Dinner · British

British Fish Pie

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 11, 2026

This is comfort food at its coziest: flaky white fish and sweet prawns tucked under a fluffy cloud of mashed potatoes. A splash of cream, fresh herbs, and a little Gruyere make it feel special without much fuss. It is the kind of dinner that fills the kitchen with good smells and everyone at the table.

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British Fish Pie

Why you'll love this

  • One comforting dish that feeds the whole family.
  • Flaky fish and sweet shrimp under crispy, golden mash.
  • Uses the poaching milk for a rich, no-waste sauce.
  • Feels fancy but comes together on a regular weeknight.

EveryDayMeal recipe

British Fish Pie

Prep
25m
Cook
55m
Total
80m
Serves
6
Level
Medium

Ingredients

  • 2 pounds floury potatoes (such as russets), peeled
  • 2 tablespoons olive oil
  • 2 1/2 cups 2% milk
  • 1 3/4 pounds white fish fillets (cod, haddock, or pollock)
  • 1 tablespoon all-purpose flour
  • a few gratings nutmeg, for grating
  • 3 tablespoons heavy cream
  • 7 ounces Jerusalem artichokes, scrubbed
  • 1 leek, finely sliced
  • 7 ounces peeled raw shrimp
  • large handful fresh parsley, chopped
  • handful fresh dill, chopped
  • 1 grated zest of 1 lemon
  • 1/4 cup Gruyere, grated
  • 1 juice of 1 lemon

Equipment

  • Large pot
  • Large saute pan
  • Saucepan
  • Potato masher
  • Ovenproof baking dish
  • Box grater

Instructions

  1. Put the peeled potatoes in a large pot, cover with cold salted water, and bring to a boil. Lower the heat, cover, and simmer gently for about 15 minutes, until a knife slides in easily. Drain well, then return the potatoes to the hot pot over low heat for about 30 seconds to steam off extra moisture, which keeps the mash from turning gluey.
  2. Mash the potatoes with 1 tablespoon of the olive oil until smooth, then season with salt and pepper and set aside.
  3. Meanwhile, pour the milk into a large saute pan, add the fish fillets, and bring to a gentle boil. Take the pan off the heat, cover, and let stand for 3 minutes so the fish gently poaches through. Lift out the fish (keep the milk), pat it dry, and flake it into an ovenproof baking dish, discarding any skin and bones.
  4. Heat the remaining 1 tablespoon olive oil in a saucepan, stir in the flour, and cook for about 30 seconds to lose the raw taste. Gradually whisk in about 1 cup of the reserved poaching milk (discard the rest) until smooth. Grate in a little nutmeg, season, and let it bubble and thicken, then stir in the heavy cream.
  5. Preheat the oven to 375 degrees F. Grate the Jerusalem artichokes and scatter them over the fish along with the sliced leek, shrimp, parsley, and dill. Stir the lemon zest and juice into the sauce, then pour it over everything and mix gently with a wooden spoon.
  6. Spoon the mash over the top and spread to cover, then drag a fork across to make peaks, which crisp up nicely as they bake. Sprinkle with the grated Gruyere and bake for 35 to 40 minutes, until golden and bubbling at the edges. Serve hot with wilted greens.

Tips from the kitchen

  • Pat the poached fish dry before flaking so the pie does not turn watery.
  • Save the poaching milk for the sauce: it carries all that seafood flavor.
  • No Jerusalem artichokes? Leave them out or swap in thinly sliced celery root or a handful of peas.

Estimated nutrition per serving: 420 cal · 34g protein · 34g carbs · 16g fat

Make it your own

  • Stir in a handful of frozen peas or corn with the fish for extra veg.
  • Swap the Gruyere for sharp cheddar or Parmesan.
  • Use smoked haddock for part of the fish to add a deeper, savory note.

Storing & make-ahead

Cover and refrigerate leftovers for up to 2 days. Reheat in a 350 degree F oven until hot in the center, about 20 minutes. You can assemble the whole pie a day ahead and bake straight from the fridge, adding a few extra minutes.

Good to know

Can I make this ahead?
Yes. Assemble the full pie, cover, and refrigerate for up to a day. Bake it fresh when you are ready, adding 5 to 10 minutes since it starts cold.
What fish works best?
Any firm white fish like cod, haddock, or pollock. A mix is great, and a little smoked fish adds nice depth.
Can I freeze fish pie?
Yes. Freeze it unbaked (or baked and cooled) for up to a month. Thaw in the fridge overnight, then bake until piping hot throughout.
My mash turned gluey. What happened?
Overworking or wet potatoes cause it. Use floury potatoes, drain well, and steam off moisture over low heat before mashing.

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