Introduction
Every proper British pub has one. A bubbling fish pie arriving at the table in a hot dish that's clearly trying to remove the roof of your mouth if you rush it. Creamy sauce. Flaky fish. Soft herbs. Rich mashed potato. Golden crispy top. It's comfort food that has survived generations because nobody has ever found a good reason to improve it. This air-fryer version keeps all the pub-grub goodness while making it manageable for a weeknight.
You’ll Need
500g mixed white fish (cod, haddock, pollock, hake, or sea bass), cut into chunks
300g potatoes, peeled and diced
1 tbsp butter
1 small onion, finely diced
2 cloves garlic, finely chopped
150ml double cream
100ml milk
1 tsp Dijon mustard
1 tsp sea salt
½ tsp black pepper
1 tbsp fresh parsley, chopped
50g grated cheddar cheese
Optional but Dangerous
Peas
Crusty bread
Extra mature cheddar
Worcestershire sauce
Method
Preheat your air fryer to 190°C.
Boil the potatoes until tender, then drain and mash with half the butter, a pinch of salt, and black pepper.
In a foil tray or heatproof dish, add the remaining butter, onion, and garlic.
Air fry for 4–5 minutes until softened.
Stir in the cream, milk, Dijon mustard, salt, black pepper, and parsley.
Add the fish chunks and stir gently.
Air fry at 180°C for 8–10 minutes until the fish is just cooked and the sauce begins thickening.
Spoon the mashed potato evenly over the top.
Rough up the surface with a fork to create crispy peaks.
Scatter over the grated cheddar.
Return to the air fryer and cook at 190°C for 10–12 minutes until golden, bubbling, and lightly crisp on top.
Allow to rest for 2 minutes before serving.
Serve immediately with peas or crusty bread if using.