Fish and Potato Pie
Treat your taste buds to the ultimate comfort food with this delectable Fish and Potato Pie, a hearty classic that’s perfect for family dinners or special occasions. Packed with layers of creamy mashed potatoes, tender white fish, optional smoky haddock, and sweet prawns, this recipe combines rich textures and flavors into a satisfying dish. The fish is gently poached in milk with bay leaves before being smothered in a velvety cheese sauce flavored with fresh parsley and a hint of seasoning. Topped with fluffy mashed potatoes and a golden cheddar cheese crust, this baked pie is both inviting and indulgent. Ready in just over an hour, this dish blends simple ingredients into a wholesome, crowd-pleasing meal that pairs wonderfully with steamed greens or a crisp side salad. Whether you’re diving into this for a cozy weeknight dinner or a weekend treat, this Fish and Potato Pie is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 900 g Potatoes
- 100 g Salted butter
- 150 ml Milk
- 500 g White fish fillets (e.g., cod, haddock)
- 200 g Cooked smoked fish (optional, e.g., smoked haddock)
- 150 g Prawns (peeled, cooked)
- 350 ml Whole milk
- 2 Bay leaves
- 50 g Unsalted butter
- 50 g All-purpose flour
- 100 g Cheddar cheese (grated)
- 20 g Parsley (chopped, fresh)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat the oven to 200°C (180°C fan) or 400°F.
Peel and chop the potatoes into large chunks. Boil them in salted water for 15-20 minutes or until tender. Drain and mash with 100g salted butter and 150ml milk. Season with salt and pepper to taste.
Place the white fish fillets and smoked fish (if using) in a deep saucepan. Pour in 350ml milk and add the bay leaves. Heat gently until the fish is cooked through, about 6-8 minutes. Remove the fish with a slotted spoon, discard the bay leaves, and reserve the milk for later.
Flake the cooked fish into bite-sized pieces, checking for any bones. Place the fish, including prawns, into a large baking dish.
In a saucepan, melt the 50g unsalted butter over medium heat. Stir in the flour and cook for 1-2 minutes, creating a roux. Gradually add the reserved milk, whisking constantly to create a smooth sauce. Simmer for 5 minutes until thickened.
Stir in the grated cheddar cheese (reserve a handful for the topping), chopped parsley, salt, and black pepper into the sauce. Pour the sauce evenly over the fish and prawns in the dish.
Spread the mashed potatoes over the fish mixture, smoothing the top with a spatula or fork. Sprinkle the reserved grated cheddar cheese over the potatoes.
Bake in the preheated oven for 25-30 minutes or until the top is golden and crisp.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your Fish and Potato Pie!
Nutrition Facts
Calories |
3608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.9 g | 236% | |
| Saturated Fat | 109.5 g | 548% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 5818 mg | 253% | |
| Total Carbohydrate | 259.5 g | 94% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 35.9 g | ||
| Protein | 241.6 g | 483% | |
| Vitamin D | 48.2 mcg | 241% | |
| Calcium | 1788 mg | 138% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 8428 mg | 179% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
