Fish pie

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Serves: 4

By Awalker



  • 200ml milk

  • 125g cheddar grated

  • 800g potato cooked and mashed

  • 1 freshly ground black pepper

  • 1/2 lemon juiced

  • 150g smoked haddock fillet skinned

  • 300g pea steamed or boiled for a few minutes.

  • 4 tbsp freshly chopped parsley

  • 1 freshly ground nutmeg (optional)

  • 198g sweetcorn

  • 250g cod fillet skinned

  • 1 tin condensed mushroom soup


<ol> <li>Preheat the oven to 190C/Gas Mark 5.</li> <li>Lay the fish in a large frying pan and pour over the milk. Cover and bring slowly to the boil. Simmer gently for 5-7 minutes or until the fish flakes apart. Remove the fish and place into one large oven-proof dish or four individual dishes.</li> <li>Add the soup to the milk and heat gently until thoroughly combined.</li> <li>Add the sweetcorn, peas, parsley, nutmeg (if using), lemon juice and pepper and pour over the fish.</li> <li>Spread the potato on top of the fish and scatter with cheese.</li> <li>Bake for 25 minutes or until the potato is beginning to turn golden and the fish filling is hot and bubbling.</li> </ol>

Handy Hint

<p>When and how to freeze: You can either freeze it after you've put the mash on (before you've put it in the oven), or after baking. Either way, cover with a tight layer of clingfilm before freezing <br />How long will it last?: Up to three months <br />How do I cook it?: Either put it in the fridge overnight to defrost, then cook as normal, or cook straight from the freezer, adding 30-45 minutes to the cooking time</p>

Additional Information

  • Egg Free

  • Nut Free

  • Fish

  • Low fat

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