Winter fish pie with potato pastry crust
- March 2015
- Serves 6-8
- Hands-on time 1 hour, oven time 50 min
Debbie Major’s fish pie recipe is made with a crust of mashed potatoes and filled with a creamy fish filling – the ultimate in comfort food.
- 59.7g (35.6g saturated)
- 36.8g (5.3g sugars)
For 8 servings
If you don’t have a pie funnel, roll a few layers of foil into a tube and place upright in the centre of the pie dish.
Make up to the end of step 6 a day ahead, then cover with cling film and chill. Bring back to room temperature before topping with the pastry and baking.
Debbie says: “Potato pastry isn’t as crisp and crumbly as shortcrust, but it’s the perfect match for the creamy filling.
I’ve used pollock here, but you could use cod or haddock instead.”
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