my fish pie

Updated: Apr 15, 2021

this was honestly the best fish pie i've ever made and i've made a few in my time!

i usually opt for pastry over potato because pastry always seems like the more exciting option but after trying this version i think i've been converted for good

and..... it's just so damn pretty


600g white fish

500ml full cream milk

6 cloves

1/2 brown onion, finely sliced

3 bay leaves

1/4 cup flour

1/2 tsp nutmeg

60g butter

3/4 cup peas

1 handful parsley, chopped

2 tbsp lemon rind, 1/2 lemon, juiced

salt and pepper to taste

piped potato top

800g potatoes, peeled

100ml milk

80g butter

1 tsp salt


preheat oven to 190 degrees

in a pot on a medium heat add the milk, fish, cloves, bay leaves and onion. poach for 10 minutes or until the fish becomes opaque

remove the fish from the poaching milk along with the onion and set aside

strain the milk mixture through a sieve, reserving the liquid for later. discard the cloves and bay leaves

to the same pot add the butter and flour and whisk until thickened. slowly incorporate the milk until you have a thick white sauce then add the nutmeg

chop the fish into bite sized pieces then return it to the white sauce along with the parsley, peas, lemon zest, juice, salt and pepper. gently fold to combine then pour the mixture into a baking dish

in a large pot boil the potatoes until soft. strain then mash with the butter, milk and salt until smooth

transfer the potato mixture to a piping bag with a swirled nozzle and pipe onto the pie in whichever shape takes your fancy. i did little circular swirls on mine but you can get creative here

drizzle the top of the pie with a little extra melted butter and bake for 40 minutes until golden

serve with a wedge of lemon


i like to use a fish that will hold its shape such as Ling, it retains it's texture rather than it completely flaking into the sauce

i'm a fan of using my kitchen aid (whisk attachment) to get the potatoes smooth and easy to pipe, it also makes them super fluffy