Fish pie

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Prep time:

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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


  1. Preheat the oven to 190C/Gas Mark 5.
  2. 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.
  3. Add the soup to the milk and heat gently until thoroughly combined.
  4. Add the sweetcorn, peas, parsley, nutmeg (if using), lemon juice and pepper and pour over the fish.
  5. Spread the potato on top of the fish and scatter with cheese.
  6. Bake for 25 minutes or until the potato is beginning to turn golden and the fish filling is hot and bubbling.

Handy Hint

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
How long will it last?: Up to three months
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

Additional Information

  • Fish

  • Nut Free

  • Low fat

  • Egg Free

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