Fish Pie

A comforting classic British fish pie filled with flaky white fish, prawns and fresh herbs, topped with golden mashed potato and melted Gruyère. Perfect for a hearty family dinner.

Ingredients

• White Fish Fillets

  ⚖ 800 g 5⅓ pcs
  kcal/г%DV

  Calories

  107253%

  Protein

  152.8200%

  Total Fat

  46.960%

  Carbohydrates

  0.00%
• Floury Potatoes

  ⚖ 900 g 6 pcs
  kcal/г%DV

  Calories

  69334%

  Protein

  18.436%

  Total Fat

  0.81%

  Carbohydrates

  157.557%
• Semi-skimmed Milk

  ⚖ 618 g 💧 600 ml 🥛 2½ cup
  kcal/г%DV

  Calories

  39519%

  Protein

  20.340%

  Total Fat

  22.628%

  Carbohydrates

  28.710%
• Olive Oil

  ⚖ 27.2 g 💧 29.6 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  24012%

  Protein

  0.00%

  Total Fat

  27.234%

  Carbohydrates

  0.00%
• Prawns

  ⚖ 200 g 🍤 28½ pcs
  kcal/г%DV

  Calories

  1989%

  Protein

  40.681%

  Total Fat

  1.82%

  Carbohydrates

  0.00%
• Double Cream

  ⚖ 43.9 g 💧 44.4 ml 🥄 3 tbsp
  kcal/г%DV

  Calories

  1497%

  Protein

  0.91%

  Total Fat

  15.319%

  Carbohydrates

  1.20%
• Jerusalem Artichokes

  ⚖ 200 g 1⅔ pcs
  kcal/г%DV

  Calories

  944%

  Protein

  6.513%

  Total Fat

  0.30%

  Carbohydrates

  21.07%
• Leek

  ⚖ 100 g 🥬 1 pcs
  kcal/г%DV

  Calories

  613%

  Protein

  1.53%

  Total Fat

  0.30%

  Carbohydrates

  14.25%
• Dill

  ⚖ 75 g 25 pcs
  kcal/г%DV

  Calories

  321%

  Protein

  2.65%

  Total Fat

  0.81%

  Carbohydrates

  5.31%
• Plain flour

  ⚖ 8.9 g 💧 14.8 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  301%

  Protein

  1.22%

  Total Fat

  0.20%

  Carbohydrates

  6.42%
• Lemon

  ⚖ 100 g 🍋 1¼ pcs
  kcal/г%DV

  Calories

  291%

  Protein

  1.12%

  Total Fat

  0.30%

  Carbohydrates

  9.33%
• Lemon

  ⚖ 100 g 🍋 1¼ pcs
  kcal/г%DV

  Calories

  291%

  Protein

  1.12%

  Total Fat

  0.30%

  Carbohydrates

  9.33%
• Parsley

  ⚖ 15 g ⅔ pcs
  kcal/г%DV

  Calories

  50%

  Protein

  0.40%

  Total Fat

  0.10%

  Carbohydrates

  0.90%
• Nutmeg

  ⚖ 0.5 g ½ pcs
  kcal/г%DV

  Calories

  20%

  Protein

  0.00%

  Total Fat

  0.20%

  Carbohydrates

  0.20%

Also in this recipe

• Gruyère 25 g

Instructions

• Put the potatoes in a large pan of cold salted water and bring to the boil. Lower the heat, cover, then simmer gently for 15 minutes until tender. Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water. Mash with 15 ml olive oil and season to taste.
• Meanwhile, pour the milk into a large sauté pan, add the white fish fillets and bring to the boil. Remove from the heat, cover and leave to stand for 3 minutes. Remove the fish, reserving the milk, and pat dry with kitchen paper. Gently flake the fish into an ovenproof dish, discarding the skin and any bones.
• Heat the remaining 15 ml olive oil in a pan, stir in the flour and cook for 30 seconds. Gradually stir in 200–250 ml of the reserved milk, discarding the rest. Grate in a little nutmeg, season well, then bubble until the sauce is thick. Stir in the double cream.
• Preheat the oven to 190°C (fan 170°C / gas mark 5). Grate the Jerusalem artichokes and add them to the dish along with the finely sliced leek, raw peeled prawns, parsley and dill. Stir the lemon zest and lemon juice into the sauce, pour it over the fish mixture and gently combine with a wooden spoon.
• Spoon the mash evenly over the fish filling, then use a fork to create rough peaks across the surface — these will crisp and brown during baking. Sprinkle over the grated Gruyère and bake for 35–40 minutes until golden and bubbling. Serve immediately with wilted greens.