Recipe By CharlieB
Published Jul 10th
Prep 30m Cook 2h 5m Additional - Ready In 2h 35m
Servings 1 3 1/2-quart baking dish Calories 528.8

Living by the sea, we try to eat fish often and this hearty meal is an easy way to enjoy a little bit of what you fancy! This fish pie is good enough for a dinner party and the kids love it, too. Serve with a green salad or green steamed vegetables like broccoli.

Recipe Ingredients

  • 6 medium potatoes
  • ½ cup butter, divided
  • 1 medium white Spanish onion, chopped
  • 1 ½ cups grated medium Cheddar cheese
  • 1 ¼ cups light cream, or as needed
  • 2 teaspoons Dijon mustard
  • 1 teaspoon lemon juice
  • salt and ground black pepper to taste
  • 1 ½ pounds white fish - skinned, boned, and cut into chunks
  • ½ pound fresh shrimp, peeled and deveined
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
  2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
  3. 3 While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
  4. 4 Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
  5. 5 Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
  6. 6 Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.

Nutrition Facts

  • Calories 528.8
  • Carbohydrate 31.7 g
  • Cholesterol 171.8 mg
  • Fat 31.2 g
  • Fiber 3.9 g
  • Protein 30.7 g
  • Saturated Fat 17.1 g
  • Sodium 401.4 mg
  • Sugar 2.3 g

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Chef's Notes

If you substitute frozen shrimp for fresh shrimp, thaw them before cooking.


  1. I’m not a huge fish fan, but I do like shellfish. This was better than I expected! I did boil my potatoes and make them like I normally do. I also added a couple tablespoons of flour into the butter and onions to thicken the cheese sauce a bit. Even as leftovers it still tasted - Read more ...
  2. Gobbled it down...every last bite.
  3. This is the easiest fish pie I have ever made. I used cod and haddock for the white fish and a few extra shrimp as there were some left in the bag. It instructions are simple, the sauce with its dash of mustard and lemon had a nice slight "tang". It was also thick enough - Read more ...
  4. When I saw that this recipe had only one review, and a 2-star rating, I was a little concerned, but I wanted to make a fish pie, and this seemed like the easiest recipe out there. I made this for myself and my mother, and we both really like it! I used cod as the - Read more ...
  5. I really hate to do this but I have to be honest. I like all of the ingredients in this recipe and this sounded delicious but this recipe did not work at all for us. The taste was ok but the texture was so unappealing that I couldn't even bring myself to eat the leftovers. - Read more ...