This easy fish pie recipe is packed with flaky salmon, tender hake, and fresh spinach, all in a creamy, lemony dill sauce. Instead of traditional mash, it’s topped with lightly crushed potatoes, and drizzled with olive oil for a crispy finish. A comforting, family-friendly fish pie that’s simple to make and full of flavour!
Ingredients Needed
For the filling:
- 75g (2½oz) butter, plus extra for greasing
- 1 large leek, trimmed and sliced into 5mm (¼in) pieces
- 50g (1¾oz) plain flour
- 600ml (1 pint) hot, full-fat milk
- 1½ tbsp chopped fresh dill
- Finely grated rind of ½ lemon
- Salt and freshly ground black pepper
- 400g (14oz) hake fillet, skinned and cubed (2.5cm / 1in)
- 400g (14oz) salmon fillet, skinned and cubed (2.5cm / 1in)
- 200g (7oz) fresh spinach
For the topping:
- 800g (1¾lb) new potatoes (such as Charlotte), scrubbed
- 2 tbsp olive oil, plus 2 tsp for drizzling
How To Make Fish Pie with Crushed Potato
- Prepare the filling: Grease a 1.7–2 litre (3–3½ pint) baking dish with butter. Melt 50g (1¾oz) of the butter in a large pan over medium heat. Add the leek and fry for about 3 minutes until softened but not browned. Stir in the flour and cook for 1–2 minutes. Gradually pour in the hot milk, stirring continuously until the sauce is thick and smooth. Stir in the dill, lemon rind, and season with salt and pepper.
- Add the fish: Gently add the hake and salmon to the sauce. Cook on low heat for 2 minutes, stirring gently to coat the fish without breaking it up. Pour the mixture into the buttered baking dish and set aside to cool.
- Cook the spinach: Melt the remaining butter in a deep-sided frying pan over medium heat. Add the spinach and cook for 1½–2 minutes, stirring until wilted. Drain well, pressing out excess moisture with a wooden spoon. Roughly chop and set aside.
- Prepare the potatoes: Place the potatoes in a large pan of salted cold water and bring to a boil. Simmer for about 15 minutes until tender. Drain well, then return to the pan. Using a fork, lightly crush the potatoes into rough chunks. Stir in 2 tbsp olive oil and season with salt and pepper.
- Assemble and bake: Preheat the oven to 200°C (fan 180°C) / 400°F / Gas 6. Spread the spinach evenly over the cooled fish mixture. Spoon the crushed potatoes over the top, keeping them loose for a crispy finish. Drizzle with 2 tsp olive oil. Bake for 30–40 minutes until golden and bubbling at the edges.
Recipe Tips
- Let the filling cool before topping: This helps the topping sit evenly without sinking into the sauce.
- Don’t over-stir the fish: Keeping the fish in chunks ensures a better texture in the pie.
- Drain the spinach well: Pressing out excess moisture prevents the pie from becoming watery.
- Loosely pile the potatoes: This helps create a crisp, golden topping.
How To Store Leftovers
In the Fridge: Store in an airtight container for up to 2 days. Reheat in the oven at 180°C (fan 160°C) / 350°F for 15–20 minutes until hot.
In the Freezer: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
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