Why You’ll Love This Recipe
This fish pie is the ultimate comfort food. The creamy filling is packed with delicate, flaky fish and vegetables, while the mashed potato topping adds a warm, buttery finish that crisps beautifully in the oven.
It’s also a great way to enjoy seafood in a mild, approachable way. The flavors are rich but balanced, making it appealing even to those who don’t usually eat fish. Plus, it’s a complete meal in one dish, which makes both cooking and cleanup easier.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the filling:
white fish fillets (such as cod, haddock, or pollock)
shrimp or small prawns
butter
onion, diced
garlic cloves, minced
carrots, diced
peas
all-purpose flour
milk
fish or chicken broth
Dijon mustard
lemon juice
fresh parsley, chopped
salt
black pepper
For the mashed potato topping:
potatoes, peeled and chopped
butter
milk or cream
salt
black pepper
Directions
Start by preparing the mashed potatoes. Boil the peeled and chopped potatoes in salted water until fork-tender. Drain and mash with butter, milk or cream, salt, and pepper until smooth. Set aside.
Preheat the oven and lightly grease a baking dish.
In a large skillet, melt butter over medium heat. Add the diced onion and carrots, cooking until softened. Stir in the garlic and cook briefly until fragrant.
Sprinkle flour over the vegetables and stir to form a roux. Cook for a minute, then gradually whisk in the milk and broth until a smooth sauce forms. Let it simmer until slightly thickened.
Add the fish pieces and shrimp to the sauce. Cook gently until the fish begins to flake and the shrimp are just turning pink. Stir in Dijon mustard, lemon juice, parsley, salt, and pepper.
Transfer the mixture to the prepared baking dish, spreading it evenly.
Spoon the mashed potatoes over the top and spread them out to cover the filling completely. Use a fork to create texture on the surface for better browning.
Bake until the top is golden and the filling is bubbling around the edges. Let it rest briefly before serving.
Servings and timing
This recipe serves about 6 people.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings: 6
Variations
You can use a mix of seafood such as salmon, scallops, or even crab for a more luxurious version.
For a lighter option, substitute some of the potatoes with mashed cauliflower.
Add hard-boiled eggs to the filling for a traditional British twist.
You can include spinach, leeks, or corn for additional vegetables and flavor.
For extra richness, sprinkle shredded cheese over the mashed potatoes before baking.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 350°F oven until heated through. Cover with foil if the top begins to brown too much.
It can also be reheated in the microwave, though the topping may lose some of its texture.
This dish can be frozen before or after baking. Thaw overnight in the refrigerator and reheat in the oven until hot throughout.
FAQs
What type of fish works best?
Firm white fish like cod, haddock, or pollock works best because it holds its shape and flakes nicely.
Can I use frozen fish?
Yes, just make sure it is fully thawed and patted dry before cooking.
Can I make this ahead of time?
Yes, assemble the pie and refrigerate it before baking. Bake when ready to serve.
Is this dish very fishy?
No, the creamy sauce and seasonings balance the flavor, making it mild and approachable.
Can I skip the shrimp?
Yes, you can use only fish or substitute with another seafood.
How do I prevent a watery filling?
Make sure the sauce is thickened properly before adding the fish and avoid overcooking.
Can I add cheese to the topping?
Yes, cheddar or Parmesan adds a nice golden crust and extra flavor.
What can I serve with fish pie?
A simple green salad or steamed vegetables pair well with this dish.
Can I make it dairy-free?
Yes, use dairy-free butter and milk alternatives for both the filling and topping.
Why is my mashed potato topping sinking?
If the filling is too thin, the potatoes can sink. Ensure the sauce is thick enough before assembling.
Conclusion
An American-English Fish Pie is a comforting, satisfying dish that brings together creamy seafood filling and fluffy mashed potatoes in one delicious bake. It’s a versatile recipe that can be adapted to your taste while still delivering classic, cozy flavors that everyone will enjoy.
PrintAn American-English Fish Pie
American-English Fish Pie is a comforting casserole of tender fish and shrimp in a creamy sauce topped with fluffy mashed potatoes baked until golden.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Low Fat
Ingredients
- white fish fillets (such as cod, haddock, or pollock)
- shrimp or small prawns
- butter
- onion, diced
- garlic cloves, minced
- carrots, diced
- peas
- all-purpose flour
- milk
- fish or chicken broth
- Dijon mustard
- lemon juice
- fresh parsley, chopped
- salt
- black pepper
- potatoes, peeled and chopped
- butter (for mash)
- milk or cream (for mash)
Instructions
- Boil potatoes in salted water until tender, then mash with butter, milk or cream, salt, and pepper.
- Preheat oven and grease a baking dish.
- Melt butter in a skillet and cook onion and carrots until softened.
- Add garlic and cook briefly.
- Stir in flour to form a roux.
- Gradually whisk in milk and broth until smooth and slightly thickened.
- Add fish and shrimp and cook gently until just starting to cook through.
- Stir in Dijon mustard, lemon juice, parsley, salt, and pepper.
- Transfer filling to baking dish.
- Spread mashed potatoes evenly over the top and texture with a fork.
- Bake until golden and bubbling.
- Let rest briefly before serving.
Notes
- Use a mix of seafood like salmon or scallops for variation.
- Add cheese on top for extra richness.
- Ensure sauce is thick to prevent watery filling.
- Can be made ahead and baked later.
- Reheat in oven to maintain texture.
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 120 mg
