The ColleysFamily recipe collection
Golden cheesy fish pie with creamy mashed potato topping

Week 2 - Wednesday

Cheesy Fish Pie

with a creamy parsley sauce

A creamy fish pie filled with cod, salmon and peas under a fluffy Cheddar-topped mash - comforting without being complicated.

Serves4
Prep20 mins
Cook45 mins
LevelMedium

Method

  1. Heat the oven to 200C/180C fan. Boil the potatoes in salted water for 15-20 minutes until tender, then drain and mash with 40g butter and 80ml milk. Season well.

  2. For the sauce, melt 40g butter in a saucepan. Stir in the flour and cook for 1 minute, then gradually whisk in 500ml milk.

  3. Bring the sauce to a gentle simmer and cook for 3-4 minutes until smooth and thickened. Stir in the Dijon mustard, parsley and half the Cheddar. Season lightly.

  4. Put the fish and frozen peas in a medium baking dish. Pour over the hot sauce and gently mix so the fish is evenly coated.

  5. Spoon the mashed potato over the top, roughen it with a fork and scatter over the remaining Cheddar.

  6. Bake for 25-30 minutes until bubbling at the edges, the fish is cooked through and the topping is golden. Rest for 5 minutes before serving.

Family DinnersTwo-Week Meal Plan

You may also like

Fish  •  Pie  •  Comfort

Cheesy Fish Pie

with a creamy parsley sauce

Serves 4Prep 20 minsCook 45 minsMedium

Ingredients

  • 1kg floury potatoes, peeled and cut into chunks
  • 40g butter
  • 80ml milk
  • 500g mixed skinless fish, such as cod and salmon, cut into chunks
  • 40g butter for the sauce
  • 40g plain flour
  • 500ml milk for the sauce
  • 1 tsp Dijon mustard
  • 2 tbsp chopped parsley
  • 150g frozen peas
  • 100g mature Cheddar, grated
  • Salt and black pepper
Cook's noteUse a ready-mixed fish pie pack if you prefer; check it is skinless and boneless. Avoid overcooking the fish before baking - it cooks gently in the sauce in the oven.

Method

  1. Heat the oven to 200C/180C fan. Boil the potatoes in salted water for 15-20 minutes until tender, then drain and mash with 40g butter and 80ml milk. Season well.
  2. For the sauce, melt 40g butter in a saucepan. Stir in the flour and cook for 1 minute, then gradually whisk in 500ml milk.
  3. Bring the sauce to a gentle simmer and cook for 3-4 minutes until smooth and thickened. Stir in the Dijon mustard, parsley and half the Cheddar. Season lightly.
  4. Put the fish and frozen peas in a medium baking dish. Pour over the hot sauce and gently mix so the fish is evenly coated.
  5. Spoon the mashed potato over the top, roughen it with a fork and scatter over the remaining Cheddar.
  6. Bake for 25-30 minutes until bubbling at the edges, the fish is cooked through and the topping is golden. Rest for 5 minutes before serving.
Cheesy Fish Pie • The Colleys family recipe collectionServes 4