My Award Winning Fish Pie Recipe

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 200°C (400°F).

Peel and chop 1 kg of potatoes and place them in a pan with cold water.

Bring the water to a boil and cook the potatoes for 15 minutes.

Drain the potatoes using a colander.

Mash the potatoes using a potato ricer, then add 1.5 tablespoons of butter, 3 tablespoons of double cream, and a pinch of salt and pepper, stirring to combine.

Set the mash aside.

In a large saucepan, pour in 600 ml of milk and add 2 salmon fillets and 2 cod fillets.

Bring the milk to a boil and poach the fish for about 3 minutes.

Remove the fish from the milk, flake it apart, and place it into a baking dish.

If using raw prawns, add them for the last minute of cooking the fish.

Pour the cooking liquid into a jug for later use in the sauce.

In the same saucepan, melt 1.5 tablespoons of butter over medium heat to make a roux.

Stir in 2 tablespoons of plain flour and cook for a minute.

Gradually add the reserved milk while stirring to avoid a frothy sauce.

Add 75 grams of mature cheddar cheese to the sauce and stir until combined, then remove from heat.

Pour the cheese sauce over the flaked fish in the baking dish and spoon the mash on top.

Use a fork to ruffle the mash, then sprinkle more cheddar cheese on top.

Bake in the oven for 15 to 20 minutes until the cheese is melted and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens