This Easy Fish Pie is a British classic made with chunky pieces of salmon, cod, and smoked haddock in a creamy leek and herb sauce. The smoked haddock makes the biggest difference. It gives the whole pie the gently smoky taste you'd get in a good pub version. A layer of cheesy mashed potatoes goes on top and turns golden in the oven.
Everything is ready in about 50 minutes. You can also put the whole pie together a day ahead and bake it when everyone is hungry.
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I've simplified the classic recipe by skipping the separate fish-poaching step. The fish cooks right in the sauce instead, which saves both time and a pan.
Why This Recipe Works?
- The leeks melt into the sauce and give it a gentle sweetness that plain onions can't match.
- Fresh dill and tarragon lift the creamy sauce, so it never feels heavy.
- It's a complete dinner in one dish. Fish, vegetables, and potatoes all come out of the oven together.
- It's an absolute crowd-pleaser that works midweek and still looks right for guests.
- You can stretch it or shrink it. The recipe doubles cleanly for a crowd and halves for two.
What Fish To Use For Fish Pie?
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 use 7 oz (200 grams) of salmon, 7 oz (200 grams) of cod, 7 oz (200 grams) of smoked haddock, and 5 oz (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 supermarket 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
- Fish pie mixture - Fishmongers and the fish counter at larger supermarkets sell it ready mixed. I prefer fresh fish, but frozen works if it's more convenient. Thaw frozen fish overnight, cook it for 5 minutes, and drain it well before it goes into 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
- 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.
- Heavy cream - The closest American equivalent of British double cream. You can substitute whipping cream or a mixture of milk and butter.
How to Make Easy Fish Pie with Leeks
Cook the Potatoes
Peel the potatoes and cut them into 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.
Always start cooking the potatoes with cold water. Otherwise, the outside will be mushy 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.
Sprinkle on the flour and stir to combine.
Cook for a minute, stirring continuously.
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 the mixture a good stir and remove it from the heat. Spoon the mixture into a pie dish, size 10" (25 cm) in diameter (or a similar size rectangular or oval oven dish). Make sure there is some space left for the mashed potatoes.
Prepare the Cheesy Mashed Potatoes
Preheat the fan oven to 360° F (180° C) and start preparing the mashed potatoes. When potatoes are soft in the middle, drain well and return them to the pan.
Put the pan back on low heat and let all the water evaporate for 30 seconds. Remove from the heat, then add the heavy cream, butter, and salt. Mash using a masher or a ricer until smooth.
Stir in the grated cheddar cheese. Mix until all are nicely combined.
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.
Place the dish in the oven and cook for 30-35 minutes until the top is golden and the filling is bubbling.
Recipe Tips From the Chef
- Use a good quality and fresh fish pie mixture to avoid watery fish pie.
- Frozen fish needs a full overnight thaw and a good drain first, or the pie turns out watery.
- Potatoes need a cold-water start. Dropped into water that's already boiling, the outside overcooks before the middle softens.
- After draining, give the potatoes 30 seconds back in the dry pan over low heat. The extra moisture steams off, so the mash stays fluffy instead of wet.
- Cook the sauce until it's properly thick, like honey. The fish releases juices in the oven, and the sauce won't thicken any further once the pie is baking.
- Spread the mash while it's still hot. Cold mash drags and tears the surface of the filling.
- Drag a fork across the mash before baking. The ridges catch the heat and turn extra crisp and golden.
- Stick with a sharp, mature cheddar on top. Mild cheeses disappear next to the smoked fish.
- Rest the baked pie for 10 minutes before serving. The filling settles and holds together on the plate.
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 Zeytinyağlı Kereviz Yemeği - Braised Celeriac, or Honey Roasted Carrots and Parsnips.
- A simple and healthy bowl of salad such as Arugula Spinach Salad,Persian Shirazi Salad Recipe, or Greek Cucumber Salad.
- Roasted or sautéed mushrooms, which add depth of flavor to the dish.
Storage Instructions
Let leftovers cool, then keep them covered in the fridge for up to 3 days. Reheat in a 360°F (180°C) oven or in the microwave until piping hot in the middle. The filling thickens as it sits, so a splash of milk stirred in under the mash brings the sauce back.
Make Ahead
You can assemble the whole pie up to a day ahead, cover it, and keep it in the fridge. Bake it straight from the fridge and add 10 to 15 minutes to the baking time.
The unbaked pie also freezes well for up to 3 months, as long as the fish went in fresh rather than previously frozen. Defrost it fully in the fridge before baking.
Recipe FAQs
Three usual causes: fish that went in frozen and released water as it baked, a sauce that was too thin before assembly, and wet potatoes mashed straight from the pan. Fresh fish, a thick sauce, and steam-dried potatoes solve all three.
Yes. Swap the flour in the sauce for cornstarch, using about half the amount. The rest of the recipe is already gluten-free.
Traditionally, quite often. Quartered hard-boiled eggs are a classic addition, especially in older and pub-style versions. Tuck them between the fish pieces before the sauce goes on if you like them.
Floury ones. King Edward, Maris Piper, or Russet potatoes mash light and fluffy. Waxy salad potatoes turn gluey when mashed.
Related Recipes
For more savory pie recipes why not try:
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I hope you enjoy the process of making this easy Fish Pie Recipe With Leeks as much as you enjoy eating it! 🙂
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Easy Fish Pie
Ingredients
Fish Pie Mixture
- 3½ tbsps butter (50 grams)
- 1 large leek (sliced and washed thoroughly)
- ⅓ cup all-purpose flour (50 grams)
- 2 cups low-fat or whole milk (500 ml)
- 1 ⅔ lb fish pie mixture (750 grams)
- 1 cup frozen peas (150 grams)
- 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
- 2 lbs floury potatoes such as Maris Piper, Russets, Desiree, or King Edward (850 grams)
- ½ cup warm heavy cream (120 ml)
- 2 tbsps room temperature butter (30 grams)
- 1 teaspoon salt
- ¾ cup grated cheddar cheese or any hard cheese (80 grams)
Instructions
Cook the Potatoes
- 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.
Prepare the Fish Pie Sauce
- 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 of 10 " (25-27 cm) diameter (or any similar-sized rectangular or oval oven dish).
Prepare the Cheesy Mashed Potatoes
- Preheat the fan oven to 360° F (180° C) 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 heavy 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.
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.
- Place the dish in the oven and cook for 30-35 minutes until the top is golden and the filling is bubbling.
Notes
- Use good quality, fresh fish to avoid a watery pie. A supermarket fish pie mix works well too.
- If using frozen fish, thaw it overnight, cook it for 5 minutes, and drain it well before it goes into the filling.
- Start the potatoes in cold water, and let them steam-dry in the pan after draining so the mash stays fluffy.
- Cook the sauce until it's thick like honey. It loosens in the oven as the fish releases its juices, and it won't thicken again once baking.
- Spread the mash while hot, then drag a fork across the top for crisp golden ridges. A sharp, mature cheddar stands up best to the smoked fish.
- Rest the baked pie for 10 minutes before serving so it holds together on the plate.
- Use three kinds of fish if you can: one oily (salmon), one white (cod), one smoked (haddock). Raw peeled prawns are a good addition.
- Quartered hard-boiled eggs are a traditional British addition. Tuck them between the fish before the sauce goes on.
- Gluten-free: swap the flour for cornstarch, using about half the amount.
- Make ahead: assemble up to a day ahead and bake from the fridge, adding 10 to 15 minutes. The unbaked pie freezes for up to 3 months if made with fresh fish. Defrost fully before baking.
- Store leftovers covered in the fridge for up to 3 days. Reheat until piping hot, with a splash of milk stirred in under the mash if the filling has thickened.
- Serve with green beans, broccoli, or a simple salad.
Paula says
This looks like a very easy recipe, I will make this tomorrow night.
Ayla Clulee says
Hope you like it as much as we do Paula!