Fish Pie Baked Potatoes Recipe

If you love comfort food with a twist, Fish Pie Baked Potatoes were practically made for you. This recipe takes the soul-soothing flavors of a classic fish pie and tucks them into fluffy, golden potatoes—each one brimming with creamy, herby fish filling and a cheesy, punchy mash topper that crisps up beautifully in the oven. It’s a heartwarming family favorite that lands somewhere between cozy nostalgia and utterly crave-worthy weeknight magic.

this Recipe

Ingredients You’ll Need

Let’s celebrate simple ingredients that deliver big comfort—nothing fussy or hard to find here! Each element in these Fish Pie Baked Potatoes adds its own magic: fluffy potatoes become edible nests, the fish is creamy and succulent, and fresh herbs and cheese bring beautiful color and sparkle to every forkful.

• Large Baking Potatoes: The bigger, the better—so there’s plenty of room for creamy filling and a generous cheesy mash lid. Look for sturdy russet or Maris Piper types for that fluffy interior.
• Cheddar Cheese: Grated cheddar adds sharpness and creates a drool-worthy golden crust on top when baked.
• Double/Heavy Cream: Makes both the mash and the fish filling irresistibly silky and rich.
• Butter: A must for depth of flavor and perfect creamy mash. It’s also key for sautéing the leeks.
• English Mustard: Just a teaspoon lifts the mashed potatoes, giving a gentle kick and extra savoriness.
• Salt & Pepper: Essential for seasoning every layer, so don’t skimp—taste as you go.
• Leek: Fried until sweet and golden, leeks form the aromatic backbone of the luscious pie filling.
• Flour: Thickens the creamy sauce, holding the filling together beautifully inside each potato.
• Milk: Adds lightness to the sauce—room temperature helps prevent lumps.
• Fresh Parsley & Chives: These bring herbal brightness and color to the filling and as a final sprinkle before serving.
• Vegetable Oxo/Bouillon Cube: Adds a punch of savory flavor to echo classic fish pie undertones.
• Ground Nutmeg & White Pepper: Nutmeg gives gentle warmth, and white pepper adds a subtle kick without dark flecks in the sauce.
• Boneless Skinless Fish (Smoked Haddock, Cod, Salmon, etc): Choose a mix for that classic fish pie experience—smoked fish is excellent for its deep, distinctive flavor.

Variations

One of the best things about Fish Pie Baked Potatoes is how easy they are to make your own—feel free to play with the filling, swap out ingredients to suit your cravings or dietary needs, and really make this dish your own family classic!

• Add King Prawns or Shrimp: Stir in some peeled prawns with the fish for a pop of color and bite—it makes each potato feel extra special.
• Go Veggie: Not in the mood for fish? Use sautéed mushrooms, peas, and spinach instead for a cozy vegetarian twist.
• Try a Different Cheese: Swap out cheddar for gruyère, mozzarella, or a blend to suit your taste, or even go extra cheesy on both the mash and the filling!
• Spice It Up: A pinch of cayenne in the mash or a little smoked paprika in the filling adds warmth and a subtle kick.

How to Make Fish Pie Baked Potatoes

Step 1: Bake and Prep the Potatoes

Preheat your oven to 200°C (400°F). Rub the potatoes with a drizzle of oil and sprinkle with plenty of salt, then bake on a large tray for about an hour. You want them deeply golden and knife-tender, so the skins are crisp and ready to hold all that creamy fish filling. Let them cool slightly so you can handle them without burning your fingertips.

Step 2: Make the Fluffy Mash Topping

Once the potatoes are cool enough, slice a “lid” off each (about three-quarters of the way up), then carefully scoop out the centers into a bowl—leaving just enough potato clinging to the skin to keep its shape. Mash the scooped potato with butter, double cream, grated cheddar, English mustard, salt, and pepper until utterly fluffy and smooth. Taste and adjust the seasoning—this mash is your crowning glory!

Step 3: Cook the Fish Pie Filling

While the potatoes bake, start your creamy filling. Sauté diced leek in butter until soft and turning golden, then stir in flour to make a roux. Slowly add the milk and cream, whisking constantly until it thickens into a lovely smooth sauce. Fold in the chives, parsley, crumbled bouillon cube, nutmeg, and white pepper. Simmer gently until thick—this stops the filling from leaking into the potato. Once off the heat, gently fold in the diced fish (and prawns, if using), taking care not to break it up too much. It will finish cooking in the oven.

Step 4: Assemble and Bake

Return the hollowed potato skins to the tray and fill generously with the silky fish mixture. Top each one with a mound of cheesy mash—pile it high! Bake again at 200°C (400°F) for about 20 minutes, until the mash tops are golden and the filling is bubbling at the edges. If you’re curious, gently peek under the mash to be sure the fish is opaque and flaky.

How to Serve Fish Pie Baked Potatoes

Garnishes

A shower of extra fresh chives and parsley just before serving adds a pop of color and freshness to contrast the creamy, rich filling. For even more flair, try a twist of black pepper or a tiny drizzle of herby oil. If you’re feeling indulgent, a final grating of cheddar never goes amiss!

Side Dishes

While Fish Pie Baked Potatoes are practically a meal by themselves, they’re wonderful alongside minted peas, green beans, or sweetcorn for vibrant color and crunch. A simple green salad with a lemony vinaigrette makes the perfect fresh counterpoint to all that coziness.

Creative Ways to Present

For a fun twist, serve each Fish Pie Baked Potato on a bed of wilted spinach or arrange them on a platter with lemon slices and fresh herbs. Hosting a party? Try making mini versions with smaller potatoes for the ultimate hand-held appetizer that disappears in seconds.

Make Ahead and Storage

Storing Leftovers

Leftover Fish Pie Baked Potatoes keep beautifully in the fridge—simply store them in an airtight container for up to 2 days. The flavors meld and deepen, making for an irresistible lunch or speedy dinner.

Freezing

These potatoes freeze surprisingly well! Cool them completely, wrap individually in foil or clingfilm, and stash in the freezer. When you need a homemade comfort fix in a hurry, you’ll be so glad you have Fish Pie Baked Potatoes on hand.

Reheating

Reheat chilled or frozen potatoes in a medium oven (about 180°C/350°F) until piping hot and the filling is bubbly. To keep the mash crispy, uncover for the last 10 minutes and let it get lovely and golden again.

FAQs

Final Thoughts

Creamy, herby, and impossibly cozy, Fish Pie Baked Potatoes are one of those rare dishes that instantly make everyone at the table feel at home. Give them a try this week—when the mash crisps up and that lovely aroma fills your kitchen, you’ll know you’ve found a new comfort classic. Enjoy every bite!

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