Fish Pie With Potato Top and Zesty Veggies

Fish Pie With Potato Top and Zesty Veggies

Ready in 45 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 21, 2019.


Potato Top

  • 800g potatoes

Fish Pie

  • 1 brown onion
  • 2 Tbsp butter
  • 3 Tbsp flour
  • 1 pack fish pie spices
  • 2 cups milk
  • 1/3 cup hot water
  • 1 cup grated cheese
  • 1 pack market fish


  • 1 broccoli
  • 1 carrot
  • 250g frozen peas
  • Zest of 1/2 lemon (optional, adults)

To Serve

  • 1 lemon
  • 1 pack capers (optional, adults)


  1. Cook potatoes Preheat oven to 220°C. Grease a baking dish (about 20x30cm). Peel and dice poatoes 2cm. Place in a pot with a pinch of salt and cover with hot tap water. Cook on high heat for 15-20 minutes, until tender. Drain and return to pot with a knob of butter and 1/2 tsp salt. Mash until smooth and season.
  2. Cook onion Finely dice onion. Heat a drizzle of oil in a fry-pan on medium heat. Cook onion for 3-4 minutes, until softened. Add butter, flour and fish spices and cook, stirring, for about 1 minute, until fragrant.
  3. Make sauce Slowly add milk and hot water measure to pan with onion, stirring continuously to ensure there are no lumps. Bring to a simmer and cook for about 1 minute, stirring, until thickened. Add 1/2 cup of cheese to the sauce, stir to combine and season to taste.
  4. Cook fish pie Pat fish dry and remove any scales or bones. Place in a single layer in prepared baking dish. When sauce is cooked, pour over fish. Evenly spoon mashed potato over the top and sprinkle with remaining cheese. Bake for 10 minutes, then switch oven to high grill and grill for 2-3 minutes, until cheese is golden and fish is just cooked through.
  5. Cook veggies Bring a medium pot of hot salted tap water to the boil with a lid. Cut broccoli into small florets and cut carrot in half lengthways and thinly slice. Place in pot of boiling water with peas and cook for 3-5 minutes, until tender. Drain, return to pot and drizzle with olive oil and lemon zest. Season to taste. Cut lemon into wedges.
  6. Serve fish pie topped with capers. Serve veggies and a lemon wedge on the side.

Nutritional Information

Energy 2668 kj
638 kcal
Protein 53.3g
Carbohydrate 50.5g
Fat 23.0g