FIsh Pie
A comforting British classic featuring tender white and smoked fish in a creamy, herby sauce, topped with fluffy mashed potato and melted cheddar. Perfect for cosy family dinners or make-ahead freezer meals.
Ingredients
- 1kg Maris Piper potatoes, peeled and halved
- 400ml milk, plus a splash for mashing
- 25g butter, plus an extra knob for the mash
- 25g plain flour
- 4 spring onions, finely sliced
- 1 pack fish pie mix (320g–400g: cod, salmon, smoked haddock)
- 1 tsp Dijon or English mustard
- ½ a 25g pack or a small bunch of chives, finely snipped
- 1 handful frozen sweetcorn
- 1 handful frozen petits pois (small peas)
- 1 handful grated cheddar cheese
Instructions
- Set your oven to 200°C (fan 180°C) or gas mark 6.
- Add the potatoes to a large pot, cover with cold water, and bring to a boil. Simmer until tender (about 15–20 minutes).
- Drain, then mash with a splash of milk, a knob of butter, and a pinch of black pepper until smooth and fluffy.
- In a separate saucepan, melt 25g butter over low heat. Add the flour and spring onions, cooking for 1–2 minutes while stirring.
- Gradually whisk in the milk to form a smooth sauce. Bring to a gentle boil, stirring constantly, and cook for 3–4 minutes until thickened.
- Remove the sauce from the heat. Stir in the fish pie mix, mustard, chives, sweetcorn, and peas. Season to taste.
- Pour the mixture into a large ovenproof dish or divide between 6–8 ramekins.
- Spoon the mashed potatoes over the fish mixture, spreading evenly. Sprinkle with grated cheddar.
- Bake for 20–25 minutes, or until golden and bubbling at the edges.
- Let the pie cool completely, then cover tightly and freeze. Defrost fully before baking or reheating.
- Pro Tip from Foodicious Recipes
For an extra-crispy topping, run a fork across the mash to create ridges before baking—or finish under the grill for a golden crust.
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