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.
What can you add to a fish pie?
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.
I always try to cook fish as often as I can, it’s the perfect choice for a healthy lifestyle, it’s got the right kind of fat that the body needs, and it’s so delicious. I know that people can be put off my some fish that has a stronger, “fishy” taste, but cooked in a pie, it’s just perfect.
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.
How TO make fish pie sauce
- 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.
The sauce is the famous bechamel sauce, that can be used for any pie, like my Chicken Pie, or Veggie pie. Other dishes made with bechamel sauce are: macaroni cheese, or any kind of pasta bake.
What herbs go with fish pie?
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.
This dish is sheet pleasure, and you get everything in one pot: carbs, protein, vegetables, so that you can enjoy a full meal with your family.Kids usually love this kind of food, which makes this fish pie the ideal family dinner recipe.
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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. It's a lot easier to make than it looks, and the leftovers can be transformed into delicious fish cakes. A good recipe for Lent or Easter too.
- 2 salmon fillets
- 1 spring onion
- 1 cup frozen mixed vegetables
- 25 g butter
- 1 tbsp plain flour
- 1 cup milk
- a pinch of ground black pepper
- 1/2 cup grated cheddar cheese
- 1/2 tsp dijon mustard
- 1 kg baby potatoes
- 1/4 cup milk
- 1 knob of butter
- 1/4 tsp salt
- 2 tbsp grated parmesan cheese
- 1 tbsp chopped fresh dill and parsely
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Preheat the oven to 200 degrees C. (390 Fahrenheit).
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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.
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Place the baby potatoes in a large pan and cover with plenty of water.
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Add a pinch of salt and boil until tender.
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Drain the water and allow them to cool.
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Peel and mash, then add milk, and butter. Mix well until combined and the mash is light and creamy.
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Set aside.
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In a saucepan, melt the butter and add the flour, whisking well.
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Add the milk and continue to whisk until the sauce thickens.
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Next, season with salt and ground black pepper, add the parmesan cheese, dijon mustard, chopped spring onion and stir.
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In goes the salmon, which can be cut into chunks. The mixed veggies can go in as well.
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Give the mixture a good stir and spoon it onto 2 smaller oven-proof dishes or a larger one.
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Top it with the mashed potatoes and sprinkle over the cheddar cheese.
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Bake at 180 degrees C for 20-25 minutes until golden and bubbly.
- 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.
