Fish Pie with a smoked cheese potato crust

A simple fish pie recipe that's quick and easy to prepare, so it's perfect for a midweek family dinner. For a cost-saving alternative, remove the prawns and replace the haddock and salmon fillet with pollock. 

Prep time: 10 mins | Cooking time: 40 mins | Serves: 10


50g unsalted butter
200g peeled and finely chopped onion
2 peeled and finely chopped garlic cloves
1lt cold water
200g Essential Cuisine cheese sauce mix
800g diced skinless haddock fillet
800g diced skinless salmon fillet
400g uncooked prawns
A good twist of freshly ground pepper
Sea salt seasoned to your taste
2 tbsp chopped mixed herbs (parsley, dill and chives)
2kg peeled king edward potatoes, cut into quarters
200g grated smoked cheese (applewood smoked cheddar)
2 pinches of ground nutmeg
4 egg yolks



Preheat the oven to 180°c.

Melt 30g of the butter in a suitable pan, add the chopped onions and garlic, gently fry until they are tender with not too much colour.

Pour in the cold water then whisk in the Essential Cuisine cheese sauce mix, bring to the boil and simmer for five minutes, stirring occasionally.

Gently mix in the diced fish and remove from the heat.

Season to your taste with the sea salt and freshly ground pepper.

Finally stir in the chopped herbs and allow to cool at room temperature.

Transfer the fish and cheese mix to a suitable buttered dish and refrigerate.

Boil the potatoes until tender, drain well and push through a sieve or ricer.  Beat ½ of the grated cheese into the warm mash along with the remaining butter.

Season to taste with freshly ground pepper, sea salt and ground nutmeg. 

Finally beat in the egg yollks and allow to cool.

Spoon the mash into a piping bag with a large star nozzle, pipe the potatoes onto the fish mix and sprinkle the remaining cheese over the top.

Bake for 35-40 minutes until piping hot and golden brown on top.

Your essential fish pie is now ready to serve with glazed carrots.


Recipe courtesy of Essential Cuisine

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