Easy Fish Pie Recipe Review

I’m back with my first recipe review post of 2017 and I have to say, it’s a blimmin’ delish fish dish. (I’m not even sorry … Well okay, maybe a little bit. I feel ever so slightly ashamed)

I do love a nice fish pie, especially on a cold winter’s evening, and with a nice bit of garlic bread on the side! I like to make this on a Saturday evening so we can have leftovers on Sunday and I don’t have to cook again #resourceful #lazy

I found this recipe on the BBC Good Food website and can be found in its entirety here. As usual, anything I’ve put in italics is something I’ve added myself.


Fish Pie ingredients.jpg

  • 1kg Maris Piper potatoes, peeled and halved (I just use any old potatoes tbh, and I usually quarter them instead so they boil quicker!)
  • Knob of butter (This is to make the mash. Also, lol knob.)
  • Splash of milk (This is also for the mash.)
  • 25g butter
  • 25g flour
  • 4 spring onions, finely sliced
  • 400ml milk
  • 1x pack fish pie mix, around 320g-400g depending on pack size. (I usually buy the cheapest white fish and some salmon and add in a packet of frozen prawns as well.)
  • 1 tsp Dijon or English mustard (I always use English mustard because I think it tastes better.)
  • ½ a 25g pack or a small bunch chives, finely snipped (I rarely bother with this bit; especially now as my chives seemed to have died. Oops.)
  • Handful frozen sweetcorn
  • Handful frozen petits pois
  • Handful grated cheddar


  • Preheat the oven to 200C/ 180 fan/ gas mark 6. Put the potatoes in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender. When cooked, drain thoroughly and mash with a splash of milk and some butter. Season with ground black pepper.
  • Meanwhile, put the butter, flour and spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins. Gradually whisk in the milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3 – 4 minutes until thickened.
  • Take off the heat and stir in the cheese (if using), fish, mustard, chives, sweetcorn and peas.

Fish pie saucepan

  • Spoon into an ovenproof dish or 6- 8 ramekins.
  • Spoon the potato on top and sprinkle with cheddar cheese. Pop in the oven for 20 – 25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

Fish Pie

  • Time: 15 minutes prep + 45 mins cooking time.
  • Difficulty rating: As the title suggests, it’s a really easy fish pie to make, especially as you don’t have to make any pastry because it’s not that kind of pie!
  • Taste: It tastes like fish. This shouldn’t be a surprise, but it’s also cheesy and potatoey as well, again no surprises there. The sauce is really rich and creamy.
  • Would I make it again?: I probably make this about once a month or so because it’s just a lovely, easy dish to make. It would also work really well if you had guests for dinner or you could freeze the leftover portions for another time!
  • Verdict: 5/5.

Are you a fan of fish pie and would you be tempted to make this dish yourself? Let me know in the comments below 🙂 x

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  1. My fiance makes the best fish pie, I would love to make it for him one night so I might try this recipe out thanks Holly! xx

  2. Fish pie has (not so great) memories of my childhood. I need to make a version like this with loads of veg and different types of fish

  3. Oohhh my gosh! This looks so
    Yummy! Have fish pie mix in freezer so will try this for me and the kids. The hubby don’t like fish but will make him a cottage pie. Love is cheesy too! Just seen your prawn pad Thai too 🙂

    Stacey xxx UnicornFairy.net

    1. Oooh such a great reason to use it up then! And I love the cheese sauce, really addds a bit extra and makes it seems less “in your face fish!” x

  4. Omg I love fish pie but I’ve always been too worried about messing it up to actually make it! No longer, however!! I am definitely going to get my bum in gear and have a go at making this now that I have a recipe amended by a real person and not just the BBC website guidelines hehe! Thanks for sharing Holly!

    Abbey✨ http://www.abbeylouisarose.co.uk

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