One-pan fish pie with a ‘golden and cheesy topping’ is prepped in 15 minutes

Fish pie is traditionally made with two main layers – creamy mixed fish and a silky mashed potato topping.

Not only is it simple to make but also adds a warming touch to a cold evening, which is what one food blogger loves most about her own recipe.

Sharing the dish on her blog Jo Cooks, the chef said: “It’s the perfect comfort dinner, quite easy to make, even though there are a few steps involved, but it’s so satisfying to put together.

“My favourite part is that golden, cheesy mashed potato topping, can’t beat that!”

While the recipe calls for three different kinds of fish, it’s easy to adapt to your liking.

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Ingredients

Serves four:

• 23g butter, unsalted
• Two spring onions, sliced
• One carrot
• One garlic clove, minced
• 23g flour
• 240ml milk
• 115g cheddar cheese, grated
• Half a teaspoon of Dijon mustard
• 15g fresh dill, chopped
• 450g fresh fish (mixed such as cod, halibut, and salmon, cut into two-inch pieces)
• Salt and pepper to taste

For the topping

• 450g potatoes
• Three tablespoons of unsalted butter
• 80ml milk

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How to make fish pie

Start with the potato topping by peeling and chopping the spuds then placing them in a large pan full of boiling water.

Cook for 20 minutes or until the potatoes are fork-tender, then drain.

Return them to the pan and add in the milk followed by the butter and mix well to create a smooth, creamy consistency. Season with salt and pepper to taste then set aside.

To make the fish filling preheat the oven to 175C then chop the carrots, dill, and fish.

In a large skillet, melt the butter over medium heat before adding in the green onions, carrots, and minced garlic, then cook for two minutes.

Sprinkle the flour over the veggies and stir as it cooks for two more minutes to remove the raw flour taste.

Slowly pour the two cups of milk into the skillet and whisk until smooth and thickened, then add one cup of the cheddar cheese, dijon mustard, and dill to the sauce and stir until the cheese melts.

Add in the fish, gently stir, and cook for two minutes then finish with the frozen peas, a pinch of salt and some black pepper.

Assemble the pie by pouring the filling into a 9x13inch ovenproof dish, then top with the mashed potatoes. Smooth with a spoon then rough the top up a little with a form and sprinkle with the remaining cheese.

Place the dish on a baking tray and transfer to the oven to cook 30 to 35 minutes or until the top starts to turn golden. Serve hot from the oven with fresh dill or parsley.

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