Fish pie with sliced potato topping

Name: Fish pie with sliced potato topping
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4
Cuisine: British recipes
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

3 Reviews

Portion size: Serves 4
Hands-on time 25 min, oven time 20 min
Difficulty: easy

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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.

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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

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Method

Cook the potato slices in a large pan of salted boiling water for 7-8 minutes until just tender, then drain.
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.
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.
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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.