How do I make a fish pie with mash on top so the mash doesn't disappear in to the pie?

[Scree]

Every time I make one, the mash seems to just melt in to the pie. Any ideas?

Do you put milk and butter into mash? (may be too soft). Or try more mash and less liquid inthe pie

Maybe you've got too much liquid in the pie and not enough filling?

Agree - less liquid in the pie. Or you could try putting the pie together when it's all cold then cooking it in the oven.

Add more fish stuff and less sauce and then make the mash on the dry side

Do the same as when you make a cottage pie, let the filling cool down first, it will hold the weight of the potato better when it is slightly more solid.

This happens with a lot of my fish/shepherds/cottage pies too.

DH often refers to them as my 'Altantis Casseroles'.

Think I'm always in too much of a hurry to get the potato on top.

I have the same problem and saw something on a cookery programme that suggested using an icing piping bag to put the mash on the top.........faffy but it does work, no more sinkage!!

Bung the mash in a freezer bag with one corner cut off and squueze it through the hole would work, I expect, and you could make pretty patterns