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    Cooking Gorgeous » Recipes » Main Dishes

    Easy Fish Pie With Leeks

    Published: Apr 24, 2021 · Modified: Oct 13, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    This Easy Fish Pie Recipe With Leeks is perfect for you if you love fish and you are a big fan of a Cottage Pie or any other pot pie.

    It is the ultimate British comfort food made with chunky pieces of fish, leeks, peas, and aromatic fresh herbs in a creamy white sauce, topped with fluffy and cheesy mashed potatoes.

    easy fish pie with leeks served with steamed greens
    Jump to:
    • Why This Recipe Works?
    • What Fish To Use For Fish Pie?
    • Ingredients You'll Need
    • Step-by-Step Instructions
    • Top Tips From the Chef
    • Serving Suggestions
    • Recipe FAQs
    • Related Recipes
    • Easy Fish Pie With Leeks

    I've simplified the classic Fish Pie recipe by skipping pre-cooking the fish.

    This extremely easy fish pie is one of these dishes you can make throughout the whole year.

    It is the perfect casserole dish to make on a busy weeknight that the whole family would enjoy.

    Why This Recipe Works?

    • My creamy Fish Pie Recipe is very easy to make and is an absolute crowd-pleaser.
    • The white sauce has leeks and tarragon that pair perfectly with the fish.
    • And the best part is that you don't need to pre-cook the fish if you use fresh, good-quality ones.
    freshly baked fish pie

    What Fish To Use For Fish Pie?

    Although there is no set rule about what type of fish to use, I suggest using an equal amount of 3 different types of fish (usually 1 part of salmon, 1 part of white fish, and 1 part of smoked fish).

    Add some prawns for a different texture and luxury feel to the dish if you like.

    For this recipe, I used 200 grams of salmon, 200 grams of cod, 200 grams of smoked haddock, and 150 grams of tuna.

    I add tuna for a bit of extra color but you can omit it and use extra salmon or cod.

    If you don't want to prepare your own fish mixture, you can buy them from your fishmonger or supermarkets to save some time.

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Fish Pie Filling

    Labelled picture of ingredients for fish pie
    • Fish pie mixture - You can buy them from fishmongers or from the fish section of large supermarkets. I prefer using fresh fish but you can use frozen ones if it's more convenient for you. If using frozen fish, thaw it overnight, cook the fish for 5 minutes, and then drain it before mixing it with the rest of the filling.
    • Leeks - This vegetable pairs perfectly with fish dishes. Make sure you wash them thoroughly before using them.
    • Frozen peas - I use frozen peas because they are convenient but fresh peas would be great in this recipe. If using fresh peas, make sure you cook them before adding them to the filling.
    • Herbs - Dill and tarragon are great for fish & seafood dishes but you can make your own mixture of fresh herbs you like.

    Mashed Potato Topping

    Labelled picture of ingredients for potatoes mash topping for fish pie
    • Potatoes - I prefer using floury potatoes such as Maris Piper, red russets, desire, or King Edward.
    • Cheddar Cheese - Mature or extra mature cheddar adds a bit of kick to the sauce. You can substitute it with gruyere or gouda.
    • Double cream - It is very similar to heavy cream. You can substitute it with whipping cream or a mixture of milk and butter.

    Step-by-Step Instructions

    This hearty and delicious Fish Pie recipe is very easy to make with a little preparation.

    To achieve the best results, you need to follow a few tips and simple steps:

    Cook the Potatoes

    Peel the potatoes and cut them into chunks.

    The best choice of potatoes is floury potatoes such as Maris Piper, red russets, desire, or King Edward.

    peel the potatoes and cut them in chunks

    Place the potatoes in a large pan and fill them with enough cold water to cover them.

    Bring the potatoes to a boil on high heat then lower the heat.

    Gently simmer for 20-25 minutes or until soft in the middle.

    par boil the potatoes until almost cooked

    Always start cooking the potatoes with cold water.

    Otherwise, the outside will be mashy and start to flake while the core is still uncooked.

    Start preparing the fish pie sauce while the potatoes are cooking.

    Prepare the Fish Pie Sauce

    Place a pan on medium heat and melt the butter.

    Add the leeks and sauté until soft.

    Sautéing the leek with butter

    Sprinkle on the flour and stir to combine.

    flour is sprinkled on top of sautéed leeks

    Cook for a minute, stirring continuously.

    sautéing the flour with leeks for a few minutes

    And whisk in a little of the warm milk at a time, stirring continuously until you have a smooth and velvety mixture.

    the milk is added to the flour and leek mixture

    Cook for a few minutes until the mixture is thickened.

    Add the fish mixture, dill, tarragon, peas, freshly ground black pepper, and salt.

    fish mixture is added to the creamy leek sauce

    Give the mixture a good stir and remove it from the heat.

    Spoon the mixture into a pie dish size 25 cm (10") in diameter (or a similar size rectangular or oval oven dish).

    Make sure there is some space left for the mashed potatoes.

    fish pie mixture is transferred in a baking dish

    Prepare the Cheesy Mashed Potatoes

    Preheat the fan oven to 180° C (360° F) and start preparing the mashed potatoes.

    When potatoes are soft in the middle, drain well and return them back to the pan.

    draining the cooked potatoes on a colander

    Put the pan back on low heat and let all the water evaporate for 30 seconds.

    Remove from the heat then add the double cream, butter, and salt.

    Mash using a masher or a ricer until smooth.

    mashing the potatoes with a masher

    Stir in the grated cheddar cheese. Mix until all are nicely combined.

    grated cheese is added to the mashed potatoes

    Assemble the Fish Pie

    Spoon the mashed potato on top of the fish mixture and spread it out evenly using a fork or pallet knife.

    Give it a lined pattern to help the mash crisp up.

    the fish pie mixture is covered with mashed potatoes

    Place the dish in the oven and cook for 30-35 minutes until the top is golden and the filling is bubbling.

    freshly baked fish pie

    Top Tips From the Chef

    • Use a good quality & fresh fish pie mixture to avoid watery fish pie.
    • If using frozen fish, thaw it overnight, cook the fish for 5 minutes, and then drain it before mixing it with the rest of the filling.
    • Always start cooking the potatoes with cold water. Otherwise, the outside will be mashy and start to flake while the core is still uncooked.
    • When making the mashed potato topping, drain the potatoes well and return them back to the pan. Put the pan back on low heat and then let all the water evaporate for 30 seconds. This way, you don’t get too much of a mushy texture when you place them over the fish filling.

    Serving Suggestions

    There are several delicious side dishes that can be served with Fish Pie.

    Here are a few options:

    • Steamed or roasted vegetables such as Air Fryer Brussel Sprouts, Zeytinyagli Kereviz Yemegi (Braised Celeriac), or Honey Roasted Carrots and Parsnips.
    • A simple and healthy bowl of salad such as Rocket Salad With Parmesan, Persian Shirazi Salad, or Greek Cucumber Salad.
    • Roasted or sautéed mushrooms, which add depth of flavor to the dish.
    fish pie with cheesy mashed potato topping served with broccoli sprouts

    Recipe FAQs

    Why is my fish pie so watery?

    The main reason to have a watery fish pie is the use of frozen fish. Use good quality fresh fish if possible.
    If you want to use frozen fish, make sure you thaw them in the fridge overnight and poach them for 5 to 6 minutes before adding them to the fish pie sauce.

    Can you reheat fish pie?

    Yes, you can reheat the fish pie in the microwave for a couple of minutes or in the preheated oven (180° C - 360° F fan oven) for 15 to 20 minutes. Cover the fish pie with tin foil before putting it in the oven.

    Can you freeze the fish pie?

    You can freeze the fish pie only if you make it with fresh fish. Let the leftover fish pie cool down for a few hours and put it in an airtight container before freezing. You can keep it in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating and make sure it is piping hot before eating!

    Related Recipes

    For more savory pie recipes why not try:

    • Leftover Turkey Shepherd's Pie
    • creamy mushroom pie freshly baked
      Mushroom And Leek Pie
    • minced beef pie freshly baked
      Mince Beef Pie
    • traditional cottage pie
      Easy Cottage Pie

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this easy Fish Pie Recipe With Leeks as much as you enjoy eating it! 🙂

    Bon appétit! / Afiyet Olsun! 

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    fish pie recipe

    Easy Fish Pie With Leeks

    Ayla Clulee
    This Easy Fish Pie Recipe With Leeks is perfect for you if you love fish and you are a big fan of a Cottage Pie or any other pot pie.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine british, English
    Servings 4 people
    Calories 693 kcal

    Equipment

    • 1 kitchen scale
    • 1 Saucepan
    • 1 measuring spoons
    • 1 grater
    • 1 whisk
    • 1 (25 cm) dia oven dish
    • 1 Potato Masher

    Ingredients
     
     

    Fish Pie Mixture

    • 50 g butter
    • 1 large leek (sliced and washed thoroughly)
    • 50 g all-purpose flour
    • 500 ml semi-skimmed or full-fat milk
    • 750 g fish pie mixture
    • 150 g frozen peas
    • 2 tablespoon fresh dill (chopped)
    • ½ tablespoon fresh tarragon or ¼ teaspoon dried tarragon (chopped)
    • ½ teaspoon freshly ground black pepper
    • ½ tablespoon salt

    Mashed Potato Topping

    • 850 g potato (floury potatoes such as Maris Piper, red russets,desire or King Edward)
    • 120 ml double cream (warm)
    • 30 g butter (room temperature)
    • 1 teaspoon salt
    • 80 g grated cheddar cheese (or any of your favorite hard cheese)

    Instructions
     

    • Peel the potatoes and cut them into chunks. Place in a large pan and fill with enough cold water to cover the potatoes.
    • Put the pan on high heat, bring it to a boil and turn the heat down to the simmering point. Gently simmer for 20-25 minutes or until soft in the middle.
    • Start your fish pie filling while the potatoes are cooking.
    • Place a pan on medium heat and melt the butter. Add the leeks and saute until soft.
    • Sprinkle on the flour and stir to combine. Cook for a minute and whisk in a little of the warm milk at a time, stirring continuously until you have a smooth and velvety mixture. Cook for a few minutes until the mixture is thickened.
    • Add the fish mixture, dill, tarragon, peas, freshly ground black pepper, and salt, give it a good stir, and remove from the heat.
    • Spoon the mixture into a pie dish size of 25-27 cm (10 ") diameter (or any similar-sized rectangular or oval oven dish).
    • Preheat the fan oven to 180° C (360° F) and start preparing the mashed potatoes.
    • When potatoes are soft in the middle, drain well and return them back to the pan.
    • Put the pan back on low heat and let all the water evaporate for 30 seconds then remove from the heat.
    • Add the double cream, butter, and salt. Mash using a masher or a ricer until smooth.
    • Stir in the grated cheddar cheese and start assembling the fish pie.
    • Spoon the mashed potato on top of the fish mixture and spread it out evenly using a fork or pallet knife. Give it a lined pattern to help the mash crisp up.
    • Place the dish in the oven and cook for 30-35 minutes until the top is golden and the filling is bubbling.

    Notes

    • Use a good quality & fresh fish pie mixture to avoid watery fish pie.
    • If using frozen fish, thaw it overnight, cook the fish for 5 minutes and then drain it before mixing it with the rest of the filling.
    • Always start cooking the potatoes with cold water. Otherwise, the outside will be mashy and start to flake while the core is still uncooked.
    • When making the mashed potato topping, drain the potatoes well and return them back to the pan. Put the pan back on low heat and then let all the water evaporate for 30 seconds. This way, you don’t get too much of a mushy texture when you place them over the fish filling.

    Nutrition

    Calories: 693kcalCarbohydrates: 63gProtein: 56gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 168mgSodium: 1786mgPotassium: 1855mgFiber: 7gSugar: 12gVitamin A: 1481IUVitamin C: 60mgCalcium: 408mgIron: 5mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Paula

      January 04, 2022 at 4:57 pm

      5 stars
      This looks like a very easy recipe, I will make this tomorrow night.

      Reply
      • Ayla Clulee

        January 24, 2022 at 1:52 pm

        Hope you like it as much as we do Paula!

        Reply
    5 from 1 vote

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

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