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Family dinner

Fish Pie

Salmon, smoked haddock, white fish, prawns and peas in a parsley sauce beneath golden Cheddar mash.

MainFamily dinnerMake-aheadDinnerHigh protein
Total time1 hour 20 minutes
DifficultyConfident
Community ratingNew recipe
Per serving44.0g protein
Representative photograph for Fish Pie
OK
Structure checkedAdaptive recipe data
Serves
6

Scaled live

Ingredients

6 people

Fish filling

  • 300 gskinless salmon fillet, cut into 4cm pieces
  • 250 gskinless smoked haddock, cut into 4cm pieces
  • 250 gskinless cod or pollock, cut into 4cm pieces
  • 150 graw peeled prawns
  • 700 mlwhole milk
  • 1bay leaf
  • 6black peppercorns
  • 60 gbutter
  • 60 gplain flour
  • 1 tspDijon mustard
  • 2 tbspchopped parsley
  • 150 gfrozen peas
  • 1/2 tspfine salt, only after tasting
  • 1/4 tspblack pepper

Mash

  • 1.3 kgfloury potatoes, peeled and cut into chunks
  • 60 gbutter
  • 100 mlwhole milk, warmed
  • 1egg yolk
  • 75 gmature Cheddar, grated
  • 3/4 tspfine salt
  • 1/4 tspblack pepper

Per serving

620 kcal44.0g protein56g carbs25g fat

Nutrition calculated from 20 of 21 ingredients; manual fallback used

Approximately 620 kcal, 44g protein, 56g carbohydrate, 25g fat and 7g fibre per serving.

Clear and checked

Method

  1. 01

    Put the salmon

    4 min

    Put the salmon, haddock and white fish in the shallow pan with 700ml milk, bay and peppercorns. Bring just below a simmer, cover and poach gently for 4 minutes. Add prawns and cook for 1 minute. Lift all fish into the baking dish and strain the milk into a jug.

  2. 02

    Boil the potatoes

    18 min

    Boil the potatoes in salted water for 15-20 minutes until tender. Drain, steam dry, then mash with butter, warm milk, egg yolk, salt and pepper.

  3. 03

    Melt 60g butter

    4 min

    Melt 60g butter in a saucepan. Stir in flour and cook for 2 minutes. Gradually whisk in 650ml of the poaching milk and simmer for 4 minutes until it coats a spoon.

  4. 04

    Stir in mustard

    3 min

    Stir in mustard, parsley, peas and pepper. Taste before adding up to 1/2 tsp salt because the smoked haddock may already season the sauce.

  5. 05

    Pour the sauce

    10 min

    Pour the sauce over the fish and fold only once or twice to avoid breaking it up. Cool for 10 minutes.

  6. 06

    Heat the oven to 200°C fan

    3 min

    Heat the oven to 200°C fan. Spoon over the mash from the outside inward, seal it to the edges, roughen with a fork and scatter with Cheddar.

  7. 07

    Bake on a tray

    28 min

    Bake on a tray for 25-30 minutes until bubbling and golden. Check the centre is piping hot, then rest for 8 minutes before serving.

Equipment check

8 items required

  • Large saucepan
  • Medium saucepan
  • Shallow pan
  • Slotted spoon
  • Whisk
  • Potato masher or ricer
  • 2.5 litre ovenproof dish, about 30 x 20 x 6cm
  • Baking tray

Dietary and allergen note: Contains fish, shellfish, dairy and gluten.

Members will be able to save their equipment and see compatibility automatically.

Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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