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The Ultimate Fish Pie

Ready in 1 Hour 25 Minutes
Complexity: Slight Challenge
Serves 6 People
Main Course

A teatime treat that’ll have your family coming back for seconds – and it’s just as good the next day.

The Ultimate Fish Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6
A teatime treat that’ll have your family coming back for seconds – and it’s just as good the next day.
  • 300g cod loin
  • 200g skinned and boned salmon fillet
  • 175g smoked haddock fillet
  • 1 onion, cut into quarters
  • 1 bay leaf
  • 80g plain flour
  • 80g unsalted butter
  • 800ml semi-skimmed milk
  • Large handful of chopped fresh flat leaf parsley
  • 3 medium eggs
  • 180g raw prawns
  • 125g frozen garden peas
  • 2 x 109g Idahoan Cheddar Cheese Perfect Mash
  • 50g mature cheddar cheese, grated
  1. Place the fish into a large saucepan with the onion and bay leaf. Pour over the milk, which should just cover the fish. Place over a medium heat and bring to a simmer. Cook for 1-2 minutes, then remove from the heat and gently lift the fish out of the milk and into a bowl. Flake when slightly cooled. Reserve the milk, discarding the bay leaf and onion. Make the milk up to 800ml by using some extra milk if necessary.
  2. Melt the butter in the same pan and stir in the flour. Cook for 1 minute over a medium heat, then remove from the heat and gradually add the milk, whisking until all is combined into a smooth sauce. Place back over the heat and bring to a simmer while stirring, then cook for 2 minutes until thickened and smooth. Stir in the parsley and season.
  3. Preheat the oven to 190°C, 170°C fan, Gas Mark 5. Bring a small pan of water to the boil and cook the eggs for 7 minutes, drain and run under cold water. Peel off the shells then cut into quarters.
  4. Scatter the fish into a 1.5-2 litre ovenproof dish and top with the prawns, egg and peas. Pour the sauce over everything in the dish, gently shaking to make sure the sauce runs to the bottom around all the fish.


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