Fantastic Fish Pie

Cooking time
Serves4-6 people

Fantastic Fish Pie. The name says it all. This one is a firm favourite in the Abel household, and it works brilliantly with our sustainably sourced fish pie mix.

62 ratings
layout 1 comment


  • 1kg potatoes, roasted like jackets or peeled, cubed and boiled till tender
  • 450-500g fish pie mix (or a 50/50 mix of smoked fish/white fish cut into hunks)
  • A few knobs of unsalted butter
  • Sea salt
  • Freshly ground pepper
  • 2 leeks, whites and light green bit thinly sliced
  • 1 carrot, thinly sliced (halve or quarter larger rounds)
  • 1 stick of celery, thinly sliced
  • 1 bay leaf
  • 2 tsp plain white flour
  • 200ml cream or crème fraîche
  • 1 glass of white wine
  • 2 tsp English, Dijon or wholegrain mustard
  • Pinch of grated nutmeg, to taste
  • Juice and grated zest of 1 lemon
  • A large handful of fresh parsley, finely chopped
  • 1 handful of grated cheddar
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1. First make your mash. Scoop the flesh from the skins if you roasted your spuds like jackets or drain from the water boiled spuds. Mash with a few bits of butter till tender. Season with salt and pepper. Set aside.
2. Preheat the oven to 200C/Gas 6 for your pie.
3. In a large, hot frying pan, sizzle the leeks/onions, carrots and celery in a little oil or butter till tender and starting to pick up a little colour, stirring often. Season as they cook.
4. Make a little tear in the bay leaf, just enough to release a little flavour. Add to the veg and cook till the aroma rises from it.
5. In a mug or small bowl, mix 2 tbsp of the cream or crème fraîche with the mustard and flour till it makes a smooth paste. Fold it through the veg till well mixed.
6. Add the remaining cream/crème fraîche and the wine, a grating of nutmeg and the lemon juice and zest. Let it warm through and reduce down a little bit. Taste. Adjust seasoning.
7. Remove the bay leaves. Fold in the fish and the parsley.
8. Spoon everything into a large loaf or small baking dish – one large enough to hold the mix and one deep enough for the mash.
9. Dot the mash over the top. Scatter the cheese and a grinding of pepper over the top. Sit the dish near the top of the oven and cook for 35 mins or till crisp and golden.
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I replaced a few ingredients and a few were missing but the end result taste nicer than i was expecting. replaced leak with white onion, creme freche with semi-skimmed milk, vinegar instead of wine, coriander instead of parsley and had no nutmeg or bay leaf, also had only half kilo of spuds :)