Fish Pie
755 kcal per serving · 38g protein
White fish and peas in a rich cream filling, baked under a soft mashed-potato topping with golden cheddar. Rest briefly before spooning onto plates.
Open in Mixit →Ingredients
- 480 g White fish fillet
- 600 g Potatoes
- 200 g Frozen peas
- 320 ml Cream
- 120 g Cheddar cheese
- 4 tbsp Butter
- 8 g Salt
- 4 g Black pepper
Method
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Make the mash
Heat the oven to 200°C (180°C fan). Peel and cut the potatoes into even chunks. Boil in a pot of water for 15–20 minutes until completely tender, drain well and let the steam escape for 2 minutes. Mash with the butter and season with part of the salt and pepper.
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Make the filling
Pat the fish dry and cut into bite-size pieces. Thaw the peas and drain any water. Simmer the cream in a small saucepan for 3–5 minutes until slightly reduced, then take off the heat and cool briefly. Mix with the raw fish and peas in a baking dish and season with the remaining salt and pepper.
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Top and bake
Spoon the mash over the filling without pressing it down, make loose fork marks and scatter over the cheddar. Bake for 25–30 minutes until golden, bubbling in the centre and the filling reaches 74°C. Rest for 5 minutes, then serve a spooned portion with some creamy filling visible beside the mash.
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