I wanted to put a lighter spin on the classic fish pie, and swapping the mashed potato topping for filo pastry was the best decision. The filo crisps up beautifully in the oven, giving you that satisfying crunch without the heaviness of mash. It feels more elegant too — the kind of dish I’d happily serve at a dinner party or on a warm summer evening when you want something impressive but not too stodgy. It’s become my go-to when I want fish pie to feel a little bit special.
Fish pie is one of the ultimate British comfort foods, and this version swaps the traditional mashed potato topping for layers of crispy, scrunched filo pastry that bakes up beautifully golden in the oven. It’s lighter than a classic fish pie but every bit as satisfying, with a creamy, herby filling packed with haddock, salmon and cod underneath that irresistible crunchy topping.
The secret to this recipe is the crème fraîche and Parmesan sauce — it’s rich and flavourful without being heavy, and the mixed herbs and fresh chives add a lovely freshness that works so well with the fish. Using a ready-made fish pie mix means the prep is quick and straightforward, making this an achievable midweek dinner that feels a little bit special.
Served alongside pan-fried asparagus with garlic and juicy tiger prawns, this is a complete meal that looks impressive on the table but comes together in well under an hour. It serves four, making it a great option for a family dinner or a relaxed dinner party where you want something crowd-pleasing without spending all day in the kitchen.
Fish Pie with Filo Pastry
Ingredients
- 1 pack of Tesco fish pie mix haddock, salmon & cod – approx. 340g
- 1 small onion finely chopped
- Pinch of Garlic
- 150 g crème fraîche
- 30 g Parmesan grated
- 1 tsp mixed herbs
- Salt & Pepper
- 1 tbsp fresh chives finely chopped
- 1 tbsp butter or oil for frying
- 4 –6 sheets filo pastry
- 30 g melted butter or spray oil
- Tiger prawns shell-on, ready to eat or raw
- Asparagus spears
- Olive oil garlic
Instructions
- Preheat oven to 200°C/180°C fan/ 400°F
- In a pan, gently sauté onion in a little oil or butter until soft (3–5 mins)
- Sprinkle in garlic
- Stir in the fish pie mix and cook gently for 3–4 minutes (don’t overcook – it will finish in the oven)
- Turn off the heat and stir in crème fraîche, Parmesan, mixed herbs, and chives.
- Season with salt and pepper. Spoon into a baking dish and level out
- Add the Filo Topping:
- Brush or spray each filo sheet lightly with melted butter or oil
- Scrunch each sheet and layer it loosely over the fish filling
- Cover the entire surface in overlapping scrunched layers
- Bake for 20-25 minutes, until the filo is golden and crisp
- Heat olive oil or butter in a pan over medium-high heat
- Trim the woody ends off your asparagus spears and cook 5–7 minutes, turning to brown slightly, add garlic or herbs for extra flavour
- If prawns are ready-to-eat: Heat gently in a pan for 1–2 minutes (if raw 2-3 minutes or until pink) add a splash of oil or serve cold with a wedge of lemon
Why You’ll Love This Recipe
- Crispy filo topping — scrunched layers of buttery filo pastry bake up golden and crisp, giving you a lighter, more elegant alternative to traditional mashed potato
- Quick and easy — using a fish pie mix takes all the hard work out of the prep, and the whole dish comes together in under an hour
- Rich, creamy filling — crème fraîche, Parmesan and fresh chives create a sauce that’s indulgent but not too heavy
- Impressive enough for guests — it looks stunning on the table but is simple enough for a weeknight
- Served with asparagus and tiger prawns — the sides elevate this into a complete, restaurant-worthy meal
- Great for the whole family — mild, creamy and full of flavour, this is a fish dish that even reluctant fish eaters tend to love
Tips For The Best Results
- Don’t overcook the fish in the pan — you’re just gently cooking it for 3 to 4 minutes at this stage as it will continue to cook in the oven; overcooked fish becomes dry and falls apart
- Scrunch, don’t lay flat — the magic of filo pastry is in the scrunching; loosely layered sheets create pockets of air that crisp up beautifully, so don’t press them down flat
- Brush every sheet with butter or oil — this is what gives you that golden colour and helps the pastry crisp rather than dry out
- Level out the filling — spoon the fish mixture into an even layer before adding the filo so it cooks consistently throughout
- Keep an eye on the pastry — ovens vary, so start checking around the 20 minute mark; you want the filo golden and crisp but not too dark
- Trim the asparagus properly — snap or cut off the woody ends before cooking so every bite is tender, not stringy
Variations
- Swap the fish mix — if you can’t find a ready-made fish pie mix, use equal portions of any white fish and salmon; smoked haddock also adds a lovely depth of flavour
- Use soured cream instead of crème fraîche — it gives a slightly tangier result but works just as well in the sauce
- Add prawns to the filling — if you want to make the pie itself more substantial, stir a handful of cooked prawns into the fish mixture before topping with the filo
- Try different herbs — dill is a classic pairing with fish and works beautifully in place of or alongside the mixed herbs
- Add a squeeze of lemon — a little lemon juice stirred into the filling just before spooning into the dish brightens everything up
- Make individual portions — divide the filling between smaller baking dishes for an elegant dinner party starter or individual mains
Frequently Asked Questions
Can I make Fish Pie with Filo Pastry ahead of time?
You can prepare the fish filling ahead of time and keep it in the fridge for up to a day before you’re ready to bake. However, it’s best to add the filo pastry topping just before the pie goes into the oven, as the pastry can become soggy if it sits on top of the warm filling for too long. When you’re ready to cook, simply top with freshly buttered filo sheets and bake as normal.
Can I use frozen fish for this recipe?
Yes, frozen fish works well in this recipe. Make sure it is fully defrosted before you start cooking — the best way to do this is to move it from the freezer to the fridge the night before. Pat it dry with kitchen paper before adding it to the pan, as excess moisture can make the filling watery. If you’re using a frozen fish pie mix, check the packaging as some brands include prawns already, which is a handy bonus.
What can I serve with Fish Pie with Filo Pastry?
As shown in this recipe, pan-fried asparagus spears with garlic and tiger prawns make a wonderful accompaniment and turn this into a really complete, impressive meal. Steamed green beans, tenderstem broccoli or buttered peas also work really well alongside it. If you’d like something more filling, a simple green salad with a light lemon dressing is a lovely fresh contrast to the richness of the creamy fish filling.
