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British Fish Pie Recipe

There are many popular, British savory pies. The ever popular shepherd’s pie, it’s similar relative Cumberland pie and a good old hearty, steak and ale pie.

The fish pie is a bit of a departure from these meat pies, but comforting and delicious nonetheless.

British Fish Pie Photo

For the fish pie, also known as fisherman’s pie, the choices of fish depend on what side of the Atlantic you’re on, but for maximum flavor some smoked fish must be included.

British Fish Pie Picture

In England smoked haddock is it, but here in the U.S, whitefish (a smoked white fish) or smoked salmon will work. The smoked fish brings a richness and depth of flavor that you can’t get without it.

British Fish Pie Image

Fresh fish is second to none in the British Isles and the biting North Sea. The North Sea is off the coast of the North East of England, where I am from. It produces some of the best seafood, of which I ate a lot growing up.

British Fish Pie Pic

For a 9 x 13 baking dish, 2 1/2 pounds fish and shrimp are needed. The pie starts with a basic white sauce, that is cooked with onions for flavor and thickened to creamy perfection with flour.

Fresh parsley is added, as well as my secret addition, fresh nutmeg. It is not traditional, but I think adds a lovely, slightly sweet addition to the sauce.

File 1 British Fish Pie

Fresh or frozen peas are added into the sauce, then the fish and seafood. This sauce is poured into the baking pan and topped with fluffy mashed potato, breadcrumbs and Parmesan for a crispy finishing crust.

This fish pie also makes a great freezer meal. Assemble up to the point of baking, then wrap well in plastic wrap and freeze for up to 3 months.

British Fish Pie Photo

British Fish Pie Recipe

Janette Fuschi
Fish pie is one of the great British pies. It may be beige, but it’s not lacking in flavor. This comforting pie made with flaky fish, shrimp and peas in a bath of a warm creamy parsley sauce, topped with mashed potato.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Cuisine British
Servings 6
Calories 671.5 kcal


  • 3 Russet Potato peeled and cut into large chunks
  • 2.5 Unsalted Butter plus 3 1/2 ounces
  • 0.5 Whole Milk plus 2 1/4 cups
  • 0.25 Salt
  • Ground Black Pepper small
  • 6 Onion chopped
  • 3 All-Purpose Flour heaping
  • Parsley Flakes
  • 1 Firm Whitefish
  • 0.5 Salmon
  • 0.5 Shrimp
  • 0.5 Smoked Fish
  • 0.5 Salt or to taste
  • 0.25 Ground Black Pepper
  • Ground Nutmeg to taste, optional
  • 6 Fresh Peas or frozen peas, 1 1/2 cups
  • 0.75 Breadcrumbs
  • 0.5 Grated Parmesan Cheese


  • Add the potatoes to a large pan and cover with water.
  • Bring to a boil and simmer for 20 minutes until cooked. Drain and mash with 3 ounces butter and 1/2 milk, 1/4 teaspoon salt & small pinch of black pepper. Set aside.
  • Preheat oven to 375°F.
  • To a high-sided sauté pan add the 4 ounces of the butter to the pan over medium heat.
  • Add the onion and cook until it softens, about 8 minutes. Don’t let the butter brown.
  • Whisk in the flour and cook for 1 minute.
  • Slowly add a little milk, whisking until thickens then keep adding in small batches while whisking into the flour. Whisk until it thickens.
  • Stir in the parsley, salt, pepper, nutmeg if using and carefully add the fish and shrimp. Add the peas and pour the fish and sauce into a 3-quart casserole dish.
  • Top with the mashed potatoes and bake for 20 minutes.
  • Remove from the oven, sprinkle the top with the breadcrumbs and Parmesan and bake for 10 more minutes.


Calories: 671.5kcalCarbohydrates: 60.25gProtein: 48.17gFat: 23.04gSaturated Fat: 9.21gSodium: 883.88mgFiber: 4gSugar: 5.75g
Keyword Baked, British, Casseroles, Easy, Fish, Mashed Potatoes, Seafood, Shrimp
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