Fish pie with sliced potato topping
- Published: 16 Mar 17
- Updated: 18 Mar 24
We’ve made the traditional fish pie lighter by using a sliced potato topping. This quick and easy recipe is perfect for a midweek family dinner.
-
Serves 4
-
Hands-on time 25 min, oven time 20 min
Advertisement
Ingredients
- 400g maris piper potatoes, cut into 1.5cm slices
- 1 tbsp olive oil
- ½ onion, finely sliced
- 2 garlic cloves, crushed
- 25g unsalted butter
- 25g plain flour
- 400ml semi-skimmed milk
- 20g fresh parsley, roughly chopped, plus extra to serve
- 520g fish pie mix
- 30g cheddar, grated
You’ll also need…
- 1.3 litre ovenproof dish
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Cook the potato slices in a large pan of salted boiling water for 7-8 minutes until just tender, then drain.
- Heat ½ tbsp oil in a medium pan over a medium-high heat and fry the onion for 6-7 minutes until softening, then add the garlic and fry for a minute more. Remove the onion to a plate and set aside.
- Heat the oven to 200°C/ 180°C fan/gas 6. Melt the butter in the same pan, then add the flour and beat in with a wooden spoon. Cook for 2-3 minutes, stirring, until it starts to smell biscuity. Slowly add the milk, whisking constantly, then whisk gently for 3-4 minutes until thickened. Remove the pan from the heat and stir in the parsley, onion mixture and a good pinch of black pepper.
- Gently stir in the fish, then transfer to a 1.3 litre ovenproof dish. Lay the potato slices over the mixture, overlapping slightly, then brush with the remaining oil. Scatter over the cheddar and cook for 20 minutes or until lightly browned and bubbling.
Recipe continues after advertising
Advertisement
- Recipe from February 2017 Issue
Nutrition
Nutrition: per serving
- Calories
- 419kcals
- Fat
- 17.7g (7.3g saturated)
- Protein
- 34.2g
- Carbohydrates
- 29.3g (6.3g sugars)
- Fibre
- 2.9g
- Salt
- 1.1g
delicious. tips
Double the quantities and make 2 pies. Keep one, well wrapped, in the freezer. Cook from frozen for 50 minutes until piping hot.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Save recipe
-
Easy
Save recipe
Fish pie recipes
Caper, lemon and dill fish pie with puff pastry top
Capers give the seafood filling of cod, smoked haddock and...
-
Easy
Save recipe
Nourishing winter recipes
Crumble-topped fish pie with soft-boiled eggs
Soft-boiled eggs make this fish pie recipe even more rich...
-
Easy
Save recipe
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
Our standard earthware dish was too big for the weight of ingredients but the finished pie was absolutely delicious. I recommend it.