England / Main dishes

Fish pie

Name: Fish pie
Prep time: 25 min
Cook time: 40 min
Yield: 4 portions
Cuisine: England
Ingredients: 650 g potatoes, peeled and cubed; 450 g skinless white fish, cut into large pieces; 150 g frozen peas; 400 ml milk; 30 g butter; 30 g plain flour; 50 g cheddar, grated

White fish and peas beneath a golden potato topping.

Prep25 min

Cook40 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 190°C. Boil potatoes until tender, drain and mash with 50 ml of the milk.
Melt butter in a saucepan, stir in flour for one minute, then gradually whisk in remaining milk. Simmer until thick.
Fold raw fish and frozen peas into the sauce, transfer to a baking dish and cover with mash and cheddar.
Bake 30–35 minutes until bubbling and golden, and the thickest fish pieces reach 63°C / 145°F. Rest five minutes before serving.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Fish, milk, wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 442 kcal
Protein: 32.8 g
Carbs: 43.9 g
Fat: 14.8 g
Fibre: 5.9 g
Total sugar: 8.8 g
Sodium: 195 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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