Fish & chip pie

A dish is filled with food Fish Pie Recipes

Preparation and cooking time

  • Prep:45 mins
  • Cook:1 hr and 5 mins
  • Easy
  • Serves 6

Hearty homemade pie meets a traditional British takeaway for a doubly satisfying family supper for those evenings when only comfort food will do

Nutrient Unit
kcal 446
fat 17g
saturates 7g
carbs 40g
sugars 10g
fibre 6g
protein 30g
salt 0.6g


  • 3 eggs (at room temperature)
  • 50g butter , plus extra to serve
  • 2 tbsp rapeseed oil , plus a drizzle
  • 2 onions , chopped
  • 50g plain flour
  • 600ml milk
  • small bunch flat-leaf parsley
  • 6 small cornichons (about 2 tbsp), rinsed and finely chopped
  • 1 tbsp capers , rinsed and finely chopped
  • 1 lemon , zested and juiced
  • 800g floury potatoes , such as Maris Piper
  • 600g skinless and boneless haddock , cut into chunks
  • 1 tbsp malt vinegar
  • 200g frozen peas
Fish pie with pea & dill mash


  • STEP 1

Boil the eggs for 7 mins, then plunge straight into cold water and set aside to cool.

  • STEP 2

Melt the butter in a large saucepan and add the oil and onions. Cook for 5 mins or until soft. Stir in the flour for 1 min to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers and lemon juice, and season to taste.

  • STEP 3
Next level fish pie

Heat oven to 200C/180C fan/gas 6. Peel the potatoes, cut into chips, put in a pan of water. Bring to a simmer, cook for 2 mins, then drain – the potatoes should still hold their shape. Leave to steam-dry for 5 mins.

  • STEP 4

Spread half the sauce over the base of a large shallow casserole dish (ours was 30cm). Scatter the fish on top, peel and quarter the eggs, and add these too. Top with the remaining sauce. In a bowl, toss the chips with the vinegar, a drizzle of oil and some seasoning. Scatter over the pie and bake for 40 mins until the potatoes are golden.

  • STEP 5
Sustainable fish pie

Meanwhile, cook the peas in a pan of boiling water for 2-3 mins, then drain and mash lightly with a knob of butter and the lemon zest. Serve alongside the pie.

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