Family Fish Pie

00h 20
00h 30

A creamy cod and prawn sauce covered with fluffy, buttery mash, this fish pie recipe is great to share with the whole family. 

Ingredients and Method


  • 100g Butter
  • 50g Plain Flour
  • 750ml Milk
  • 150g Frozen Peas
  • 1 Small Onion, quartered
  • 4 Cloves
  • 4 Bay Leaves
  • 250g Cod
  • 250g King Prawns
  • 1 kg Floury Potatoes
  • 50g Cheese, grated
  • Bunch of Parsley, chopped


  1. Place the fish and prawns in a large frying pan and pour in 500ml of the milk. Stud each onion quarter with a clove and place in the pan with the bay leaves.
  2. Bring the milk to the boil, then reduce the heat to simmer for around 8 minutes to poach the fish.
  3. Lift the fish out of the pan onto a plate and strain the milk into a jug to cool, discarding the onion, cloves and bay leaves.
  4. Flake the fish into large pieces in the baking dish, mix in the frozen peas and sprinkle over half of the chopped parsley.
  5. To make the fish sauce. Melt half of the butter on a medium heat in a pan and stir in the flour continuing to stir for about a minute. Take off the heat and pour in a little of the cold poaching milk. Keep adding and stirring until blended and you have a smooth sauce. Return the sauce to the heat and bring it to the boil, stirring continually until it coats the back of a spoon. Season with salt and pepper and pour over the fish.
  6. For the mash, bring the potatoes to the boil in salted water and simmer until soft. Drain them well and allow to dry for around 5 minutes.
  7. Add the remaining 250ml of milk and remaining 50g of butter and mash well before seasoning with salt and pepper.
  8. Spoon or pipe the mash over the top to cover the fish, scraping it flat and fluffy to the edges with a fork. Sprinkle on the cheese.
  9. Place the dish on a flat tray in a pre-heated oven at 200°c/ 390°f / Gas Mark 6 and bake for 30 minutes, or until the topping is golden.
  10. Once baked, sprinkle on the remaining parsley and serve hot