Fish Pie with Cheesy Mash (2024)

Save

Pin Print

By Nicky Corbishley

• ▢ 1 kg (2 1/2 lb) floury potatoes such as maris piper, peeled and chopped into large chunks
• ▢ 1 ½ tbsp butter
• ▢ 3 tbsp double cream (heavy cream)
• ▢ large pinch salt and pepper
• ▢ 600 ml (2 1/2 cups) full-fat milk
• ▢ 2 boneless salmon fillets
• ▢ 1-2 boneless cod or haddock fillet
• ▢ 15 king prawns shrimp these can be cooked or raw (make sure they’re de-veined)

Sauce:

• ▢ 2 tbsp plain (all-purpose) flour OR 2 tbsp cornflour mixed with 2 tbsp cold water for gluten free
• ▢ 1 ½ tbsp butter
• ▢ 150 g (1 1/2 packed cups) grated mature cheddar cheese
• ▢ pinch black pepper

To serve:

• ▢ 1 tbsp chopped chives
• ▢ peas
• ▢ sweetcorn

• Preheat the oven to 200C/400F (fan).

• Place the potatoes into a pan and cover with cold water. Bring to the boil and then simmer for 15 minutes.

  1 kg (2 1/2 lb) floury potatoes

• Drain the potatoes and then mash with a potato masher or ricer. Stir in half of the butter, the cream and a pinch of salt and pepper. Put to one side.

  1 1/2 tbsp butter, 3 tbsp double cream, large pinch salt and pepper

• Place the milk in a large saucepan with the salmon fillets and the cod/haddock. Bring to the boil and simmer for 2-3 minutes (if you're using raw prawns, add them in for the last minute of cooking). By this time your fish should be cooked and starting to flake apart.

  600 ml (2 1/2 cups) full-fat milk, 2 boneless salmon fillets, 1-2 boneless cod or haddock fillet, 15 king prawns

• Place the flaked fish and prawns (add the cold, cooked prawns at this point if using) in a large baking dish, remove and discard the skin if the fish wasn't skinless.

  15 king prawns

  See Also

  Radicchio Salad with Caramelized Carrots and Onions

• Pour the cooking liquid into a jug and keep to one side

Regular Version of the sauce:

• Melt the remaining butter in the milk pan, then stir in the flour. Heat through on a medium heat whilst mixing with a wooden spoon for a minute.

  2 tbsp plain (all-purpose) flour, 1 1/2 tbsp butter

• Slowly add in the reserved milk that you cooked the fish in whilst stirring with a balloon whisk (don't whisk it hard though, or you'll end up with a frothy sauce). The sauce will begin to thicken after a few minutes.

• Turn off the heat and stir through half the cheese and a pinch of black pepper.

  150 g (1 1/2 packed cups) grated mature cheddar cheese, pinch black pepper

Gluten Free version of the sauce:

• Pour the reserved milk back into the milk pan and heat until barely simmering – don't let it boil. A bit at a time, stir through the cornflour/water mixture using a balloon whisk. Keep adding the cornflour mix until the milk thickens. Turn off the heat and stir through half the cheese and a pinch of black pepper.

Assembly:

• Now it's time to assemble fish pie. Pour the sauce over the fish/prawn mixture.

• Spoon the mashed potato over the top and then use a fork to spread it out and give it a lined pattern (this gives the mash more surface area to crisp up).

• Sprinkle over the remaining cheese and place in the oven for 15-20 minutes until the cheese is melted and golden.

• Top with chopped chives and serve with peas, and sweetcorn.

  1 tbsp chopped chives, peas, sweetcorn

Can you reheat fish pie?

Yes, quickly cool, cover and refrigerate any leftovers. It should be fine in the fridge for up to a day.

Place the leftovers (still in the oven dish) in the oven, covered in foil for 20-25 minutes at 200C/400F until piping hot throughout. You can remove the foil for the last 5 minutes of cooking to crisp up the top again.

Can you freeze fish pie?

Yes!
I find the mashed potato can be a little watery after freezing, but so long as the pie is fully defrosted before reheating, it should be fine after cooking and crisping up in the oven.

Make the fish pie right up to the point before you put it in the oven. Then quickly cool, cover and freeze.

Defrost in the refrigerator overnight (ensure it’s fully defrosted throughout before reheating), then place in the oven for 20-25 minutes at 200C/400F until the potato is golden brown and the sauce is starting to bubble up at the sides.

Other topping ideas:

• If you want to go with the exact recipe I cooked on stage, then take the cooked fish pie out of the oven, sprinkle over a couple of handfuls of crushed Piper’s Cheddar and Onions crisps and place back in the oven for 2-3 minutes, just to heat the topping through. Lovely and crunchy!
• Try adding add a spoonful of mustard to the mashed potato for a bit of a kick (I would use dijon mustard).
• Use half regular potatoes and half sweet potatoes for the topping for a sweeter taste and a vibrant topping!
• Stir cooked and chopped little florets of broccoli into the mashed potato before you spoon it over the fish mixture.

What type of fish to use for fish pie:

I use a mixture of salmon, king prawns and white fish such as cod or haddock. You can replace some of the fish if you prefer.

• You can replace the cod/haddock with pollock, halibut or hake.
• Replace the salmon with trout (this has a slightly milder flavour than salmon).
• I sometimes replace half of the cod/haddock with smoked haddock – this adds a lovely smoky-salty flavour to the dish. Just using 1 smoked haddock fillet means the smokiness won’t be overpowering.
• I’ll sometimes leave the prawns out entirely and add an extra salmon/cod fillet.

Nutritional Information is per serving.