Fish pie
Chunks of fish and peas bake in a creamy parsley sauce beneath soft mashed potatoes.
- Prep
- 20 min
- Cook
- 55 min
- Serves
- 4
- Level
- Easy
Gather
Ingredients
- 800 gpotatoes, peeled and cut into chunks
- 60 gbutter
- 500 mlmilk
- 40 gplain flour
- 600 gskinless fish fillets, checked for bones and cut into 3 cm chunks
- 150 gfrozen peas
- 1 tspDijon mustard
- 2 tbspfresh parsley, chopped
- salt and black pepper, to taste
Make
Method
- 1.
Heat the oven to 200°C, or 180°C fan. Cover the potatoes with water, bring to the boil and simmer for 15–20 minutes until tender.
20 minutes - 2.
Meanwhile, melt 40 g of the butter in a saucepan. Stir in the flour and cook gently for 1 minute.
2 minutes - 3.
Gradually whisk in 450 ml of the milk. Bring to a gentle simmer, stirring, and cook until thickened. Stir in the mustard, parsley and seasoning.
7 minutes - 4.
Drain the potatoes and mash with the remaining 20 g butter and 50 ml milk. Season to taste.
3 minutes - 5.
Put the raw fish and frozen peas in a roughly 2-litre ovenproof dish. Pour over the sauce, stir gently and cover with the mash.
- 6.
Bake for 30–35 minutes until golden and bubbling. Check that the fish in the centre is opaque and flakes easily before serving.
32 minutes