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Fish pie with leeks

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This fish pie with leeks is a real Winter warmer, and a favourite of my daughters too. It is delicious served with buttery potatoes for a double carb hit, roasted vegetables or even just alone with a chunk of bread!

In our home, we LOVE a real hearty meal. Bacon mac and cheese pasta bake (made with air fryer bacon), chicken, spinach & filo pie and bolognese pasta bake are all hits with my family! Anything with lots of fillings, a rich sauce and cheese on the top hits that sweet spot for family mealtimes.

Fish pie with leeks after cooking
A delicious, simple fish pie with leeks!

Ingredients for fish pie with leeks:

1kg potatoes

400ml milk

25g butter (I use salted)

25g plain flour

Salt & pepper

400g fresh fish pie mix (Mine had cod, haddock & salmon)

2 leeks

100g grated cheddar

Kale tomato pasta sauce in a heart shaped ramekin

Method for fish pie with leeks:

Peel, chop, wash and then boil your potatoes for around 12-15 minutes, until tender. Keep any leftover potatoes to grate for oven baked hash browns.

Meanwhile, wash your leeks and then slice. I like to cut the leeks in half and then rinse thoroughly to ensure that all sand is removed. Then I slice into fairly fine half circles.

Cook your leeks in a little olive oil or butter until lightly brown. Remove and set aside.

Pre-heat the oven to gas mark 6 (200C).

Using the same pan you cooked the leeks in (saves on washing up!) melt 25g of butter, add 25g of flour, and stir together well until you have an even paste-like consistency. Cook for 2 minutes, stirring frequently.

Gradually add your 400ml of milk, using a whisk to ensure an even, smooth consistency. I typically add the milk in 3-4 stages, whisking well after each addition until the sauce is smooth again.

Season as required with salt and pepper.

Mash your potatoes, adding butter and a splash of milk if required. I often make ‘rustic’ mash where I leave the skins on and just use a little butter or cream to give a rich consistency. Just because I’m a bit lazy!

Add your cooked leeks and fish pie mix (raw) to an ovenproof dish, and then pour the sauce over. Top with mash, add the grated cheddar.

Pop in the oven for 25-30 minutes, removing once the cheese is golden brown on the top.

A bowl of the finished fish pie with leeks
This easy, creamy fish pie is SO tasty!

This fish pie is a real hearty, warming dinner. If you’re looking to feed a crowd of hungry people then this is a great dish for you!

Products I use when making fish pie with leeks:

Can I reheat fish pie?

Yes, you absolutely can! Be sure to check that it is piping hot before serving and remember that the fish may be a little drier and the potato mixture a little wetter.

Can you freeze fish pie?

You can! I would advise freezing this BEFORE cooking and adding 10-15 minutes on the cooking time. Consider adding the cheese fresh to the top halfway through cooking to avoid it burning.

What to serve with fish pie?

Why not try some delicious airfryer parsnips? If you’re a big carb lover then these slow cooker chorizo loaded potatoes would go SO well with it. I think fish pie is best served with a steaming pile of veggies personally – the more the better!

How to make fish pie with leeks:

fish pie with leeks

Course Main Course
Cuisine British
Keyword fish, potato
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 569 kcal

Ingredients

  • 1 kg potatoes
  • 400 ml milk
  • 25 g butter I use salted
  • 25 g plain flour
  • Salt & pepper
  • 400 g fresh fish pie mix Cod, haddock & salmon
  • 2 leeks
  • 100 g grated cheddar

Instructions

  1. Peel, chop, wash and then boil your potatoes for around 12-15 minutes, until tender.
  2. Meanwhile, wash your leeks and then slice. I like to cut the leeks in half and then rinse thoroughly to ensure that all sand is removed. Then I slice into fairly fine half circles.
  3. Cook your leeks in a little olive oil or butter until lightly brown. Remove and set aside.
  4. Pre-heat the oven to gas mark 6 (200C).
  5. Using the same pan you cooked the leeks in (saves on washing up!) melt 25g of butter, add 25g of flour, and stir together well until you have an even paste-like consistency. Cook for 2 minutes, stirring frequently.
  6. Gradually add your 400ml of milk, using a whisk to ensure an even, smooth consistency. I typically add the milk in 3-4 stages, whisking well after each addition until the sauce is smooth again.
  7. Season as required with salt and pepper.
  8. Mash your potatoes, adding butter and a splash of milk if required. I often make ‘rustic’ mash where I leave the skins on and just use a little butter or cream to give a rich consistency. Just because I’m a bit lazy!
  9. Add your cooked leeks and fish pie mix (raw) to an ovenproof dish, and then pour the sauce over. Top with mash, add the grated cheddar.
  10. Pop in the oven for 25-30 minutes, removing once the cheese is golden brown on the top.

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.

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A creamy fish pie with leeks

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