Golden Topped Fish Pies

Golden-Topped Fish Pies


Makes 4 pies

75 mins

441 Kcals/portion

Fat 16g (8g sat)
per portion


 Suitable for freezing


Sweet potatoes about 350g (12oz), peeled and cut into even-sized chunks
Potatoes 350g (12oz), peeled and cut into even-sized chunks
Milk 4 tbsp, plus 600ml (1 pint)
Butter 65g (2½oz)
Fish pie mix of fish about 450g (1lb) from the fish counter, to include salmon, white fish and smoked haddock
Leek 1, trimmed, washed and sliced
Plain flour 50g (2oz)
Chopped parsley 4–5 tbsp
Salt and freshly ground black pepper


1 Put all the potatoes in a large pan with just enough water to cover. Bring to the boil, cover, then simmer for 18–20 minutes until tender.

2 Drain the potatoes, return to the pan and place it over a low heat to remove any moisture. Mash with the 4 tablespoons of milk and15g (½oz) of butter.

3 Meanwhile, put the fish mix into a pan with 600ml (1 pint) milk. Bring just to the boil, then take off the heat and cover with a lid. Leave for 5 minutes. Drain the fish, reserving the milk, and clean the pan.

4 Melt 25g butter in the pan over a medium heat. Stir in the leek, cover and simmer for 7 minutes, stirring occasionally. Divide the leek and fish between four 250ml (8fl oz) ovenproof or foil dishes.

5 Melt 25g butter in the pan, add the flour and cook over a medium heat for 1–2 minutes. Gradually beat in the reserved milk and whisk to make a sauce. Cook for 2 minutes, then add the parsley and season.

6 Spoon the sauce into the dishes and top with spoonfuls of mash.

To serve now: Preheat the oven to 200°C/400°F/Gas 6. Put one or two of the fish pies on a baking sheet in the oven and bake for 35–40 minutes or until the filling is bubbling hot.

To freeze: Cover the uncooked dishes with foil. Seal, label and freeze. Use within 2 months.

To serve from the freezer: Remove from the freezer and thaw in the fridge overnight. Cook as above.


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