Super Quick Creamy Fish Pie Recipe

Creamy fish pie recipe


Traditionally knows as fisherman's pie, this classic fish pie is a family favourite. We've simplified our recipe to make it a super quick dish that you can whip up in under an hour, but feel free to vary your ingredients for added flavour. Adding leeks, fresh dill, cloves or garlic are great ways to give this simplified dish more bite.


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. While the recipe suggests using a fish pie mix, you can use any kind of fish you prefer. Here at Tesco, we're big fans of using smoked white fish along with juicy king prawns for an extra kick of flavour! For fish lovers, try using mackerel, smoked haddock and salmon for a much stronger flavour and more depth to the dish.


This recipe serves 4, but feel free to double up on ingredients for bigger families, or portion your leftovers into small dishes or ramekins and freeze for later. 



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 Tesco Cooked & Peeled King Prawns
  • Milk (optional)
  • 1 tbsp olive oil
  • 100ml fish or vegetable stock
  • 1 tbsp cornflour


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

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

3. Season with salt and cracked black pepper.

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

5. Add the soft cheese and the stock and combine well.

6. Blend the cornflour with 2 teaspoons of cold water and stir into the sauce. Cook for a few more minutes until thickened. For extra flavour, add a tsp of wholegrain mustard and 1/2 tsp of ground nutmeg, along with a few sprigs of fresh parsley.

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

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


*Top tip:

For some extra zing, zest a little fresh lemon on top of the mashed potato once cooked. If you have some fresh or dried parsley, you can also sprinkle a little over the mash for a little added flavour!