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Fish Pie

Creamy, rich and packed with flavour – fish pie is always welcome on our supper table. We've used our luxury fish pie mix here, but you can experiment with whatever combination of fish takes your fancy. Throw in some prawns, salmon or smoked haddock to add extra dimensions of flavour and texture.  

  • Prepare: 20 Minutes
  • Cook: 40 Minutes
  • Serves 4
Ingredients & instructions

400g Fish of Your Choice Such As:

- Smoked Haddock Fillets

- Salmon Fillets

- Hake Fillets

600g Potatoes 

400ml Organic Milk 

25g Organic Butter 

25g Spelt Flour 

1 Onion, Diced

1 tsp Wholegrain Mustard 

A Handful of Peas

1 Garlic clove, Crushed 

200g Cheddar Cheese, grated 

A Handful of Chives  

25g Parmesan, Grated 

100ml Organic Cream 

Salt and Pepper to Season

  1. Preheat the oven to 180°C fan. Sweat the onion and garlic in a wide pan with a splash of olive oil, adding a little salt to keep it from sticking. 
  2. Pour in the milk, bring to just below boiling then turn down the heat and add the fish. Simmer for around 5 minutes until the chunks of fish are lightly poached then carefully stir in the flour to thicken the sauce. Add the peas, chives and mustard, stir through then remove from the heat and set aside. 
  3. In another pan, boil the potatoes until they’re soft then drain and mash until smooth. Add the cream, butter and grated parmesan and whip the potato until it’s light and fluffy. Season to taste.
  4. Transfer the fish filling to an ovenproof dish and cover it with the potato. Sprinkle over the grated cheddar and bake for about 40 minutes, until the potato topping is golden and the filling is bubbling. 
  5. Serve immediately with torn crusty sourdough bread. 

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