Fish Pie

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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 3
Calories: 293kcal
Author: Matt Cooney


  • 3 frozen haddock fillets (or cod fillets)
  • 400g diced potatoes
  • 100g diced carrots
  • 100g spinach
  • 300ml skimmed milk
  • 10g cornflour (mixed into a paste with a drop of cold skimmed milk)
  • 30g grated cheddar
  • parsley
  • salt & pepper
  • 1/2 beaten egg
  • 1 tablespoon wholegrain mustard


  • Boil the potatoes ufor about 15-20 minutes until soft.
  • Mash potatoes adding a little bit of warmed skimmed milk.
  • Season well with salt & pepper and leave a side.
  • Bring 300 ml of skimmed milk to a simmer in another sauce pan.
  • Stir in the cornflour paste until it begins to thicken.
  • Reduce heat and season with salt and pepper.
  • Stir in the wholegrain mustard.
  • Add the cheese and stir until melted.
  • Remove from heat and leave a side.
  • In a pie dish, add the frozen haddock fillets.
  • Top with the diced carrots.
  • Pour 1/3 of the sauce mixture on top.
  • Top with the spinach.
  • Pour the rest of the sauce over.
  • Top with the mash and spread out evenly with a fork.
  • Brush with the beaten egg and bake at 180 degrees Celsius for 35 minutes until golden brown. 


Calories: 293kcal | Carbohydrates: 35g | Protein: 27g | Fat: 5g