Cheese Topped Fish Pie

A rich and creamy fish pie packed with salmon, cod, and smoked haddock, enveloped in a luxurious sauce and topped with buttery mashed potatoes and melted cheese. This comforting classic is the perfect meal for a hearty and satisfying dinner for all of the family.

Prep Time 20

Cook Time 40

Total Time 1

Servings Portions

Ingredients

200 g salmon skin removed, cut into chunks
200 g cod skin removed, cut into chunks
200 g smoked haddock skin removed, cut into chunks
500 ml whole milk
1 leaf bay
50 g unsalted butter
50 g plain flour
1 tsp Dijon mustard
2 tbsp parsley chopped
100 g frozen peas optional
salt to taste
black pepper to taste
1 kg potatoes peeled and chopped
50 g unsalted butter for mash
100 ml milk for mash
100 g cheddar grated

Instructions

Preheat the oven to 200°C (180°C fan). Place the fish in a saucepan with the milk and bay leaf. Simmer gently for 5 minutes until the fish starts to flake. Remove the fish and reserve the milk.
200 g salmon, 200 g cod, 200 g smoked haddock, 500 ml whole milk, 1 leaf bay
In a separate pan, melt the butter and stir in the flour. Cook for 1 minute, then gradually whisk in the reserved milk to make a smooth sauce. Add mustard, parsley, salt and pepper.
50 g unsalted butter, 50 g plain flour, 1 tsp Dijon mustard, 2 tbsp parsley, salt, black pepper
Stir in the fish and peas, then transfer the mixture to a baking dish.
100 g frozen peas
Boil the potatoes until soft, then mash with butter and milk. Season with salt and pepper.
1 kg potatoes, 50 g unsalted butter, 100 ml milk
Spread the mashed potato over the fish mixture and sprinkle with grated cheese.
100 g cheddar
Bake for 25-30 minutes until golden and bubbling.
Serve hot and enjoy!

Notes

I normally use cheddar for this cheese topped fish pie but any cheese that melts well will do.

Nutrition