- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- No added sugar
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
Indulge in the much-loved British classic, fish pie with potato topping. With a crunchy golden topping and creamy fish filling, this dish will have your family begging for more.
- Serves4
- Cook time50 minutes
- Prep time25 minutes, + 5 mins resting time
Ingredients
- 1kg white potatoes, peeled, cut into 3cm pieces
- 25g butter
- 1/3 cup (50g) plain flour
- 1 3/4 cups (435ml) milk
- 2 spring onions, thinly sliced
- 2 tbs Dijon mustard
- 1/3 cup finely chopped flat-leaf parsley
- 2 tbs chopped dill
- 200g skinless firm white fish fillet, cut into 5cm pieces
- 200g skinless salmon fillet, cut into 5cm pieces
- 200g smoked cod fillet, skin removed, cut into 4cm pieces
- 220g pkt garlic prawns
- 1 cup (120g) frozen peas
- Flat-leaf parsley, extra, to serve
- Dill, extra, to serve
- Steamed peas, to serve
- Lemon wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the potato in a large saucepan and cover with cold water. Season. Bring to the boil over high heat. Cook for 15 mins or until tender. Drain in a large colander, shaking the colander to roughen the surfaces. Transfer to a baking tray and lightly crush with a fork or potato masher. Set aside for 5 mins to evaporate the steam and dry out the potato.
Step 2
Meanwhile, melt the butter in a small saucepan over medium-high heat. Add the flour and cook, stirring, for 1 min or until mixture is grainy and bubbling. Slowly add the milk and whisk until smooth. Cook, stirring, for 5-6 mins or until mixture boils and thickens. Remove from heat. Add spring onion, mustard, parsley and dill and stir to combine. Season.
Step 3
Preheat oven to 200°C. Grease an 8-cup (2L) capacity pie dish.
Step 4
Place the combined fish and peas in a large bowl, pour over the warm sauce and gently toss to combine. Transfer to the prepared dish. Arrange potato on top.
Step 5
Bake for 35 mins or until potato is golden brown and fish is cooked through. Set aside for 5 mins to rest. Sprinkle with extra parsley and dill and serve with peas and lemon wedges.
Recipe tip
The white sauce needs to be quite thick to absorb the water released by the fish during cooking.
COOK. STORE. SAVE.
Clever storage: If you have leftovers, allow the potato top fish pie to cool, then store it in an airtight container in the fridge overnight. Reheat in the oven until the pie is piping hot all the way through. The fish may be a little dryer, but it should still taste delicious.
Fish pie: where seafood is the star of the show
Calling all seafood lovers, it’s time to introduce our fish pie recipe to your family dinners. Also known as fisherman’s pie, this traditional British dish is believed to have originated in Scotland and is a close relative of the classic shepherd’s pie and cottage pie.
Unlike most savoury pies, this is an oven-baked deep-dish recipe that’s made without pastry. Instead, it makes use of one of the most versatile vegetables, potato, to cover the fish mixture while baking. The potato topping is crunchy on the outside and soft on the inside.
This creamy fish pie with potato topping is often made with hard-boiled eggs and topped with a mixture of mashed potato and cheese. However you choose to make your fish pie with potato topping, this dish is perfect for family meals and a wonderful centrepiece during Easter entertaining.
What is the best fish for fish pie?
There’s no rule about which fish you should include in our recipe for fish pie, however, it is best to use firmer fresh or frozen fish. This will ensure the fish chunks retain their shape and don’t disintegrate during cooking. The most popular choices for this pie are salmon and cod, mixed with a third firm white fish (such as haddock in the UK and basa, snapper or barramundi in Australia). If you're after a little something extra, adding smoked fish as we have introduces more depth of flavour.
Make sure you stick to these fish varieties as others, like tuna, will dry out and fish such as flounder are too thin and delicate. Whichever firm fish you select, ensure it can be flaked into large chunks. We’ve also added prawns to our fish and potato pie for extra flavour and texture. If this dish has got you hankering for more, we have an inspirational collection of fish dinner recipes for your next meal.
Side dish ideas: what to serve with fish pie
This easy fish pie with mashed potato is a meal on its own, but if you’d like to add some sides, why not try sweet potato fries, sauteed spinach, roasted vegetables (such as broccoli and carrots) or a fresh salad?
FAQs
Fish pie with potato topping
- Serves4
- Cook time50 minutes
- Prep time25 minutes, + 5 mins resting time
Ingredients
- 1kg white potatoes, peeled, cut into 3cm pieces
- 25g butter
- 1/3 cup (50g) plain flour
- 1 3/4 cups (435ml) milk
- 2 spring onions, thinly sliced
- 2 tbs Dijon mustard
- 1/3 cup finely chopped flat-leaf parsley
- 2 tbs chopped dill
- 200g skinless firm white fish fillet, cut into 5cm pieces
- 200g skinless salmon fillet, cut into 5cm pieces
- 200g smoked cod fillet, skin removed, cut into 4cm pieces
- 220g pkt garlic prawns
- 1 cup (120g) frozen peas
- Flat-leaf parsley, extra, to serve
- Dill, extra, to serve
- Steamed peas, to serve
- Lemon wedges, to serve
Description
Indulge in the much-loved British classic, fish pie with potato topping. With a crunchy golden topping and creamy fish filling, this dish will have your family begging for more.
Method
Step 1
Place the potato in a large saucepan and cover with cold water. Season. Bring to the boil over high heat. Cook for 15 mins or until tender. Drain in a large colander, shaking the colander to roughen the surfaces. Transfer to a baking tray and lightly crush with a fork or potato masher. Set aside for 5 mins to evaporate the steam and dry out the potato.
Step 2
Meanwhile, melt the butter in a small saucepan over medium-high heat. Add the flour and cook, stirring, for 1 min or until mixture is grainy and bubbling. Slowly add the milk and whisk until smooth. Cook, stirring, for 5-6 mins or until mixture boils and thickens. Remove from heat. Add spring onion, mustard, parsley and dill and stir to combine. Season.
Step 3
Preheat oven to 200°C. Grease an 8-cup (2L) capacity pie dish.
Step 4
Place the combined fish and peas in a large bowl, pour over the warm sauce and gently toss to combine. Transfer to the prepared dish. Arrange potato on top.
Step 5
Bake for 35 mins or until potato is golden brown and fish is cooked through. Set aside for 5 mins to rest. Sprinkle with extra parsley and dill and serve with peas and lemon wedges.