Foxy Coxy’s Fish Pie recipe by @coxys_kitchen

This traditional British dish is a family favourite in many a loving home. It’s easy to make but it delivers on flavour every time – and, it gets the kids eating fish!

Foxy Coxy’s Fish Pie recipe by @coxys_kitchen

As the leaves begin to fall and the nights draw in, we look towards dishes that offer a real foodie hug. This traditional British dish is a family favourite in many a loving home. It’s easy to make but it delivers on flavour every time – and, it gets the kids eating fish! That said, this Fish Pie recipe works just as well for a relaxed dinner with friends, washed down with plenty of crisp white wine or a refreshing rosé.

My recipe below uses fish fillets, but you could ask your fishmonger for fish scraps instead. Frozen fish pie mix works well too and you can even cook the fish from frozen. Good quality, sustainably sourced fish is always the best option. Cozy nights in with good company, enjoying a delicious fish pie – now that doesn’t sound so bad does it?

Serves 4-6

Preparation time: 20 minutes

Cooking time: 1 hour


  • 900g Maris Piper potatoes, peeled and chopped
  • 2 medium smoked haddock fillets
  • 2 medium salmon fillets
  • 2 medium cod fillets
  • 100g cooked prawns
  • 600ml milk
  • 1 large bay leaf
  • ½ tsp peppercorn
  • 2 small onions, one halved, the other finely chopped
  • 45g butter
  • 45g plain flour
  • Lemon zest from half a lemon
  • ¼ tsp cayenne pepper
  • 2 Tbsp chopped fresh parsley
  • Optional: Small handful of chopped fresh spinach
  • Optional: 100g sweetcorn
  • Optional: Grated gruyereor cheddar cheese

Fish Pie recipe

  1. Boil the potatoes for the mash and when done, mash them together with some milk and butter until smooth, but not too sloppy – I prefer to use a potato ricer to make sure that there are no lumps. Season the mash with salt and white pepper and set aside
  2. Place the milk, onion halves, bay leaf and peppercorns in a large sauté or frying pan and bring to a simmer
  3. Add the fish fillets to the warmed milk and gently poach for around 7 minutes until the fish starts to flake
  4. Remove the fish from the pan and carefully remove any skin. Beak the flesh up into large flakes and set aside
  5. Strain the milk into a jug and discard the bay leaf and peppercorns. Keep the onion halves as you can use them for a bolognese or chilli con carne; don’t worry as you won’t taste any of the fish
  6. In the same pan, melt the butter and cook the chopped onion for around 7 minutes until soft. Stir in the flour and cook for 1 minute. Gradually add in the poaching milk stirring at all times, to make sure that the flour cooks out and there are no lumps. When all the milk has been added, continue to cook on a gentle heat, stirring occasionally until the sauce has thickened. Add in the parsley, lemon zest and cayenne pepper – and the spinach and sweetcorn if using. Taste a little of the sauce and season to taste with salt and pepper
  7. Let the sauce cool a little, then add the fish flakes and prawns and gently mix into the sauce, taking care not to break up the flakes too much. Taste the mixture again and adjust the seasoning if necessary
  8. Spoon the mixture into an ovenproof dish, then gently spoon on the mashed potato and smooth with a spatula so you have a nice even layer
  9. Use a fork to create lines across the potatoes; this helps to give it a nice crispy top during baking. If using, finely grate a little cheese over the top of the potatoes
  10. Bake in a preheated oven on 200c / Gas mark 6, for 30 -35 minutes. Serve with a side of greens such as peas or tenderstem broccoli, or even a crisp green salad

TIP: You can make the fish pie up to 8 hours in advance. Assemble it, then cook just before serving.

Fancy another serving?


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