Creamy fish pie

Creamy fish pie

This creamy fish pie recipe is perfect for anyone looking to cook fish pie for the first time. If you want your pie extra creamy you can add more milk.

Prep time: 10 minutes

Cook time: 40 minutes

Servings: 4 people


  • 1kg white potatoes, peeled and cut into chunks
  • 1 large onion, chopped
  • 1.5 x 170g tubs of Philadelphia Light Garlic And Herb
  • 1 x 320g pack fish pie mix
  • 1 x 160g pack esco Cooked & Peeled King Prawns
  • milk (optional)
  • 1 tbsp olive oil
  • 100ml fish or vegetable stock
  • 1 tbsp cornflour


Preheat the oven to Gas Mark 5, 190ºC, fan 170ºC. Put the potatoes in a large pan and cover with water.

Bring to the boil and cook for 10-15 minutes until cooked through. Drain and mash, adding a little milk if you wish.

Season with salt and pepper.

Meanwhile, heat the oil in a large saucepan and gently cook the onion for 5-10 minutes, until softened.

Add the soft cheese and the stock and combine well.

Blend the cornflour with 2 teaspoons of cold water and stir into the sauce. Cook for a few more minutes until thickened.

Add the fish pie mix and cook for 2 minutes before stirring in the prawns and parsley.

Pour into an oven dish and top with the mash. Cook for 25-30 minutes until piping hot.