A well-made cheese topped fish pie should be layers of rich, creamy flavour and textures that make every bite enjoyable. With its golden mashed potato topping, crisped to perfection under a layer of melted cheese, this is comfort food at its finest.
At the heart of a great cheese topped fish pie is the seafood itself. A blend of salmon, cod, and smoked haddock creates a perfect balance of flavour—salmon for its rich, buttery texture, cod for its firm bite, and smoked haddock for a touch of depth and character. But the beauty of fish pie is its versatility. You can easily tailor it to your taste or availability. For a slightly sweeter and more delicate flavour, consider adding prawns or scallops. Want a bit more luxury? Try chunks of lobster or crab. If you prefer a leaner fish, pollock or hake work wonderfully, offering mild but delicious alternatives.
The sauce is where the magic happens. Thick, creamy, and deeply savoury, it clings to the fish, ensuring every forkful is packed with indulgence. Some like to enhance it with a touch of mustard or a handful of fresh herbs like parsley or dill for a bit of brightness. A few capers or a squeeze of lemon juice can add a subtle zing, cutting through the richness beautifully.
And then there’s the topping—fluffy mashed potato, spread generously across the dish, creating a smooth, buttery layer that locks in the deliciousness below. Topped with a blanket of melted cheese, it turns into a crisp, golden crust that’s hard to resist. I like to use cheddar as it melts well but lots of cheeses are suitable or create a mix.
Cheese Topped Fish Pie is one of those dishes that brings warmth and satisfaction to the table. Whether it’s a family dinner or a cosy weekend treat, it’s a meal that delivers both nostalgia and pure indulgence in every bite.
Cheese Topped Fish Pie
A rich and creamy fish pie packed with salmon, cod, and smoked haddock, enveloped in a luxurious sauce, and topped with buttery mashed potatoes and melted cheese. This comforting classic is the perfect meal for a hearty and satisfying dinner.
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Servings: 6 Portions
Calories: 534kcal
Ingredients
- 200 g salmon skin removed, cut into chunks
- 200 g cod skin removed, cut into chunks
- 200 g smoked haddock skin removed, cut into chunks
- 500 ml whole milk
- 1 leaf bay
- 50 g unsalted butter
- 50 g plain flour
- 1 tsp Dijon mustard
- 2 tbsp parsley chopped
- 100 g frozen peas optional
- salt to taste
- black pepper to taste
- 1 kg potatoes peeled and chopped
- 50 g unsalted butter for mash
- 100 ml milk for mash
- 100 g cheddar grated
Instructions
- Preheat the oven to 200°C (180°C fan). Place the fish in a saucepan with the milk and bay leaf. Simmer gently for 5 minutes until the fish starts to flake. Remove the fish and reserve the milk.200 g salmon, 200 g cod, 200 g smoked haddock, 500 ml whole milk, 1 leaf bay
- In a separate pan, melt the butter and stir in the flour. Cook for 1 minute, then gradually whisk in the reserved milk to make a smooth sauce. Add mustard, parsley, salt and pepper.50 g unsalted butter, 50 g plain flour, 1 tsp Dijon mustard, 2 tbsp parsley, salt, black pepper
- Stir in the fish and peas, then transfer the mixture to a baking dish.100 g frozen peas
- Boil the potatoes until soft, then mash with butter and milk. Season with salt and pepper.1 kg potatoes, 50 g unsalted butter, 100 ml milk
- Spread the mashed potato over the fish mixture and sprinkle with grated cheese.100 g cheddar
- Bake for 25-30 minutes until golden and bubbling.
- Serve hot and enjoy!
Notes
I normally use cheddar for this cheese topped fish pie but any cheese that melts well will do.
Nutrition
Calories: 534kcal | Carbohydrates: 43g | Protein: 34g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 459mg | Potassium: 1368mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1038IU | Vitamin C: 42mg | Calcium: 301mg | Iron: 3mg