Potato topped creamy fish pie
This comforting dish was made to warm the cockles of your heart on any chilly evening! With tender fish pieces, peas and soft-boiled eggs nestled in a creamy mustard-spiked sauce, there is nothing not to love about this delightful fish pie recipe.
Ingredients
Method
Ingredients
- 750g white fish fillets, cut into large chunks (we used monkfish)
- 3 cups + ½ cup milk
- ½ onion, diced
- 750g boiling potatoes, peeled and diced
- 30g + 100g butter
- ⅔ cup flour
- 1 Tbsp wholegrain mustard
- 1 ½ cups Pams Frozen Peas
- 120g fresh or defrosted spinach
- 3 soft boiled eggs, quartered
Method
- Preheat your oven to 200 degrees celsius fan bake. In a saucepan, combine the fish chunks, milk and onion. Place over a medium to high heat, bring to a boil then reduce to a simmer and cook for 3-4 minutes or until the fish is just cooked. Strain the fish and onion, reserving the cooking liquid.
- Boil the diced potatoes in salted water until tender, then mash with 30g butter and ¼ cup milk. Set aside.
- Place a large frying pan over a medium heat, then add the butter and melt. Add the flour then whisk until a smooth paste forms. While stirring, slowly add the cooking liquid and cook for 2-3 minutes or until the sauce has thickened.
- Add the mustard, peas and spinach, then stir to combine. Gently fold the fish pieces through the sauce, then transfer to a baking dish.
- Cut the eggs into quarters, place on top of the pie filling, then gently spread the mashed potato over the surface. Use a fork to fluff the surface of the pie, then place into the oven and bake for 20-25 minutes or until golden in colour and the edges are bubbling. Leave to cool for 5 minutes, then serve and enjoy.
SKILL LEVEL: EASY/MEDIUM
Recipe Notes:
TIP: If you’re a seafood lover, use a mixture of fish, prawns and mussels to celebrate our beautiful kaimoana! Simply add the prawns and/or mussels when there is two minutes of cooking time in step 1 remaining.
Fish – Any white fish that can be flaked into large chunks is great in creamy fish pie! Snapper, cod, monkfish, trout, perch, tarakihi, or basa are some great options.
You can even use canned fish like tuna or salmon if you have them on hand, although we recommend using 1kg as it's denser than fresh fish. Drain it first, then scatter large chunks into your baking dish.
Seafood - If you’re a seafood lover, use a mixture of fish, prawns and mussels to celebrate our beautiful kaimoana! Simply add the prawns and/or mussels when there is two minutes of cooking time in step 1 remaining. You can also try mixing smoked fish into your pie for a more intense seafood flavour. For more suggestions on how to choose your seafood, visit our Seafood guide.
Potatoes - Use any floury potatoes suitable for mashing. Agria is our favourite.
Sauce – It's important your sauce has a good thick consistency before it goes in the oven, as it doesn't tend to thicken during the oven portion of cooking. There is nothing more disappointing than trying to create creamy fish pie and ending up with watery fish pie. If you're struggling to get your sauce to thicken, whisk as briskly as possible while on the heat. Be patient and use plenty of muscle.
Topping – For some extra kick, try sprinkling some parmesan cheese or cheddar cheese on top of the fish pie mix before putting it in the oven. It will create a delicious golden crust.
FAQ:
What kind of fish is best in creamy fish pie?
See Recipe Notes – Fish above.
Can I make this dish ahead?
Yes, absolutely. Assemble your pie as usual, then cover with cling wrap and refrigerate. Bake for approximately 45 minutes before serving.
Leftovers can also be refrigerated, however, you may find the filling is not quite as saucy as before.