Fish pie
Works in the UK and the US. This version uses US words and measures (stove, cups, °F); the UK version uses hob, grams and gas marks. · UK version of this page
A British family classic: white fish and salmon poached in milk, a sauce made from the poaching milk, and a mashed potato top.
- Serves 6
- About 1 hr 30 min
- Oven
- Best for: Grades 6–8 (ages 11–14)
Ingredients
- 5 medium potatoes
- 60 g (about ¼ cup) butter, split: 20 g for the mash, 40 g for the sauce – contains milk
- 650 ml (about 2¾ cups) milk, split: 50 ml for the mash, 600 ml for poaching – contains milk
- 350 g skinless white fish fillets (such as cod or pollock) – contains fish
- 250 g skinless salmon fillets – contains fish
- 40 g (about ¼ cup) all-purpose flour – contains wheat or gluten
- 100 g (about ¾ cup) frozen peas
- 3 tbsp fresh parsley, chopped
- ½ lemons, zest only
- 50 g (about ½ cup) cheddar cheese, shredded – contains milk
Cup measures are approximate – weighing is more accurate. Need a different amount? Use the recipe finder to change the servings.
Equipment
- peeler
- chopping board for vegetables
- separate chopping board and knife for raw fish
- large saucepan
- colander
- potato masher
- deep skillet or wide saucepan
- slotted spoon
- liquid measuring cup
- balloon whisk
- ovenproof dish
- grater
- food thermometer
- oven mitts
Safety first
- Wash your hands with soap for at least 20 seconds, tie back long hair and put on a clean apron.
- Ask about allergies before anyone cooks or tastes. This recipe contains: wheat or gluten, fish, milk.
- Keep raw fish away from ready-to-eat food: use a separate board and knife, and wash hands, boards and knives in hot soapy water after touching it.
- Carry knives pointing down, put them down flat, and never leave one in the dishwater.
- Turn pan handles inwards and keep the area around the stove clear.
- Use dry oven mitts for anything that has been in the oven or under the broiler.
Allergens: Wheat (and other grains with gluten), Fish, Milk. Always read every label and ask about allergies before anyone cooks or tastes.
Method
- Teacher-led: Peel and chop the potatoes and boil until soft. Drain and mash with 20 g butter and 50 ml milk. (20 min)
- On the raw-fish board, cut the fish into large chunks, feeling for bones. Put the raw-fish board and knife straight into hot soapy water and wash your hands.
- Teacher-led: Put the fish in the wide pan, pour over 600 ml milk and bring to a gentle simmer. Poach until the fish just flakes, then lift it out with the slotted spoon. Keep the milk – it has the fish flavor. (6 min)
- Teacher-led: Melt 40 g butter, stir in the flour for 1 minute, then gradually whisk in the poaching milk and simmer until thick. Stir in the peas, parsley and lemon zest. (6 min)
- Teacher-led: Turn the oven on to 400 °F (200 °C).
- Put the fish in the dish in big flakes, pour over the sauce, spread the mash on top and grate over the cheese.
- Teacher-led: Bake until golden and bubbling at the edges. (30 min)
- Teacher-led: Check the middle with a food thermometer: both fish must be opaque all the way through and flake easily, and the filling must read at least 165 °F (74 °C), which is above the 145 °F (63 °C) needed for fish.
What this recipe teaches
Boiling and simmering, Handling raw meat and fish safely, Poaching and steaming, Making a sauce (roux), Using an oven safely, Assembling a dish, Checking food is cooked safely. Steps marked “Adult” are always done by an adult; steps marked “Teacher-led” are done by an adult for primary-age children and closely supervised for older students.
Nutrition per serving
| Calories | 470 |
|---|---|
| Total fat | 19.4 g |
| Saturated fat | 9.5 g |
| Sodium | 256 mg |
| Total carbohydrate | 44.4 g |
| Dietary fiber | 4.7 g |
| Total sugars | 8 g |
| Protein | 29.8 g |
Worked out from the raw ingredients (optional ones and pinches not counted) using USDA FoodData Central – SR Legacy (SR28, 2018). Brands vary – check labels. Figures for 2% milk (the recipe finder shows the other choices).
MyPlate food groups in this recipe: Fruits; Vegetables; Grains; Protein Foods; Dairy. Learn about MyPlate.
Added sugars and saturated fat are best kept low – enjoy treats less often and in small amounts.
Curriculum links
- FCS 8.2: “Demonstrate food safety and sanitation procedures.”
- FCS 14.3: “Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.”
Try the interactive lesson
Step by step: a quick safety check, questions graded by Classfern, timers for each cooking step, then an honest look at how it went – a teacher or parent judges the cooking, and learners rate their own work. Photos of the finished dish stay at home.
Use the code your teacher gave you – never your name. Progress is kept on this device.