Fish pie with mustard mash

Making this pie didn’t go exactly as I’d hoped. In fact, I’d go further than that. Making this pie was an unmitigated disaster. The sauce was lumpy, I had to skin the fish myself and got covered in scales, the potatoes boiled over, I tried to sort out the sauce with a hand-blender and it splattered all over the counter (and me), the dish I used turned out not to be big enough and the sauce spilled over the rim … I could go on.

So it’s fair to say I didn’t have massively high hopes for the final product. 

Apparently, I should have been more optimistic, because once baked to golden loveliness in the oven, it didn’t look as bad as I’d feared. More importantly, it actually tasted pretty good.

This was yet another in the ongoing series of ‘dishes that can be made in advance and left to cook themselves in a pre-set oven’. I’m a bit disappointed in myself that it hadn’t occurred to me to do a fish pie before. I really love fish pie – it’s warm and comforting, smothered in a blanket of creamy mash and gooey with sauce. I like to include some smoked fish in the mix, which makes everything extra delicious. This time I went for dill in the sauce and mustard in the mash, thinking it would add a Scandi flavour. Not sure it did, but it was pretty tasty nonetheless.

My top tips for fish pie making are as follows:

  • Always use more fish than you think you’ll need – I used to put in one portion of fish per person, but this was never enough. Add extra. It’s not like leftovers are likely to be a major problem anyway.
  • Likewise with mash – more is better.
  • Don’t make the sauce too thick. The contrast of runny sauce and thick, creamy mash is delicious.
  • Make sure the mash gets crispy on the top. It’s sometimes necessary to give the fish pie a quick go under a hot grill to achieve this, but it’s worth it. Otherwise it’s soft, soft, soft, all the way through.

Armed with this knowledge, and the recipe below, hopefully you’ll have a better fish pie making experience than I did. With a similarly delicious end result. At least this shows that nothing in the kitchen is totally irredeemable 🙂

Serves 3-4.

Fish pie with mustard mash


Fish pie with mustard mash
Serves 3
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Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
630 calories
64 g
152 g
17 g
54 g
8 g
672 g
506 g
11 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 630
Calories from Fat 152
% Daily Value *
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 152mg
Sodium 506mg
Total Carbohydrates 64g
Dietary Fiber 4g
Sugars 11g
Protein 54g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 850g potatoes
  2. 150g haddock fillet (or other white fish)
  3. 150g smoked haddock fillet
  4. 250g salmon or trout fillet
  5. 25g butter
  6. 2 tbsp flour
  7. 500ml milk
  8. 2 tbsp finely chopped fresh dill
For the mash
  1. 50ml milk
  2. 1-2 tsp wholegrain mustard
  1. First, cook the potatoes. Peel them, then cut into 1-2cm dice. Cover with cold water and bring to the boil. Simmer for 10-15 minutes until very soft.
  2. Meanwhile, prepare the fish. Skin the fillets if necessary and remove any remaining bones. Cut the fish into chunks and set aside.
  3. Make the sauce - melt the butter in a large heavy based pan, then stir in the flour and cook for a minute, stirring all the time. Gradually add the milk, stirring well to ensure a smooth sauce. Once all the milk is added, continue to cook, stirring continuously, until the sauce come up to the boil and thickens slightly. Remove from the heat.
  4. Gently stir the chopped dill and prepared fish pieces into the sauce. Cover with a lid and set aside.
  5. Make the mash. Drain the cooked potatoes and mash well with the milk and mustard to give a creamy consistency. If necessary, add a drop more milk.
  6. Preheat the oven to 180C.
  7. Assemble the pie. Use a slotted spoon to gently transfer the fish from the sauce into a pie dish. Spread the fish in an even layer, trying to mix up the different sorts of fish. Very carefully, pour the sauce over, trying to avoid disturbing the fish pieces.
  8. Arrange the mashed potato on top of the fish and sauce, and use a fork to rough up the surface. Place the pie dish on a baking tray and transfer to the oven.
  9. Cook at 180C for 30-45 minutes, until hot throughout and browning on top.
fish pie with mustard mash


  1. Pingback:Cheesy Fish Chowder Pie - Fab Food 4 All

  2. Love the sound of mustard mash.
    My kids adore fish pie

  3. Have to admit I rarely make fish pie as it seems like a faff sometimes, looks like yours was totally worth it though. Love the sound of the mustard mash on top.

  4. Ooh yum! I love fish pie, one of my favourites but I haven’t made it for ages! You have inspired me!

  5. Looks delicious and the mustard mash sounds really tasty!

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