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This pie is a firm favourite of my son Jack and well received by all the family. Chunks of white fish and salmon in a creamy sauce, topped with mashed potatoes. (If all else fails and time is of the essence buy yourself a packet of cream or white wine sauce from your local shop).

Shopping list

1 x 1kg Fish Pie mix (feeds 5 people)
Fish Pie Sauce
Frozen Peas
Fish Bouillon (Knorr make a liquid or cubed stock that is ideal)
Milk, Butter and flour (bechamel)
Grated Cheese

1 x packet of white sauce mix


Peel and boil the potatoes, drain and allow to dry a little, mash, season and add butter to taste.

Rinse and dry the fish, check for bones and place into a baking tray (oven to table is ideal).

The ideal sauce for fish pie is a white wine sauce enriched with cream, or a bechamel. For this recipe 500ml of sauce will be sufficient.

Make a white sauce (according to the makers instructions if you are using a packet), flavour with some fish stock. It is important to make the sauce thicker than normal as it will be thinned by the cooked fish juices. Add a little slaked cornflour to thicken if necessary.

Pour the sauce over the fish and gently mix together; season to taste.

Scatter some frozen peas on top of the mixture.

Cover with the mashed potato, top with grated cheese and bake in a hot oven for 45 minutes.

Serves4 - 5

Total Time60 minutes

Preparation Time15 minutes

Cooking Time45 minutes

Recipe TypeOily Fish Recipes
White Fish Recipes
Springtime Recipes

Fish TypePollock
White fish fillets

AuthorKaren Clifford-Wing

Publication Date20 March 2012

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