Fish pie

Fish pie: Delicious warm meal for six people. Image: Adobe.

Creamy fish pie with a golden potato crust for the hungry family

Are you in the mood for a hearty winter night meal? Our creamy fish pie is meaty and topped with potatoes. Nothing else compares to this.

Fish pie

Fish pie: Delicious warm meal for six people. Image: Adobe.

There’s nothing like a hearty meal on a cold night during the winter months. However, you might be cutting out red meat or just looking for something brand new to try. A hearty and creamy fish pie is the way to go. The smoked haddock adds some distinct flavour and meaty texture, topped with a golden crown of mashed potatoes. It’s a great recipe that can feed a hungry family and keep you smiling all the way to bedtie.

Creamy fish pie tips

Use your favourite white fish which is a bit dense and adds a meatiness to the pie. The smokey haddock deepens the fish flavour and adds some great character. Because it’s fish and potatoes, season the filling and potatoes well. You can get creative with fillings like adding mushrooms too. Score the mashed potato topping with a fork for crispy edges and crunch on the top.

Are you in the mood for a hearty winter night meal? Our creamy fish pie is meaty and topped with potatoes. Nothing else compares to this.

Creamy fish pie recipe

0 from 0 votes
Recipe by Irene Muller Course: MainCuisine: GlobalDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • 400 g skinless white fish

  • 400 g skinless smoked haddock fish

  • 1 small onion

  • 4 cloves

  • 2 bay leaves

  • 4 eggs

  • 250 g of peas

  • 2 tablespoon parsley, chopped

  • 100 g butter

  • 50 g plain flour

  • 1 pinch nutmeg

  • 4 big potatoes

  • 50 g strong flavoured cheese

  • 600 ml milk

Method

  • Fish pie
  • Peel the potatoes and boil until they can be mashed with butter and milk. The mashed potato will form the topping for the pie.
  • Hard boil the eggs, peel and set aside to use later.
  • Poach the fish in a frying pan with 500 ml of milk.
  • Chop the onion in quarters, stud each quarter with a clove, and add to the milk as well as the bay leaves.
  • Bring the milk to a boil, then reduce the heat and simmer for 8 minutes.
  • Lift the fish out of the pan, and strain the milk into a jug to cool.
  • Flake the fish into a baking dish.
  • Add the peas, on top of the flaked fish, slice the eggs and add to the dish.
  • Sauce
  • Melt the butter, stir in the flour and cook for a minute over low heat.
  • Take off the heat, add a little of the strained milk, then stir until blended.
  • Continue to add milk gradually.
  • Mix well until a smooth paste forms.
  • Return to the heat, bring to a boil and cook for 5 minutes. Stir until you have a sauce.
  • Remove from the heat, add salt, pepper and nutmeg to season.
  • Pour sauce over the fish, add the mashed potato to form the topping of the pie.
  • Push the mashed potato to all the corners of the pie dish, sprinkle with grated cheese.
  • Bake for 30 minutes in a heated oven 200°C.

Notes

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