Fish pie
White fish and salmon in a creamy spinach sauce under a golden mashed-potato top.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Potato900 g
- Milk450 ml
- Butter20 g
- Plain flour2 tbsp
- White fish fillets (e.g. cod or hake)400 g
- Salmon fillets200 g
- Frozen peas150 g
- Baby spinach100 g
- Lemon½
- Flat-leaf parsley½ bunch
- Grated cheese (mild cheddar or Emmental)40 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 200°C (180°C fan). Boil the peeled, diced potatoes in salted water for 15 minutes until tender, then mash with 100 ml of the milk, salt and pepper.
Melt the butter in a saucepan, stir in the flour and cook for 1 minute, stirring. Gradually pour in the rest of the milk and cook for 3–4 minutes until you have a smooth, thick sauce.
Stir in the spinach, peas, lemon juice and chopped parsley, and season.
Cut the white fish and salmon into large chunks, put them in an ovenproof dish, pour over the sauce and spread the mash on top.
Sprinkle with the cheese and bake for 20–25 minutes, until golden on top and bubbling at the edges.