This decadent fish pie uses three different types of fish - including white fish and salmon - for a creamy, falvourful result.


  • 600ml whole milk

  • 1 medium onion, cut into sixths keeping the root end intact

  • 2 bay leaves

  • 500g thick white fish fillets, such as cod, haddock or pollock

  • 500g smoked haddock fillet (undyed, if possible)

  • 500g thick salmon fillet

  • 6 medium eggs (optional)

  • 75g butter

  • 75g plain flour

  • 3 tbsp white wine

  • 100ml double cream

  • small bunch of fresh dill (about 15g)

  • flaked sea salt

  • freshly ground black pepper

  • Cheesy mash topping

  • 1.25kg medium potatoes, peeled and cut into even-sized pieces

  • 75g butter, cut into cubes

  • 75ml double cream

  • 150g mature Cheddar cheese, coarsely grated

  • flaked sea salt

  • freshly ground pepper

  • You will need

  • a 2–2.5 litre ovenproof dish


  • 1.

    To make the filling, pour the milk into a large pan and add the onion wedges and bay leaves. Season with salt and pepper. Add the fish fillets to the pan and bring to a very gentle simmer. Cover with a lid and cook for 2 minutes. Remove the pan from the heat and leave to stand and infuse for 5 minutes until the fish is almost cooked. Drain the fish through a colander into a bowl, then pour the milk into a jug.

  • 2.

    Next, make the cheesy mash. Put the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the potatoes are soft. Drain, then return them to the pan and mash with the butter, cream and three-quarters of the grated cheese. Season to taste and set aside.

  • 3.

    Preheat the oven to 200°C/Fan 180°C/Gas 6. To cook the eggs, if using, fill a medium saucepan a third full with water and bring to the boil. Gently add the eggs to the water and cook for 9 minutes. Drain in a colander under running water for a couple of minutes, then transfer to a bowl of very cold water and set aside. Cooling the eggs quickly like this helps to prevent a ring from forming around the cooked yolk.

  • 4.

    Now finish the filling. Melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk and the wine and cream. Stir over a medium heat for 5 minutes until the sauce is smooth and thick. Season with salt and black pepper. Remove the pan from the heat and snip the dill fronds into the sauce with sharp scissors – or place the dill on a board and roughly chop before stirring into the sauce. Discard the stalks. Peel the eggs and cut them in half.

  • 5.

    Spoon a third of the sauce into the base of the ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into good chunky pieces as you go and discarding the skin, onion and bay leaves. Place half the eggs, if using, on top and pour over another third of the sauce. Continue with the layers, finishing with sauce.

  • 6.

    Spoon the potato over the fish mixture, starting at the edges before making your way into the centre. Fluff up the potato with a fork and sprinkle with the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 45 minutes or until the top is golden and the filling is bubbling.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 978kj
  • Fat Total 55g
  • Saturated Fat 29g
  • Protein 61g
  • Carbohydrate 56g
  • Sugar 8g
  • Sodium 1589mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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