Chan's Fish Pie

Submitted by:
Don't like smoked fish or cheese in my fish pie. Using sliced potatoes instead of mashed makes it much lighter!

Preparation time: 20 mins
Cooking time: 1 hour

Difficulty: Medium - experience needed
Serves: 6


• 6 medium potatoes
• 2-3 medium fish fillets (mix of salmon and white fish)
• 400mL milk
• 400mL stock
• Bay leaves (optional)
• 1kg mussels, major dirt removed
• 1 decent sized onion, finely diced
• 1 carrot, finely diced
• Butter, salt, pepper
• ½ pint cream
• Small glass white wine (optional)
• Plain flour
• 1 bag spinach
• Cup of breadcrumbs


1. Boil or steam the potatoes, until almost but not quite cooked, leave to cool
2. Heat the milk in a pan or pot, add the stock when the milk is hot, bring to the boil
3. Add the fish (skin on), and some bay leaves
4. Return to the boil, then reduce to a simmer and cook until the fish is just done 5-10 mins
5. Lift the fish out with a slotted spoon and leave to cool
6. Strain this poaching liquid through a sieve (to catch any bones) –keep this!
7. Place the mussels in a pot with a tight fitting lid, place on full heat and steam for 3-4 minutes until the mussels open, strain any liquid into the liquid from the fish, remove from the heat and leave to cool
8. Slowly fry the onions and carrots in butter until soft
9. While the onions and carrots are frying – remove the mussels from their shell and place in your pie dish, remove the skin and bones from the fish and add in largish chunks to your pie dish, cut the potatoes in to thick slices
10. Wilt the spinach in a pan (don’t add any liquid or butter), add in chunks to your pie dish
11. When the onions and carrots are soft add two tablespoons of flour and stir until well coated, add your wine if using and allow to reduce a little
12. Slowly add the saved poaching liquid, stir continuously to avoid lumps (you might not need to add it all)
13. Add half the cream, bring to a simmer, season and taste
14. Pour over the fish in the pie dish
15. Place the slices of potato on top, pour over the remaining cream
16. Sprinkle over the breadcrumbs and some pepper
17. Bake in the oven at about 200C until piping hot (15-20mins), if necessary finish under a hot grill to get a golden-brown top


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