Dinner · British

Three Fish Pie

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 3, 2026

This comforting British fish pie layers three kinds of fish (fresh salmon, haddock, and smoky smoked haddock) in a creamy leek sauce, then tops it with fluffy cheesy mash. It looks impressive but comes together with everyday steps, and the golden bubbling top is pure crowd-pleaser. Perfect for a cozy Sunday dinner or a make-ahead weeknight treat.

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Three Fish Pie

Why you'll love this

  • Three kinds of fish give it deep, layered flavor.
  • Creamy leek sauce and cheesy mash in one dish.
  • A true make-ahead crowd-pleaser.
  • Golden, bubbling, and comforting every time.

EveryDayMeal recipe

Three Fish Pie

Prep
30m
Cook
45m
Total
75m
Serves
6
Level
Medium

Ingredients

  • 2 1/4 lb potatoes, peeled and chunked
  • 2 tbsp butter (for the mash)
  • a splash milk (for the mash)
  • 1/2 cup Gruyere, grated
  • 5 tbsp butter
  • 2 leeks, sliced
  • 2/3 cup all-purpose flour
  • 2/3 cup dry white wine
  • 2 1/2 cups milk
  • 2 tbsp fresh parsley, chopped
  • 1/2 lb salmon fillet, skinned and cubed
  • 1/2 lb haddock, skinned and cubed
  • 1/2 lb smoked haddock, skinned and cubed
  • 6 eggs, hard-boiled and quartered

Equipment

  • Large pot
  • Saucepan
  • Potato masher
  • Ovenproof baking dish
  • Whisk

Instructions

  1. Preheat your oven to 400 degrees F so it is fully hot by the time the pie is assembled.
  2. Put the potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer until a knife slides through easily, about 15 to 20 minutes, then drain well so the mash does not turn watery.
  3. Mash the potatoes with the butter and a splash of milk until smooth and fluffy. Season with salt and plenty of black pepper, then taste and adjust so the topping has real flavor.
  4. Melt the 5 tablespoons of butter in a saucepan, add the sliced leeks, and stir to coat. Cover and cook gently for about 10 minutes, until the leeks are soft and sweet but not browned.
  5. In a small bowl, whisk the flour and white wine together until you have a smooth paste with no lumps, which keeps the sauce silky later.
  6. Pour the milk into the leeks and bring to a boil, then stir in the wine mixture. Keep stirring briskly until the sauce thickens enough to coat the back of a spoon, 2 to 3 minutes.
  7. Season the sauce, stir in the parsley, then add all three fish. Cook gently for 2 minutes, just until the fish begins to firm up (it will finish cooking in the oven).
  8. Spoon the fish mixture into an ovenproof baking dish and scatter the quartered hard-boiled eggs evenly over the top. Let it cool and firm up for a few minutes so the mash sits on top instead of sinking.
  9. Spoon the mashed potatoes over the fish and spread to the edges, then rough up the surface with a fork so the ridges crisp up. Sprinkle the grated Gruyere over the top.
  10. Bake for 30 to 40 minutes, until the top is golden brown and the sauce is bubbling around the edges. Let it rest 5 minutes before serving.

Tips from the kitchen

  • Skin and check the fish for pin bones before cubing so every bite is smooth.
  • Let the fish filling cool and firm up before adding the mash, or the potatoes will sink into the sauce.
  • Rough the mash with a fork for extra crispy peaks, and grate the Gruyere fresh for the best melt.

Estimated nutrition per serving: 520 cal · 34g protein · 38g carbs · 24g fat

Make it your own

  • Swap the salmon for cod or pollock if you prefer a milder pie.
  • Stir in a handful of cooked shrimp for extra seafood punch.
  • Use cheddar instead of Gruyere for a sharper, more familiar topping.

Storing & make-ahead

Cover and refrigerate for up to 3 days. Reheat in a 350 degree F oven until hot through, about 20 minutes. You can assemble it unbaked and refrigerate for up to a day before baking.

Good to know

Can I make this ahead?
Yes. Assemble the whole pie, cover, and refrigerate up to a day, then bake straight from the fridge, adding a few extra minutes.
Can I freeze fish pie?
Freeze the assembled unbaked pie for up to 2 months. Thaw overnight in the fridge before baking.
What can I use instead of white wine?
Replace the wine with an equal amount of extra milk or fish stock for a non-alcoholic version.
How do I know the fish is cooked?
The fish should flake easily and turn opaque once the pie is bubbling and golden after baking.

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