The best fish pie

    50 min

    This pie uses creme fraiche and cheese instead of a time consuming and tricky roux based sauce, making it so easy and quick to rustle up. It's also delicious!


    Hampshire, England, UK
    262 people made this

    Serves: 6 

    • 1 onion diced
    • 1 garlic clove minced
    • 400g mixed fish and shellfish eg mussels, prawns, smoked haddock, salmon and cod
    • 300ml creme fraiche
    • 100g cheddar cheese, grated
    • 2 eggs
    • 3 large baking potatoes
    • Salt and Pepper

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 200 degrees C (fan assisted)
    2. Peel the potatoes and cut into even sized chunks, boil for approx 20 mins or untill soft.
    3. Meanwhile add eggs to pan of potatoes and hard boil.
    4. Meanwhile soften onion and garlic in a little oil, add the fish and fry untill starting to turn opaque.
    5. Add the creme fraiche and 75g cheese and stir untill the cheese is melted.
    6. The eggs should be cooked through by now, remove from pan and peel (submerge in cold water if they are too hot to handle) chop roughly and add to fish mix.
    7. Season to taste with salt and pepper and pour into a casserole dish.
    8. Mash the potatoes and smooth over the fish mix, top with the remaining cheese and bake in the oven for half an hour, or untill the top is starting to brown.

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    Reviews in English (32)


    always thought fish pie didnt have enough taste to it but this recipe is just lovely, plenty of taste and very easy and quick to make  -  27 Feb 2012


    I have made this pie loads of times and it turns out brilliantly every time!  -  29 Apr 2012


    Easy to make and very tasty. I did add salt, black pepper and parsley to it though  -  04 Oct 2011