Fish pie with mashed potato topping

Fish pie with mashed potato topping

4.4 232 ratings
Prep. 30 min
Total 2 h
6 portions

Ingredients

Fish pie filling
  • olive oil
    30 g
  • boneless white fish fillets cut into pieces (3-4 cm)
    500 g
  • smoked salmon cut into strips (6 x 2 cm)
    120 g
  • cherry tomatoes (1 punnet), cut into halves
    250 g
  • sea salt
    2 pinches
  • ground black pepper
    2 pinches
  • brown onion cut into halves
    1
  • leek (approx. 110 g), trimmed and cut into pieces
    1
  • bacon cut into pieces
    120 g
Velouté sauce
  • fresh flat-leaf parsley leaves only
    3 - 5 sprigs
  • unsalted butter
    30 g
  • plain flour
    30 g
  • water
    130 g
  • Vegetable stock paste (see Tips)
    1 tsp
  • sour cream or pouring (whipping) cream
    70 g
Mashed potato
  • Parmesan cheese crust removed and cut into pieces (3 cm)
    50 g
  • floury potatoes (e.g. Red Pontiac, Royal Blue), peeled and cut into pieces (2-3 cm)
    1000 g
  • salt to taste
    ½ - 1 tsp
  • full cream milk
    250 g
  • butter for shaving
  • ground nutmeg (optional)
    1 - 2 pinches

Nutrition per 1 portion

Calories 499 kcal / 2097 kJ
Protein 34 g
Fat 26 g
Carbohydrates 30 g
Fibre 4.5 g
Saturated Fat 12.7 g
Sodium 1327.5 mg

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