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fish pie (potato topped fish bake)
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4.25 from 4 votes

Fish pie (potato-topped fish bake)

A comforting dish that's a British classic.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: British
Servings: 4
Calories: 399kcal
Author: Caroline's Cooking
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Ingredients

  • 28 oz potatoes (approx)
  • 18 oz haddock or other similar white fish in chunks
  • ¼ cup white wine
  • 1 ½ cup milk
  • 8 oz shrimp prawns
  • 2 oz spinach
  • 2 tablespoon butter divided
  • 1 tablespoon flour
  • 1 teaspoon dill
US Customary - Metric

Instructions

  • Boil potatoes until tender, mash and add 1 tablespoon butter and ¼cup/60ml of milk.
  • Preheat oven to 375F/190C.
  • Poach haddock in the wine and 1 ¼c/300ml milk over a medium-low heat for around 10 - 15 minutes until cooked through (mine didn't even get to simmer). Don't let it get above a simmer. Add the shrimp towards end if not already cooked. Remove fish from milk mixture.
  • Melt 1 tablespoon butter, add flour and cook until nutty, gradually add milk-wine mix from poaching to make sauce, add in dill and wilt in spinach.
  • Put flaked fish and shrimp in baking dish, pour over sauce, top with mashed potatoes. Bake approximately 30 minutes until starting to brown.

Nutrition

Calories: 399kcal | Carbohydrates: 32g | Protein: 41g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 236mg | Sodium: 834mg | Potassium: 1469mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1725IU | Vitamin C: 29.7mg | Calcium: 275mg | Iron: 8.6mg