Creamy Fish Pie
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Prep: 15 mins
Cook: 40 mins
Grill yourself a golden Cheddar topped pie packed with sustainable fish and organic spinach for dinner. Go on, you've earned it.
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861 kcal
(per portion)
Ingredients you'll need
  • 500g potatoes
  • 2 shallots
  • 2 spring onions
  • 100g Cheddar
  • 1 tbsp cornflour
  • 500ml full cream milk
  • 375g fish pie mix
  • 100g baby leaf spinach
  • A handful of flat leaf parsley, leaves only
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Put a medium pan of water on to boil. Peel the potatoes and chop them into small, equal-sized chunks. When the water is boiling, add the potatoes. Simmer for 20-25 mins till soft, then drain. Set aside.

  • 2.

    While the potatoes cook, peel and finely slice the shallots. Trim the roots off the spring onions and finely slice them. Warm a pan for 1 min, then add the shallots, spring onions and 1 tbsp oil. Season with salt and pepper. Cook over a medium heat for 5 mins, stirring once or twice, till the veg are soft.

  • 3.

    While the veg cook, coarsely grate the Cheddar. Heat your grill to high.

  • 4.

    Stir 1 tbsp cornflour into the veg. Cook and stir for 2 mins. Slowly add 400ml milk to the pan in little splashes, stirring well as you add it, till it's all combined and smooth. Turn the heat up and bring to a simmer, then simmer for 8-10 mins till the sauce has thickened a little. Stir now and then.

  • 5.

    Stir the fish pie mix into the sauce. Simmer for 5 mins, stirring once or twice, till the fish is cooked. Stir in half the Cheddar and all the spinach.

  • 6.

    Pour the fish pie filling into a snug ovenproof dish. Mash the potatoes with the remaining milk and some salt and pepper. Spoon over the fish pie. Scatter over the remaining cheese.

  • 7.

    Grill the fish pie for 15 mins till golden and bubbling. Chop the parsley leaves and sprinkle them over the pie to serve.

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