There’s something about a homemade fish pie that makes it feel like proper comfort food. Creamy sauce, plenty of fish and a golden layer of mashed potato on top — it’s a simple dinner, but one that always feels a bit special.

This smoked haddock, salmon and prawn fish pie came about because I had a few different bits of fish in the freezer and thought they would work perfectly together. I had 190g of smoked haddock, 120g of fresh salmon and 80g of prawns, plus a couple of eggs, so rather than overcomplicate things, I turned them into a fish pie for two.

The smoked haddock gives the filling plenty of flavour, while the fresh salmon adds richness and the prawns bring a little sweetness. I also like adding boiled egg to fish pie — it’s a classic combination and gives you little pieces of egg running through the creamy filling.

For the sauce, I used English mustard powder rather than Dijon mustard, along with lemon and plenty of black pepper. It gives the creamy sauce a little kick without overpowering the fish.

And the best bit? The mashed potato on top gets all golden and crispy while the fish gently cooks underneath.

Why you’ll like this fish pie

• It’s an easy fish pie recipe for two
• Uses a combination of smoked haddock, fresh salmon and prawns, but you can use whatever you might have
• The creamy sauce is made from scratch but is very simple
• English mustard powder adds a subtle kick
• Boiled eggs make the filling extra comforting
• There’s no need for lots of vegetables — this one is all about the fish
• It’s ready in around 45 minutes

Ingredients

For the fish filling

• 190g smoked haddock
• 120g fresh salmon
• 80g prawns
• 2 eggs
• 25g butter
• 20g plain flour
• 300ml milk
• ½–¾ tsp English mustard powder
• 1 tbsp fresh parsley or dill, chopped, optional
• 1–2 tsp lemon juice
• Plenty of freshly ground black pepper
• Salt, only if needed

For the mashed potato topping

• 450–500g potatoes
• 30g butter
• 2–3 tbsp milk
• 30–40g mature cheddar, optional
• Black pepper

How to make smoked haddock, salmon and prawn fish pie

Make the mashed potato

Peel the potatoes and cut them into even-sized pieces. Place in a pan of salted water and boil for around 15–20 minutes, until completely tender.

Drain well and return them to the pan for a minute to allow any excess moisture to evaporate.

Mash with the butter and enough milk to give you smooth, creamy mashed potato. If you’re using cheddar, stir it through and season with black pepper.

Boil the eggs

Boil the eggs for around 8 minutes, then cool them under cold running water.

Peel and roughly chop them. I prefer reasonably large pieces of egg so you can actually taste them in the finished pie.

Make the creamy fish pie sauce

Melt the butter in a saucepan over a medium heat.

Add the flour and stir continuously for about a minute. Gradually add the milk, whisking as you go, until you have a smooth sauce.

Stir in the English mustard powder. I’d start with ½ teaspoon and add a little more if you want more mustard flavour.

Add the lemon juice, chopped parsley or dill if using, and plenty of freshly ground black pepper.

Don’t add salt at this stage. Smoked haddock can be quite salty, so it’s better to taste the sauce first.

Add the fish

Cut the fresh salmon and smoked haddock into bite-sized chunks.

Take the sauce off the heat and gently stir in the salmon, smoked haddock and prawns.

Fold through the chopped boiled eggs, being careful not to break the fish up too much.

Assemble the fish pie

Transfer the creamy fish mixture to a small ovenproof dish.

Spoon the mashed potato over the top and spread it right to the edges.

Run a fork over the potato to create ridges. These will catch the heat and turn lovely and crispy in the oven.

Bake

Bake in a preheated oven at 200°C fan for around 25–30 minutes, until the filling is bubbling and the mashed potato is golden brown.

For an even crispier topping, put it under the grill for 2–3 minutes at the end, keeping a close eye on it.

Leave the pie to stand for a couple of minutes before serving.

What to pair with fish pie

For the wine, I went for a Picpoul de Pinet from Lidl, and it turned out to be a very good match.

Picpoul is naturally fresh, crisp and citrusy, with enough acidity to cut through the creamy sauce without overpowering the fish. The lemon in the sauce also works nicely with the wine’s fresh character.

It’s particularly good with the prawns and fresh salmon, while the acidity helps balance the richer smoked haddock and buttery mashed potato.

You don’t need an expensive bottle here either. A chilled Picpoul de Pinet is an easy choice if you’re making this as a relaxed dinner for two.