Fish Pie with Mashed Potato Crust
Tender pieces of fresh fish and sweet peas in a velvety white sauce, crowned with golden, crispy mashed potato.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 530 kcal
Equipment
- •saucepan
- •baking dish
- •potato masher
- •whisk
- •colander
Nutrition
Per serving, approximate
- Calories
- 530 kcal
- fat
- 22 g
- carbs
- 42 g
- fibre
- 4 g
- protein
- 38 g
- calories
- 530 kcal
Instructions
- 1
Boil the potatoes in a saucepan of salted water for 15 minutes until tender.
- 2
Drain the potatoes thoroughly and mash with 20 g of butter and 60 ml of milk until smooth.
- 3
Preheat your oven to 200°C (180°C fan-forced).
- 4
Melt the remaining 40 g of butter in a saucepan over medium heat and stir in the plain flour for 1 minute.
- 5
Gradually whisk in the remaining milk until the sauce is thick and smooth.
- 6
Stir the Dijon mustard, chopped parsley, and frozen peas into the hot sauce, then season with salt and pepper.
- 7
Arrange the raw salmon and white fish evenly across the base of a medium baking dish.
- 8
Pour the hot sauce over the fish and stir gently to combine.
- 9
Spread the mashed potato evenly over the top and score ridges with a fork.
- 10
Scatter with grated cheese and bake for 25 to 30 minutes until bubbling and golden brown.
Chef's tips
Dry the fish pieces with paper towels before assembling to prevent excess moisture thinning the sauce. Ruffling the top of the mash with a fork creates extra crispy edges while baking.
Ingredient substitutions
- Tasmanian salmon fillets → smoked trout or ocean trout
- firm white fish fillets → blue grenadier or trevally
- plain flour → gluten-free plain flour blend
Storage
Keep leftovers in an airtight container in the fridge for up to 2 days.
Reheating
Reheat covered with foil in a 180°C oven for 20 minutes until piping hot in the centre.
Common mistakes to avoid
- •Pre-cooking the fish before baking, which makes the delicate seafood dry and rubbery.
- •Making the mashed potato too wet, causing it to sink straight into the sauce.
Serving suggestions
Cooked Fish Pie with Mashed Potato Crust?
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