Fish pie pasta bake – 2 favourites in 1!

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?

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! There were salmony pasta dishes and the like, 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.

The other massive advantage to this fish pie pasta bake 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. This way you simply have to drain the pasta and mix it all together. Bish bash bosh and Bob’s your uncle. Yum.

(Oh, and don’t tell DH or Kipper, but I made this with oat milk and vegan ‘cheese’ so the fish pie pasta bake you see looking all golden and tempting in the photos 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.)

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 whole thing between us at dinnertime. Seriously, yum.

Fish pie pasta bake. Hurrah!

Fish pie pasta bake combines the comforting creamy filling of a great fish pie with everyone's favourite golden-cheesy-topped pasta bake. Perfect!

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Fish pie pasta bake
Serves 3
Write a review
Total Time
40 min
Total Time
40 min
549 calories
30 g
140 g
23 g
53 g
7 g
408 g
368 g
10 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 549
Calories from Fat 205
% Daily Value *
Total Fat 23g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 140mg
Sodium 368mg
Total Carbohydrates 30g
Dietary Fiber 2g
Sugars 10g
Protein 53g
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. 250g salmon fillet
  2. 250g hake (or other white fish) fillet
  3. 500ml milk or dairy-free alternative (2 cups)
  4. 1 bayleaf
  5. 1 leek
  6. 15g margarine or butter (1 tbsp)
  7. 10g flour (1 tbsp)
  8. 160-180g penne or other short pasta shapes
  9. 1 tbsp finely chopped dill
  10. 1 tbsp finely chopped parsley
  11. Salt and pepper to taste.
  12. 50-70g grated cheese (or vegan alternative)
  1. Rinse and pat dry the salmon and hake fillets, and cut into 1.5-2cm cubes.
  2. 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.
  3. Trim the leek and wash well to remove any grit. Slice into 5mm rounds.
  4. Wipe out the saucepan and return to the heat. Melt the margarine or butter, and add the slice leeks to the pan. Cook, stirring occasionally, over a medium heat, until the leeks are softened.
  5. 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.
  6. Cook the pasta according to the directions on the packet. Drain well.
  7. Add the cook 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.
  8. Pour the fish mixture into a baking dish and sprinkle the grated cheese over. Preheat the grill to high.
  9. Cook the dish under the grill for about 5 minutes until the cheese is melted and bubbling, and browning in patches.
  10. Sprinkle with a little more parsley if desired, and serve at once.

I’m linking this recipe up with CookBlogShare, hosted this week by Hijacked By Twins.



  1. Thank you for this recipe. Adapted slightly to fit in with Slimming world, absolutely gorgeous.

  2. What vegan cheese do you use? I struggle to find one that actually genuinely melts…yours looks like it has melted!

    • I think it was the Sainsbury’s own brand ready-grated vegan ‘cheddar’ but the grated ‘sheese’ that you can get in health food shops also melts pretty well.

  3. Love this! I love both fish pie and pasta bake so this is an ideal meal for all of us here! Thank you for sharing with #CookBlogShare x

  4. Fish pie tasted amazing. I added squeezed lemon and 1 tsp of mustard powder to give it more flavour 🙂

  5. what a great idea I love fish pie but it can be a bit of a faff to make. I do like a bit of smoked haddock in mine but this could easily be adapted im sure

  6. It’s funny how you come up with something like this and wonder how it’s never happened before. I do it quite a bit, but stupidly don’t write down what I’ve done and can never remember it again.

  7. I love that you have combined two classic comfort food dishes. I was looking for something to cook when my mum comes to visit and this is going to be it.

  8. Looks absolutely delicious! Would never have been to tell it was dairy-free! I want it even more now 😀

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