The best fish for a fish pie typically combine different textures and flavours, usually a mixture of firm white fish, an oily fish, and sometimes shellfish. This ensures a well-rounded dish where the fish holds its shape but is also succulent and rich.
Good Pie Fish
- Core White Fish (Firm Texture) – These fish form the bulk of the pie, provide a mild flavour, and hold their shape well during baking.
- Cod: A classic, firm, white fish that is widely available and reliably holds its shape.
- Haddock: Very popular in the UK, similar to cod but with a slightly finer flake.
- Pollock: A more sustainable and budget-friendly alternative to cod that works perfectly in a pie.
- Hake: Another firm white fish that is a good, versatile option.
- Oily Fish (Flavour & Richness) – Adding an oily fish brings richness and a deeper flavour profile to the creamy sauce.
- Salmon: Adds beautiful colour, a succulent texture, and a rich, distinct flavour.
- Smoked Haddock: A traditional favourite for fish pie. Its smoky flavour permeates the entire dish and pairs perfectly with a creamy, cheesy sauce. Undyed traditionally smoked haddock is better to avoid UPF’s.
- Shellfish (Luxury & Texture) – Adding a small amount of seafood provides a luxurious feel and textural contrast.
- Prawns: Pre-cooked peeled prawns are a common addition for convenience and flavour.
- Mussels or Cockles: Can add a sweet, saline flavour if you enjoy them.
- Scallops/Lobster/Crab: For a truly luxurious pie, these can be added, though they are much more expensive.
Ingredients
- Approx. 500g fish (see above) plus water/milk
- 700g – 900g potatoes
- 40g butter plus extra for mashing potatoes
- 150ml milk plus 45ml (3tbsp)
- 3 tbsp plain flour
- 2 tbsp chopped fresh parsley (or 2 tsp dried)
- salt and pepper
- 50g grated cheese
Method
- Cook and mash the potatoes with a knob of butter and 45ml of milk.
- While the potatoes cook – wash the fish (unless frozen), put in a pan just covered with water and a pinch of salt.
- Cover the pan with a lid and slowly bring to the boil.
- Turn off the heat and leave for 5 minutes.
- Drain off and save the liquid.
- If necessary, skin the fish and remove any bones. Flake roughly.
- Melt the 40g of butter with the flour and cook for 2 to 3 minutes.
- Remove the pan from the heat and gradually mix in 150ml of the retained water that the fish was cooked in plus 150ml of milk.
- If using dried parsley, add it now.
- Return it to the heat and bring it to the boil.
- When it has thickened, remove from the heat and stir in the flaked fish.
- If using fresh parsley add it now and season to taste.
- Pour into an oven proof dish, cover with the mashed potatoes, sprinkle with cheese and bake in the oven at 200°C (180°C fan) until the pie is well heated through and the cheese is golden.
Quantity
- 4 Adult portions
Parsley Sauce
An excellent parsley sauce can be made using any leftover liquid from cooking the fish.
The following recipe is to make 500ml of sauce, for a different amount adjust the quantities accordingly.
- Use 250ml of the leftover liquid from cooking the fish with an equal amount of milk. If using dried parsley mix 2 tsp into the liquid now, do not add fresh parsley at this stage otherwise the sauce will turn green.
- Melt 40g butter in a heavy based pan over a medium-low heat.
- Add 40g plain flour and cook for 1-2 minutes, whisking constantly.
- Slowly add the liquid a bit at a time, whisking constantly to create a smooth paste before adding more liquid.
- Once all the liquid is in, simmer gently for 5 minutes to thicken, stirring often.
- If using fresh parsley add approx. 40g now; season to taste and serve.