Fish Pie with Mashed Potato
Flaky local white fish baked in a velvety parsley white sauce, crowned with golden, fork-ridged mashed potato.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Large saucepan
- •Potato masher
- •2-litre baking dish
- •Whisk
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 21 g
- carbs
- 44 g
- fibre
- 5 g
- protein
- 42 g
- calories
- 540 kcal
Instructions
- 1
Place diced potatoes into a pot of cold salted water and boil until tender.
- 2
Drain potatoes well and mash thoroughly with 20g of butter and a splash of milk until smooth.
- 3
Preheat your oven to 200 degrees C or 180 degrees C fan-forced.
- 4
Melt remaining 40g butter in a saucepan over medium heat, then whisk in plain flour for one minute.
- 5
Gradually pour in remaining milk while whisking constantly until the sauce thickens and bubbles gently.
- 6
Stir in Dijon mustard, chopped parsley, frozen peas, sea salt, and black pepper.
- 7
Scatter fresh raw fish chunks evenly across the base of your baking dish.
- 8
Pour warm white sauce over fish and gently stir to coat pieces evenly.
- 9
Spoon mashed potato over the top, spreading it out and roughing the surface with a fork.
- 10
Sprinkle grated cheddar cheese evenly over the mashed potato topping.
- 11
Bake for 25 to 30 minutes until bubbling at edges and golden on top.
Chef's tips
Use a firm ocean fish such as ling or flathead so chunks remain intact during baking. Adding the fish raw directly into the baking dish ensures it stays juicy and does not overcook.
Ingredient substitutions
- ling or flathead fillets → snapper, barramundi, or blue eye cod fillets
- full-cream milk → lactose-free full cream milk
- tasty cheddar cheese → parmesan or seasoned breadcrumbs
Storage
Cover leftovers and store in the refrigerator for up to two days.
Reheating
Reheat covered in an oven preheated to 180 degrees C for 15 to 20 minutes until piping hot.
Common mistakes to avoid
- •Pre-cooking the fish, which causes it to turn dry and rubbery in the oven.
- •Making the mashed potato too wet, which makes it sink into the sauce.
- •Skipping fork ridges on the mash, which prevents a crisp golden crust.
Serving suggestions
Cooked Fish Pie with Mashed Potato?
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