Family Fish Pie


The old saying that 'Fish is Good For The Brain' is absolutely true. Oil rich fish such as salmon, tuna and sardines are especially good brain boosters. This is down to their high levels of omega-3 essential fats which are vital for brain function and can also help the performance of dyslexic and hyperactive children. 

Ideally you should try to include two portions of oily fish a week in your child’s diet. Easier said than done you might think, as fish is a notoriously difficult food to get children to eat; they feel squeamish about any fish that doesn’t come battered or covered in breadcrumbs. So I have come up with a really tasty mini fish pie. It’s good to make these in ramekins so your child has an individual portion that looks attractive.

Fish Pie
20 minutes
45 minutes
Best for
Suitable for freezing


Potato topping

  • 800g potatoes
  • 30g butter
  • 7 tbsp milk
  • 4 tbsp freshly grated Parmesan
  • 1 egg, lightly beaten
  • Salt and freshly ground black pepper, to taste

For the sauce

  • 45g butter
  • 1 large shallot, diced
  • 2 tbsp white wine vinegar
  • 45g flour
  • 450ml fish stock
  • 6 tbsp double cream
  • 1 ½ tsp chopped fresh dill or chives, chopped
  • Salt and freshly ground black pepper, to season

    Salmon & Cod Filling
  • 250g salmon, skin removed and cut into 2 cm chunks 
  • 250g cod, skin removed and cut into 2 cm chunks
  • 150g small cooked prawns
  • 70g frozen peas

Conversion chart


  1. Pre-heat the oven to 200ºC/400ºF/Gas 6.
  2. Boil the potatoes in salted water.
  3. Drain and mash with the butter, milk and Parmesan and season to taste.
  4. To make the sauce, melt the butter and sauté the shallot for 5–6 minutes until soft.
  5. Add the white wine vinegar and boil for 2–3 minutes until the liquid has evaporated.
  6. Stir in the flour to make a roux.
  7. Gradually, stir in the fish stock and then cook over a medium heat, stirring continuously.
  8. Bring to the boil then cook stirring until thickened.
  9. Remove from the heat and stir in the cream and the chopped dill or chives. Season well as the fish is unseasoned.
  10. Divide all the fish and peas among four or six mini ramekins (depending on the size) and pour over the sauce.
  11. Brush the potato topping with a little beaten egg. Bake for 25 minutes.
  12. Freeze, assembled but uncooked.

Recipe video

Fish Pies


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  • If freezing, does the pie need to be defrosted before cooking or can it be cooked straight from frozen?

    10 Jun 2016

  • This was very good! I could not find fish stock or seafood stock anywhere, so I used a mix of clam juice and vegetable stock and it worked just fine.

    28 Oct 2015

  • Brilliant, all my family love this one.

    04 Feb 2015

  • Can you assemble and put in fridge for next day or does it need to be frozen straight away

    04 Jan 2015

  • Amazing! I had to use clam nectar instead of fish stock but it was just fine.

    23 Apr 2014

  • Fantastic! Best fish pie we have ever had - the whole family loved it! Very easy to make and the fish sauce taste amazing…

    21 Mar 2014

  • i like these recipes!

    04 Nov 2013

  • Can anyone help me how to make the fish stock for this fish pie

    Trish Crowley
    13 Jun 2012

  • All your recipes are super delicious!  But this one is one of my 15month old son’s favorite! I even made one for us :)  Thanks so much Annabel, keep your good job going! and keep on making all those fantastic books.  xxx

    02 Jun 2012

  • This fish pie was so simple to make and tastes fantastic. My 1 year old son loves it!

    14 Aug 2011

  • I made this for 16 month olda and he loved so did my other half would really recommend to do!!!!

    15 Oct 2010

  • Ok so after my first attempt would say that ‘Mini fish pie’ is definately easier however the use of white wine vinegar gives the sauce a sweet taste which is a bit nicer and something diffrent to most of the cheese sauce bases often used with fish.  I didn’t cook it in the oven either and just microwaved the fish with a bit of butter for a few mins then finished it off in the sauce and portioned off ready for use with mash this way you can do big batches but don’t need lots of ramekins etc

    08 Sep 2010

  • Have previously made the ‘mini fish pie’ which has less ingredients and has gone down well. Plan to make this one to see if diff as daughter now 13mths would say watch that prawns you buy can be re-frozen if you plan to make a batch to freeze. (Might be easier to leave them out :0))

    08 Sep 2010

  • Hi where can I get the fish stock from? Can you make it without? Also my fish is already frozen - can i defrost this then freeze again after cooking the pie? thanks

    08 Sep 2010

  • Hi where can I get the fish stock from? Can you make it without? Also my fish is already frozen - can i defrost this then freeze again after cooking the pie? thanks

    08 Sep 2010

  • My little one likes fish very much, fish pie is his favorite dish. He likes fish pie and it’s good for his health too. I cook it very often for him.

    25 May 2010

  • I cooked this fish pie today for my 2 yrs old boy and he loved it, he kept asking for more..

    25 May 2010

  • My son loves it.  Usually has it twice a week!

    Freeze after cooking!

    19 May 2010

  • Probably a really silly question, but can anybody tell me whether you freeze this recipe after cooking, or do you assemble it and freeze before cooking?

    Im a real worrier when it comes to my little ones food haha. Thank you to anybody in advance :o)

    06 Mar 2010

  • Spot on!  Very tasty, popular with the wee one and his dad, much more interesting than my normal fish pie.

    18 Jan 2009

  • both my 2 1/2 yr old (very fussy! - told her the ramekins were fairy dishes) and 10 month old ate every bit.  my husband and i then had the ‘left overs’. very successful meal and very tasty! [btw, i used veg stock iso fish stock]

    31 Oct 2008

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