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Creamy Fish Pie

Creamy Fish Pie


  • 2 tbsp olive oil
  • 750 g hake or haddock fillets cut into large chunks,
  • for this recipe we used haddock
  • 3 tbsp fish spice
  • 500 ml (2 cups) fresh cream
  • 250 ml (1 cup) full-cream milk
  • 1 small onion finely diced
  • 6 cups potatoes peeled and diced
  • 150 g butter
  • 2/3 cup flour
  • 1 tbsp wholegrain mustard
  • 1 cup frozen peas
  • 2 cups baby Spinach


  • Preheat your oven to 200°C.
  • In a saucepan heat the olive oil and add the onion once the oil is hot.
  • Sauté the onion till they are cooked and translucent.
  • Add the fish fillets to the onions and continue to sauté for a few minutes.
  • Season with the fish spice and stir well.
  • Once the fish is cooked, set it aside.
  • Place a large frying pan over a medium heat add half of the butter (75 g) then melt the butter in the pan.
  • Add the flour to the melted butter then whisk until a smooth paste forms.
  • While stirring, slowly add the cream and cook for 2 - 3 minutes or until the sauce has thickened.
  • Add the mustard, peas and baby spinach to the sauce and stir well.
  • Remove from the heat and allow the creamy fish to cool down for 10 - 15 minutes.

Mashed Potatoes

  • Boil the diced potatoes in salted water until tender, then mash with 75 g of butter and 1 cup milk.

Assembling the fish pie

  • Transfer the cooled creamy fish to a baking dish.
  • Top the fish with the mashed potatoes and spread out evenly.
  • Place in the oven and bake for 20 - 25 minutes or until golden in colour and the edges are bubbling.

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