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Fish Pie

Posted by John Reed on 22nd February 2019

This dish will make approx for 4 people


Fish mix (optional to your own choice of fish)

113g/4oz x Salmon/ Hot smoked salmon
113g/4oz x Cod
113g/4oz x Tilapia
113g/4oz x Large shrimp
1 x Lemon
1 x Sprig thyme

Base for the sauce

1 x White/Yellow Onion
2 x Garlic cloves
1 x Sprig fresh thyme
100ml/1/2 Cup x White wine Chardonnay (Optional)
30g/1oz x Unsalted butter
40g/1.4oz x All purpose flour
500ml/2 1/2 Cups x Milk
50g/2oz x Parmesan
50g/2oz x Monterrey jack cheese
Handful x Garden peas
1 x Sprig fresh parsley
1/2 x Lemon juice

Mash (Topping)

500g/1.1 (2 Medium size) Russet potatoes
50g/2oz x Butter
50ml/1/2 Cup x Milk
50g/2oz x Parmesan
50g/2oz x Monterrey jack cheese


Natural sea salt
Cracked black pepper
Canola oil / Vegetable oil


Sauce pan
Wooden spoon/ spatula
Masher/Potato ricer
20 – 20 cm/ 8 x 8 inch Oven proof dish
Chopping boards
Roasting trays
Cheese grater
Mixing bowls

1) Pre heat the oven to 180c/350f. Prepare the fish and remove any bones. Remove any veins from the shrimp. Place all the fish onto a roasting tray. Squeeze the lemon over the top of the fish and add the sprig of thyme to the tray. Place into the oven to cook for 8-10 minutes.

2) Once the fish is part cooked, place into a mixing bowl. Do not worry if it is not fully cooked as it will finish cooking in the sauce and will not be dry.

3) Wash and peel the potatoes and cut up into equal sizes. Place into a large pan and cover with water. Place onto a medium/high heat and boil until the potatoes are soft. Drain off the water with a colander and place the potatoes back into the pan. Place the pan onto a medium heat for 20 seconds to dry the potatoes out. Mash or rice the potatoes into another pan.

4) Place the butter & milk into a small sauce pan to bring up to a simmer. Once simmering add to the potatoes and carry on mashing until creamy. Taste and season with natural sea salt and set aside for later.

5) Peel & dice the onion. Peel and grate the garlic over the top. Place a medium size saucepan onto the stove on a medium heat. Add a tablespoon of oil to the pan. Once hot add the onions and garlic. Add the sprigs of thyme to the saucepan and cook out for 2 minutes until soft. Get the saucepan hot and add the wine to the saucepan. Cook off the alcohol for 1 minute. Take off the heat and set aside for later.

6) Place another medium size saucepan onto a medium heat. Melt the butter in the pan then whisk in the flour. Cook out the roux for 2 minutes then slowly add the milk little by little until you have the correct consistency. Once you have the correct consistency take off the heat.

7) Grate the cheese and add to the sauce pan. Finely chop the parsley and add to the sauce with the wine mix. Add the garden peas and the fish. Also add the squeeze of lemon juice. Taste and season with natural sea salt if needed.

8) Pre heat the oven to 200c/400f. Add the fish mix into the oven proof dish and carefully spread the mash over the top using a fork to make indents. Grate the cheese and place over the top. Place the dish onto a roasting tray and place into the oven for 20 – 30 minutes until golden on top.

Also check out the VOD for this dish for more guidance below!


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