CHEESY FISH PIE
A hearty and comforting Cheesy Fish Pie that balances creamy indulgence with a satisfying protein punch
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:
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- 1 kg floury potatoes (e.g., Maris Piper)
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- 3 tbsp butter
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- 3 tbsp double cream
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- Salt & pepper to taste
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- For the filling:
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- 600ml full-fat milk
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- 2 boneless salmon fillets
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- 2 haddock fillets (or cod)
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- 15 king prawns (raw or cooked)
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- 2 tbsp plain flour
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- 150 g mature cheddar cheese (grated)
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- 1 tbsp chopped chives
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- 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 aside
- 4. Poach the fish
- 5. In a saucepan, gently simmer the milk with salmon and haddock for 2–3 mins
- 6. Add raw prawns at the last minute (skip if using cooked)
- 7. Remove fish, flake it, discard skin, and place in a baking dish
- 8. Make the sauce
- 9. Melt remaining butter in the same pan. Stir in flour and cook for 1 min
- 10. Gradually whisk in reserved poaching milk until thickened
- 11. Stir in half the cheese and season with pepper
- 12. Assemble the pie
- 13. Pour sauce over the fish and prawns
- 14. Spoon mashed potato on top, spread evenly, and fork the surface for texture
- 15. Sprinkle remaining cheese over the mash
- 16. Bake
- 17. Bake at 200°C (fan) for 15–20 mins until golden and bubbling
- 18. 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
