Fish pie

On the days where only comfort food will satisfy the hungry masses, this delicious fish pie topped with the creamiest of mashed potato and baked to brown, crisp perfection will fit the bill like no other.

  • 45 mins cooking
  • Serves 4
  • Print


Fish pie
  • 1 1/2 cup (375ml) fish stock
  • 1 cup (250ml) water
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 6 black peppercorns
  • 300 gram salmon fillets, cut into 3cm pieces
  • 300 gram smoked cod fillets, cut into 3cm pieces
  • 300 gram snapper fillets, cut into 3cm pieces
  • 4 large_piece potatoes (1.2kg), chopped coarsely
  • 1/4 cup (60ml) milk
  • 60 gram butter
  • 1/4 cup (35g) plain flour
  • 2 tablespoon coarsely chopped fresh chervil
  • 2 tablespoon coarsely chopped fresh chives


Fish pie
  • 1
    Combine stock, the water, thyme, bay leaf and peppercorns in large saucepan; bring to the boil. Add fish, reduce heat; simmer gently, uncovered, about 2 minutes or until cooked through. Using a slotted spoon, remove fish from pan; divide fish among four 1½-cup (375ml) ovenproof dishes. Strain liquid through sieve into large heatproof jug. Discard solids; reserve stock.
  • 2
    Boil, steam or microwave potato until tender; drain. Push potato through sieve into large bowl; add milk and half the butter, stir until smooth. Cover to keep warm.
  • 3
    Preheat grill.
  • 4
    Melt remaining butter in medium saucepan, add flour; cook, stirring, until mixture bubbles and thickens slightly. Gradually stir in reserved stock; cook, stirring, until mixture boils and thickens. Stir in herbs.
  • 5
    Divide sauce among dishes; cover each with potato mixture. Place on oven tray; grill until browned lightly.


The fish pie goes well with steamed baby green beans.

More From Women's Weekly Food