Classic Fish Pie

In my recent post about Autumn, I promised I would be featuring more seasonal recipes to enjoy now that the weather has turned colder, so here is a classic family favourite. Pies are a great comfort food and this one is easy to make - perfect for a midweek family dinner. It also includes a fish pie mix so you don't need to spend time preparing the fish, making it ideal for busy families!



1 Pack Young’s Fish Pie Mix
2 eggs hard boiled & quartered
Handful of fresh baby spinach leaves
30g grated mature cheddar cheese

Parsley Sauce

400ml milk
30g butter
30g plain flour
3tbsp double cream
1 tsp Dijon mustard
80g grated mature cheddar cheese
Pinch of grated nutmeg
Small bunch of fresh curly parsley chopped
Salt & Pepper


Maris Piper potatoes
60g unsalted butter
3 tbsp double cream
Salt & Pepper


- Preheat the oven to 200°C/180°Fan/Gas 6.
- Peel and chop the potatoes and boil until tender. Drain & mash with the butter, cream & seasoning.
- To make the sauce, melt the butter, add the flour & cook gently for 2 minutes until thickened. Gradually whisk in the milk & bring to the boil, stirring continuously until sauce has thickened. Add the cheese, cream, mustard, nutmeg, seasoning & parsley. Cook for a further minute whisking all the time.
- Pour enough sauce to cover the base of an oven proof dish.
- Add the fish pie mix, followed by the eggs, peas & spinach.
- Cover with the remaining sauce, top with the mash & sprinkle with cheddar cheese.
- Bake in the centre of the oven for 40 – 45 minutes.

Recipe courtesy of Young's


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