Fish Pie with Potato Topping

Potato topped fish in a glorious creamy sauce makes a fabulous family meal
By Mike Robinson
Fish Pie with Potato Topping
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 2 tbsp butter
  • 1 onion, chopped
  • 1 leek, chopped
  • 2 stick celery
  • 1 bulbs Florence fennel, chopped
  • 2 clove garlic, crushed
  • 50 ml white wine
  • 2 fillets of cod, each 175g
  • juice of 1 limes
  • bunch of parsley, chopped
  • 250 g prawns, cooked

For the béchamel sauce:

  • 30 g butter
  • 2 tbsp plain flour
  • 150 ml milk
  • salt, and freshly ground black

For the mashed potatoes:

  • 5 large potatoes, peeled and cut in to large chunks
  • 75 ml milk
  • 30 g butter


1. Make the béchamel sauce. Heat the butter in a saucepan over a moderate heat and add the flour. Cook for 1 minute, stirring continuously. Stir in the milk, beating with a balloon whisk until smooth. Season to taste with salt and freshly ground black pepper. Set aside.

2. Cook the potatoes in plenty of boiling, salted water until soft. Drain and mash. Stir in the milk and butter. Set aside in a warm place.

3. Set the oven to 200°C/gas 6. Heat the butter in a frying pan over a moderate heat and fry the onion, leek, celery, fennel and garlic together for about 5 minutes, until softened but not coloured. Add the wine. Chop the fish into bite sized pieces and add to the pan. Cook for 3-4 minutes.

4. Add the lime juice and parsley. Stir in the prawns and béchamel sauce.

5. Spoon the mixture into an ovenproof dish and top with an even layer of mashed potatoes. Bake for 20 minutes until golden and bubbling. Serve immediately.

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