Nothing says comfort food better than a big old helping of homemade Fish Pie. This simple dish can be made ahead of time and is beyond very easy to whip up into the most creamy, filling and decadent homemade Fish Pie.
This creamy fish pie is a classic dish perfect for Sunday lunches with the family, a filling summer lunch, easy weeknight suppers and special occasions such as a Father’s Day treat.
There are a couple of things different about this fish pie. First up is that it is gluten-free as the cornflour (cornstarch) is used to make the roux to thicken up the fish pie sauce.
Secondly, I’ve also made this Fish Pie recipe suitable for those who struggle to digest regular milk by using a2 Milk™.
If you are new to a2 Milk™, then pull up a chair to find out more. My sister who struggles to digest regular milk loooooves it (and it is Recipes From A Pantry household approved too). It’s an easy-to-digest milk that has only the A2 protein and not the A1 protein. It has been tested in a clinical trial of about 600 adults and the trial found that ‘consumption of a2 Milk™ containing only A2 beta casein reduced acute gastrointestinal symptoms compared to consuming conventional milk containing A1 and A2 beta casein proteins.’
So that means my sister and people like her can enjoy this classic Fish Pie. Win-win situation right?
So, have I tempted you yet? Then go grab your ingredients, come back here and let me show you……
How To Make Fish Pie
- Step 1. Boil and mash the potatoes with some milk and dairy-free butter and set aside.
- Step 2. Cook spring onions in melted butter before adding cornflour.
- Step 3. Slowly whisk in the milk, then bring to a rolling simmer stirring continuously until the sauce is thick.
- Step 4. Switch off the heat, then stir in mustard, nutmeg, anchovies, fish pie mix, baby spinach and peas before transferring mix to a baking dish.
- Step 5. Top with the mashed potato and bake for 25 min in the hot oven until golden and the mixture is bubbling.
Fish Pie Tips
- If you are starting with whole fish then make sure to cut into similar-sized chunks.
- You can add some prawns to the fish pie mix if you prefer.
- If you have less fish than the recipe calls for, you can bulk up your fish pie with extra veggies.
- Feel free to add more quick-cooking vegetables like green beans and sweetcorn to your preference.
Fish Pie With Pastry
If you prefer, you can make this a fish pie with pastry. To do so, simply skip the mashed potato and cover the fish pie mix with some puff pastry instead and bake.
Can You Freeze Fish Pie?
Yes, you can freeze fish pie. Just assemble the pie, but instead of cooking freeze straight away. If you are going to freeze it, then start with fresh fish, rather than frozen fish. Perfect really for meal planning.
Thank you for reading my Fish Pie recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.
Get the Easy Fish Pie Recipe:
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Fish Pie! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
- 1 kg (2.2 lbs) potatoes, peeled and cut chunks
- 4 tbsp dairy-free butter divided
- 500 ml (2.1 cups) milk (50 ml for mash; 450 ml for rest of pie). I used a2 Milk™
- 2 tsp olive oil
- 2 spring onions finely sliced
- 20 g (.16 cups) cornflour
- 1 tsp Dijon or English mustard
- 1/4 tsp ground nutmeg
- 4 anchovy fillets finely chopped
- 400 g (1.5 cups) fish pie mix
- 75 g (2.5 cups) baby spinach roughly chopped
- 75 g (.5 cups) frozen peas
- Preheat the oven to fan-assisted 180C / 200C / 400F / gas 6.
- Add the potatoes into some salted boiling water, bring back to the boil, reduce to a simmer cook until tender.
- When done, drain, let cool for a few mins and mash with a 4 tbsp of milk and 2 tbsp of dairy-free butter and set aside.
- Melt butter in a sauce pan, add spring onions and cook for a min, then add in cornflour and cook for a min.
- Slowly whisk in the milk, then bring to a rolling simmer whilst stirring continuously (to avoid any lumps) for 3 - 4 mins until the sauce is thick.
- Switch off the heat, then stir in mustard, nutmeg, anchovies, fish pie mix, baby spinach and peas before transferring mix to a baking dish.
- Top with the mashed potato and bake for 25 min in the hot oven until golden and the mixture is bubbling.