CHEESY FISH PIE A hearty and comforting Cheesy Fish Pie that balances creamy indulgence with a satisfying protein punch
British Estimated Prep Time: 60 minutes
Estimated Servings: 6
Your Story - Behind the Recipe
A particular hearty Scottish family favourite that never fails to satisfy since the days my grandmother used to make it
Ingredients For the mash:
1 kg floury potatoes (e.g., Maris Piper)
3 tbsp butter
3 tbsp double cream
Salt & pepper to taste
For the filling:
600ml full-fat milk
2 boneless salmon fillets
2 haddock fillets (or cod)
15 king prawns (raw or cooked)
2 tbsp plain flour
150 g mature cheddar cheese (grated)
1 tbsp chopped chives
Optional: peas and sweetcorn for serving
1. Prep the mash 2. Peel and boil potatoes until tender (~15 mins)3. Mash with butter, cream, salt, and pepper. Set aside4. Poach the fish 5. In a saucepan, gently simmer the milk with salmon and haddock for 2–3 mins6. Add raw prawns at the last minute (skip if using cooked)7. Remove fish, flake it, discard skin, and place in a baking dish8. Make the sauce 9. Melt remaining butter in the same pan. Stir in flour and cook for 1 min10. Gradually whisk in reserved poaching milk until thickened11. Stir in half the cheese and season with pepper12. Assemble the pie 13. Pour sauce over the fish and prawns14. Spoon mashed potato on top, spread evenly, and fork the surface for texture15. Sprinkle remaining cheese over the mash16. Bake 17. Bake at 200°C (fan) for 15–20 mins until golden and bubbling18. Garnish with chives. Serve with peas and sweetcorn—or go bold with buttered kale or garlic green beans
Suggestions or Tips For a stronger bolder flavour use smoked fish Mix cheese with ale and mustard for a welsh rarebit-style crust
