This literally is the best easy fish pie with mashed potato. Delicious chunky fish, loads of scrummy egg and an amazingly creamy mash.
It’s my husbands favourite dish and with good reason. I even persuaded my fish hating kids to eat it, that’s a good result!
Topped with cheese for the ultimate comfort dish this Fish Pie with Mashed Potato is perfect for entertaining even the fussiest of guests.
Luckily with our move to Portugal means we have an abundance of fish available and you can mix and match as you please for your own version of this Fish Pie with Mashed Potato. Check out the Diary Blog of our relocation to Portugal to keep up to date with the highs and lows of our journey to living in a new country.
This really is the best and is a super easy fish pie with mashed potato, creamy and decedent with chunky fish and eggs and a delicious cheesy topping.
- 1 kg potatoes
- 6 eggs
- 2 salmon fillets
- 2 smoked haddock fillets
- 2 cod fillets or any other white fish will do
- 2 cups of milk divided
- 2 bay leaves
- 1 pinch of cayenne pepper
- ¼ tsp ground black pepper
- 1 pinch cinnamon
- 1 tbsp corn four or plain flour for thickening
- ½ tsp salt and extra for boiling potatoes
- 1 tbsp parmesan cheese
- 3 tbsp butter divided
- 1 cup sharp cheddar cheese
Peel the potatoes and set them cooking over a medium heat in some salted water for 10 minutes
Add the eggs on top of the potatoes to cook for 7 minutes then remove to cool and set the potatoes aside
Cut all of the fish fillets into chunks and remove any skin
Place a large frying pan over a low heat and add 1 tbsp butter, a splash of milk, the bay leaves, cayenne pepper, black pepper and cinnamon then stir to combine until the butter has melted
Add the fish to the pan and shake gently until cooked through (approximately 10 minutes depending on the size of chunks
Remove the fish from the pan but leave all of the liquid and turn the pan to a medium heat
Add the corn flour and stir continuously until smooth then add the remainder of the milk and cook until thickening
Add the Parmesan and stir once again
Remove the bay leaves and set the sauce aside
Peel the boiled eggs and cut into quarters, you are now ready to construct the pie
Gently place the fish and eggs into the bottom of a large ovenproof dish
Finely chop the parsley and sprinkle over the fish and eggs before poring over the sauce
Drain the potatoes and add the butter and a splash of milk if required to reach a creamy consistency whilst mashing
Spoon the mashed potatoes on top of the fish mixture and use a fork to seal the top and decorate the mash as you wish
Sprinkle the cheese on top and heat in a preheated over at 190C/375f for 12-15 minutes or until the top is golden
Serve immediately, watch out, it will be HOT!