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Fish Pie

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  • Author: Rachel Wilcock
  • Total Time: 45 minutes
  • Yield: 2 1x


Delicious creamy fish pie – a family favourite



One large sweet potato (about 500g)

200g white fish, chopped into chunks (try and pick sustainably sourced fish)

100g prawns

250ml milk

1 tbsp cornflour or cornstarch

1 tsp of dried parsley

1/2 tsp of nutmeg

Garlic clove, chopped

1/2 small onion, chopped

Spray oil


  1. Peel and chop sweet potato into chunks, and add to a pan of boiling water. Turn the heat down and simmer until the potatoes are cooked through
  2. In a large pan add a few sprays of spray oil, and add garlic and onion to soften.
  3. Once the onion has turned translucent and softened add the milk
  4. Next add the fish and gently poach it till it is just cooked through
  5. Once its cooked through, remove the fish and vegetables and place it in an oven proof dish
  6. Add the cornflour, nutmeg and parsley to the remaining liquid in the pan and stir with a whisk until it thickens to a sauce
  7. Pour the sauce over the fish and vegetables in the oven proof dish.
  8. Once the sweet potato is cooked through, drain the water and mash
  9. Spoon the mash over the fish and sauce mix
  10. Place under the grill to crisp up the sweet potato and serve with your choice of vegetables
  • Prep Time: 10
  • Cook Time: 35


  • Serving Size: 1
  • Calories: 394