Fish pie

Recipe from: 17 March 2011

Ingredients 13
Servings 1
Minutes 30 mins


Serving Change
  • 750
    fish (a combination of white sustainable fish and smoked haddock) - frozen fish works well too
  • 1
  • 1
  • 750
    combination of potato, butternut and sweet potato, peeled and cubed
  • 25
  • 1
    onion or 4 leeks, finely chopped
  • 1
    frozen sweet corn or peas
  • 25
    cake flour
  • 1
    grated cheddar or white cheese for a healthier version
  • knob of butter
  • 3
    warm milk
  • salt, pepper and nutmeg
  • handful


30 mins
Preheat the oven to 180 °C.
Place the fish, water and milk into a pot and bring to the boil. Remove from the heat when the fish starts to flake. Leave to stand to allow milk to infuse.
In another pot, boil the potatoes, sweet potato and butternut until tender - keep hot.
Strain the fish form the milk, reserving 250 ml of the cooking liquid.
In the same pot the fish was in, sauté the onion in the butter until soft and glossy, add the sweet corn and heat through for a minute. Remove from the heat and stir in the flour. Return back to the heat and add the reserved liquid, stirring constantly until thickened. Remove from the heat and stir in ¾ of the cheese and add the flaked fish. Combine gently. Season to taste. Spoon into a baking dish, flatten the mixture out a bit.
Drain the vegetables for the mash. Add the warm milk and butter and mash the veg up. I like to use a whisk to fluff the mash up a bit. Season well.
Spread the mash onto the fish mixture and use a fork to rough up the surface for texture. Sprinkle with breadcrumbs and the remaining cheese.
Bake for 30 minutes or until golden on the surface.
Serve with a green salad to “lighten” the dish up a bit for the hotter days.

If you do not have smoked haddock, simply fry 250 g bacon with the onions to give it that delicious smoky taste that we all love so much.




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