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Fish Pie recipe

Fish Pie

This is a classic fish pie recipe, ideal for when it’s wet and cold outside. Try and use fish which doesn’t fall apart when you cook it, so haddock, pollack, cod or cobbler is a good choice. Even better is a nice mix of a few different types.

I’ve known the basic recipe for years, but thought it could be improved, so have added a few extras like dill, anchovy, chives and capers. This tastes amazing, and I’m sure you’ll like it.

Serves 4

Mashed potato

  • 550g floury potatoes, such as Maris Piper or Desirée
  • knob of butter
  • splash of milk
  • 3 tbsp creme fresh
  • 1 tbsp chopped fresh chives

Fish mix

  • 1 large onion, finely diced
  • 3 garlic cloves, finely chopped
  • ½ carrot, peeled and finely diced
  • 3 tbsp creme fresh
  • 1 tbsp chopped fresh chives
  • 1 tsp chopped fresh parsley
  • ½ test dried dill
  • 1 tbsp capers
  • 1 anchovy, washed and chopped
  • 50g strong cheddar cheese, grated
  • 350g firm white fish, such as haddock, pollack or cod, or a mix of all three
  • 1 handful frozen peas
  • salt and pepper

Peel and roughly chop the potatoes. Place in a large pan of water, and boil for 20 minutes. Once cooked, drain, add the knob of butter, a splash of milk and 3 tablespoons of creme fresh. Mash until there are no lumps, before adding the tablespoon of chopped chives and a little salt and pepper. Set aside.

Meanwhile, pour a little olive oil into a pan and place on a medium-low heat. Gently fry the onions and garlic for 20-30 minutes, making sure they don’t catch on the bottom. Add the carrot and the remaining 3 tablespoons of creme fresh, and the 1 tablespoon of chives. Fry for a few more minutes before adding the parsley, dill, capers and anchovy.

Use tweezers to remove any bones from the fish, before cutting into bite sized pieces and adding to the pan. Add the peas, a little salt and pepper then give everything a good stir.

Pre-heat the oven to 200°C/400F/Gas 6. Spoon the fish mix into an oven proof dish and top with the mashed potato, then sprinkle with the grated cheddar. Place in middle shelf of the oven and cook for 30-40 minutes.

Remove from the oven and serve with a selection of vegetables.

2 CommentsLeave a Comment

  • Reply


    7 months ago

    A few mussels is another addition, an alternative texture and if they have orange lips it adds a colour lift.
    In fact I make my version with sea food cocktail, a stand by I keep in the freezer. I am so used to ad libbing that I have guessed at the butter flour weights for the white sauce.

    2 portions of seafood cocktail
    1 oz butter
    1 1/2 oz flour
    dry white wine
    powdered fish stock
    milk or creme fraiche.
    Fresh or dried parsley

    I prefer to defrost the seafood: if they are taken out in the morning and kept in the fridge they are just right for supper preparation. After putting the potatoes on to boil I make a roux thickened with white wine, powdered fish stock and a little milk if necessary. Creme Fraiche adds a more creamy texture, sprinkle in some chopped parsley and stir in the cocktail mix, taste for additional seasoning, and the filling is complete. Your recipe is exactly how I make the rest of the dish.
    It is also a good filling with a puff pastry crust.

  • Reply

    Shirley I.

    2 months ago

    This also looks delicious. My granddaughter (3 yrs) loves fish pie :)

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