Layered fish & potato pie







Cook Time

55-60 Min


  • 900g/2lb potatoes, sliced
  • 75g/3oz butter
  • 1 red onion, halved and sliced
  • 50g/2oz plain flour
  • 150ml/5fl oz milk
  • 150ml/5fl oz double cream
  • 225g/8oz smoked haddock fillet, cubed
  • 225g/8oz cod fillet, cubed
  • 1 red pepper, seeded and diced
  • 100g/4oz broccoli florets
  • 50g/2oz Parmesan cheese, freshly grated
  • salt and freshly ground black pepper
  • Bring a large saucepan of lightly salted water to the boil over a medium heat. Add the potatoes and cook for 10 minutes. Drain and reserve.
  • Meanwhile, melt the butter in a saucepan over a low heat. Add the onion, and sweat gently for 3–4 minutes.
  • Add the flour and cook, stirring, for 1 minute. Blend in the milk and cream, and bring to the boil, stirring, until the sauce has thickened.
  • Arrange half of the potato slices in the bottom of a shallow ovenproof dish. Preheat the oven to 180°C/350°F/Gas mark 4.
  • Add the fish, red pepper and broccoli to the sauce, and cook over a low heat for about 10 minutes. Season with salt and pepper, then spoon the mixture over the potatoes in the dish.
  • Arrange the remaining potato slices in a layer over the fish mixture, then sprinkle the Parmesan over the top. Cook in the oven for 30 minutes or until the potatoes are cooked and the topping is golden. Serve hot.
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