Fish Pie with Mashed Potato Topping, an all-time favourite classic British recipe that brings all the family together around the table. A creamy, salmon and veggies filling topped with cheesy mashed potatoes, and baked until golden, this is what comfort food looks like.
There are dishes that are perfect for the cold season, like stews or hot soups, they are soothing and ideal when you need a bit of comfort. Other dishes are so refreshing, and are best during the hot summer days to cool us down.
And there is yet another category of dishes that are perfect all year round. And this lovely fish pie with mashed potato topping is definitely one of those foods. No matter what time or day, will always be the first choice when it comes about cooking the perfect family meal.
What is so great about it is that everybody can tuck into it, there is no strong flavour or spiciness to keep little ones away. But it is so delicious, you will find yourself making it again the very next day.
The creamy mashed potatoes works so beautifully with the fish and veggie filling. You can make this fish pie with puff pasty or shortcrust pastry too, but I find the mash a better choice.
Ingredients needed to make a fish pie with mashed potatoes
- salmon fillets - you can use mixed fish or seafood too
- spring onion - or regular onion
- frozen mixed vegetables - or the mixed vegetables of your choice
- plain flour - to thicken the white sauce
- milk - full-fat milk is the best
- a pinch of ground black pepper
- grated parmesan cheese
- dijon mustard
- baby potatoes - or regular potatoes boiled in their skin
- grated cheddar cheese
I used salmon for my fish pie, but cod is another great option, and many people use it to make this kind of fish pie. Haddock, or smocked haddock, is also a nice choice, so just use your favourite fish and enjoy a great meal. Seafood is another great option for this pie.
The only thing to keep in mind is that the fish has to be cooked before adding it to the white sauce. I baked the salmon, but you can pan fry it too, it's up to you.
Step-by-step photos and instructions
- To make the sauce, add butter to a pan, melt, then add the flour and stir well to get a smooth paste.
- Pour the milk in gradually, whisking well to avoid any lumps until the sauce thickens.
- Once the sauce has thickened, you can season it with salt and pepper, add the grated cheese (cheddar, parmesan, gouda, any cheese you like), dijon mustard, and that's all.
- Once the sauce is ready, and the salmon is cooked through, chop or shred the salmon and add it to the sauce together with the mixed veggies, and give everything a good stir.
- Transfer the mixture to an oven-proof dish, and top with mashed potatoes, then sprinkle with cheese. Bake for 20-25 minutes until it's golden and bubbling hot.
Dill and parsley are the best herbs to be used with this dish. The dill has that distinctive flavour that makes any dish stand out, and the parsley garnishes the pie nicely, adding colour and freshness.
Yes, once the pie is assembled in a freezer-friendly container, leave it to cool at room temperature, as the mash and sauce might still be warm, then freeze. The pie can then be baked from frozen until bubbling hot.
Other pie recipes
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Fish Pie with Mashed Potato Topping
For the fish filling
- 2 salmon fillets
- 1 spring onion
- 1 cup frozen mixed vegetables
- 25 g butter
- 1 tablespoon plain flour
- 1 cup milk
- a pinch of ground black pepper
- 2 tablespoon grated parmesan cheese
- ½ teaspoon dijon mustard
For the mashed potato topping:
- 1 kg baby potatoes
- ¼ cup milk
- 1 knob of butter
- ¼ teaspoon salt
- ½ cup grated cheddar cheese
- 1 tablespoon chopped fresh dill and parsely
- Preheat the oven to 200 degrees C. (390 Fahrenheit).
- Place the salmon fillets on a baking tray lined with non stick parchment paper and bake for 15 minutes until thoroughly cooked.
- Remove from the oven and allow it to cool.
- Place the baby potatoes in a large pan and cover with plenty of water.
- Add a pinch of salt and boil until tender.
- Drain the water and allow them to cool.
- Peel and mash, then add milk, and butter.
- Mix well until combined and the mash is light and creamy.
- Set aside.
- In a saucepan, melt the butter and add the flour, whisking well.
- Add the milk and continue to whisk until the sauce thickens.
- Next, season with salt and ground black pepper, add the parmesan cheese, dijon mustard, chopped spring onion and stir.
- In goes the salmon, which can be cut into chunks.
- The mixed veggies and chopped spring onion can go in as well.
- Give the mixture a good stir and spoon it onto 2 smaller oven-proof dishes or a larger one.
- Top it with mashed potatoes and sprinkle over the cheddar cheese.
- Bake at 180 degrees C(350 Fahrenheit) for 20-25 minutes until golden and bubbling hot.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.