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Plated meal

Creamy Fish Pie with Fluffy Mashed Potato Topping

  • Seafood
  • Low Calorie
  • Meat
  • British
  • Contains Dairy

This delicious fish pie stuffed with salmon, prawns and perch is a fantastic twist on the classic British dish. It is sure to leave you wanting more.

Nutrition Per Portion

  • Calories

    636

  • Carbs

    59g

  • Fat

    21.5g

  • Fibre

    8.1g

  • Protein

    51.5g

  • Sugar

    15g

  • 0.0 min

    Bring 2 x pans of water to the boil, salt one. Preheat the oven to 220 degrees C.

  • 1.0 min

    Add the fish stock to the unsalted pan.

  • 2.0 min

    Peel and chop the potatoes.

  • 3.0 min

    Add the potatoes to the boiling water and cook for 10-12 minutes.

  • 3.5 min

    Prepare the dill leaves by separating them in half. Finely chop one half and keep the remaining half whole to garnish.

  • 4.5 min

    Thinly slice the leek, baby fennel and garlic and set aside.

  • 6.0 min

    Cut the white fish fillets and salmon into 2 cm pieces and set aside.

  • 7.5 min

    Heat oil in a large saucepan over medium heat.

  • 8.0 min

    Add leek and fennel. Cook stirring for 2-3 minutes, or until the vegetables have softened.

  • 11.0 min

    Add garlic. Cook, stirring, for 1 minute or until fragrant.

  • 12.0 min

    Add flour and wholegrain mustard.

  • 12.5 min

    Gradually add stock, stirring constantly.

  • 13.0 min

    Continue to cook, stirring, for 2 minutes or until mixture bubbles and thickens.

  • 14.5 min

    Remove from heat.

  • 15.0 min

    Stir in salmon, prawns, white fish, dill, lemon rind and milk.

  • 15.5 min

    Season with salt and pepper.

  • 16.0 min

    Check the potatoes, if done drain the water from the saucepan.

  • 16.5 min

    Return potatoes to pan over low heat. Add remaining milk and butter. Mash until smooth.

  • 17.0 min

    Season with salt and pepper.

  • 17.5 min

    Spoon fish mixture into an oven proof dish.

  • 18.0 min

    Grate the cheese.

  • 18.5 min

    Top with mashed potato and sprinkle with the cheese.

  • 33.5 min

    Bake for 15-20 minutes, or until the potato is golden.

  • 34.0 min

    Sprinkle with remaining dill and serve.

  • Ingredients

    Cheddar Cheese

    Butter

    Lemon

    Zested Use around 1/4 teaspoon per person

    Dill

    Salmon Fillet

    cut into 2cm pieces

    Prawns

    cleaned, tail and shell removed

    Nile Perch

    cut into 2cm pieces

    Fish Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person, each stock cube makes 500ml.

    Wholegrain Mustard

    Plain Flour

    Garlic

    thinly sliced

    Fennel

    thinly sliced

    Leek

    thinly sliced

    Olive Oil

    1/4 teaspoon per person

    Light & Creamy Evaporated Milk

    Potatoes

    chopped

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