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Home » Easy Main Meals » Easy Cheesy Fish Pie

Easy Cheesy Fish Pie

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This is my most favourite Fish Pie in the world. You can leave your posh versions at the door thank you. It is made with the best cheese sauce in the land and heavy on the crispy, buttery mash. Good honest comfort food that is packed full of flavour. You're so welcome.

cheesy fish pie with peas to one side and blue and white plates to the other

There is not a herb in site here just a beautiful cheese flavour that holds fishy hands with the smoked haddock in the fish mix to make a real taste sensation.

Topped with buttery but crisp on the edges mash, there is no better comfort food out there in home cooking land.

No fuss, no faff just cheesy fish and incredible mash. One of my family's favourite meals, every time.

How To Make Fish Pie From Scratch

It is not the quickest meal on this blog but I do not begrudge a single moment of it. It is in my top five favourites on here.

It is a relatively easy recipe though and a real crowd pleaser. It reheats perfectly too for another easy midweek meal.

I use a dish that is 7"/18 cm square. It is best to use roughly the same size so as to get the right ratios of filling and topping.

Ingredients

350 grams (12.5 oz) Fish - I use a supermarket mix with smoked haddock in. They come in 350/400 gram portions. I find it super easy this way but you could make your own mix up. It's best to check any fish for bones. I use my clean fingers.

1 kg (35.3 oz) Potatoes - King Edwards or Maris pipers for me but any good mashing potato will do. Here are some mashed potatoes tips.

500 mls Milk - semi skimmed because that is what I have in my fridge but full fat will work too.

100 (35 oz) grams Butter - salted or unsalted. You can use a butter like spread too but I haven't done so myself.

2 tbsp Cream - double cream for the mash because I always have some in my fridge but single will work. You can omit if you prefer.

200 grams (7.05 oz) Cheese - Mature Cheddar for the cheesy flavour. A medium cheddar will reduce the cheesy factor.

50 grams (1.76 oz) Flour - plain or self raising

Method

  • Firstly I make my mash. I always make sure my potatoes are really good for mashing. My preference is King Edwards or Maris Pipers.
  • Cut your potatoes into 1" chunks. Boil your potatoes until soft enough for mashing. About 15 minutes.
  • Drain the potatoes and put back in the saucepan. Add the butter and cream.
boiled potatoes in a saucepan with butter and a potato masher
  • Mash well until smooth. Set aside.
mashed potato in a saucepan with a potato masher
  • Place your fish in a small saucepan and add the 500 mls milk. You need a smallish saucepan so that the milk covers the fish.
fish pieces in a saucepan covered in milk
  • Bring up to a simmer and cook for only 60 seconds. Remove from the heat.
  • Drain the fish and collect the milk cooking liquid. I use  a sieve. Empty the fish into your cooking dish. Set aside.
  • Preheat your oven to 200 C/400 F/Gas Mark 6
  • Melt the butter in a saucepan, I use the same one that I cooked the fish in. Add the flour.
melted butter and flour in a saucepan
  • Mix together with a wooden spoon or spatula and cook gently for a minute.
roux in a saucepan
  • Swap to a whisk and add the milk and whisk it all until smooth. Bring to a simmer and keep whisking as the mixture thickens.It may look lumpy but keep whisking and the lumps will disappear. Tis magic.
  • Add the cheese and stir as it melts. I use a wooden spoon here just because it's easier. Cook for a few minutes.
grated cheese on top of cheese sauce in a saucepan
  • Pour the cheese sauce over the fish.
cheese sauce in a saucepan with fish in a serving dish
  • Mix the two together gently.
blank
  • Top with mash baby.
cheesy fish pie ready for the oven topped with mash
  • Place on an oven tray and bake for about 45 minutes at 200 C/400 F/Gas Mark 6 until brown on top with crispy edges. Hell yeah...
cheesy fish pie with peas to one side and blue and white plates to the other

What To Serve With Fish Pie?

For me it's petit pois, sweetcorn and ketchup. Carrots are another great flavour combination here.

Tenderstem broccoli or green beans would also be delicious. Any green vegetable really.

What to do with Leftovers

Store covered in the fridge when cool. I reheat leftovers in the microwave until piping hot.

Cheesy Fish Pie Tips

  • Make sure your fish mix has smoked haddock in it.
  • Use a good potato for mash.
  • Use mature cheddar not medium or mild.
  • Season the mash carefully.
  • Use a whisk to make your cheese sauce lump free
  • Use a oven tray underneath when baking to catch any escaping sauce.
  • Reheat leftovers in the microwave until piping hot.

Equipment Required

  • whisk
  • wooden spoon or spatula
  • smallish saucepan
  • Large saucepan
  • 7"/18 cm baking dish
  • digital scales
  • grater
  • spoon for topping the pie with mash
  • potato masher

If you like this recipe then you may like these

Slow Cooker Spaghetti Bolognese

Cheese and Onion Quiche

Chicken Curry Pie

Sausage Bake

Minced Beef and Onion Pie

sausage bake next to a bowl of broccoli and plates with knives and forks
Sausage Bake
cheesy fish pie with peas to one side and blue and white plates to the other

Easy Cheesy Fish Pie

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This is my most favourite Fish Pie in the world. You can leave your posh versions at the door thank you. It is made with the best cheese sauce in the land and heavy on the crispy, buttery mash.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course
Cuisine English
Servings 4 servings
Calories 528 kcal

Ingredients
 

  • 350 grams mixed fish white fish, salmon,smoked haddock
  • 1 kg potatoes good for mash
  • 50 grams butter
  • 2 tbsp double cream

Cheese Sauce

  • 50 grams butter
  • 50 grams plain flour
  • 200 grams mature cheddar
  • 500 mls milk

Instructions
 

  • Cut your potatoes into 1" chunks. Boil your potatoes until soft enough for mashing. About 15 minutes.
  • Drain the potatoes and put back in the saucepan. Add the butter and cream.
  • Mash well until smooth. Set aside.
  • Preheat your oven to 200 C/400 F/Gas Mark 6
  • Place your fish in a small saucepan and add the 500 mls milk. You need a smallish saucepan so that the milk covers the fish.
  • Bring up to a simmer then cook for 60 seconds. Remove from the heat.
  • Drain the fish and collect the milk cooking liquid. I use a sieve. Empty the fish into your cooking dish. Set aside.
  • Melt the butter for the cheese sauce in a saucepan, I use the same one that I cooked the fish in. Add the flour.
  • Mix together and cook gently for a minute.
  • Swap to a whisk and add the milk and whisk it all until smooth. Bring to a simmer and keep whisking as the mixture thickens.It may look lumpy but keep whisking and the lumps will disappear.
  • Add the cheese and stir as it melts. I use a wooden spoon here just because it's easier as the cheese doesn't get stuck in the whisk.
  • Pour the cheese sauce over the fish.
  • Mix the two together gently.
  • Top with mash baby.
  • Place on an oven tray and bake for about 45 minutes until brown on top with crispy edges.
  • Apply To Cheesily Content Face

Notes

  • Make sure your fish mix has smoked haddock in it.
  • Use a good potato for mash.
  • Season the mash carefully.
  • Use a whisk to make your cheese sauce lump free
  • Use a oven tray underneath when baking to catch any escaping sauce.
  • Reheat leftovers in the microwave until piping hot.
 

Nutrition

Calories: 528kcal | Carbohydrates: 16g | Protein: 18g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 129mg | Sodium: 546mg | Potassium: 227mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1439IU | Calcium: 513mg | Iron: 1mg

All nutritional information is approximate and intended only as a guide.

Keyword cheesy fish pie, fish pie
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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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