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Rustie Lee’s cheesy fish pie

It's the ultimate mix of homely comfort and the perfect make-ahead meal for Friday night. Not only is it easy to put together and cost effective, making the most of frozen fish, it’s guaranteed to taste delicious! 

Cheesy fish pie

Serves: 6


For the topping:

450g maris piper potatoes, peeled and cut into cubes

450g white flesh sweet potatoes, peeled and cut into cubes

2 tsp salt

50g butter

About 6 tbsp milk

50g grated cheddar cheese

For the sauce:

50g butter

50g plain flour

750ml whole milk

½ tsp nutmeg

1 tsp white pepper

1 tsp salt

2 tsp Dijon mustard

For the filling:

4 tbsp vegetable oil, for frying

1 large onion, chopped

1 clove garlic, finely chopped

½ red chilli, finely chopped

100g mushrooms, sliced

100g sweetcorn

2 tbsp chopped fresh parsley

680g mixed fish - such as smoked haddock, salmon, coley, cod

50g mature cheddar cheese, grated


To make the topping:

1. Put the potatoes in a large pan and cover them in cold water. Add 2 tsp salt, bring to the boil then reduce the heat and then simmer for approximately 20 minutes, or until tender.

2. Remove from the heat, drain the water and put the potatoes back into the saucepan.

3. Add the butter, milk and cheese, then mash until soft and fluffy.

To make the sauce:

1. In a saucepan, melt the butter on a low heat, add the flour and stir continually until the mixture looks like a runny paste. 

2. Using a whisk, mix in approximately a quarter of the milk, a little bit at a time, until the sauce is combined. Add the remaining milk and whisk until smooth. Increase the heat and cook for a few minutes, stirring constantly, until the sauce just comes to the boil and thickens. Stir in the nutmeg and mustard.

To assemble the pie:

1. Preheat the oven to 180’C, Gas 6. Place a frying pan on the hob and heat the oil. Add the onions, garlic, pepper and cook for 2 minutes, then add the mushrooms and cook for a further 2 minutes before adding the sweetcorn and parsley with some salt and pepper to taste.

2. Add the fish and cook for a few minutes, just to start cooking through. Gently stir all together, taking care not to break up the fish.

3. Put the mixture in the ovenproof dish and spoon the mashed potato on top, smoothing it out and sprinkling with the cheese. 

4. Place the pie in a preheated oven and bake for 25-30 minutes, or until the  filling is piping hot and the topping is nicely golden brown. Allow the pie to cool slightly before serving.

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Weekdays 10am-12:30pm