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Creamy fish pie recipe

Creamy fish pie recipe

1527 ratings

With all the classic flavours of comforting fish pie, this simple recipe makes it even easier to rustle up this delicious dinner. Soft cheese and stock combine to make a satisfyingly creamy sauce in which fresh fish is lightly cooked, and fluffy mashed potatoes provide the perfect topping. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 427 calories / serving
  • Freezable
  • Healthy


  • 1kg white potatoes, peeled and cut into chunks
  • 1 large onion, chopped
  • 1 x 250g tub Garlic & Herbs Extra-Light Soft Cheese
  • 1 x 320g pack fish pie mix
  • 190g coldwater prawns
  • handful fresh flat-leaf parsley, chopped
  • milk (optional)
  • 1 tbsp olive oil
  • 100ml (3 1/2fl oz) fish or vegetable stock
  • 1 tbsp cornflour
Budget swap: Omit the prawns to make this more budget-friendly

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    3g 15%
  • Sugars

    7g 8%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 51g Protein 31.6g Fibre 5.2g


  1. Preheat the oven to Gas Mark 5, 190ºC, fan 170ºC. Put the potatoes in a large pan and cover with water. Bring to the boil and cook for 10-15 minutes until cooked through. Drain and mash, adding a little milk if you wish. Season with salt and pepper.
  2. Meanwhile, heat the oil in a large saucepan and gently cook the onion for 5-10 minutes, until softened. Add the soft cheese and the stock and combine well.
  3. Blend the cornflour with 2 teaspoons of cold water and stir into the sauce. Cook for a few more minutes until thickened. Add the fish pie mix and cook for 2 minutes before stirring in the prawns and parsley.
  4. Pour into an oven dish and top with the mash. Cook for 25-30 minutes until piping hot.

Freezing and defrosting instructions

Wrap the assembled but uncooked dish in cling film and freeze for up to 3 months. Defrost completely in the fridge overnight, then cook as above.

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