Tina’s Fish Pie

A delicious, warming family favourite.

Novice Kitchenhand

Skill level


Cooking time



Serves 4

To make the creamy mash

  • 1kg floury potatoes, peeled and chopped
  • 100g butter or dairy-free spread
  • 150–200ml milk (depending on how smooth you want it)
  • pinch salt and pepper

To make the fish pie filling

  • 1 litre milk
  • 350g diced cod
  • 300g diced smoked haddock
  • 250g salmon, skinned, deboned and diced
  • 2 bay leaves
  • 100g butter
  • 100g plain flour
  • 2 tbsp finely chopped parsley
  • 1 tbsp chives
  • 1 tbsp tarragon
  • 1 tbsp dill
  • ½ tbsp capers
  • 75g grated cheese (optional)


To make the creamy mash

  1. Put your chopped potatoes into a large pan of salted cold water – enough to cover them – and bring to the boil. Reduce the heat and let them simmer for about 20 minutes. You’ll know when they’re ready because they will slide off the fork easily. If they don’t, the mash will end up lumpy and a little tough.
  2. Once the potatoes are cooked, drain and mash firmly. There should be no lumps. Add the butter and let it melt a little before mashing it in. Then add the milk, season with salt and pepper, and stir. Preheat the oven to 180C.

To make the fish and filling

  1. Pour the milk into a large saucepan and put it on the hob on a medium heat. Bring it to a gentle simmer, then add the cod, haddock, salmon and bay leaves. Simmer for 2 minutes to cook.
  2. Once cooked, take the fish out and press into a large baking dish. Leave the milk in the pan for your delicious tartare sauce and discard the bay leaves.
  3. Put your butter into a medium saucepan on a low heat until it melts. Don’t let it burn. Stir in the flour slowly and keep it moving to stop it from burning. Add the milk you set aside moments ago and simmer. While it simmers, keep stirring occasionally.
  4. After 20 minutes, mix in the parsley, chives, tarragon, dill and capers. Once the sauce is mixed, pour over the fish in the baking dish and mix through. Cover with the creamy mash and some cheese (if you like) and bake in the oven for 20 minutes.
  5. Serve with seasonal vegetables or classic carrots and peas.

Recipe supplied by Tina Smith, RNLI Supporter

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