dish on a large, heavy baking sheet (baking tray) – there will be some overspill.

1. Bake for 30 minutes, or until the topping is golden and the filling starts to bubble through at the edges.
2. Cool the fish pie for at least 10 minutes before serving.

Serving Suggestions

Fish pie is a complete meal in itself, so keep the sides simple. Steamed peas, broccoli or buttered greens are all you need – or try my Air Fryer Green Beans. A crisp green salad and a glass of the white wine you used in the sauce would not go amiss either.

Fish Pie Variations

• Pastry topping: swap the mash for a pie crust topping – equally delicious.
• Mini fish pies: this recipe makes four to five individual pies, depending on the size of your dishes. I love using enamel pie dishes for these.
• Crushed potato topping: for a quicker, more rustic finish try my Mary Berry Fish Pie.
• Celeriac mash: replace some or all of the potatoes with celeriac for a lighter topping.
• No wine: replace the wine with the same amount of stock.
• Extra special: go all out with lobster, as in my Lobster Pot Pie.

Make Ahead, Storing and Freezing

• Make ahead: assemble the pie, cool completely, cover and keep in the fridge for up to a day. Bake for 40-45 minutes, as it is going into the oven cold.
• Leftovers: I always find fish pie tastes best freshly made, but leftovers will keep in the fridge for up to three days. Reheat until piping hot all the way through before serving.
• To freeze: use fresh fish (not frozen and defrosted) if you intend to freeze this recipe. Freeze the assembled, unbaked pie for up to three months – cool it completely and cover with a double layer of foil.
• To cook from frozen: thaw the fish pie in the fridge overnight, then bake in a preheated 375°F (190°C) oven for 40-45 minutes, until the topping is golden and the filling is bubbling at the edges.

What readers say

“This really is the BEST fish pie I have ever tasted!!! A-MA-ZING.”

– Mags

More Seafood Recipes to Try

• Salmon Wellington (Salmon En Croute)
• Quick and Easy Prawn Curry
• One-Pan Cod with Chorizo and Chickpeas
• Creamy Cajun Salmon Orzo
• Herby Fish Croquettes with Easy Tartar Sauce
• Fish Fingers with Tartar Sauce

Have you made my Fish Pie? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde. I can’t wait to see your take on it!

Fish Pie Troubleshooting

Fish Pie FAQs

No. The raw fish is folded into the sauce and cooks through in the oven, which keeps it tender and stops it from drying out.

A mix of firm white fish (cod, haddock or pollock), salmon and smoked haddock gives the best balance of flavor and texture. Add shrimp (prawns), scallops or lobster for a luxury fish pie.

Yes. Use about 1.3 lb (600g) of fish pie mix in place of the cod, salmon and smoked haddock, plus the shrimp (prawns) if you like.

Yes. Replace the white wine with the same amount of extra stock – you will not lose out on flavor.

Yes. Vegetable stock works well if you cannot find fish stock, and readers have made it this way with great results.

About 30 minutes at 375°F (190°C), until the topping is golden and the filling bubbles at the edges. A chilled or thawed pie needs 40-45 minutes.

Yes. Freeze the assembled, unbaked pie for up to three months, as long as the fish was fresh and not previously frozen. Thaw overnight in the fridge before baking.