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Easy Fish Pie

Prep Time:

20 Minutes

Cook Time:

55 Minutes





About the Recipe

This is one of those recipes that you want to have as a staple in your back pocket. It has minimal ingredients and most of them are staples that you'll have in your pantry anyway!



600g potatoes, peeled and diced 2cm (or use a mix of potato and kumara)

1c frozen peas, defrosted

1T butter

1/4c milk

1/2t salt

1/2c grated cheese


1 leek, white and pale green part only, cut in half lengthways and thinly sliced (optional and when in season)

2T butter

2T plain flour

2 1/2c milk

1/2t mustard (e.g. Dijon, wholegrain)

1/2c grated cheese

1/2 bag baby spinach leaves, finely chopped

3/4t salt

300g white fish fillets


  1. Preheat the oven to 200°C.

  2. Bring a pot of salted water to the boil.

  3. Cook kumara and potatoes in pot of boiling water until very soft, 12–15 minutes. Add peas to pot and cook for 1 minute until warmed through. Drain and mash with butter, milk and salt until smooth. Season to taste with pepper.

  4. ​To prepare the filling: Heat a drizzle of oil in a fry-pan on medium heat.

  5. Cook the leek, if using, for 3–4 minutes, until soft.

  6. Add butter and cook for about 1 minute until melted.

  7. Add flour and cook for 1 minute, stirring, then gradually add milk, stirring constantly to avoid any lumps forming.

  8. ​Bring to a simmer and cook for 2–3 minutes until starting to thicken.

  9. Add mustard, second measure of cheese, spinach, parsley and salt.

  10. Cook for a further 1–2 minutes until spinach has wilted.

  11. Remove any bones from fish, flake into sauce and fold through. Season to taste with pepper.

  12. Pour filling into an oven dish.

  13. Top with mash and spread out evenly. Using a fork, make a wave pattern on top of mash then sprinkle over remaining cheese.

  14. Bake for about 10 minutes until heated through.

  15. Switch oven grill to high and cook for a further 2–3 minutes until cheese is melted and golden.

Serve with a side of green vegetables, like broccoli.

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