Potato Topped Fish Pie
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 200g boneless white fish fillets, chopped into bite sized pieces
  • 200g smoked haddock or cod, chopped into bite sized pieces
  • 100g cooked prawns (shelled and deveined)
  • 200g skinless salmon fillet, chopped into bite sized pieces
  • 150g frozen baby peas
  • 3 eggs
  • 1 tbs chopped flat leaf parsley
  • juice of half a lemon
  • 1 small onion
  • 1 litre low fat milk
  • 10 peppercorns
  • 2 bay leaves
  • 90g butter
  • 60g flour
  • salt and pepper to taste
For the topping
  • 750g potatoes, peeled and chopped into one inch cubes
  • 80g unsalted butter
  • 60ml low fat milk
  • 50g grated cheddar cheese
  • 2 litre pie dish
  1. Heat oven to 180 celcius (350 fahrenheit)
  2. Pop potatoes into a saucepan of water, add salt to taste and bring to boil.
  3. Simmer potatoes until tender - so a fork goes in easily (15-20 minutes)
  4. Mash potatoes - I normally use a potato ricer and add the butter and milk for the topping, combine well
  5. While the potatoes are cooking place the eggs in a small saucepan of cold water and bring to the boil.
  6. Simmer eggs for 10 minutes.
  7. Remove eggs immediately and plunge into cold water.
  8. Allow eggs to cool in water, then drain and shell eggs.
  9. Rinse and dry the eggs with paper towel.
  10. Peel and quarter the onion.
  11. Pour 1 litre of milk into a saute pan and add the peppercorns, bay leaves and onion.
  12. Bring the milk mixture to the boil then remove from heat and allow the mixture to infuse for about 10 minutes.
  13. Add the fish to the milk mixture.
  14. Simmer the milk mixture for about 8-10 minutes until the fish flakes easily.
  15. Remove fish from the milk and reserve milk.
  16. Let the fish cool then flake - check carefully for bones.
  17. Next step is to make the sauce.
  18. Gently heat the butter in a medium saucepan.
  19. Whisk in the flour and cook until foaming, about 30-60 seconds.
  20. Remove the sauce from the heat.
  21. Drain poaching milk (the milk with peppercorns, bay leaves etc.) through a sieve into the flour and butter.
  22. Whisk and then heat gently until the sauce boils and thickens - keep whisking.
  23. Remove poaching milk from heat and season with salt and pepper.
  24. Stir the lemon juice, and parsley in to the poaching milk.
  25. Butter the pie dish
  26. Chop hard boiled eggs into bite sized pieces
  27. Put 1/3 sauce in to the pie dish.
  28. Spoon the fish into the pie dish.
  29. Cover fish with remaining sauce.
  30. Put prawns, peas and chopped eggs on top of sauce.
  31. Spread mashed potato over the top and roughen the surface with a fork (you could pipe the potato if you were feeling fancy)
  32. Sprinkle cheddar cheese over the top of the potato.
  33. Bake for about 20-30 minutes until top is browned.
Nutrition Information
Calories: 870
Recipe by Shrinking Single at http://www.shrinkingsingle.com/potato-topped-fish-pie/