Name: Classic Fish Pie Recipe
Prep time: 15 min
Cook time: PT-489266H48M32S
Total time: 45 min
Cuisine: British
Ingredients: 2 leeks, sliced and rinsed; 100g butter, divided; 2 tbsp plain flour; 250ml white wine; 150ml double cream; ½ small bunch flat-leaf parsley, chopped; 300g firm white skinless fish such as cod or coley, chunked; 300g skinless smoked haddock, chunked; 200g cooked peeled prawns; 750g Maris Piper potatoes, peeled and chunked; Milk, as needed for mashing; Salt and pepper, to taste

If you’re after that ultimate comfort food, then you’ve got to try this Classic Fish Pie Recipe. It’s creamy, packed with flaky fish and prawns, and topped with the most luscious mashed potato you can imagine. Trust me, once you make this, it climbs straight to the top of my go-to dinners—perfect for family meals or cozy nights in. I’m excited to share all my tips and tricks so your classic fish pie comes out just right every time!

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Why You’ll Love This Recipe

Comforting and Filling: This fish pie hits all the right notes with creamy sauce and fluffy mash that’s pure soul food.
Simple But Fancy Feel: With smoked haddock and prawns, it feels like a special meal without any fuss.
Make-Ahead Friendly: You can prepare it in advance and freeze it, making dinner a breeze on busy nights.
Balanced Flavors: Leeks, parsley, and a touch of white wine give the pie freshness that keeps it from feeling heavy.

A white rectangular baking dish showing a cheesy baked casserole with three visible layers: the top layer is golden brown melted cheese with browned spots and small green herb sprinkles; the middle layer is creamy white sauce mixed with chunks of pink salmon and small green broccoli florets; the bottom layer is the same creamy sauce mingled with more salmon and broccoli pieces. The baking dish rests on a white marbled surface next to a silver serving spoon and a pale pink cloth. The bottom right corner of the dish reveals the inside layers with melted cheese pulling slightly away. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient here plays a part in making this Classic Fish Pie Recipe shine. From the buttery leeks that melt into the wine sauce, to the tender flaky fish and prawns, each layer brings richness and texture. When shopping, look for fresh, firm white fish and good-quality smoked haddock to get the best flavor.

Leeks: Fresh leeks give a mild onion flavor and soften beautifully for the sauce. Just be sure to rinse them well to remove grit.
Butter: Essential for richness in both the sauce and mash—don’t skimp!
Plain flour: This helps thicken your sauce to the perfect creamy consistency.
White wine: Adds depth without overpowering; pick a dry wine you enjoy drinking.
Double cream: Makes the filling wonderfully rich and velvety.
Flat-leaf parsley: Fresh parsley brightens the flavor and adds a pop of color.
Firm white fish (e.g., cod, coley): Choose a kind that holds its shape well while baking, so your pie isn’t mushy.
Smoked haddock: Adds that distinctive smoky taste that lifts the whole dish.
Cooked peeled prawns: Offer a sweet, briny contrast that your family will love.
Maris Piper potatoes: These are great for mashing because they’re fluffy and smooth.
Milk: Needed to loosen the mash to just the right creamy texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Classic Fish Pie Recipe is a great canvas—I’ve played around with it quite a bit depending on the season or what’s in my fridge. You can easily tweak it to fit what you love or need.

Using Different Fish: I once swapped the cod for salmon and it gave the pie a buttery richness that was fantastic, though a bit stronger in flavor.
Adding Vegetables: Sometimes I add spinach or peas into the filling for a pop of green and extra nutrients—totally delicious and colorful.
Making it Dairy-Free: I’ve substituted the butter and cream with plant-based alternatives like margarine and coconut cream for a dairy-free version that still feels rich.
Herb Swaps: Try dill or chives instead of parsley if you want a different fresh note; both work beautifully with fish.

How to Make Classic Fish Pie Recipe

Step 1: Prepare your base sauce and fish filling

Start by heating your oven to 180°C (fan 160°C/gas 4). Gently cook the sliced leeks in half your butter over low heat until they’re really soft—this usually takes about 8-10 minutes, and it’s worth the patience because you want them melting into the sauce. Next, stir in the plain flour and cook for a couple of minutes to form a roux. Gradually add the white wine bit by bit, stirring constantly, until it thickens into a lovely sauce. Let it simmer gently for around 5 minutes, then add the double cream and warm it through for another couple of minutes. The sauce should be creamy but not too thick. Fold in the chopped parsley, your fish chunks, and cooked prawns, then take the pan off the heat—don’t overcook the fish here or it will get tough.

Step 2: Make the soft mashed potato topping

While your sauce simmers, boil your Maris Piper potatoes in salted water until tender—about 15 minutes. Drain them well, then return the potatoes to the pan and place over low heat to evaporate any leftover moisture. This step is key for fluffy mash that won’t be watery. Add the remaining butter, a splash of milk, and season to taste. Mash everything until silky smooth but still fluffy—no lumpy mash here. I like to keep the mash on the thicker side so it holds up nicely on top of the pie.

Step 3: Assemble and bake to perfection

Pour your fish and sauce mixture into a baking dish, spreading it evenly. Then dollop spoonfuls of the mashed potato on top and gently spread it out with a fork to create a slightly rough surface—that helps create that beautiful golden crust after baking. Brush or dot the top with a little extra butter for an extra crispy, buttery finish. Pop it in the oven and bake for 30-35 minutes until the top is gorgeously golden and crunchy, and the filling is hot and bubbly—your kitchen will smell irresistible!

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Pro Tips for Making Classic Fish Pie Recipe

Cooking Fish Gently: I always add the fish at the last minute and take the sauce off the heat to prevent it turning rubbery.
Dry Your Mash: Letting the potatoes sit in the pan over low heat before mashing really helps avoid watery topping.
Fork Texture on Top: Creating rough peaks in the mash with a fork makes that beautiful crisp finish when baked.
Freezing Tip: Freeze the assembled pie before baking, then thaw fully in the fridge overnight to maintain texture.

How to Serve Classic Fish Pie Recipe

The dish is an oval white bowl filled with a layer of creamy golden mashed potatoes on top, which is textured with crisscross lines and browned spots from baking. Underneath the mashed potato layer, there is a creamy white sauce with visible chunks of meat and pieces of shrimp that can be seen where a portion has been scooped out. The bowl is placed on a light cloth on a white marbled surface, with a white spoon resting beside it holding some of the creamy filling. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a little extra chopped parsley on top just before serving—adds a fresh burst of color and flavor. Sometimes a wedge of lemon on the side brightens things up beautifully and is especially great if your family likes a bit of extra zing.

Side Dishes

For sides, I love serving this with simple steamed greens like broccoli or green beans. A crunchy side salad or buttered peas also balance the richness nicely without overpowering the main dish.

Creative Ways to Present

For special occasions, I’ve tried making individual classic fish pies using small ramekins—everyone gets their own personal pot, which is a fun twist. You could also sprinkle finely grated cheese on top of the mash before baking for a golden, bubbly crust.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers covered in the fridge for up to 2 days. A helpful trick is to gently warm smaller portions to prevent drying out the mash—reheating slowly really helps maintain that creamy texture.

Freezing

This Classic Fish Pie Recipe freezes brilliantly! After assembling (before baking), just cover it tightly with clingfilm and freeze for up to 2 months. When you’re ready, leave it to thaw overnight in the fridge, then bake as directed—it tastes just as good as freshly made.

Reheating

I reheat leftovers in the oven at a low temperature (around 160°C) with foil loosely covering the top to keep moisture in. This keeps the mash fluffy and prevents the fish filling from drying out or overcooking.

FAQs

Can I use frozen fish and prawns for this Classic Fish Pie Recipe?

Absolutely! Just be sure to thaw them fully and pat dry before cooking to avoid excess moisture, which can make the filling watery. Using frozen seafood can actually be a great way to save prep time.
What’s the best type of potato for the mash topping?

I recommend using Maris Piper potatoes because they’re starchy and give you that fluffy, smooth mash that’s perfect for topping pies. Waxy potatoes like red potatoes can result in a denser mash that doesn’t brown as nicely.
Can I make this Classic Fish Pie Recipe dairy-free?

Yes! Substitute the butter and cream with dairy-free margarine and a plant-based cream or coconut milk. The flavor will be slightly different but still delicious and comforting.
Is it better to bake the pie covered or uncovered?

I bake it uncovered to get that beautiful golden and crispy mash topping. If the top browns too quickly, you can loosely cover with foil partway through baking.
How long can I freeze the assembled fish pie?

Up to two months in the freezer works well—any longer and the texture of the fish might suffer. Just make sure it’s well covered to prevent freezer burn.

Final Thoughts

This Classic Fish Pie Recipe has been a staple in my home for years, and it’s the kind of meal that feels like a warm hug on a plate. It’s achievable for even busy weeknights but impressive enough to serve guests. I love how comforting and versatile it is—you can make it exactly how your family likes. Give it a shot, follow along with these tips, and I’m sure you’ll be hooked just like we are. Drop me a line if you try it—I always enjoy hearing about your kitchen adventures!