Fish pie, to me, is one of those dishes that feels like a hug you can eat. It’s got everything — creamy sauce, tender flaky fish, buttery mash on top, all baked until the edges are golden and bubbling over like it’s trying to escape. I’ve made this one more times than I can count — sometimes on a Sunday with jazz on in the background, sometimes on a Tuesday when I just need something that tastes like comfort.
There’s something quietly celebratory about it too. It’s not flashy. But it feels special. Like someone cooked it with love. And if you go the extra mile and add a smoky fish (do it, trust me), it levels up fast. Honestly? This pie has never failed me. Even when I’ve forgotten to warm the milk or run out of cream. Still good.
Why You’ll Love It
- Seriously creamy — the mash + the white sauce? Match made in heaven.
- Smoky depth — add those Arbroath smokies if you can. Life-changing.
- Flexible — swap fish around depending on what’s fresh or in the freezer.
- Make-ahead friendly — the whole thing holds beautifully.
- Crowd-pleaser — picky eaters, fancy guests, midweek chaos… it works.
- Leftovers reheat like a dream — which is rare for creamy dishes.
Ingredients
For the filling:
- 450g haddock, skin removed
- 450g cod, skin removed
- 2 Arbroath smokies (optional but gorgeous)
- ½ onion, peeled and studded with 4 cloves
- 2 bay leaves
- 500ml milk
- 40g butter
- 2½ tbsp plain flour
- Small bunch parsley, chopped
For the topping:
- 800g mashed potato
- 50g melted butter
- 100ml double cream
To serve:
- 600g peas
- Knob of butter
How to Make It
Prep the fish base:
Chop up your haddock and cod into chunky bites. Toss them into a deep baking dish and flake over the Arbroath smokies if you’re using them. Already smells coastal.
Infuse the milk:
In a small saucepan, add the milk, onion with cloves, and bay leaves. Warm it gently for a couple of minutes to let those flavours steep in. Don’t boil it — just let it think about bubbling.
Make the white sauce:
In a separate pan, melt the butter, then stir in the flour to make a paste (that’s your roux). Cook for 2 minutes, stirring so it doesn’t catch. Gradually pour in your warm infused milk, whisking like mad to keep it smooth. Let it simmer until it thickens slightly — it should coat the back of a spoon. Stir in the parsley, salt, pepper.
Bring it together:
Pour that velvety sauce all over your fish pieces in the dish. Wiggle the dish a bit so the sauce sinks into all the corners. No dry patches here.
Top with mash:
Spoon your mashed potato over the top, smoothing it gently but not too flat — you want some peaks and dips to catch golden bits. Drizzle the melted butter and cream over the mash. You’re basically building a cloud.
Bake until glorious:
Pop it in a 200°C oven for about 30–40 minutes. You want the top to be golden, the edges bubbling, and your kitchen smelling like heaven.
Don’t forget the peas:
Right before serving, boil or steam the peas and toss them with a knob of butter. That bright pop on the side cuts through the richness like a charm.
Common Mistakes and How to Dodge Them
Sauce went lumpy?
You probably added the milk too fast. Warm milk and steady whisking is the trick. Don’t rush it.
Fish pie turned watery?
Could be extra moisture in your mash, or the fish wasn’t patted dry. Also, resist the urge to add uncooked fish — it leaks water in the oven.
Topping sank into the filling?
The mash might’ve been too thin. Let it firm up a bit before spreading it over the sauce.
It split or curdled in the oven?
Too much heat too fast. Keep the oven at 200°C and don’t broil unless you really know your grill.
Storage and Reheating
- Fridge: Covered, keeps well for 2 days.
- Freezer: Freeze in portions — wrap tightly. Lasts about 3 months.
- Oven: Reheat at 170°C for 20 mins until piping hot.
- Microwave: Works fine for single portions. Cover and heat in short bursts.
- Bonus tip: Add a splash of milk before reheating to keep it creamy.
Frequently Asked Questions
Can I use frozen fish?
Absolutely. Just thaw it fully and pat it dry before using.
What if I don’t have smokies?
No problem. Use more haddock or try a bit of salmon for colour. But seriously… if you can find smokies, do it.
Can I add boiled eggs like some traditional recipes?
Yes! Quartered hard-boiled eggs between the fish and sauce is lovely — very retro.
Can I use a piping bag for the mash?
You fancy thing! Yes. Adds a nice swirl and looks great for guests.
Nutrition Facts (Per Serving):
- Calories: 539
- Fat: 28g
- Carbs: 28g
- Protein: 42g
- Sodium: 1163mg
- Sugar: 2.4g
Try More James Martin Recipes:
James Martin Fish Pie
Description
Creamy, golden-topped fish pie with haddock, cod, and smokies — rich and comforting with a buttery mash and parsley sauce.
Ingredients
Instructions
- Preheat oven to 200°C.
- Place chopped fish in a baking dish and top with smokies.
- Warm milk with clove-studded onion and bay.
- Make white sauce with butter, flour, and milk; add parsley.
- Pour sauce over fish.
- Top with mashed potato, drizzle cream + butter.
- Bake 30–40 mins until golden. Serve with buttered peas.
Notes
- Don’t skip resting the mash — stiff mash = better crust
- Smoky fish gives it that extra depth
- If sauce splits, stir in a spoon of cold cream to rescue it
- Use a shallow dish for more golden topping