Fish pie with mashed potato topping, an all-time favourite classic dish that brings all the family together around the table.
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 that, 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.
I have used cod for my fish pie, but salmon 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. Yum!
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.
Pies, I absolutely love them. They are great if you have leftovers, just throw any veggie and meat in, and you are good to go. My Leftover Turkey pot pie is a big hit with us, and I cook it often. After all, pies are meant to comfort, and they so do it!
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Fish pie with mashed potato topping, my kind of comfort food. Healthy, delicious and so easy to make.
- 350 g cod loin
- 1 spring onion
- 1/2 cup peas
- 25 g butter
- 1 tbsp plain flour
- 1 cup of milk
- 1/2 tsp ground black pepper
- 2 tbsp grated parmesan cheese
- 500 g baby potatoes
- 1/4 cup milk
- 1 knob of butter
- 1/4 tsp salt
- 2 tbsp grated parmesan cheese
Preheat the oven to 200 degrees C. (390 Fahrenheit).
Place the cod loin on a baking tray lined with non stick parchment paper and bake for 30 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.
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 and chopped spring onion and stir.
In goes the cod loin, which can be cut into chunks. The peas can go in as well.
Give the mixture a good stir and spoon it onto oven-proof dishes.
Top it with the mashed potatoes and sprinkle over the parmesan cheese.
Bake at 180 degrees C for 40 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.