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Fish

Fish pie with peas

Fish pie with peas is a British fish bake for 4 people, ready in 70 minutes, medium difficulty, for about €4.40 per person. Cod, salmon and shrimp cook in a creamy mustard sauce under a layer of mashed potatoes topped with melted cheese. The key is poaching the fish in milk first, which flavors the sauce that follows.

Tonight, a comforting English classic, fish pie, fish in a creamy sauce under a blanket of golden mashed potatoes.

Fish pie with peas
Total time
1 h 10
Difficulty
Medium
Cost per person
€4.40
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Fish pie is the kind of English dish that feels reassuring the moment you break through its golden mashed potato crust to find a creamy sauce holding cod, salmon and shrimp together. The texture plays on contrast, tender flaky fish, soft mashed potatoes, and a light crunch from the melted cheese on top. A touch of mustard lifts the sauce just enough without ever making it sharp.

It's a good dish for a calmer weeknight, or a Sunday evening in fall or winter when you want something that feels like a hug. Kids tend to love it, the creamy sauce softens the fish flavor and mashed potatoes are always a hit. The peas add a sweet, green note that balances the richness without any extra work.

The ingredients

4 people

Fish counter

  • Cod fillets 350 g
  • Salmon fillets 300 g
  • Cooked peeled shrimp 150 g

Dairy

  • Eggs 2
  • Milk 60 cl
  • Butter 80 g
  • Shredded Swiss cheese 50 g

Fruits and vegetables

  • Potatoes 1 kg
  • Parsley 6 sprigs

Pantry

  • Flouroften in the pantry 40 g
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Frozen foods

  • Frozen peas 400 g

Allergens Fish, Shellfish, Lactose, Eggs, Gluten

The step by step recipe

  1. Cook the peeled potatoes in salted water, then mash them with 40g of butter and a little warm milk. 20 min

    Skip the food processor, it makes the mash gluey.

  2. Simmer the milk with the fish cut into large chunks for a few minutes, then drain, keeping the milk. 5 min

    Leave the fish just barely cooked, it finishes cooking in the oven.

  3. Melt the remaining butter, add the flour, then the poaching milk, and whisk until you get a sauce that coats a spoon, with mustard, salt and pepper. 8 min

    Add the milk in batches to avoid lumps.

  4. In a baking dish, mix the fish, shrimp, hard boiled eggs cut into quarters, parsley and sauce, then cover with mashed potatoes and Swiss cheese.

    Rough up the mash with a fork, it browns better in the oven.

  5. Bake at 200°C until the top is golden, and serve with peas cooked in salted water. 25 min

    Let it rest ten minutes before cutting, the sauce sets slightly.

Our tips to get it right

  • Pick thick fish fillets rather than thin ones, they hold up better through the double cooking, poaching then baking.
  • Drain the shrimp well before adding them, otherwise they release water and thin out the sauce.
  • If the mashed potatoes feel too stiff to spread evenly, loosen them with a spoonful of warm milk before topping the dish.

The variations

  • Swap the cod for pollock or haddock depending on what looks good at the fish counter, the result stays just as tender.
  • For a fish free version, replace the cod, salmon and shrimp with soft winter vegetables like leeks and parsnips, keeping the same sauce and mashed potato topping.
  • To save time on a busy day, make the sauce and mashed potatoes the day before, then just assemble and bake.

What to serve it with

  • Peas cooked in salted water
  • Green salad with a sharp dressing
  • Toasted crusty bread

Storage

Fish pie keeps for 2 days in the fridge in a covered dish. It freezes well either before or after baking, thaw it in the fridge then reheat in the oven at 180°C until hot all the way through.

Questions about this dish

Can you make fish pie ahead of time?

Yes, you can assemble the whole dish the day before and keep it in the fridge. Just add a few extra minutes in the oven so it heats through completely.

Can you swap out the shrimp?

You can use peeled mussels instead, or simply leave them out if you're not a fan. The dish still works well with just cod and salmon.

Do you need a food processor for the mashed potatoes?

No, a potato masher or fork works best. A food processor makes the mash gluey and less pleasant under the sauce.

How do you keep the sauce from being too runny?

Let the flour cook into the butter fully before adding the milk, then pour the milk in gradually while whisking. The sauce should coat the back of a spoon before you assemble the dish.

How long does it take to make a fish pie with peas?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a fish pie with peas?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish pie with peas cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, lactose, eggs, gluten. Always check the labels of the products you buy.

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