There are lots of variations possible for fish pie. It's sort of a fishy shepherds' pie, so quite forgiving of experimentation.
Take a mixture of white, red and smoked fish (roughly similar proportions)
Poach the fish in some milk until flaky
Lift the fish from the milk and flake it into an ovenproof bowl. I often add a handful of shrimps or prawns and/or scallops if I have any.
Strain the milk and make a white sauce with it (dob of butter, corn/rice/plain flour, blending until mixture thickens)
Choose how you want to flavour the pie. You can add tomato, or curry powder, or dill, or tarragon or whatever takes your fancy. Add the flavourings to the white sauce and pour over the fish mix.
Make some cheesy mashed potato, enough to cover the fish and white sauce mix, then put in the oven on a medium heat and leave until the sauce is bubbling and the potato nice and crispy. If you don't have an oven but do have a grill, you could grill the fish pie, but both the fish in sauce and the potato would have to be quite hot when you put the grill-proof bowl under the grill.
A really nice variant I make sometimes is to use prawns and scallops without the fish and to make a mild curry sauce with milk and flour. I make this in a pie dish with shortcrust pastry for the base and puff pastry over the top. You can make one large pie or individual smaller ones, but I think you would need an oven for this. I don't think the grill would cook the pastry enough. (Oh, and I still have cheesy mashed potato, but on the side!)
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