Creamy fish pie

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Prep time:

Cook time:

Serves: 6

By Tech



  • 300ml milk

  • 1 medium leek trimmed and finely sliced

  • 1 handful parsley

  • 1kg potatoes peeled, cut into chunks

  • 1 bay leaf

  • 1 knob butter

  • 750g fish

  • 1 tin soup (celery or mushroom)


  1. Add the potatoes to a pan of boiling salted water and cook for 15-20 minutes until tender.
  2. Meanwhile put the leek and pieces of fish in a large frying pan, pour the milk over and add some parsley stalks and the bay leaf.
  3. Bring to a simmer, cover and poach over a low heat for 5 minutes until the fish turns opaque. Leave 5 minutes in the pan.
  4. Lift the fish out of the pan with a draining spoon then pour the milk into a jug.
  5. Skin the fish, check for bones, and break it into large flakes.
  6. Pre-heat the oven to 200C/Gas Mark 6 or heat the grill.
  7. Pour the soup into the pan, add 200ml (7 fl oz) of the reserved milk.
  8. Bring to the boil, take off the heat, then carefully stir in the fish mixture and spoon into a buttered ovenproof dish and bake for around 20 minutes or until golden.
  9. Sprinkle with a generous amount of chopped parsley.
  10. Drain the potatoes well, return them to the pan. Add the rest of the milk and the butter and warm through.
  11. Mash, then season well.
  12. Spoon the mash on top of the fish and dot with some more butter.

Additional Information

  • Make Ahead

  • Kids can help

  • Can Freeze

  • Fish

  • Winter

  • Autumn

  • Nut Free

  • Egg Free

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