Fish pie with watercress mash

Fish pie with watercress mash

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About this recipe: A huge dish of piping hot fish pie is the ultimate in comfort food, and this version topped with a watercress mashed potatoes is no exception.

Zoë Harpham

Serves: 4 

  • melted butter, for greasing
  • 700g potatoes, peeled and cut into chunks
  • salt and freshly ground black pepper
  • 65g butter
  • ¼ cup plain flour
  • 450 ml low-fat milk
  • 1 bay leaf
  • 2 stalks of fresh flat-leaf parsley
  • 350g skinless firm white fish fillets, cut into cubes
  • 100g cooked peeled prawns
  • 1½ tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon lemon juice
  • 2¾ cups watercress, about 85 g, tough stems removed, finely chopped
  • 1½ tablespoons low-fat milk

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Preheat the oven to 180°C and lightly grease a 1.5 litre ovenproof dish with melted butter.
  2. Put the potatoes and a pinch of salt in a saucepan, cover with boiling water and cook for 15 minutes, or until tender.
  3. Meanwhile, melt 40 g of the butter in a saucepan. Add the flour and cook, stirring, for 1-2 minutes to make a roux. Whisk in 450 ml of the milk, the bay leaf and parsley stalks. Cook over a moderate heat, whisking all the time until the sauce bubbles and thickens. Turn down the heat as low as possible and cook for 2–3 minutes, stirring frequently.
  4. Turn off the heat and remove the bay leaf and parsley stalks. Stir in the fish, prawns, chopped parsley, chives and lemon juice. Season, then spoon into the ovenproof dish.
  5. When the potatoes are tender, drain them well and mash with the remaining butter. Stir in the chopped watercress and 1½ tablespoons milk, then beat with a wooden spoon for a minute or two until fluffy. Season with salt and pepper.
  6. Spoon the mashed potato over the fish mixture, then spread it evenly to the edge of the dish. Fork up the surface. Bake for 25 minutes, or until browned.

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