Easy Fish Pie

4.93 from 66 votes

This Easy Fish Pie recipe with delicious cheesy mash topping is the ultimate comfort food. It has a really simple sauce, involves no pre-cooking the fish, just assemble for a delicious, hearty favourite.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

520 g Fresh fish pie mix See notes
175 g Cooked prawns

For the topping:

1.25 kg Potatoes Peeled and cut into chunks
3 tbsp Butter
Sea salt and freshly ground black pepper
100 g Cheddar cheese Grated
50 g Panko breadcrumbs

For the sauce:

400 ml Milk Whole or semi-skimmed
30 g Cornflour Cornstarch if you're in USA
10 g Fresh chives Finely chopped
Sea salt and freshly ground black pepper

Metric - Imperial

Instructions

Preheat the oven to 180°C/350F fan.
Put your potatoes, with a sprinkle of salt, in a pan of boiling water and cook for 10 minutes or until a knife slides in easily.

To make the sauce:

While the potatoes are cooking, put the cornflour into a mug and mix with a small amount of the measured milk until it forms a paste.
Put the remaining milk into a sauce pan over a medium heat. Pour in the cornflour 'slurry' and whisk the sauce until it thickens and is smooth.
Add the chives and plenty of salt and pepper.

To make the pie:

Put the raw fish pie mix and prawns into the bottom of a large dish. Pour over the sauce.
Mash the cooked and drained potatoes in the saucepan and add the butter and salt and peppers. Spread over the top of the dish and sauce.
Sprinkle over the cheese and breadcrumbs.
Bake in the oven for 30 minutes until the top is crispy and golden and the fish is cooked through.

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Notes

To serve: Serve this with some simple greens, like peas, green beans or broccoli

Check it’s cooked: Be sure to check that the pie is hot all the way through before serving (push a metal knife into the middle and when you pull it out it should be burning hot OR better still use a meat thermometer like this one)

Fish: A fish pie mix in most supermarkets contains cod, salmon and smoked haddock, but you can use the same weight of anything similar in cubes. Do try to include some smoked fish for flavour. Use cooked prawns. If you're using frozen fish, allow it to defrost first

Potatoes: Go for something floury and fluffy in texture like King Edward, Maris Piper or Desiree (my preference)

Breadcrumbs: I used pre-made Panko because life is short, but you can use homemade too

Milk: I used semi-skimmed, however whole milk will also work, this will give a creamier sauce.

Cornflour PLEASE NOTE: Cornflour in the UK is NOT the same as it in the US! There it's known as 'corn starch'. Corn flour in the US is something different (the same as cornmeal in the UK), so please don't use this

Type of Dish: I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.

Make ahead: I prepare it all up to the stage where you would put it into the oven. Then it will keep in the fridge for up to 24 hours. When you come to cook it, it will take about 10-15 minutes longer to cook than if you were using a sauce/potatoes that’s already warm

To freeze: Make it all up to the point where you put it in the oven and then freeze. Allow to defrost fully and then bake in the oven on the day you want to eat it

Nutrition