This creamy Hairy Bikers fish pie is made with white fish, smoked haddock, and salmon in a rich dill and cream sauce. Peas and hard-boiled eggs fill out the base, topped with golden cheddar mash. It serves 6 and takes about 90 minutes from start to finish.
I make this whenever the weather turns cold and the family wants something warm and filling. It is one of those meals where the whole kitchen smells incredible while it bakes.
Fish Pie Ingredients
For the Fish:
- 500g white fish (such as cod or haddock), skinned and boned
- 500g smoked haddock, skinned and boned
- 500g salmon, skinned and boned
- 750ml whole milk
- 1 onion, quartered
- 2 bay leaves
For the White Sauce:
- 50g unsalted butter
- 50g plain flour
- 150ml double cream
- Splash of white wine (optional)
- Small bunch of fresh dill, finely chopped
- 2 tbsp parsley, finely chopped
- Salt and pepper
For the Potato Topping:
- 750g floury potatoes (such as Maris Piper)
- 30g unsalted butter
- 125ml milk
- 75g mature Cheddar, grated
For Assembly:
- 150g frozen peas
- 6 hard-boiled eggs (boiled 9 minutes), halved
- 30g butter, melted
How to Make Fish Pie
- Poach the fish: Place the onion quarters and bay leaves in a large pot with the milk. Bring to a bare simmer. Add all the fish and poach gently for 8 minutes. Transfer the fish to your baking dish with a slotted spoon, then flake into large chunks. Strain and reserve the poaching milk.
- Make the roux: Melt 50g of butter in a separate large pot over medium heat. Stir in the flour and cook for 1 minute to form a smooth paste.
- Finish the sauce: Gradually pour in the reserved poaching milk, whisking constantly. Add the wine if using, then the cream. Simmer for 3 minutes until thick enough to coat the back of a spoon. Stir in the dill and parsley, then season with salt and pepper.
- Prepare the mash: Boil the peeled potatoes for about 15 minutes until soft. Drain well, then mash with butter, milk, and the grated Cheddar until creamy. Do not overwork the potatoes or they will turn gluey.
- Assemble the pie: Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Scatter the frozen peas over the flaked fish in the baking dish. Pour the sauce over the top and gently stir through. Nestle the halved hard-boiled eggs into the filling.
- Top and bake: Spoon the cheddar mash over the filling and spread evenly to cover. Use a fork to create ridges on the surface. Drizzle with the melted butter. Bake for 45 minutes until the top is deep golden and the filling is bubbling. Let it rest for 5 minutes before serving.
What Makes This Fish Pie So Good?
- Use a mix of fish: A combination of smoked and unsmoked fish gives the best flavour. Smoked haddock is the classic choice for British fish pie, paired with a firm white fish like cod or pollock. You can also add salmon for colour and richness.
- Poach in milk, then use it for the sauce: The milk you poach the fish in becomes infused with smoky, savoury flavour. Adding cream and a splash of wine to the poaching milk makes the sauce rich and silky.
- Get the sauce thick enough: Cook the white sauce on the hob until it coats the back of a spoon thickly. It will not thicken much more in the oven, so getting it right before assembly is essential.
- Add eggs for tradition: Halved hard-boiled eggs are a very traditional part of a classic British fish pie. Boil them for exactly 9 minutes so the yolks stay just set.
- Get the crispiest topping: The Cheddar in the mash helps it brown beautifully. Use a fork to create ridges, then brush with melted butter. For extra colour, finish under a hot grill for 2 minutes.
- Make it a luxury fish pie: Add 150g raw prawns and a handful of spinach to the filling before baking. Swap the Cheddar for Gruyere in the mash for an even richer topping. For a lighter version, try the Hairy Bikers Healthy Fish Pie with leeky mash instead.
What Should I Serve on the Side?
This is a filling, all-in-one meal, but it pairs well with simple green vegetables on the side. Steamed tenderstem broccoli, buttered peas with mint, or sauteed spinach all work well.
A simple green salad with a lemon dressing cuts through the richness nicely. Crusty bread on the side is good for mopping up any leftover sauce. If you want another comforting pie alongside, the Hairy Bikers Cottage Pie with Cheesy Mash is a great option.
How Should I Store and Freeze Leftovers?
Cover leftovers tightly or transfer to an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 200°C (180°C Fan / Gas Mark 6) for 20–25 minutes until hot through and bubbling.
You can freeze fish pie assembled but unbaked for up to 3 months. Leave out the hard-boiled eggs before freezing, as the whites turn rubbery once thawed. Wrap the dish tightly in a double layer of cling film and a layer of foil.
Defrost fully in the fridge overnight, then bake as normal, adding an extra 10 minutes to the cooking time.
Nutrition Facts
- Serving Size: 1/6 of recipe
- Calories: 520 kcal (estimate)
- Protein: 25g
- Carbohydrates: 28g
- Fat: 16g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
Frequently Asked Questions
Can I make this fish pie ahead of time? Yes, fully assemble the pie, let it cool, cover, and refrigerate for up to 24 hours. Add 10–15 minutes to the baking time when cooking from chilled.
How does this compare to Jamie Oliver’s fish pie? Jamie Oliver uses spinach, anchovy, and a simpler white sauce. This Hairy Bikers recipe uses three types of fish, cream, wine, and dill for a richer, more complex sauce.
Can you make fish pie with filo pastry instead of mash? Yes, scrunch 6–8 sheets of filo pastry over the filling and brush with melted butter. Bake at 200°C (180°C Fan / Gas Mark 6) for 25–30 minutes until crisp and golden.
What is the difference between this and the healthy version? This classic version uses a cream and wine sauce with cheddar mash on top. The Hairy Bikers Healthy Fish Pie uses a lighter cornflour sauce and a leeky mash instead.
How do you stop fish pie from being watery? Make the white sauce very thick before assembling, thick enough to coat the back of a spoon firmly. Use floury potatoes like Maris Piper for the mash, as they absorb moisture better than waxy varieties.
You May Also Like:
- Hairy Bikers Healthy Fish Pie Recipe
- Hairy Bikers Slow Cooker Steak and Ale Pie Recipe
- Hairy Bikers Chicken and Leek Pie Recipe
Hairy Bikers Fish Pie Recipe
Description
This creamy Hairy Bikers fish pie is made with white fish, smoked haddock, and salmon in a rich cream and dill sauce with peas and hard-boiled eggs, topped with golden cheddar mash. Ready in about 90 minutes and serves 6.
Ingredients
For the Fish:
For the White Sauce:
For the Potato Topping:
For Assembly:
Instructions
- Place the onion quarters and bay leaves in a large pot with the milk and bring to a bare simmer. Add all the fish and poach gently for 8 minutes. Transfer the fish to the baking dish with a slotted spoon and flake into large chunks. Strain and reserve the poaching milk.
- Melt 50g of butter in a separate large pot over medium heat. Stir in the flour and cook for 1 minute to form a smooth paste.
- Gradually pour in the reserved poaching milk, whisking constantly. Add the wine if using, then the cream. Simmer for 3 minutes until thick enough to coat the back of a spoon. Stir in the dill and parsley, then season with salt and pepper.
- Boil the peeled potatoes for about 15 minutes until soft. Drain well, then mash with butter, milk, and the grated Cheddar until creamy. Do not overwork or the mash will turn gluey.
- Preheat oven to 200°C (180°C Fan / Gas Mark 6). Scatter the frozen peas over the flaked fish in the baking dish. Pour the sauce over the top and gently stir through. Nestle the halved hard-boiled eggs into the filling.
- Spoon the cheddar mash over the filling and spread evenly to cover. Use a fork to create ridges on the surface. Drizzle with the melted butter.
- Bake for 45 minutes until the top is deep golden and the filling is bubbling. Let it rest for 5 minutes before serving.
