Siddy's fish pie

Siddy's fish pie


19 people made this

About this recipe: A recipe I got off the net and wanted to share as it is so reliably good and easy to prepare. Use mashed potato or puff pastry as a topping, this dish is as good if not better than any restaurant fish pie out there. If you love it, it is all my own doing and you are welcome, if you don't.. I got the recipe off the net.. Make sure one of your fish ingredients has been smoked. Just as tasty the day after cooking!

Merrouni Essex, England, UK

Serves: 4 

  • 600ml milk
  • 1 fillet smoked haddock, chopped
  • 1 fillet cod, chopped
  • 1 fillet pollock, chopped
  • 1 onion, roughly diced
  • 1 bay leaf
  • 3 cloves
  • 110g butter
  • 45g plain flour
  • 1 pinch ground nutmeg
  • 20g chopped fresh parsley
  • 80ml double cream
  • salt, to taste
  • 4 eggs, hard boiled
  • 2 to 3 large potatoes, peeled and diced

Prep:20min  ›  Cook:1hr  ›  Extra time:20min cooling  ›  Ready in:1hr40min 

  1. Pour the milk into a large lidded saucepan over a medium heat and warm. Add the fish, onion, bay leaf and cloves then cover and poach for 10 minutes until the fish flakes easily with a fork. Remove from the heat and leave to cool. This draws the flavours into the sauce so don't hesitate to leave for hours but a minimum of 20 minutes. Strain through a sieve and keep the fluid.
  2. Into a separate saucepan over a medium heat, melt the butter then sprinkle in the flour and cook and stir for a minute or two. Gradually add in the reserved milk, whisking constantly to avoid lumps, until thick and creamy. Gently add the fish, nutmeg, parsley, cream and salt. Halve the eggs and stir through.
  3. Meanwhile, bring a large saucepan of lightly salted water to the boil and add the potatoes. Cook until tender, about 12 to 15 minutes. Drain and mash.
  4. Preheat the oven to 180 C / Gas 4.
  5. Transfer the pie filling to a deep ovenproof pie dish then cover with the mash.
  6. Bake in the preheated oven until the piping hot and the mash turns golden brown, about 20 to 30 minutes. Remove from the oven and serve.


This is a low maintenance recipe. You can poach the fish and just take it off the heat and forget about it in the milk until you are ready for dinner, you can prepare it in the morning and cook it in the evening. When you are poaching the fish you are effectively drawing the flavours out for the sauce so don't over cook it in hot milk as it will cook later in the oven. You cannot ruin this dish so no need to be too precise with your timings, just don't over poach the fish and the flavours take care of the rest. Fresh Parsley transforms the flavour.


You can substitute the mashed potato for puff pastry if preferred.

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Reviews (2)


Nice recipe, very tasty. I used the mash topping. The only variation was including a mixed seafood pack and 100ml of white wine to the roux. Will cook again, thanks. - 22 Feb 2015


Yummy every time - 24 Jan 2015

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