Fish pie
01.Put the potatoes in a large pan of cold salted water and bring to the boil. Lower the heat, cover, then simmer gently for 15 minutes until tender. Drain, then return to the pan over a low heat for 30 seconds to drive
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 58 min
- Total
- 1 hr 8 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Fish pie is listed as seafood from United Kingdom. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Floury Potatoes900 g
- Olive oil30 ml
- Milk600 ml
- Firm white fish800 g
- Wheat flour15 ml
- Nutmegto taste
- Cream44 ml
- Jerusalem Artichokes200 g
- Beef1
- Prawn200 g
- Parsleyto taste
- Milkto taste
- Lemon, juice1
- Gruyère25 g
- Lemon, juice1
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Put the potatoes in a large pan of cold salted water and bring to the boil. Lower the heat, cover, then simmer gently for 15 minutes until tender. Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water. Mash with 1 tbsp olive oil, then season.
15 minStep 2
Meanwhile put the milk in a large sauté pan, add the fish and bring to the boil. Remove from the heat, cover and stand for 3 minutes. Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones.
3 minStep 3
Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds. Gradually stir in 200-250ml of the reserved milk (discard the rest). Grate in nutmeg, season, then bubble until thick. Stir in the cream.
Step 4
Preheat the oven to 190°C/fan170°C/gas 5. Grate the artichokes and add to the dish with the leek, prawns and herbs. Stir the lemon zest and juice into the sauce, then pour over. Mix gently with a wooden spoon.
Step 5
Spoon the mash onto the fish mixture, then use a fork to make peaks, which will crisp and brown as it cooks. Sprinkle over the cheese, then bake for 35-40 minutes until golden and bubbling. Serve with wilted greens.
40 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
potato (sweet potato or another starchy side) → sweet potato or another starchy side
Cook time changes. Sweet potato browns faster.
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
beef → tofu
Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation.
lemon → lime
Same acidity, different perfume. Taste before you repeat the squeeze.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Fish pie take?
1 hr 8 min all in — 10 min prep, 58 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Fish, Shellfish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Saucepan, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. potato (sweet potato or another starchy side) → sweet potato or another starchy side. Cook time changes. Sweet potato browns faster. cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body. beef → tofu. Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation. lemon → lime. Same acidity, different perfume. Taste before you repeat the squeeze.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.