This twist on a traditional Pot Pie will be your newest comfort food addiction. All the creamy filling including veggies and broth just with flakey white fish or shrimp. This dish is great for any of your Lent dinner needs!

What is Fish Pie?

Looking for an easy fish pie recipe? Try my twice on this classic. It’s an easy and comforting meal filled with flakey cod, veggies, a hearty brown, and a topping of either puff pastry or fluffy mashed potatoes.

Fish Pie is a classic in Europe that has a long history and some interesting facts surrounding it. You can totally check out more on the history of fish pie Here if you are interested.

What Can I Add to My Fish Pie?

Fish pie, like my chicken pot pie, is a recipe that allows you to mix and match your favorite fish, seafood, and veggies.

In the traditional pies, it seems the most common ingredients are a firm white fish like cod, haddock, or pollock, but I’ve seen some that use salmon and even smoked fish.

But you can take it a step further and also add more seafood like shrimp, lobster, or even scallops to your pie if you prefer those to the fish I use here. I love it with shrimp as well, and mix cod and shrimp and that is a family favorite here.

As far as veggies you can totally use your favorites here like spinach, frozen peas, a frozen mixed bag of veggies, potatoes, and more.

It’s really easy to make it to your family’s liking. That’s why I choose to share it here with the pastry topping and the more traditional potato topping, so you’ll have that choice as well.

This Savory Fish Pie will be delicious no matter what you fill it or top it with!

Topping This Savory Fish Pie With Pastry or Crust

You’ll see in some of my pictures that I have made this pie in a couple of different ways. Some photos show the easy puff pastry I picked up at Walmart in the section near the pie crusts and canned biscuits.

The brand my store carries is Pilsbury and it ran me about $3.50 or so for the one sheet that is 9×14. It isn’t frozen so you don’t need to thaw it before use.

Just keep it cold in the fridge until you are ready to top your Fish Pie. If you use a 9×13 pan, you’ll just have to fold the edges over a bit since it will be a tad bit longer than your baking dish, but it will bake just fine.

You can also opt to just over this with a normal pie crust that you make at some or purchase at the store as well. Pillsbury makes a box of two pie crusts that would work fine here as well, but I’ve never tried those.

I typically just make an easy-crust recipe at home. If you want to use the pie crust recipe I use, just hop over to my Easy Brownie Pie and use that crust recipe. Just opt to leave out the sugar to make it more savory for your fish pie.

Speaking of that Brownie Pie, that would make a tasty dessert after your fish pie!

How to Use A Mash Potatoe Topping For Your Savory Fish Pie

Love mashed potatoes? I suggest you try topping your pie with some creamy mashed potatoes. This will get you closer to the most traditional fish pie topping but puff pastry like I use is also popular

You can make your go-to mashed potatoes recipe to top this recipe, just make sure you don’t add to much liquid and make them too loose.

If the mashed potatoes are too wet the pie may be sloppy or messy instead of having the discernable layers of the fish and veggie filling and the potatoes topping.

If you want to try the mashed potato topping but want to save time, then go ahead and use instant potatoes from a packet or box.

To top your pie with the potatoes, just mix up your potatoes and carefully spread about 2 to three cups over the top of the filling that you have in a 9×13 baking dish.

I know, I know, that will upset some of you, but whatever makes it easy for everyone is fine by me. If you do use the instant just follow the directions on the package or box to mix up your potatoes.

If you are not keeping things dairy-free, you can jazz up your potatoes by adding in some cheese or top the potatoes with grated parmesan before baking.

It is easier honestly, at least to me, if you put your mashed potatoes into a piping bag and just pipe it onto the pie.

That way you aren’t trying to spread mashed potatoes over a liquid filling and making a mess. But no matter how you makes this Savory Fish Pie, you’ll enjoy it!

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Yield: 6 Servings

Easy Savory Fish Pie

Prep Time: 25 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 1 hour

This Lent-friendly savory pie is a fantastic dinner meal that will come together easily. It is a comforting play on a traditional pot pie but with fish or shrimp instead of chicken.

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Ingredients

• 1 tablespoon of avocado or coconut oil
• 1 cup of diced celery
• 1 small onion, chopped small
• 12 ounce bag of frozen mixed vegetables
• 1/4 cup of cornstarch
• 4 cups of vegetable broth
• 2 tablespoons of lemon juice (optional)
• 1 pound of cod or shrimp
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 2 teaspoons of parsley
• 2 teaspoons of dill weed

Pastry Topping

• 1 sheet of puff pastry, Pilsbury is what I used

Mashed Potato Topping

• 3 cups of your favorite mashed potatoes

Instructions

1. Add the oil to a deep pan and melt on medium-high. Add in the chopped onion and celery. Saute until slightly tender.
2. Slowly mix in the veggies and spices then stir well.
3. Next, add the vegetable broth and bring to a low boil before adding in the fish (or shrimp).
4. Let the mixture boil for 3 minutes before mixing the cornstarch with 1/2 cup of water to create your slurry, aka thickener.
5. Mix the cornstarch slurry into the boiling mixture and cook until the filling is nice and thickened.
6. Taste the filling and adjust the seasoning to your liking if needed. If the filling is not thick enough for you at this point you can use a little more corn starch to thicken it as needed. *See the blog post above this recipe on making slurry to thicken soups or this filling.
7. Carefully pour the fish pie mixture into a 9x13 baking dish and top with either the puff pastry sheet or your favorite mashed potatoes. *See the blog post above for steps to top it with mashed potatoes.
8. Bake in a 425-degree oven for 20 to 25 minutes. *If you are using a crust or puff pastry sheet you can also follow the directions on that package.

Nutrition Information

Yield

6

Serving Size

1/6th of the pie
Amount Per ServingCalories 326Total Fat 10gSaturated Fat 3gTrans Fat 1gUnsaturated Fat 5gCholesterol 44mgSodium 1085mgCarbohydrates 36gNet Carbohydrates 31gFiber 5gSugar 5gProtein 22g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!