Here’s the secret how to make proper British fish pie with cheesy mash topping. Step-by-step method – the ultimate classic comfort food dish.
How to Make Proper British Fish Pie with Cheesy Mash – Tell Me How
A proper British fish pie is pure comfort food: flaky fish in a creamy parsley sauce, hidden under a blanket of golden, cheesy mashed potato. This is the real pub-classic version – no prawns, no fancy smoked haddock, just honest, delicious fish pie.
Ingredients (serves 6)
For the filling
- 300 g cod fillet, skinless
- 300 g salmon fillet, skinless
- 200 g undyed smoked haddock (optional but traditional)
- 500 ml whole milk
- 1 small onion, quartered
- 2 bay leaves
- 6 black peppercorns
- 50 g unsalted butter
- 50 g plain flour
- 2 tbsp fresh parsley, finely chopped
- 1 tsp Dijon mustard (optional)
- Salt & white pepper
For the cheesy mash topping
- 1.2 kg floury potatoes (Maris Piper or King Edward)
- 75 g unsalted butter
- 100 ml whole milk or double cream
- 100 g mature Cheddar, grated
- Salt & black pepper
- Extra grated cheese for the top
Step-by-Step Method
- Poach the fish. Place all the fish in a wide pan, cover with the 500 ml milk, add onion, bay leaves and peppercorns. Bring gently to a simmer, then turn off the heat and leave for 5 minutes. Lift the fish out with a slotted spoon, flake into large chunks and remove any bones. Strain and reserve the milk.
- Make the parsley sauce. Melt 50 g butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the reserved poaching milk. Simmer gently for 5–8 minutes until thick and smooth. Stir in parsley, mustard and seasoning. Gently fold in the flaked fish. Pour into a 2-litre ovenproof dish.
- Make the cheesy mash. Peel and boil the potatoes in salted water for 15–20 minutes until tender. Drain well, return to the pan and dry out over low heat for 1 minute. Mash with butter and milk/cream until very smooth. Beat in the 100 g grated Cheddar and season generously.
- Assemble the pie. Spoon or pipe the cheesy mash over the fish filling. Rough up the surface with a fork (this gives crunchy edges). Sprinkle with the extra grated cheese.
- Bake. Preheat oven to 200 °C (180 °C fan) / Gas 6. Bake for 30–35 minutes until the top is golden and bubbling at the edges. Rest for 5 minutes before serving.
Make-Ahead & Freezing
- Assemble up to 24 hours ahead and keep covered in the fridge
- Freezes perfectly (cooked or uncooked) for up to 3 months – defrost fully before reheating
Serving Suggestions
- Garden peas or mushy peas
- Steamed green beans
- Crusty bread and butter
FAQ
Q: Can I use frozen fish?
A: Yes – defrost thoroughly and pat dry before poaching.
Q: What if I don’t like smoked haddock?
A: Replace with more cod or salmon, or try hake or pollock.
Q: Can I make it gluten-free?
A: Use gluten-free plain flour for the sauce and check your mustard.
Q: Why do we poach in milk?
A: It keeps the fish beautifully moist and gives the creamiest sauce.
This is the fish pie you’ll find in every good British gastropub – rich, comforting and utterly delicious.
