No-fuss fish pie

Get the kids in the kitchen to help make this easy fish pie recipe. They’ll love the creamy filling and crisp topping, and it’s 2 of your 5 a day, too

  • Prep:30 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 606
  • fat 25g
  • saturates 13g
  • carbs 59g
  • sugars 17g
  • fibre 10g
  • protein 32g
  • salt 1.4g


  • 400ml milk
  • 1 bay leaf
  • 1 garlic clove, finely chopped
  • 1 medium onion, thinly sliced
  • 300g skinless, boneless fish (we used a mix of salmon, smoked haddock and cod)
  • 5 medium potatoes
  • 3 parsnips, peeled
  • 2 eggs
  • 125g (drained weight) can sweetcorn
  • 125g frozen peas
  • 2 tbsp mixed chopped herbs (lemon thyme, coriander and chives are nice)
  • zest ½ lemon
  • small pack of 150g cooked small prawns (optional)
  • 4 tsp crème fraîche
  • pinch of ground nutmeg
  • pinch of white pepper
  • 1 tsp wholegrain mustard
  • 25g butter
  • 50g grated cheese
  • steamed carrots, to serve
  • steamed broccoli, to serve


  1. Heat oven to 190C/170C fan/gas 5. Put the milk in a saucepan with the bay leaf, garlic and onion. Add the fish and poach on a medium heat for 15 mins. The milk should be just covering the fish, if not, add a little more.

  2. Cut the potatoes and parsnips into equal-sized pieces and put in a saucepan. Cover with cold water and a lid, bring to the boil, then simmer on a medium heat for 10 mins, or until the potatoes and parsnips are soft (not falling apart).

  3. Meanwhile, gently put the eggs in a small pan of water and bring to the boil. Cook for 7 mins, then transfer to a bowl of cold water and leave to cool. Once cool, peel and chop them.

  4. When the fish is cooked (it should be firm to the touch and flake easily), remove from the milk, along with the onion, using a slotted spoon. Strain the milk into a jug and keep it for the mash.

  5. Flake the fish into bite-sized chunks (checking for bones) and place in the bottom of a casserole dish, then add the onion, sweetcorn and peas.

  6. Add the herbs, lemon zest, prawns (if using), hard-boiled eggs and the crème fraîche. Season and mix well.

  7. Drain the parsnips and potatoes in a colander, and return to the saucepan. Add the nutmeg, white pepper, mustard and a knob of butter and mash well.

  8. Taste to check the seasoning. Cover the fish filling with the mashed potato and, using a fork, create a wavy pattern, if you like. Sprinkle over the grated cheese.

  9. Place in the oven for 20 mins or until the cheese is melted and golden brown, remove from the oven using oven gloves and serve with steamed crunchy carrots and broccoli.

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