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

Easy Cheesy Fish Pie

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.
Course Main Course
Cuisine English
Keyword cheesy fish pie, fish pie
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 528kcal


  • 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


  • 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


  • 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.


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