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Smoked fish pie with cheesy pastry topping

Smoked fish pie with cheesy pastry topping

This fish pie uses a pastry topping that doesn't need rolling out, just grating!
By Caroline Marson
Serves 4
Prep/Cook time: 45-60 minutes
Traybake of creamy fish pie topped with crispy mash potato


350g skinned fish, such as hake, cod, haddock or salmon
350g un-dyed smoked haddock
1 fillet of cooked smoked mackerel
225g ready-made shortcrust pastry, almost frozen or well-chilled
Homemade pasty can be too soft to grate for this recipe
450ml milk
50g leftover cheese such as Cheddar or Gruyere
Use up what you have in the fridge
4 eggs
1 small onion, quartered
Leftover onion can be diced and frozen in an airtight container
25g butter
25g flour
2 tbsp crème fraiche
1 bay leaf
Salt and ground black pepper
Pinch of nutmeg

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

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  1. Place the raw fish in a wide pan, add the quartered onion and bay leaf and pour over the milk. Bring to the boil, reduce the heat and simmer for about 5 minutes, or until the fish is just cooked.

  2. Remove the fish using a fish slice and place in an oven proof dish about 22cm in diameter. Discard the onion and bay leaf from the dish and put into a compost bin or stock. Put the milk to one side for use later.

  3. Bring a small pan of water to the boil and hard boil the eggs; carefully lower the eggs into the water and boil for 8 minutes. Drain and run under cold water; peel the eggs, cut into chunks and place on top of the fish.

  4. Flake the smoked mackerel and distribute over the eggs and cooked fish.

  5. To make the sauce; melt the butter in a pan, stir in the flour and cook for one minute over a moderate heat. Gradually add the milk used to poach the fish, whisking all the time, and simmer for 1-2 minutes until you have a smooth, slightly thick sauce.

  6. Remove the sauce from the heat, add the crème fraiche, season with salt, ground black pepper and nutmeg. Pour the sauce over the fish and the eggs.

  7. Preheat the oven to 200°C (400°F) mark 6. Thickly grate the frozen pastry straight over the top of the fish pie, sprinkle with cheese and cook for about 25-30 minutes or piping hot and the topping is crisp and golden.

  8. To freeze: Complete up to step 3. Cover, label and freeze for up to 3 months.

    To use: Defrost overnight in the fridge and complete the recipe from step 4.

Make the most of your leftovers
Store in
Airtight container
Fridge for 2 days, freezer 3-6 months
Where to store
Fridge or freezer
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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