Northern Fish Pie with Mashed Potato Topping
Flaked northern fish baked in a creamy sauce with vegetables under a golden mashed potato crust.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •casserole dish
- •saucepan
- •potato masher
- •oven
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 16 g
- carbs
- 34 g
- protein
- 26 g
- calories
- 390
Instructions
- 1
Preheat oven to 190°C.
- 2
Mash the boiled potatoes with half the butter and some milk until smooth; season with salt and pepper.
- 3
Melt remaining butter in a saucepan, sauté onion until soft, then stir in flour to form a paste.
- 4
Gradually whisk in milk to make a smooth sauce, then add mixed vegetables and simmer 5 minutes.
- 5
Fold in the cubed raw fish and season with salt and pepper.
- 6
Pour the fish mixture into a casserole dish and spread mashed potato evenly on top.
- 7
Bake for 25-30 minutes until the top is golden and the filling is bubbling.
- 8
Rest 5 minutes before serving.
Chef's tips
Rough up the surface of the mashed potato with a fork before baking so it browns in crisp peaks.
Ingredient substitutions
- whitefish → cod or haddock
Storage
Refrigerate covered for up to 3 days.
Reheating
Reheat in a 180°C oven until heated through, about 20 minutes.
Common mistakes to avoid
- •Adding raw fish in pieces too large to cook through in the baking time
- •Not seasoning the mash, leaving the dish bland
Serving suggestions
Cooked Northern Fish Pie with Mashed Potato Topping?
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