This simple fish pie is total comfort food, sure to make your belly happy! There’s cod, salmon and plenty of veggies in a lush sauce. It’s topped with cheesy mashed potatoes and makes for a hearty and delicious dinner you’re gonna love!
I’m super excited to be sharing this easy fish recipe with you guys today!
It has seafood coated in a creamy sauce (much like cod au gratin), but also includes veggies as well as a mash topping (like shepherd’s pie).
The end result?
A few years ago, a local grocery store carried a frozen seafood pie that hubby and I really enjoyed (as did my sister-in-law and brother).
Unfortunately, the grocery store no longer carries that product. Nowadays? I make my own version of fisherman’s pie!
And homemade is always way better than store-bought anyway, right?
This fish pie is the kinda stick-to-ya-ribs comfort food that one would crave during cooler months.
Put on your comfy clothes, put on your fave show and grab a plate of this creamy fish pie and you’re set for cozy town, my friends.
I seriously hope you love this one as much as we do!
Ingredients for Simple Fish Pie
- Seafood, like cod and salmon
- Veggies, like leek, carrot, celery, and peas
- Aromatics, like garlic and lemon zest
- Seasoning, like thyme, salt, pepper and cayenne
- Seafood broth and milk
- Olive oil, butter and flour
- Cheesy mash (potatoes, milk, butter, chives and cheese)
How to Make Fish Pie
Full details are in the recipe card below, but here are the basics –
Make Cheesy Mashed Potatoes
- Peel and cut potatoes into large chunks. Cook until tender.
- Rice those potatoes (or you could mash, if you like).
- Give ’em a little stir.
- Add melted butter, milk, shredded cheddar cheese, chives and salt.
- Mix again and lay to one side for later.
Tip: You could also add some parmesan cheese, if you like. Or, if you aren’t into cheese, try adding some roasted garlic, sauteed leeks or enjoy those potatos as they are. Either way, delish!
Make Creamy Fish Pie Base
- Firstly, cook some leek in olive oil. Then, add garlic.
- Stir in carrot, celery, salt and pepper and give that a little cook.
- Add butter and melt.
- Then, stir in flour.
- SLOWLY add seafood broth and milk. Add about 1/3 to 1/2 cup at a time, whisking after each addition until creamy and thickened.
- Stir in thyme, salt, pepper, cayenne and lemon zest.
- Those beautiful, vibrant peas go next.
- Pat seafood with paper towel to remove excess moisture. Then, season with some salt and pepper.
- Stir seafood in to incorporate with sauce.
- Dollop cheesy mashed potatoes over top.
- Now, spread ’em out. Have little bumps and valleys (as this creates little crispy, golden, delicious bits).
- Bake, cool, garnish & enjoy!
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What Type of Seafood Should I Use?
For this fish pie recipe, both cod and salmon was used. You could use fresh or frozen (that has been thawed).
Other delicious options include halibut, haddock or tilapia.
You can use all of one or a combo. Whatever you decide to use, just make sure that it’s free from any bones and skin.
How to Reheat Leftovers?
Leftovers can be reheated in the oven or microwave.
I like to portion into pieces and just reheat what’s going to be eaten at that time.
Reheating in Oven
Place fish pie portion into an oven safe container in a 350 degree Fahrenheit oven and cook about 15 to 20 minutes or until heated through.
Note: Time will vary, depending on how large a portion you are reheating.
Reheating in Microwave
Place fish pie portions on a microwave safe plate and heat on 30 second intervals until warmed through.
How Long Does This Seafood Pie Last?
Store leftovers, covered, in the refrigerator and enjoy within 3 days.
Make It A Meal!
- Mixed green salad
- Garlic bread from Taste of Home
- Lemon wedges (a must, in my opinion)
- Garlicky green beans
More Helpful Tips & Variations
Cut seafood into similar-sized pieces so everything cooks evenly.
Want to make things even richer? Try half and half instead of whole milk.
Frozen peas were used, but you could use fresh if you like.
Thinly cut the celery, carrot and leek so it cooks. About 1/4 inch for each is great.
Thyme was used, but you could try dill instead. Dill works lovely with seafood too.
Like this Easy Seafood Recipe? You May Enjoy These Too
- Salt Cod Fish Cakes – My Mom-in-Law’s recipe that includes salt cod, potatoes and savoury. Fried until golden brown and delicious!
- Easy Fish Stew – Plenty of seafood in a tomato based broth makes this one delicious on a cold day with some crusty bread for dunking.
- Fish Curry with Coconut Milk – A lush coconut curry based sauce, veg and cod makes this one pot dinner a winner every time.
- Crispy Fish Burger – Crispy panko coated cod with a homemade tartar sauce. So delicious on its own and even better with fries!
Hope you love this creamy fish pie recipe as much as we do!
Until next time, take care and chit chat again soon,
Make this easy fish pie recipe? That’s awesome! Love it if you left a comment and rating below. Many thanks!
Simple Fish Pie (with cheesy mashed potatoes)
- 2 pounds potatoes , peeled (about 4 to 5 russet potatoes)
- 1/2 cup melted unsalted butter
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 4 ounces cheddar cheese , shredded (one cup)
- 2 to 3 tablespoons fresh chives , minced
- 2 tablespoons olive oil
- 1 leek , thinly sliced (white and light green parts only)
- 2-3 cloves garlic , minced
- 2 carrot , thinly sliced (about 1/4 inch thick)
- 2 celery , thinly sliced (about 1/4 inch thick)
- 1/4 cup unsalted butter
- 1/3 cup all purpose flour
- 1 cup seafood broth
- 1 cup whole milk
- 1 tablespoon fresh thyme , minced (or 1 teaspoon of dried thyme)
- 1.25 teaspoons salt , divided
- 1.25 teaspoons black pepper , divided
- pinch cayenne powder
- 1 lemon (zest only)
- 1 cup frozen peas
- 1 pound cod , cut into bite-sized pieces (no skin, no bones)
- 1/2 pound salmon , cut into bite-sized pieces (no skin, no bones)
- lemon wedge
- fresh thyme , chopped or minced
- fresh chives , chopped or minced
- Cut peeled potatoes into chunks and boil in a large pot of salted water until fork tender, about 15 minutes or so. Drain.
- Rice potatoes (or mash them). Combine potatoes with remaining ingredients and lay to one side.
- Preheat oven to 350 degrees Fahrenheit.
- Meanwhile, in a pot or cast iron skillet (about 12 inches in diameter) on medium heat, add olive oil.
- Cook leek until softened, about 5 minutes.
- Add garlic and cook 1 minute.
- Stir in carrot and celery along with 1/4 teaspoon each of salt and pepper. Cook 8 to 10 minutes or until softened slightly.
- Add butter and melt.
- Stir in flour to form a paste. Cook 2 to 3 minutes.
- Slowly (1/2 cup at a time) whisk in broth and milk. Bring to a gentle simmer and cook until thickened, about 3 to 5 minutes.
- Season with thyme and 1/2 teaspoon each of salt and pepper, along with cayenne and lemon zest.
- Stir in peas.
- Pat seafood dry with a paper towel and sprinkle with remaining 1/2 teaspoon each of salt and pepper.
- Distribute seafood in pan, stirring to incorporate.
- Top with reserved cheesy mash. Don't smooth out perfectly. Leave little bumps and valleys so they create character and some crispy bits when baked.
- Carefully place pan on baking sheet (to catch any spills) and bake 40 to 45 minutes until cooked through, brown and bubbly. Let rest 30 minutes before serving (don't skip this). Garnish, if desired. Delish with a squeeze of lemon. Enjoy!
- Cut seafood into similar-sized pieces so everything cooks evenly.
- Want to make things even richer? Try half and half instead of whole milk.
- Frozen peas were used, but you could use fresh if you like.
- Thinly cut the celery, carrot and leek so it cooks. About 1/4 inch for each is great.
- Thyme was used, but you could try dill instead. Dill works lovely with seafood too.