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Homemade Fish Pie Recipe

Posted on: 21st April 2013

Posted in: Main dishes, Recipes

This is my homemade fish pie recipe. It’s perfect for the whole family, and can be blended down for babies too. I used salmon (an oily fish, which is a great source of omega 3 oils) and pollock (white fish), but you can use whatever fish concoction you like. All the ingredients cost less than £5 as well, so you can still eat salmon and be on a budget!


  • 400g fish (I used 250g salmon and 150g pollock)
  • 500g white potatoes (peeled weight – normal, cheap potatoes are fine)
  • 250g sweet potato (peeled weight)
  • 70g low fat spread (50g for the roux sauce and 20g to add in with the mashed potato)
  • 50g flour (plain or self-raising is fine)
  • 1 pint / 600ml semi-skimmed milk for the sauce
  • Extra milk: approx 3 tablespoons to add in with the mashed potato and 100ml to poach the fish
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 300g frozen sweetcorn
  • 150g frozen peas
  • 50g grated mature cheddar cheese


  • Peel and cut up the potatoes and sweet potato. Add them to a saucepan of water and bring to the boil. Simmer for about 20 minutes, or until soft. Whilst the potatoes are cooking, make the rest of the dish
  • If the fish is frozen, like mine was, defrost it first (I did this on the defrost setting on the microwave), and then poach it in a saucepan in a little milk (around 100ml milk will suffice) for about 5 minutes
  • Meanwhile, add the low fat spread to another saucepan and heat gently until melted. Remove from heat
  • Add the flour to the melted spread and whisk into a thick paste. Gradually add 1 pint of milk, whisking to ensure the mixture remains smooth and lump free. This is called a ‘roux’
  • Place the roux back on the hob, and heat gently, whisking frequently, until it comes to the boil. As it approaches boiling point, the mixture will start to thicken, and needs to be whisked continuously at this point to avoid lumps forming. Turn down the heat and simmer for 5 minutes.
  • Add the pepper, nutmeg, sweetcorn, peas and fish to the roux sauce (the fish can be flaked with a fork or your fingers before added in). Heat for a further 5 minutes, until the sweetcorn and peas have cooked
  • Mash the potatoes, adding 20g of spread and a little milk until smooth
  • Place the fish/roux sauce into a pyrex or gratin type dish. I used my trusty lasagne pyrex dish
  • Add the mashed potato mixture to the top of the fish/sauce slowly, starting at one corner, and working your way across the top. Drag the back of a fork across the dish to make swirly decorative lines across the top
  • Sprinkle the grated cheese on top of the finished fish pie
  • Place the fish pie on top of a baking tray in the centre of a pre-heated oven (gas mark 5 / 180 degrees C) for 30 minutes. I use the baking tray to catch any sauce which may leak out from the dish during baking
  • Remove from the oven and enjoy!


4 adult servings

Cost per serving

All the ingredients to make the fish pie cost a total of £4.85 – that’s £1.21 per serving!

Nutritional information

The fish pie contains 625kcal and 13g fat per serving

Tips / Serving suggestions

  • Use whatever fish you fancy – but remember that oily fish should be eaten at least once a week as it has big health benefits. Oily fish includes salmon, mackerel, herring, trout, fresh tuna, pilchards and sardines
  • If you need/want to gain weight, simply substitute the lower fat ingredients with standard ingredients (e.g. use whole milk and double cream instead of milk to make your roux sauce, and use butter instead of low fat spread)

Finished fish pie fresh out of the oven

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