Fish pie pasta bake combines the comforting creamy filling of a great fish pie with everyone’s favourite golden-cheesy-topped pasta bake. Perfect!
Do you ever feel disappointed that you didn’t think of something sooner? That’s how I felt about this amazing fish pie pasta bake. But my disappointment was mitigated by the fact that I could eat a big plateful of deliciousness – creamy, gooey, fishy deliciousness, with the added benefit of pasta! Seriously, how did I not think of this before?
A collective oversight
In fairness, it seems that no-one else thought of it either. Once I’d had the idea to hybridise fish pie and pasta bake, I had a quick squizz at Pinterest to see how others had approached it. And apparently, no one has!
I found salmony pasta dishes (like my salmon and broccoli pasta bake) and similar dishes, but nothing that combines the comfortingly creamy filling of a really great fish pie, with the golden cheesy topping and hunger-satisfying qualities of a pasta bake.
Easy peasy cheesy
The other big advantage to this recipe is that it’s considerably less effort than a fish pie, while being just as good (if not better).
I don’t know about you, but once I’ve made the filling for the fish pie (poached the fish, made the sauce, mixed it all together…), to then have to faff about mashing potato and arranging it on top (without burning your fingers)…urrrgh. With this recipe you simply have to drain the pasta and mix it all together. Bish bash bosh and Bob’s your uncle. Yum.
Fish pie pasta bake – what kind of fish?
Just like with a fish pie, I used a combination of salmon and white fish in this tasty pasta dish. You could also add some smoked fish fillets, too, if you like them. I quite enjoy the smoky flavour together with the creamy, cheesy sauce. As long as you have around 500g fish in total, you’re good to go.
And if you want to make it even easier, you can certainly substitute 500g of prepared fish pie mix for the fish fillets, so you don’t even have to do the cutting up. It practically makes itself!
Fish pie pasta bake – ingredients
To make this delicious pasta bake you will need the following ingredients:
- 500g fish – choose your own favourites or just get a ready prepared fish pie mix for ease
- pasta – I used penne, but any ‘short’ pasta shape will do
- butter or non-dairy spread/margarine
- plain flour
- milk (or a non-dairy alternative)
- bayleaf, dill and parsley – for plenty of flavour!
- salt and pepper
- grated cheese – for a golden, bubbling top!
Dairy-free and delicious!
Don’t tell DH or Kipper, but I made this fish pie pasta bake with oat milk and vegan ‘cheese’ so what you see in the photos looking all golden and tempting is actually dairy free. You are of course welcome to make it with cows’ milk and standard cheese if you don’t have a sensitive tummy like me.
And if you like it extra cheesy, simply add a thicker layer of grated cheese to the top before grilling to golden perfection!
Sneak in some veg
We ate our pasta bake with some steamed vegetables on the side. However, you can certainly add vegetables to the bake itself, to make this an all-in-one-dish dinner. As well as the leek in the sauce, you could add a scoop of frozen peas or sweetcorn, some little broccoli or cauliflower florets, or some sliced or diced carrots. Simply steam, boil or microwave the vegetables until just al dente, then add them to the pasta and sauce mixture. Continue to grill (broil) as per the recipe and you’re all set!
Fish pie pasta bake – a seriously tasty dinner
It’s a testament to how yummy this was that there were NO LEFTOVERS. I was hoping to get it for lunch the next day but I was denied a second dose of deliciousness because DH and Kipper (oh, OK, and me too) polished off the entire fish pie pasta bake between us at dinnertime. Seriously, yum.
Please do try this fish pie pasta recipe – you’ll wish you’d thought of it sooner!
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Fish pie pasta bake
Fish pie pasta bake combines the comforting creamy filling of a great fish pie with everyone's favourite cheesy-topped pasta bake.
- 250 g salmon fillet ((approx. 9 oz))
- 250 g hake or other white fish fillet ((approx. 9 oz))
- 500 ml milk or dairy-free alternative ((2 cups))
- 1 bayleaf
- 1 leek
- 1 tbsp margarine or butter
- 1 tbsp flour
- 160-180 g penne or other short pasta shapes ((5½-6½ oz))
- 1 tbsp finely chopped dill
- 1 tbsp finely chopped parsley
- Salt and pepper to taste.
- 50-70 g grated cheese or non-dairy alternative ((1¾-2½ oz))
Rinse and pat dry the salmon and hake fillets, and cut into 1½-2 cm (approx. 1 inch) cubes.
- Heat the milk in a wide saucepan until just boiling. Add the fish pieces and the bayleaf, and poach for around 2 minutes until the fish is just cooked. Remove the fish with a slotted spoon, place in a bowl and set aside. Discard the bayleaf, pour the hot milk into a jug and set aside.
Trim the leek and wash well to remove any grit. Slice into 5 mm (approx. ¼ inch) rounds.
Wipe out the saucepan and return to the heat. Melt the margarine or butter, and add the sliced leeks to the pan. Cook, stirring occasionally, over a medium heat, until the leeks are softened.
- Add the flour to the leeks and mix well to coat. Pour the reserved milk back into the pan and stir well. Cook, stirring, until the sauce comes to a simmer and thickens. Cook for another minute, still stirring, then remove from the heat.
- Cook the pasta according to the directions on the packet. Drain well.
Add the cooked fish, the drained pasta, the dill and the parsley to the leek sauce and stir gently to combine. Taste and adjust the seasoning if required.
Pour the fish mixture into a baking dish and sprinkle the grated cheese over. Preheat the grill (broiler) to high.
Cook the dish under the grill (broiler) for about 5 minutes until the cheese is melted and bubbling, and browning in patches.
- Sprinkle with a little more parsley if desired, and serve at once.
You can substitute 500g of prepared fish pie mix for the salmon and white fish. If you do this you can skip step one and go straight to cooking the fish in the milk, then carry on with the rest of the recipe.
If you like your pasta bake extra cheesy, simply add a thicker layer of grated cheese before grilling (broiling). You may need to give the dish slightly longer under the heat to ensure that the cheese is evenly melted and browned.
More delicious pasta recipes
If you enjoyed this recipe I’m sure you’ll also love my broccoli, tomato and salmon pasta bake, this easy tuna puttanesca pasta, or this delicious Pasta alla Norma with its crispy aubergines and delicious tomato sauce.