Potato-Topped Fish Pie
Potato-Topped Fish Pie



  • 800g peeled and chopped potatoes
  • 20g butter
  • 2 tbsp milk
  • 300ml crème fraîche
  • 4 sliced spring onions
  • 15g chopped parsley
  • 1 lemon, zest only
  • 2 tbsp cornstarch
  • 300g salmon chunks
  • 300g white fish chunks
  • 300g smoked fish chunks
  • 50g grated cheddar
  • Preheat the oven to 200C and boil the potatoes in salted water until tender. Drain, and mash with the butter and milk until reasonably smooth. Meanwhile, mix the crème fraîche, spring onions, zest, parsley and cornstarch in a 1.2 litre ovenproof dish and season well.
  • Fold all the fish through the crème fraîche mixture, then spoon or pipe the mashed potato over the top to cover completely. Sprinkle with the grated cheese and bake in the oven for 35 mins, or until golden and bubbling. Serve hot with cooked peas - delicious!
1 hr
4 serving

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