Award Winning Fish Pie Recipe

This easy to make, delicious, award winning fish pie is a perfect dinner dish for the entire family. Prepare this creamy dish as an afternoon comfort food too. This recipe takes about an hour to prepare and cook.


For the potatoes:

• 1-kilo potatoes (peeled and quartered)
• 1 1/2 tbsp butter
• 3 tbsp double heavy cream
• salt and pepper to taste

For the fish

• 2.5 cups milk
• 2 salmon fillets (boneless)
• 2 cod fillets (boneless)
• 15 prawns (peeled and deveined)


• 1 1/2 tbsp butter
• 2 tbsp plain flour
• 3/4 cup mature cheddar cheese (grated)

Other Ingredients:

• some grated cheddar cheese (for garnishing)


Preheat oven to 400 F.

For the potatoes:

Place peeled and quartered potatoes in a pot.
Add water enough to cover the potatoes.
Let it boil for 15 minutes.
Once done, remove from the heat and drain water.
Use a potato ricer to mash the potatoes.
Season with salt and pepper to taste.
Mix well to combine.
Set aside.

For the fish

Set a large pot over medium-high heat.
Pour milk.
Add salmon and cod fillets.
Bring to a boil.
Once it boils, let it cook for three minutes.
Add prawns into the pot at the last minute of boiling.
Once done, transfer them into a baking dish.
Remove the skin off of the fillets and set aside.
Transfer the milk into a bowl and set aside.


Set a saucepan over medium heat.
Add butter and melt it.
Once it melts, add plain flour.
Whisk until combined.
Gradually add the milk set aside earlier while stirring.
Add grated mature cheddar cheese.
Whisk until cheese melts into the mixture.
Remove from the heat.


Pour the sauce over the fish in the baking dish.
Add mashed potatoes on top.
Spread using a fork to distribute evenly.
Sprinkle some grated cheddar cheese on top.
Place inside the preheated oven.
Let it bake for 15-20 minutes.
Once cheese melts and golden brown, remove it from the oven.
Serve and enjoy.

Tips and ideas:

You can use cooked prawns or shrimps and add them into the baking dish once fish fillets are cooked.

Award Winning Fish Pie Recipe
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