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How to make

Fish Pie with Parsley and Peas

Recipe by:

Flora Shedden

Lighter than a meat pie yet still hearty and warming. This fish pie is a firm family favourite.
Prep time
1 hour
Cook time
25 hours


50g unsalted butter

50g plain flour

500ml whole milk


50g mature cheddar cheese

125g peas

650g mixed uncooked fish, cut into rough 3 cm chunks (I used haddock, salmon and prawns)


1kg potatoes (you can leave the skins on)

200ml whole milk                                                                              

100g unsalted butter

big bunch of fresh parsley

1 tsp grainy mustard

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Step 1

Preheat oven to 220C.


Step 2

Bring potatoes to the boil.


Step 3

Cook for 20-25 mins.


Step 4

Melt butter and flour.


Step 5

Add milk a little at a time.


Step 6

Add seasoning and cheese.


Step 7

Stir in peas, fish and half of the parley leaves.


Step 8

Pour into a pie tin.


Step 9

Drain the cooked potatoes.


Step 10

Add the butter and milk. Roughly mash then add some seasoning and the mustard as well as more parsley. Once smooth (or lumpy if you prefer it like that) spoon on top of the fish mix. Spread evenly then bake for 20-25 minutes or until golden brown on top.

Tip: I use a whisk to avoid any lumps.



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