Name: Classic Fish Pie Recipe
Prep time: 15 min
Cook time: PT-489266H36M45S
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 mash; Salt and pepper, to season

If you’re on the hunt for a comforting, hearty dinner that feels like a warm hug on a plate, then you’ve got to try this Classic Fish Pie Recipe. It’s packed with flaky white fish, smoky haddock, juicy prawns, and creamy leeks all beneath a golden, fluffy mashed potato topping. I absolutely love how this turns out every time—it’s like a little slice of British seaside nostalgia. Stick around, because I’m sharing all my tips to help you nail it perfectly every time.

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Why You’ll Love This Recipe

Ultimate Comfort Food: This pie blends creamy, smoky, and fresh seafood flavors in a cozy way that feels like home.
Freezable & Make-Ahead: Assemble it ahead, freeze it, and just pop it in the oven when you need a fuss-free meal.
Balanced Seafood Mix: Using cod, smoked haddock, and prawns gives a lovely variety of textures and depths of flavor.
Easy Mash Topping: The creamy mashed potato crust crisps up beautifully and adds a rustic, hearty finish.

A white baking dish with a creamy, golden brown top layer of melted cheese sprinkled with small green herb pieces, showing a slightly crispy texture; below it is a thick, white sauce layer mixed with visible pieces of pink fish and light green broccoli florets, creating a rich, creamy filling with chunks spread evenly across the bottom half; the dish is placed on a white marbled surface next to a pair of silver forks and a pale pink cloth partially visible; photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Choosing the right ingredients makes all the difference in a Classic Fish Pie Recipe. Using firm white fish and smoky haddock ensures the filling holds together perfectly, while fresh leeks add sweetness and balance. Plus, don’t skip on Maris Piper potatoes—they mash up fluffy and smooth for that unbeatable topping.

Leeks: Sliced and rinsed well, they bring a subtle sweetness that complements the seafood beautifully.
Butter: We need it for both the sauce and the mash to keep things rich and creamy.
Plain flour: Thickens the sauce – don’t forget to cook it out so it doesn’t taste floury.
White wine: Adds acidity and depth to the sauce, but you can skip or swap for fish stock if preferred.
Double cream: Makes the sauce luxuriously smooth and indulgent.
Flat-leaf parsley: Fresh chopped parsley adds a lovely herbaceous note that brightens the dish.
Firm white fish (like cod or coley): Hold their shape well during cooking – perfect for a pie.
Smoked haddock: Imparts that classic smoky taste which is indispensable here.
Cooked peeled prawns: Juicy, sweet, and adds texture.
Maris Piper potatoes: The gold standard for mash—fluffy inside and perfect for a crispy top.
Milk: For mashing – add little by little for perfect creaminess.

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

I like to think of this Classic Fish Pie Recipe as a reliable base canvas—you can easily tweak it to your taste or what you have on hand. Feel free to get creative and make it your own.

Use Different Fish: Once, I swapped in salmon instead of cod, and my family went crazy for the richer flavor.
Vegetarian Version: Replace seafood with diced smoked tofu and mushrooms — try adding a bit of seaweed powder for that ‘ocean’ hint.
Dairy-Free Adaptations: Use coconut cream and plant-based butter alternatives, and the sauce still turns out wonderful.
Extra Veggies: Stir in some peas or sweetcorn to boost color and texture.

How to Make Classic Fish Pie Recipe

Step 1: Gently Cook the Leeks and Prepare the Sauce

Start by gently cooking your sliced leeks in half the butter. I discovered that cooking them low and slow until they’re really soft brings out their natural sweetness, which balances the smoky fish perfectly. After that, stir in the plain flour and cook for about 2 minutes to get rid of that raw flour taste. Then slowly add the white wine, stirring as you go, until it forms a silky sauce. Let it simmer gently for 5 minutes—it’s the secret to marrying those flavors early on.

Step 2: Add Cream, Parsley, and Seafood

Next, stir in the double cream and bring your sauce to a gentle simmer for a couple more minutes. Then fold in the fresh parsley, firm white fish chunks, smoked haddock, and the cooked prawns. I always remove the sauce from heat at this point—fish cooks quickly, and this keeps everything tender without turning mushy. Transfer this lovely mix straight into your baking dish.

Step 3: Make the Creamy Mash Topping

Boil your Maris Piper potatoes in salted water until they’re tender (about 15-20 minutes). Then drain them well and return to the pan over low heat to dry out a bit—this step is golden for flaky mash. Add the rest of your butter, a splash of milk, and some seasoning, then mash it up until it’s beautifully smooth but still rustic enough to create texture. I love using a fork to spread the mash over the fish filling and rough it up to get that signature crispy edge after baking.

Step 4: Bake to Golden Perfection

Dot or brush the top with a little extra butter to encourage that mouthwatering golden crust, then bake your pie in a preheated oven at 180°C (fan 160°C/gas 4) for 30-35 minutes. You’ll know it’s ready when the top is crisp and golden, and you can see the filling bubbling around the edges. The smell alone will have everyone at the table eager to dive in.

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Pro Tips for Making Classic Fish Pie Recipe

Don’t Overcook Seafood: Add the fish off heat to the sauce; it cooks gently in the oven, keeping it tender and flaky.
Use Fresh Parsley: It truly makes the flavors pop, so don’t substitute with dried herbs here.
Rough Mash Surface: Creating texture with a fork helps the mash crisp up and turn beautifully golden on top.
Freeze Before Baking: Freezing the assembled pie uncooked locks in freshness better than freezing a cooked pie.

How to Serve Classic Fish Pie Recipe

This image shows an oval white baking dish filled with a layered dish. The top layer is a golden-brown mashed potato crust, with textured ridges and crisp spots from baking. A scoop is missing from the top right corner, revealing a creamy white sauce underneath mixed with pieces of light pink shrimp and light beige chunks of fish. The dish sits on a white marbled surface with a white spoon resting nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish with a sprinkle of fresh parsley on top right after it comes out of the oven—it adds a burst of color and fresh flavor. Sometimes I also drizzle a little extra melted butter over the mash for that glossy, inviting look.

Side Dishes

My go-to sides are simple steamed greens like broccoli or sugar snap peas—they add a crispness and color contrast that lightens the dish. A crunchy green salad with a tangy vinaigrette also pairs wonderfully to cut through the richness.

Creative Ways to Present

For special occasions, I’ve made individual fish pies in ramekins—that’s a huge crowd-pleaser and looks incredibly charming on the table. You can also experiment with adding a parmesan crust on top of the mash for a nutty twist.

Make Ahead and Storage

Storing Leftovers

Whenever there’s leftovers (and with this pie, there usually are!), I store them in an airtight container in the fridge. They keep well for about 2 days, though I honestly find it just as good reheated the next day.

Freezing

I love making this Classic Fish Pie Recipe ahead and freezing it before baking. Cover it tightly with clingfilm, freeze for up to 2 months, then thaw overnight in the fridge. It bakes up just as perfectly as fresh, saving you hassle on busy nights.

Reheating

To reheat leftovers, I usually pop them in a preheated oven at 160°C (fan) for about 20 minutes until warmed through and the mash crisps back up. Microwaving works in a pinch but doesn’t keep the top as nice and crispy.

FAQs

Can I use frozen fish for Classic Fish Pie Recipe?

Absolutely! Just make sure to thaw the fish completely and pat it dry before adding it to the sauce. This helps avoid excess moisture which could make the pie watery.
Can I make the sauce without wine?

Yes! If you prefer, substitute the white wine with fish stock or even vegetable stock for a milder flavor. The sauce will still be deliciously creamy.
How do I get the mash extra fluffy for the topping?

Using Maris Piper potatoes and drying them well after boiling is key. Mash with warm milk and room-temperature butter to achieve a fluffy, light texture that’s perfect for crisping in the oven.
Can I add cheese to the mash topping?

Definitely! Grated cheddar or parmesan mixed into the mash or sprinkled on top adds a wonderful savory depth and a gorgeous golden crust.
Is this recipe suitable for kids?

Yes, it’s a great way to get kids to enjoy fish thanks to the mild flavor and creamy texture. Just make sure the smoked haddock isn’t too overpowering for their taste buds.

Final Thoughts

I hope you give this Classic Fish Pie Recipe a go soon—it’s truly one of my all-time favorites for cozy family dinners. I still remember when I first made it and how impressed everyone was with just a handful of simple ingredients turned into something so special. It’s reliable, easy enough for a weeknight, yet impressive enough for guests. So preheat your oven, gather your ingredients, and enjoy the magic of a homemade fish pie that tastes like it took hours (but really, it’s simpler than you think). Happy cooking!