Easy fish pie recipe

Posted on June 19, 2013


Pies are such a comforting food to have in winter, unfortunately they’re not necessarily a simple dish to cook on a whim. Usually it involves some slow cooked stewed meat of some kind. Then I had an ‘ah-ha’ moment. What if it was a fish pie? I  could just take the type of ingredients I would use to make fish cakes but bake it in a pie form… Bingo! Easy fish pie.


This fish pie is easy because there is no pre-cooking of the fish. Just chop it up, mix it up with a bit of cream, top with cooked potato pieces and into a hot oven it goes for ~20 minutes. Done! Frankly I don’t quite understand why so many fish pie recipes stipulate poaching of the fish before putting it in the oven. It just feels stupid to cook the fish first, then proceed to overcook it in the oven. Fish cooks really quickly; typically a fillet of fish will only need to be heated for a couple of minutes on each side to cook through. You would never cook a piece of fish for 30 minutes, why on earth would you do it just because it’s a pie filling?! That’s my rant for the day, glad we’ve got that over with.

I used snapper fillets, but really any white fish with firm-ish flesh could be used. You could even use a mix of fish. If mixing fish varieties, I suggest introducing some colour by using a bit of salmon. The sauce is pretty rudimentary; a touch of cream, lemon for zing, herbs for freshness then salt and pepper for seasoning. You don’t need much liquid because the fish will release its own juices into the pie as it’s cooking. Coriander was used in the below recipe because it’s one of my staple herbs, but you can substitute for parsley or dill if preferred.

RECIPE – Easy fish pie (makes 4 medium sized ramekins)


  • 500g potatoes
  • 500g fish fillets
  • 1/2 cup of peas
  • 2 tablespoons thickened cream
  • handful of coriander leaves, chopped
  • zest of 1 lemon
  • 1/2 tablespoon lemon juice
  • salt and pepper for seasoning
  • 1/2 tablespoon of olive oil
  • 1/2 teaspoon of truffle oil (optional)


  1. Preheat oven to 200°C.
  2. Peel and chop potatoes into bite sized pieces. Place chopped potatoes into a large pot filled with salted water and bring to boil. Cook potatoes until tender, this will take about 8-10 minutes depending on how big your pieces of potatoes are. Drain and reserve.
  3. While potatoes are cooking, chop fish fillets into bite sized pieces. Place fish, peas, cream, chopped coriander leaves and the juice and zest of lemon into a bowl and mix to combine. Season to taste.IMG_6736
  4. Lightly squash the cooked potatoes, you can do this by pressing the back of a spoon into the potatoes. (You could even mash the potatoes, but why bother?)IMG_6739
  5. To assemble pot pies, scoop fish and sauce mixture into individual ramekins, top with squashed potatoes and brush with olive oil.
  6. Place pies into hot oven for about 20 minutes or until fish has cooked through.
  7. If using truffle oil, brush this over the top of the pie just prior to serving. Serve hot with a side of greens.IMG_6743

For an experiment, I have to say I’m rather pleased with the outcome. It’s a nice change from how I usually serve fish and a lighter alternative to meat pies. It’s flavoursome and wholesome at the same time. Bon appétit!