Felly Bull

  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
menu icon
go to homepage
  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
search icon
Homepage link
  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
×
Home » Recipes

Fish and Chip Pie

Published: Nov 19, 2021 · Modified: Mar 13, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Fish and chip pie in a round glass serving bowl plus a bowl of peas on the side
Jump to Recipe

I first saw this fish and chip pie recipe in the October 2018 BBC Good Food magazine.   I didn't make it at the time, but have held on to the magazine as it's got quite a few good recipes in it.   After flicking through it again and reading the recipe, I decided it was one to try now...David and I both love fish pie and fish and chips with tartare sauce, so why not try fish and chips as a pie!?!

After reading the few comments on the Good Food website, I decided to make it as per the original instructions, with slight reservations of cooking the chips on top of the sauce - I suspected the majority of them would have no colour, some may not cook through properly and some would end up pretty soggy and pale.   Unfortunately I was right, which was such a shame as the fish filling for the pie is delicious.   It's got a lovely creamy tartare sauce flavour with chunks of flaky haddock through it.

So, take 2 and I decided to cook the chips separately in the oven, and then top the cooked fish filling with them.   This turned out so much better...with lovely golden chips to enjoy with the delicious fish filling and lemony peas on the side.

Tip

  • This fish and chip pie recipe is easily adapted if you’re cooking for less or more people - the photos are half the recipe for the 2 of us, in an 18cm round dish.

OTHER RECIPES YOU MIGHT ALSO LIKE TO TRY

  • Salmon en croute on a board cut open with a teal and white striped towel and bowls of mashed potatoes and green veg on the side.
    Easy Salmon En Croute
  • creamy smoked haddock and potatoes in a grey bowl with fork
    Creamy Gratin of Smoked Haddock, Tomatoes and Potatoes
  • Posh fish and chunky chips in roasting tin with samphire
    Posh Fish and Chunky Chips
  • Fish pie in a rectangular ovenproof dish.
    Fish Pie

Click here for all fish dishes, and here to browse other pie recipes.

Recent New Recipes

  • Sweet chilli halloumi skewers on a striped platter with a small dish of sauce on the side.
    Sweet Chilli Halloumi Skewers
  • Smoky chipotle potato salad in a blue and white serving bowl.
    Smoky Chipotle Potato Salad
  • A portion of crispy chicken curry loaded fries in a dark blue bowl.
    Crispy Chicken Curry Loaded Fries
  • Perfect sirloin steaks resting on a tray.
    Perfect Sirloin Steaks
Fish and chip pie in a round glass serving bowl plus a bowl of peas on the side
Pepperoni pizza rolls on a rectangle platter with ramekin of marinara sauce, bowl of pasta salad and paper napkins on the side.

Category Spotlight...

SNACKS

Snacks are the perfect way to satisfy hunger between meals or to indulge in something light yet flavourful. If you're cooking for a picnic, party or buffet you'll find a great selection of recipes from chips and savoury dips and houmous, to hot and cold sandwiches, quiche, sausage rolls, salads and LOTS more!!

Browse snacks

How to make this Fish and Chip Pie

Ingredients

  • 3 eggs (at room temperature)
  • 50g butter, plus an extra knob for the peas
  • 2 tbsp rapeseed oil, plus a drizzle for the chips
  • 2 onions, chopped
  • 50g plain flour
  • 600ml milk
  • a small bunch of flat leaf parsley, chopped
  • 6 small cornichons (about 2 tbsp), rinsed and finely chopped
  • 1 tbsp capers, rinsed and finely chopped
  • 1 lemon, zested and juiced
  • salt and freshly ground black pepper
  • 600g skinless boneless haddock, cut into chunks
  • 200g frozen peas or petit pois

For the chips:

  • 800g floury potatoes, such as Maris Piper, peeled and cut into chips
  • salt and freshly ground black pepper
  • 1 tbsp malt vinegar

Instructions

  1. Heat the oven to 200C/180C fan/gas 6.  Boil the eggs for 7 minutes, then plunge straight into cold water and set aside to cool.
  2. Meanwhile, melt the butter over a medium heat in a large saucepan and add the oil and onions. Cook for 5 minutes or until soft. Add the flour and stir for 1 minute to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers and lemon juice, and season to taste.
  3. Put the chips in a pan of cold water. Bring to a simmer, cook for 2 minutes, then drain – the potatoes should still hold their shape. Leave to steam dry for 5 minutes.
  4. Spread half the sauce over the base of a large shallow casserole dish. Scatter the fish on top, peel and quarter the eggs, and add these too. Top with the remaining sauce. In a bowl, toss the chips with the vinegar, a drizzle of oil and some seasoning. Scatter the chips onto a baking tray or into a roasting tin and spread out evenly. Bake the pie and the chips (turning them 2 or 3 times) in the oven – the pie may need to be covered with tin foil if it starts getting brown after halfway through cooking.   Remove the pie after 40 minutes.   The chips may need another 5 minutes until golden.   Top the pie with the chips.
  5. When the pie and chips are almost finished cooking, cook the peas in a pan of boiling water for 2 to 3 minutes, then drain and mash lightly with a knob of butter and the lemon zest. Serve alongside the pie.

Serving Suggestions

  • Quick cook green beans in a black rimmed bowl with edge of teal plate and mustard napkin in the background.
    Quick Cook Green Beans
  • Quick cook broccoli in a serving bowl.
    Quick Cook Broccoli
  • Sauteed kale and green beans in a blue and white bowl
    Sautéed Kale and Green Beans
  • Easy sautéed asparagus in a blue and white rectangle pattered dish with teal bowls of horseradish mash and garlic mushrooms in the background.
    Easy Sautéed Asparagus
Fish and chip pie in a round glass serving bowl plus a bowl of peas on the side
Crispy chicken thighs in skillet with harissa, fennel and potatoes

Recipe Collection Spotlight...

8 WAYS WITH SKIN ON BONE IN CHICKEN THIGHS

Skin on bone in chicken thighs are moist and juicy and are pretty easy to cook with...baked in the oven, barbecued and pan fried.   Buy a pack of thighs and make any one of the following delicious recipes...

Browse the collection

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

⭐⭐⭐⭐⭐

It would also be great if you could take a photo and tag #FellyBull on social media, thanks.

Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!

✉️

SUBSCRIBE
Fish and chip pie in a round glass serving bowl plus a bowl of peas on the side

Fish and Chip Pie

By: Deborah
With a lovely creamy tartare flavoured sauce, chunks of flaky haddock and topped with golden chips...delicious!
PREP: 30 minutes minutes
COOK: 1 hour hour
TOTAL: 1 hour hour 30 minutes minutes
Course: Main
Cuisine: British
Servings: 5 people
PRINT RECIPE PIN RECIPE RATE RECIPE
Prevent your screen from going dark

Equipment

  • Saucepan
  • Shallow casserole dish
  • Pie dish

Ingredients

  • 3 eggs at room temperature
  • 50 g (1.8 oz) butter plus an extra knob for the peas
  • 2 rapeseed oil plus a drizzle for the chips
  • 2 onions chopped
  • 50g g (1.8 oz) plain flour
  • 600 ml (2 ½ cups) milk
  • a small bunch of flat leaf parsley chopped
  • 6 small cornichons about 2 tbsp, rinsed and finely chopped
  • 1 tbsp capers rinsed and finely chopped
  • 1 lemon zested and juiced
  • salt and freshly ground black pepper
  • 600 g (1.3 lb) skinless boneless haddock cut into chunks
  • 200 g (7.1 oz) frozen peas or petit pois

For the chips:

  • 800 g (1.8 lb) floury potatoes such as Maris Piper, peeled and cut into chips
  • salt and freshly ground black pepper
  • 1 tbsp malt vinegar

Instructions

  • Heat the oven to 200C/180C fan/gas 6.  Boil the eggs for 7 minutes, then plunge straight into cold water and set aside to cool.
  • Meanwhile, melt the butter over a medium heat in a large saucepan and add the oil and onions. Cook for 5 minutes or until soft. Add the flour and stir for 1 minute to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers and lemon juice, and season to taste.
  • Put the chips in a pan of cold water. Bring to a simmer, cook for 2 minutes, then drain – the potatoes should still hold their shape. Leave to steam dry for 5 minutes.
  • Spread half the sauce over the base of a large shallow casserole dish. Scatter the fish on top, peel and quarter the eggs, and add these too. Top with the remaining sauce. In a bowl, toss the chips with the vinegar, a drizzle of oil and some seasoning. Scatter the chips onto a baking tray or into a roasting tin and spread out evenly.   Bake the pie and the chips (turning them 2or 3 times) in the oven – the pie may need to be covered with tin foil if it starts getting brown after halfway through cooking.   Remove the pie after 40 minutes.   The chips may need another 5 minutes until golden.   Top the pie with the chips.
  • When the pie and chips are almost finished cooking, cook the peas in a pan of boiling water for 2 to 3 minutes, then drain and mash lightly with a knob of butter and the lemon zest. Serve alongside the pie.

Notes

  • This fish and chip pie recipe is easily adapted if you’re cooking for less or more people - the photos are half the recipe for the 2 of us, in an 18cm round dish.

 

You might also like to try:
  • fish dishes
  • pie dishes

Nutrition

Calories: 521kcal | Carbohydrates: 56g | Protein: 35g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 213mg | Sodium: 1027mg | Potassium: 1532mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2041IU | Vitamin C: 74mg | Calcium: 249mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, fish and chips, pie, tartare sauce
Tried this recipe?Please consider Leaving a Review!

More Recipes

  • Easy crushed potatoes with peas in a black and cream serving bowl.
    Easy Crushed Potatoes with Peas
  • Quick and easy smoked salmon pasta in a blue patterned bowl.
    Quick and Easy Smoked Salmon Pasta
  • Easy salmon nicoise traybake on a white serving platter with a mustard napkin on the side.
    Easy Salmon Nicoise Traybake
  • Sausage and taleggio gnocchi bake on a large baking tray with a bowl of baby salad leaves and a small jug of Italian dressing on the side.
    Sausage and Taleggio Gnocchi Bake

LEAVE A COMMENT AND RATE THIS RECIPE Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more

Felly Bull ebook with remember to subscribe note and green plants
message to subscribe to receive email every week and free ecookbook


MOST POPULAR RECIPES

  • Sea Bass fillet on a blue and white plate with lemony sauce, boiled new potatoes, green beans and courgette
    Easy Sea Bass with Creamy Lemon Sauce
  • Sweet roasted chantenay carrots in small rectangle roasting tin
    Easy Sweet Roasted Chantenay Carrots
  • Cider braised pork steaks with onions in a large round casserole
    Cider Braised Pork Steaks with Onions
  • Creamy salmon, leek and potato traybake in a rectangle roasting tin.
    Creamy Salmon, Leek and Potato Traybake
  • Slow cooker chicken and potato curry in balti dish with rice in background
    Slow Cooker Chicken and Potato Curry
  • Portuguese Water Bread on wooden board with bread knife
    Portuguese Water Bread (Thermomix)
  • Slow cooker korean pulled chicken on a brioche bun with spring onions avocado sesame seeds and chunky chips
    Easy Slow Cooker Korean Pulled Chicken
  • Red lentil rice in balti dish
    Red Lentils and Rice
  • Pork belly slices in BBQ sauce in a brioche bun with salad leaves and coleslaw, with herby garlic butter potato wedges.
    Pork Belly Slices in BBQ Sauce
  • Prawns and garlic garnished with parsley in a terracotta dish, on a board with lemon wedges and crusty bread
    Smoky Garlic King Prawns and Chorizo

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 FELLY BULL

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required