Fish pie with mash potatoes
Updated : 20 June, 2025
Easy
About 45 min.
Ingredients
400 milliliters
Milk
1
Onion
For the filling
2
Laurel leaf
500 grams
Fish
40 grams
Butter
40 grams
Flour
150 grams
Green peas
200 grams
King prawns
to taste
Salt
to taste
Ground black pepper
For the topping
800 grams
Potato
40 grams
Butter
3 tablespoon
Milk
100 grams
Cheddar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
White fish, such as cod, haddock or pollock works best for this dish.
Preparation
Step 1
Begin by gently poaching the fish fillets in seasoned milk with onion and bay leaves. Simmer for 2 minutes, then let stand off the heat for 20 minutes to infuse. Strain the fish and reserve the milk for the sauce.
Step 2
While the fish rests, prepare a smooth, buttery mash by boiling potatoes until soft, then mashing them with butter, milk, and most of the grated cheese. Season to taste.
Step 3
Preheat the oven to 200°C.
Step 4
To make the sauce, melt butter in a saucepan, stir in flour, then gradually whisk in the reserved infused milk. Simmer for 3-4 minutes until thickened and smooth, then stir in the peas and season.
Step 5
In a 1.5-litre ovenproof dish, layer one-third of the sauce, followed by half the flaked fish and prawns. Repeat the layering, finishing with the final third of sauce.
Step 6
Top with the mashed potatoes, spreading evenly to the edges. Fork the surface for texture, sprinkle with the remaining cheese, and place the dish on a baking tray.
Step 7
Bake for about 25 minutes, or until golden on top and bubbling around the edges.