• Ingredients:
  • Base:
  • 1 pint skimmed or 1% milk
  • 1 bay leaf
  • 700g mixed fish (see tips for suggestions)
  • 1 leek, halved and thinly sliced
  • 200g frozen peas
  • 200ml low fat creme fraiche (I used Weight Watchers)
  • 2 - 3 tbsp fresh herbs (see tips)
  • Other flavourings to suit fish mix (see tips)
  • Freshly ground black pepper
  • Topping:
  • 1 kg potatoes, peeled and cut into chunks
  • 2 tsp Lurpak Lightest
  • 50g cheese (optional - see tips)
  • Freshly ground black pepper
  • Spray oil
  • To serve:
  • Baby spinach, wilted or watercress
  • Lemon wedges

If you’ve not come across flexible fish before, ask at your supermarket fish counter…. Only joking! It’s the recipe that’s flexible, not the fish! Use the recipe as a base to add a mixture of your favourite fish and create your own fish pie. Let me know your family’s favourite mix!


Bring a large pan of water to the boil and add the potatoes. Boil for 25 minutes, until tender.

Meanwhile, gently heat the milk in a large frying or saute pan. Turn off the heat. Add the bay leaf and the uncooked fish from your selection (add any prawns and/or smoked salmon later). Poach in the hot milk for 5 minutes.  Gently stir in the creme fraiche, prawns & smoked salmon (if using), leek, peas and flavourings. Transfer the fish mixture  in a large ovenproof dish.

When the potatoes are ready, drain and return to the pan with the Lurpak, cheese (if using) and pepper. Place the lid back on the pan and leave to steam for 5 minutes to prevent any lumps. Mash well. Place a spoonful pot mash over the centre of the fish and one in each corner. Fill in any gaps with the rest then spread with a fork to cover completely (this ensures that you have an even layer of potato without disturbing the fish mix below). Use a fork to make a pattern on the top and spritz with a little spray oil for an extra crispy top.

Bake the pie in the oven for 25 – 30 minutes, until golden on top.

Serve with wilted baby spinach or watercress salad.


Create different pies by altering your fish mix and flavourings.

I used cod, haddock, salmon, smoked haddock, smoked salmon and prawns for my base. I added mustard, lemon 9zest & juice) and chopped parsley as flavourings.

For a luxury pie, team smoked salmon, prawns and scallops with monkfish. Add lemon and parsley.

For a summer salmon pie, mix fresh salmon and cod with asparagus tips, green beans, lemon and dill.

For a Scottish version, use Arbroth smokies (or smoked haddock) and chives in the base. Add strong Scottish cheddar to the potato topping.

For a smoked fish pie, mix white fish with kippers, smoked haddock and smoked salmon with gherkins, capers and parsley.