Fish pie with potato and celeriac mash

  • 25 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


Fish pie with potato and celeriac mash
  • 1 medium (750g) celeriac, peeled, chopped coarsely
  • 4 medium (800g) desiree potatoes, peeled, chopped coarsely
  • 25 gram butter
  • 1/4 cup (60ml) milk, warmed
  • salt and freshly ground white pepper
  • 90 gram butter, extra
  • 3 small (600g) leeks, sliced thickly
  • 1/4 cup (35g) plain flour
  • 1 1/2 cup (375ml) milk
  • 1 kilogram boneless white fish fillets, chopped coarsely
  • 2 teaspoon lemon juice
  • 1/4 cup coarsely chopped fresh chives


Fish pie with potato and celeriac mash
  • 1
    Boil or steam the celeriac and potato until soft; drain. Mash the celeriac and potato with butter and warmed milk until smooth. Season to taste with salt and pepper.
  • 2
    Meanwhile, heat 60g of the extra butter in a large saucepan, add the leeks; cook, covered, until soft. Add the flour, cook, stirring, for about 2 minutes. Gradually stir in the milk; bring to the boil, stirring constantly.
  • 3
    Add the fish to the pan; simmer, covered, for 3 minutes. Gently stir in lemon juice and chives without breaking up the fish.
  • 4
    Preheat the oven to hot, 220°C (200°C fan-forced). Spoon the fish mixture into an ovenproof dish (2.5-litre/10-cup capacity). Melt the remaining butter. Top fish mixture with potato and celeriac mash; brush top liberally with melted butter. Place dish on an oven tray.
  • 5
    Bake the pie in a hot oven for about 25 minutes or until golden brown.


Suitable to freeze. Not suitable to microwave.

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