Cheesy Fish Pie

A hearty and comforting fish pie dish

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Nutrition (per portion)

Total Fat52g

Saturated Fat

Total Carbohydrate73g


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Serves: 6


Total Time:

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U.S. U.K. Conversion chart
  • 1.4kg (3lb) floury potatoes, such as King Edward
  • salt and ground black pepper
  • 225g (8oz) smoked haddock
  • 550g (1¼lb) cod or haddock fillet
  • 568ml carton milk, plus 2tbsp for the mashed potatoes
  • 5  black peppercorns
  • 225g (8oz) smoked mackerel
  • 2 large soft-boiled eggs
  • 125g (4oz) prawns (optional)
  • 75g (3oz) butter
  • 40g (1½oz) flour
  • 125g (4oz) Cheddar cheese


  1. Peel and cube the potatoes and cook in boiling, salted water for 20min or until tender.
  2. Put the smoked haddock and cod, skin-side down, in a single layer in a shallow 2 litre (3½pint) ovenproof dish. Pour the carton of milk over, add the peppercorns and cook at 200°C (400°F) mark 6 for 15min.
  3. When the fish is cool enough to handle, lift it on to a plate and reserve the cooking milk. Break the fish up into large flakes, taking care to remove any bones. Return the fish to the dish with the skinned, flaked mackerel, chopped soft-boiled eggs and prawns, if using.
  4. Melt 50g (2oz) butter in a pan and stir in the flour. Cook for 2min, stirring, without allowing the flour to colour. Strain the reserved milk into the pan and, over a low heat, stir until smooth. Bring the sauce to the boil, whisking vigorously, then simmer over a low heat for about 10min. Add a little extra milk if the sauce is too thick. Season well, remove from heat, then add half the grated cheese and stir until melted. Pour the sauce over the fish.
  5. Drain the potatoes and mash over a low heat, beating in the remaining butter, milk and seasoning. Spoon mash over the fish, sprinkle remaining cheese on top and cook at 200ºC (400ºF) mark 6 for 35min or until golden.
  6. PREPARE AHEAD Complete the recipe but don't cook the pie. Cover and chill for up to one day.
  7. TO SERVE Cook at 200°C (400°F) mark 6 for 45min.
  8. FREEZE AHEAD Complete the recipe but don't cook the pie. Cool, cover and freeze.
  9. TO SERVE Defrost overnight at cool room temperature. Cook at 200°C (400°F) mark 6 for 45min.
  10. COOK'S TIPS When buying haddock, look for the naturally cured variety, which is pale golden in colour. Bright yellow haddock is full of additives and food colourings. If you like, replace the prawns with quartered brown cap mushrooms. The fish pie is particularly good served with garden peas tossed in butter and chopped fresh mint - look out for the petit pois variety. Alternatively, serve with green beans or buttered fresh spinach.
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