Quick Fish Pie

Fish Pie is certainly not a meal you can prepare in minutes but this version is as simple and delicious as you can get plus you can prepare it all ahead of time and then assemble whenever is convenient. I've scrapped the traditional white sauce for a quick combination of leeks, vegetable stock and creme fraiche. For the mash you can leave out passing the potato through the sieve but I assure you its absolutely worth it (takes less than 5 minutes) and the results are incredible!


Makes enough for 2 adults and 2 children


400g fish, cut into 2-cm chunks (I use a combination of white fish and prawns but use whatever you have or prefer)

25g butter

2 leeks, finely sliced

500g vegetable stock

300g creme fraiche

2 tsp cornflour

650g potato, peeled and cut into 3-cm chunks

25g butter

4tbsp whole milk

1 egg [optional]


Preheat the oven to 200oC and get out a large oven-proof dish- I generally use Le Creuset. Place the potatoes in a medium saucepan and cover with water. Bring to the boil and then simmer for 15 minutes or until tender when pierced with a cutlery knife. Drain and set aside to steam dry.

Meanwhile, melt 25g butter in a large saucepan and add the leeks. Cover and cook for 5-8 minutes over a medium heat until softened. Add the vegetable stock and bring to the boil. Cook uncovered for 5 minutes and add the creme fraiche. Whisk in the cornflour and bring to the boil. Cook for another 3-5 minutes. Remove from the heat and set aside whilst you make the mash potato.

for the mash: using a fine sieve and a wooden spoon push the cooked potato through the sieve and back into the empty saucepan. Add 25g butter and the milk and place the saucepan back over a medium heat. Let the butter melt and then stir everything briskly until you have a smooth silky mash. [Note: once done I pop the mash in a piping bag as I find it easier to distribute over the pie that way but equally you can just spread it over with a spoon].

to assemble: place the fish in the bottom of your ovenproof dish and then pour over the sauce. If using a piping bag then zig-zag the potato as in the image above (or alternatively just spread over with a spoon) - for an extra crispy top lightly brush the pie with egg - and place in the oven for 20 minutes or until piping hot and cooked through.