Luxury Fish Pie With Cheesy Mash




50 Min




  • 50g butter, plus extra for greasing
  • 4 large eggs
  • 1 onion, peeled and chopped
  • 50g plain flour
  • 600ml hot milk
  • 1 tbsp chopped fresh dill
  • Juice of ½ lemon
  • 350g Fish Pie Mix
  • Freshly ground pepper
  • 100g mature Cheddar cheese, grated
  • For the topping:
  • 1kg floury potatoes, peeled and cut into large chunks
  • Knob of butter
  • 6 tbsp hot milk
  • 50g Parmesan cheese, grated



Step 1

Preheat the oven to 200C/gas mark 6. Grease a 1.7- to 2-litre baking dish.

Step 2

Make the topping: place the potatoes in a pan of salted cold water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and mash with the butter and milk. Season with pepper. Stir in the Parmesan and set aside.

Step 3

Hard-boil the eggs for 10 minutes, drain, and peel. Cut each egg into quarters.

Step 4

Make the filling: melt the butter in a large pan, add the onion, and fry for a few minutes. Cover, lower the heat, and simmer for about 10 minutes. Remove the lid, add the flour, stir until combined, and gradually blend in the milk. Stir over a medium heat until thickened and smooth.

Step 5

Add the dill, lemon juice, and haddock. Season and stir the mixture for a couple of minutes. Remove the pan from the heat, add the Cheddar, stir in the egg quarters, and tip into the baking dish. Spread the cheesy mash over the top.

Step 6

Bake in the oven for 30-40 minutes, or until the pie is bubbling around the edges and piping hot in the centre.

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