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Best Ever Fish Pie Recipe with Creamy Herb Sauce

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A comforting and easy fish pie featuring flaky white fish under fluffy mashed potatoes, all enveloped in a rich and fresh creamy herb sauce. Perfect for cozy nights and quick weeknight dinners.

Ingredients

Scale
  • 1 lb mixed white fish fillets (such as cod, haddock, or pollock), fresh or thawed frozen
  • ½ cup cooked peeled shrimp or prawns (optional)
  • ½ cup frozen peas
  • 3 tbsp unsalted butter (for sauce)
  • 3 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh dill, finely chopped (or dried dill, use sparingly)
  • ⅓ cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2 lbs Russet potatoes, peeled and chopped
  • 2 tbsp unsalted butter (for mash), softened
  • ¼ cup whole milk or cream (for mash)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Potatoes (15-20 minutes): Place peeled and chopped potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until tender when pierced with a fork (about 15 minutes). Drain well and return to the pot.
  2. Mash the Potatoes (5-7 minutes): Add softened butter and milk or cream to the drained potatoes. Mash until smooth but still fluffy. Season with salt and pepper. Set aside while you prepare the filling.
  3. Cook the Fish (8-10 minutes): Place fish fillets in a steamer basket over simmering water or gently poach in a shallow pan with a splash of water or milk. Cook until just opaque and flaky (about 8 minutes). Remove fish carefully, flake into chunks, and discard any skin or bones.
  4. Make the Creamy Herb Sauce (10 minutes): In a medium saucepan, melt butter over medium heat. Stir in flour to form a paste (roux), cook for 1-2 minutes without browning. Slowly whisk in warm milk, stirring constantly to avoid lumps. Cook until sauce thickens and coats the back of a spoon (about 5 minutes). Remove from heat and stir in parsley, dill, and Parmesan. Season with salt and freshly ground black pepper to taste.
  5. Combine the Filling: Gently fold flaked fish, cooked shrimp (if using), and frozen peas into the creamy herb sauce. Taste and adjust seasoning if needed. Pour the mixture into your prepared ovenproof dish.
  6. Top with Mashed Potatoes: Spoon the mashed potatoes evenly over the fish mixture. Use a fork to create texture peaks on the surface to help with browning.
  7. Bake the Pie (25-30 minutes): Preheat oven to 375°F (190°C). Place the dish in the oven and bake until the top is golden and the sauce is bubbling around the edges. If the top browns too quickly, cover loosely with foil.
  8. Rest and Serve: Let the pie rest for 5 minutes before serving to help the sauce set slightly and make scooping easier.

Notes

For gluten-free, substitute all-purpose flour with gluten-free flour blend or cornstarch. Frozen peas can be added directly without defrosting. Avoid overworking mashed potatoes to prevent gluey texture. If sauce is too thick before baking, stir in a splash more milk. Optional topping: sprinkle grated cheddar or breadcrumbs on mashed potatoes before baking for a crunchy crust.

Nutrition

Keywords: fish pie, creamy herb sauce, comfort food, easy fish pie, weeknight dinner, seafood casserole, mashed potato topping

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