Simple Suppers: Yarrow Fish Pie

Few dishes say comfort quite like a proper fish pie — creamy, herby and bubbling under a golden crust of buttery mash. This recipe is a Yarrow family favourite, with beautiful Scottish fish and fresh herbs, leeks and a topping of East Lothian potatoes.

It’s simple suppers, honest food, that can easily be popped in the freezer. This kind of cookery brings people together with recipes passed between generations like ours. Easy to make on a chilly evening and best enjoyed together, around the table.

Scottish Fish Pie Filling at Yarrow

Yarrow Family Recipe

Scottish Fish Pie: Simple Suppers

Serves: 4–6 (easy to double/triple for freezer batches!)

Time: 1 hour 15 minutes

Ingredients

For the fish and sauce:

• 400ml whole milk

• 200g smoked haddock (undyed if possible)

• 200g haddock

• 200g salmon

• 1 bay leaf

• 1 small onion, quartered

• 6 black peppercorns

• 1 leek, thinly sliced

• 1 small onion, finely chopped

• ½ bulb fennel, finely diced (optional but lovely)

• 50g butter

• 40g plain flour

• 2 tbsp chopped fresh parsley

• 1 tbsp chopped fresh dill

• 3 hard-boiled eggs, quartered

• Salt and black pepper

For the topping:

• 1kg floury potatoes (Maris Piper or similar)

• 50g butter

• Splash of warm milk

• Salt and pepper

Method

1. Poach the Fish

Place the milk, bay leaf, quartered onion, and peppercorns in a large, shallow pan. Add the haddock, smoked haddock, and salmon. Bring gently to a simmer, then immediately reduce the heat and poach for about 5 minutes, until the fish is just cooked.

Lift the fish onto a plate, strain and reserve the poaching milk — this will form the base of your sauce.

2. Make the Mash

While the fish cools, place the potatoes in a pan of cold, salted water and bring to the boil. Simmer gently until tender when pierced with a knife, then drain well. Mash with the butter, a splash of warm milk, and a generous pinch of salt and pepper. Set aside.

3. Make the Base

In a wide pan, melt the butter over medium heat. Add the finely chopped onion, leek, and fennel (if using).Cook gently for 8–10 minutes, until soft but not coloured.

4. Make the Béchamel (Fish Sauce)

Stir the flour into the softened vegetables and cook for 1–2 minutes. Gradually add the warm poaching milk, stirring constantly, until you have a smooth, glossy sauce. Simmer gently for 3–4 minutes to thicken. Stir in the chopped dill and parsley, and season well with salt and pepper.

5. Assemble the Pie

Flake the fish into large chunks, discarding any skin or bones. Add it to the sauce along with the quartered eggs, folding gently to avoid breaking them up too much. Spoon the mixture into a baking dish. Top with the mashed potato, roughing up the surface with a fork so it crisps nicely in the oven.

6. Bake

Bake at 200°C (180°C fan) for 25–30 minutes, until the top is golden and the filling is bubbling around the edges.

Serve with buttered greens — or, if you’re lucky enough to have anything growing in the garden like ours, freshly picked Bok choy.

Why We Love It

Whether you make it for Sunday lunch or a midweek family supper, this fish pie is pure Scottish comfort, a reminder that simple food, made well, is often the most memorable. We also love to make this in batches and pop in the freezer for a easy warming mid week meal for our two girls when we are at the cookery school.

Cook, Learn, Gather

If you love recipes like this one, join us at Yarrow Cookery School — just 18 minutes from Edinburgh — for hands-on cookery experiences celebrating Scotland’s finest produce. From Field-to-Fork and Ottolenghi Styled Feasts to Cocktails & Canapés and Festive Bake-Offs, every class is designed for connection, flavour and joy around the table.

👉 Explore Upcoming Classes → https://www.yarrowcookeryschool.com/

👉 Find More Yarrow Recipes → https://www.yarrowcookeryschool.com/kitchen-tips-recipes