Fish pie with sliced potato topping

Fish pie with sliced potato topping
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, oven time 20 min

We’ve made the traditional fish pie lighter by using a sliced potato topping. This quick and easy recipe is perfect for a midweek family dinner.

Nutrition: per serving

Calories
419kcals
Fat
17.7g (7.3g saturated)
Protein
34.2g
Carbohydrates
29.3g (6.3g sugars)
Fibre
2.9g
Salt
1.1g
Calories
419kcals
Fat
17.7g (7.3g saturated)
Protein
34.2g
Carbohydrates
29.3g (6.3g sugars)
Fibre
2.9g
Salt
1.1g

Ingredients

  • 400g maris piper potatoes, cut into 1.5cm slices
  • 1 tbsp olive oil
  • ½ onion, finely sliced
  • 2 garlic cloves, crushed
  • 25g unsalted butter
  • 25g plain flour
  • 400ml semi-skimmed milk
  • 20g fresh parsley, roughly chopped, plus extra to serve
  • 520g fish pie mix
  • 30g cheddar, grated

You’ll also need…

  • 1.3 litre ovenproof dish

Method

  1. Cook the potato slices in a large pan of salted boiling water for 7-8 minutes until just tender, then drain.
  2. Heat ½ tbsp oil in a medium pan over a medium-high heat and fry the onion for 6-7 minutes until softening, then add the garlic and fry for a minute more. Remove the onion to a plate and set aside.
  3. Heat the oven to 200°C/ 180°C fan/gas 6. Melt the butter in the same pan, then add the flour and beat in with a wooden spoon. Cook for 2-3 minutes, stirring, until it starts to smell biscuity. Slowly add the milk, whisking constantly, then whisk gently for 3-4 minutes until thickened. Remove the pan from the heat and stir in the parsley, onion mixture and a good pinch of black pepper.
  4. Gently stir in the fish, then transfer to a 1.3 litre ovenproof dish. Lay the potato slices over the mixture, overlapping slightly, then brush with the remaining oil. Scatter over the cheddar and cook for 20 minutes or until lightly browned and bubbling.

delicious. tips

  1. Double the quantities and make 2 pies. Keep one, well wrapped, in the freezer. Cook from frozen for 50 minutes until piping hot.

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