Fish pie

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


Potato topping

500 g (1 lb 2 oz) floury potatoes (e.g. Idaho, King Edward), diced

60 ml (¼ cup) milk or cream

1 egg, lightly beaten

30 g (1 oz) butter

60 g (2¼ oz) Cheddar cheese, finely grated

800 g (1 lb 12 oz) skinless ling fillets, cut into large chunks

375 ml (1½ cups) milk

30 g (1 oz) butter

1 onion, finely chopped

1 garlic clove, crushed

2 tablespoons plain (all-purpose) flour

2 tablespoons lemon juice

2 teaspoons lemon zest

1 tablespoon chopped dill

Fish substitution

snapper, monkfish, cod, haddock, flathead


1. Preheat the oven to 180°C (350°F/ Gas 4). To make the topping, steam the potatoes until tender. Mash, then push to one side of the pan, add the milk and heat gently. Beat the milk into the potato until it is fluffy, then season and stir in the egg and butter. Mix in half the Cheddar, then set aside and keep warm.

2. Put the fish in a frying pan and cover with the milk. Bring to the boil, then reduce the heat and simmer for 2 minutes, or until the fish is opaque and flaky. Drain, reserving the milk, and put the fish in a 1.5 litre (6 cup) ovenproof dish.

3. Melt the butter in a saucepan and cook the onion and garlic for 2 minutes. Stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the reserved milk. Return to the heat and stir constantly until it boils and thickens. Reduce the heat and simmer for 2 minutes. Add the lemon juice, zest and dill, and season. Mix with the fish. Spoon the topping over the fish and top with the remaining Cheddar. Bake for 35 minutes, or until golden.