There’s nothing more comforting than a hearty fish pie recipe baked until golden and bubbling. This version blends fresh fish, creamy sauce, peas, and corn, all topped with fluffy mashed potatoes. It’s a simple, crowd-pleasing dish that makes the perfect midweek meal or Sunday dinner.
Ingredients
500g fish fillets of choice (e.g. 250g hake + 250g haddock)
250ml crème fraîche
250ml sour cream
150g frozen peas
150g frozen corn
6–8 potatoes
1 lemon (juice of ½–1)
Fresh dill
2 tsp Dijon mustard
Salt & pepper, to taste
2–3 tsp butter
Splash of milk
Method
Prepare the filling – In a bowl, mix crème fraîche and sour cream. Add Dijon mustard, dill, lemon juice, salt, and pepper. Stir in peas, corn, and flaked raw fish pieces. (No need to pre-cook – the oven will do the work.)
Make the mash – Boil potatoes until tender. Mash with butter, a splash of milk, and a little salt until creamy.
Assemble – Spoon the fish mixture into a pie dish (26–28cm) and top with mashed potato. Smooth over with a fork to create texture.
Bake – Place in a preheated oven at 180°C for about 40 minutes, or until the mash is golden brown.
Serve – Enjoy warm with a side of greens and a crisp glass of white wine.
Upgrade to a fisherman’s pie by adding prawns for extra seafood flavour, and for a twist, top with cheesy mash by mixing in grated cheddar.
by Fish4Africa Ambassador, Claire Baillie-Stewart (@cooking__with__claire)