Fish Pie with Leeks
A British fish pie with skinless salmon fillet and smoked haddock fillet in a creamy sauce, topped with buttered floury potato mash.
TOTAL TIME
1 hr 30 min
ACTIVE TIME
57 min
QUANTITY
~3.1 kg
DIFFICULTY
Easy
CUISINE
British
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/16
Tools0/21
Ingredients0/16 gathered · 4 servings
400g
15g
300g
300g
580ml
2piece
6piece
90g
30g
100ml
1tsp
2tsp
0.5tsp
200g
60g
1kg| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400g | — | — | |
| 2 | | 15g | — | — | |
| 3 | | 300g | — | — | |
| 4 | | 300g | — | — | |
| 5 | | 580ml | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 6piece | — | — | |
| 8 | | 90g | — | — | |
| 9 | | 30g | — | — | |
| 10 | | 100ml | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 2tsp | — | — | |
| 13 | | 0.5tsp | — | — | |
| 14 | | 200g | — | — | |
| 15 | | 60g | — | — | |
| 16 | | 1kg | — | — |
Tools22 items
Procedure57 steps
1 of 57
Preheat the oven to 200 °C.
⏱ 15 min
2 of 57
Rinse the leeks thoroughly under cold running water to remove any grit.
Leek · 400 g
⏱ 2 min
ResultRinsed leeks3 of 57
Slice the cleaned leeks into rounds about 1 cm thick.
⏱ 2 min
ResultSliced leeksused in step 174 of 57
Chop the flat-leaf parsley finely.
Flat-leaf parsley · 15 g⏱ 2 min
ResultChopped parsley5 of 57
Transfer the chopped parsley to a small bowl and set aside.
⏱ 30s
ResultChopped parsleyused in step 336 of 57
Lay the skinless salmon fillet in a large frying pan.
Skinless salmon fillet · 300 g
⏱ 30s
ResultSkinless salmon fillet7 of 57
Add the skinless smoked haddock fillet to the pan alongside the salmon.
Skinless smoked haddock fillet · 300 g⏱ 30s
ResultSkinless salmon fillet and skinless smoked haddock fillet8 of 57
Pour the milk over the fish so it just covers them.
Whole milk · 500 ml⏱ 30s
ResultSkinless salmon fillet and skinless smoked haddock fillet and whole milk9 of 57
Add the bay leaves to the fish and milk.
Bay leaves · 2 piece⏱ 30s
ResultSkinless salmon fillet mixture10 of 57
Add the black peppercorns to the poaching liquid.
Black peppercorns · 6 piece⏱ 30s
ResultSkinless salmon fillet mixture11 of 57
Bring the milk and fish to a boil over medium heat.
⏱ 3 min
ResultPoaching liquid with fish12 of 57
Reduce to a gentle simmer and poach the fish until it is just cooked through and beginning to flake, about 7 minutes.
⏱ 7 min
ResultGently poached fish13 of 57
Carefully lift the poached fish out of the pan onto a plate, leaving the poaching milk behind.
⏱ 1 min
ResultPoaching milk with aromatics14 of 57
Strain the poaching milk through a sieve into a large jug, discarding the bay leaves and peppercorns.
⏱ 1 min
ResultReserved poaching milkused in step 2115 of 57
Add the butter to a large saucepan over medium heat.
Unsalted butter · 30 g
⏱ 30s
ResultUnsalted butter16 of 57
Melt the butter over medium heat until foaming.
⏱ 2 min
ResultMelted butter17 of 57
Add the sliced leeks to the melted butter.
⏱ 30s
ResultMelted butter and sliced leeks18 of 57
Sauté the leeks, stirring occasionally, until they are soft and translucent, about 7 minutes.
⏱ 7 min
ResultSoftened leeks19 of 57
Add the plain flour to the softened leeks and stir to coat.
Plain flour · 30 g⏱ 30s
ResultSoftened leeks and plain flour20 of 57
Stir the flour into the leeks and cook for 1 minute to form a roux.
⏱ 1 min
ResultCooked flour roux21 of 57
Gradually pour the reserved poaching milk into the roux, stirring constantly.
⏱ 30s
ResultCooked flour roux and reserved poaching milk22 of 57
Stir continuously over medium heat until the sauce is smooth and thickened, about 4 minutes.
⏱ 4 min
ResultSmooth sauce base23 of 57
Pour the double cream into the sauce and stir to combine.
Double cream · 100 ml⏱ 30s
ResultSmooth sauce base and double cream24 of 57
Add the Dijon mustard to the creamy sauce and stir in.
Dijon mustard · 1 tsp⏱ 30s
ResultSmooth sauce base and double cream and dijon mustard25 of 57
Stir the mustard through the sauce until evenly combined.
⏱ 30s
ResultMustard sauce base26 of 57
Simmer the sauce gently for 4 minutes, stirring occasionally, until it has thickened further.
⏱ 4 min
ResultSimmered fish sauce27 of 57
Season the sauce with salt to taste.
Salt · 0.5 tsp⏱ 30s
ResultSalted mustard sauce28 of 57
Add the ground white pepper and stir through.
Ground white pepper · 0.25 tsp⏱ 30s
ResultSeasoned fish sauce29 of 57
Transfer the poached fish to the chopping board and flake it into large chunks with a fork, checking for any bones.
⏱ 2 min
ResultPoaching milk with aromatics30 of 57
Gently fold the flaked fish into the seasoned sauce, being careful not to break up the pieces too much.
⏱ 1 min
ResultFish and sauce mixture31 of 57
Add the raw king prawns to the fish and sauce mixture.
Raw king prawns · 200 g⏱ 30s
ResultFish and sauce mixture and raw king prawns32 of 57
Fold the prawns gently through the fish and sauce until evenly distributed.
⏱ 1 min
ResultFish, prawns and sauce33 of 57
Add the reserved chopped parsley to the filling and stir through.
⏱ 30s
ResultFish and prawn mixture34 of 57
Ladle the fish, prawn and parsley filling into the ovenproof dish and spread it level.
⏱ 1 min
ResultFish and prawn mixture35 of 57
Grate the cheddar into a small bowl and set aside.
Cheddar · 60 g
⏱ 1 min
ResultGrated cheddarused in step 5336 of 57
Place the floury potatoes in a colander.
Floury potatoes · 1 kg⏱ 30s
ResultFloury potatoes37 of 57
Rinse the potatoes under cold running water.
⏱ 30s
ResultRinsed floury potatoes38 of 57
Peel the rinsed potatoes and place them on the chopping board.
⏱ 3 min
ResultPeeled Potatoes39 of 57
Chop the peeled potatoes into even chunks, roughly 3–4 cm, so they cook evenly.
⏱ 2 min
ResultChunked Potatoes40 of 57
Tip the chopped potatoes into a large saucepan and cover with cold water.
⏱ 30s
ResultChunked Potatoes41 of 57
Add a generous pinch of salt to the water.
Salt · 1 tsp⏱ 1 min
ResultSalted potatoes42 of 57
Bring the salted water to a boil over high heat.
⏱ 8 min
ResultBoiling salted potatoes43 of 57
Boil the potatoes until completely tender when pierced with a knife, about 19 minutes.
⏱ 19 min
ResultTender floury potato mixture44 of 57
Drain the potatoes thoroughly through a colander.
⏱ 1 min
ResultDrained potatoes45 of 57
Return the drained potatoes to the saucepan and set over a low heat for 1–2 minutes, shaking the pan, to steam off any excess moisture.
⏱ 2 min
ResultDrained potatoes46 of 57
Mash the steam-dried potatoes thoroughly until smooth and lump-free.
⏱ 2 min
ResultMashed potatoes47 of 57
Add the butter to the mashed potatoes.
Unsalted butter · 60 g⏱ 1 min
ResultMashed potatoes and unsalted butter48 of 57
Pour the milk into the buttered mash and beat together until smooth and creamy.
Whole milk · 80 ml⏱ 1 min
ResultMashed potatoes and unsalted butter and whole milk49 of 57
Season the mash with salt.
Salt · 0.5 tsp⏱ 30s
ResultSeasoned mashed potatoes50 of 57
Add the ground white pepper and beat through.
Ground white pepper · 0.25 tsp⏱ 30s
ResultCreamy mashed potatoes51 of 57
Spoon the creamy mashed potato over the fish filling in the ovenproof dish.
⏱ 2 min
ResultMash topping52 of 57
Spread the mash evenly over the filling with the palette knife, then drag a fork across the surface to create ridges.
⏱ 1 min
ResultMash-covered pie53 of 57
Scatter the grated cheddar evenly over the ridged mash.
⏱ 1 min
ResultCheese-topped pie54 of 57
Using oven gloves, place the dish in the oven.
⏱ 1 min
ResultCheese-topped pie55 of 57
Bake until the topping is deep golden and the filling is bubbling at the edges, about 28 minutes.
⏱ 28 min
ResultBaked fish pie56 of 57
Remove the pie from the oven using oven gloves and set on the kitchen counter.
⏱ 30s
ResultBaked fish pie57 of 57
Leave the pie to rest for 5 minutes before serving so the filling settles and is safe to eat.
⏱ 5 min
ResultFish Pie with LeeksTotal Time1 hr 30 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Preheat the oven to 200 °C.⏱ 15 min |
| 2 | 400 g | | Rinse the leeks thoroughly under cold running water to remove any grit.⏱ 2 minResultRinsed leeks |
| 3 | — | | Slice the cleaned leeks into rounds about 1 cm thick.⏱ 2 minResultSliced leeksused in step 17 |
| 4 | 15 g | | Chop the flat-leaf parsley finely.⏱ 2 minResultChopped parsley |
| 5 | Chopped parsleystep 4 | | Transfer the chopped parsley to a small bowl and set aside.⏱ 30sResultChopped parsleyused in step 33 |
| 6 | 300 g | | Lay the skinless salmon fillet in a large frying pan.⏱ 30sResultSkinless salmon fillet |
| 7 | 300 g | | Add the skinless smoked haddock fillet to the pan alongside the salmon.⏱ 30sResultSkinless salmon fillet and skinless smoked haddock fillet |
| 8 | 500 ml | | Pour the milk over the fish so it just covers them.⏱ 30sResultSkinless salmon fillet and skinless smoked haddock fillet and whole milk |
| 9 | 2 piece | | Add the bay leaves to the fish and milk.⏱ 30sResultSkinless salmon fillet mixture |
| 10 | 6 piece | | Add the black peppercorns to the poaching liquid.⏱ 30sResultSkinless salmon fillet mixture |
| 11 | — | | Bring the milk and fish to a boil over medium heat.⏱ 3 minResultPoaching liquid with fish |
| 12 | — | | Reduce to a gentle simmer and poach the fish until it is just cooked through and beginning to flake, about 7 minutes.⏱ 7 minResultGently poached fish |
| 13 | Gently poached fishstep 12 | | Carefully lift the poached fish out of the pan onto a plate, leaving the poaching milk behind.⏱ 1 minResultPoaching milk with aromatics |
| 14 | Poaching milk with aromaticsstep 13 | | Strain the poaching milk through a sieve into a large jug, discarding the bay leaves and peppercorns.⏱ 1 minResultReserved poaching milkused in step 21 |
| 15 | 30 g | | Add the butter to a large saucepan over medium heat.⏱ 30sResultUnsalted butter |
| 16 | — | | Melt the butter over medium heat until foaming.⏱ 2 minResultMelted butter |
| 17 | Sliced leeksstep 3 | | Add the sliced leeks to the melted butter.⏱ 30sResultMelted butter and sliced leeks |
| 18 | — | | Sauté the leeks, stirring occasionally, until they are soft and translucent, about 7 minutes.⏱ 7 minResultSoftened leeks |
| 19 | 30 g | | Add the plain flour to the softened leeks and stir to coat.⏱ 30sResultSoftened leeks and plain flour |
| 20 | — | | Stir the flour into the leeks and cook for 1 minute to form a roux.⏱ 1 minResultCooked flour roux |
| 21 | Reserved poaching milkstep 14 | | Gradually pour the reserved poaching milk into the roux, stirring constantly.⏱ 30sResultCooked flour roux and reserved poaching milk |
| 22 | — | | Stir continuously over medium heat until the sauce is smooth and thickened, about 4 minutes.⏱ 4 minResultSmooth sauce base |
| 23 | 100 ml | | Pour the double cream into the sauce and stir to combine.⏱ 30sResultSmooth sauce base and double cream |
| 24 | 1 tsp | | Add the Dijon mustard to the creamy sauce and stir in.⏱ 30sResultSmooth sauce base and double cream and dijon mustard |
| 25 | — | | Stir the mustard through the sauce until evenly combined.⏱ 30sResultMustard sauce base |
| 26 | — | | Simmer the sauce gently for 4 minutes, stirring occasionally, until it has thickened further.⏱ 4 minResultSimmered fish sauce |
| 27 | 0.5 tsp | | Season the sauce with salt to taste.⏱ 30sResultSalted mustard sauce |
| 28 | 0.25 tsp | | Add the ground white pepper and stir through.⏱ 30sResultSeasoned fish sauce |
| 29 | — | | Transfer the poached fish to the chopping board and flake it into large chunks with a fork, checking for any bones.⏱ 2 minResultPoaching milk with aromatics |
| 30 | Poaching milk with aromaticsstep 29 | | Gently fold the flaked fish into the seasoned sauce, being careful not to break up the pieces too much.⏱ 1 minResultFish and sauce mixture |
| 31 | 200 g | | Add the raw king prawns to the fish and sauce mixture.⏱ 30sResultFish and sauce mixture and raw king prawns |
| 32 | — | | Fold the prawns gently through the fish and sauce until evenly distributed.⏱ 1 minResultFish, prawns and sauce |
| 33 | Chopped parsleystep 5 | | Add the reserved chopped parsley to the filling and stir through.⏱ 30sResultFish and prawn mixture |
| 34 | Chopped parsley and fish, prawns and saucestep 33 | | Ladle the fish, prawn and parsley filling into the ovenproof dish and spread it level.⏱ 1 minResultFish and prawn mixture |
| 35 | 60 g | | Grate the cheddar into a small bowl and set aside.⏱ 1 minResultGrated cheddarused in step 53 |
| 36 | 1 kg | | Place the floury potatoes in a colander.⏱ 30sResultFloury potatoes |
| 37 | — | | Rinse the potatoes under cold running water.⏱ 30sResultRinsed floury potatoes |
| 38 | — | | Peel the rinsed potatoes and place them on the chopping board.⏱ 3 minResultPeeled Potatoes |
| 39 | — | | Chop the peeled potatoes into even chunks, roughly 3–4 cm, so they cook evenly.⏱ 2 minResultChunked Potatoes |
| 40 | Chunked Potatoesstep 39 | | Tip the chopped potatoes into a large saucepan and cover with cold water.⏱ 30sResultChunked Potatoes |
| 41 | 1 tsp | | Add a generous pinch of salt to the water.⏱ 1 minResultSalted potatoes |
| 42 | — | | Bring the salted water to a boil over high heat.⏱ 8 minResultBoiling salted potatoes |
| 43 | — | | Boil the potatoes until completely tender when pierced with a knife, about 19 minutes.⏱ 19 minResultTender floury potato mixture |
| 44 | Tender floury potato mixturestep 43 | | Drain the potatoes thoroughly through a colander.⏱ 1 minResultDrained potatoes |
| 45 | Drained potatoesstep 44 | | Return the drained potatoes to the saucepan and set over a low heat for 1–2 minutes, shaking the pan, to steam off any excess moisture.⏱ 2 minResultDrained potatoes |
| 46 | — | | Mash the steam-dried potatoes thoroughly until smooth and lump-free.⏱ 2 minResultMashed potatoes |
| 47 | 60 g | | Add the butter to the mashed potatoes.⏱ 1 minResultMashed potatoes and unsalted butter |
| 48 | 80 ml | | Pour the milk into the buttered mash and beat together until smooth and creamy.⏱ 1 minResultMashed potatoes and unsalted butter and whole milk |
| 49 | 0.5 tsp | | Season the mash with salt.⏱ 30sResultSeasoned mashed potatoes |
| 50 | 0.25 tsp | | Add the ground white pepper and beat through.⏱ 30sResultCreamy mashed potatoes |
| 51 | Creamy mashed potatoesstep 50 | | Spoon the creamy mashed potato over the fish filling in the ovenproof dish.⏱ 2 minResultMash topping |
| 52 | — | | Spread the mash evenly over the filling with the palette knife, then drag a fork across the surface to create ridges.⏱ 1 minResultMash-covered pie |
| 53 | Grated cheddarstep 35 | | Scatter the grated cheddar evenly over the ridged mash.⏱ 1 minResultCheese-topped pie |
| 54 | — | | Using oven gloves, place the dish in the oven.⏱ 1 minResultCheese-topped pie |
| 55 | — | | Bake until the topping is deep golden and the filling is bubbling at the edges, about 28 minutes.⏱ 28 minResultBaked fish pie |
| 56 | — | | Remove the pie from the oven using oven gloves and set on the kitchen counter.⏱ 30sResultBaked fish pie |
| 57 | — | | Leave the pie to rest for 5 minutes before serving so the filling settles and is safe to eat.⏱ 5 minResultFish Pie with Leeks |
| Total Time | 1 hr 30 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 987kcal | |
| 61g | |
| 48g | |
| 26g | |
| 72g | |
| 13g | |
| 8g | |
| 1,625mg |
Ingredients0/16
Tools0/21
British · Recipe
Fish Pie with Leeks
A British fish pie with skinless salmon fillet and smoked haddock fillet in a creamy sauce, topped with buttered floury potato mash.
What you’ll doYou will poach salmon and smoked haddock in milk, then strain that milk to make a mustard sauce with softened leeks, prawns and parsley. Separately, you will boil and mash potatoes with butter and milk, then layer the fish filling in a dish, top it with mash, fork it for texture, scatter cheese over it, and bake until golden and bubbling at the edges.
Serves4
Total1 hr 30 min
LevelMedium
Ingredients
- Leek400 g
- Flat-leaf parsley15 g
- Skinless salmon fillet300 g
- Skinless smoked haddock fillet300 g
- Whole milk580 ml
- Bay leaves2 piece
- Black peppercorns6 piece
- Unsalted butter90 g
- Plain flour30 g
- Double cream100 ml
- Dijon mustard1 tsp
- Salt2 tsp
- Ground white pepper0.5 tsp
- Raw king prawns200 g
- Cheddar60 g
- Floury potatoes1 kg
Tools
Large spatulaFish sauce saucepan (large saucepan)Mashed potatoes saucepan (large saucepan)SieveSmall bowlOvenOvenproof dishLarge frying panPalette knifeChef's knifePotato masherWooden spoonColanderLarge spoonGraterPeelerLarge jugLadlePlateForkOven gloveChopping board
Method
1
Preheat the oven to 200 °C.
200°C15 minOven
2
Rinse the leeks thoroughly under cold running water to remove any grit.
2 minColanderLeek · 400 g
3
Slice the cleaned leeks into rounds about 1 cm thick.
Result · Sliced leeks · used in step 17
2 minChopping board, Chefs knife
4
Chop the flat-leaf parsley finely.
2 minChopping board, Chefs knifeFlat-leaf parsley · 15 g
5
Transfer the chopped parsley to a small bowl and set aside.
Result · Chopped parsley · used in step 33
30sSmall bowlChopped parsley · step 4
6
Lay the skinless salmon fillet in a large frying pan.
30sLarge frying panSkinless salmon fillet · 300 g
7
Add the skinless smoked haddock fillet to the pan alongside the salmon.
30sLarge frying panSkinless smoked haddock fillet · 300 g
8
Pour the milk over the fish so it just covers them.
30sLarge frying panWhole milk · 500 ml
9
Add the bay leaves to the fish and milk.
30sLarge frying panBay leaves · 2 piece
10
Add the black peppercorns to the poaching liquid.
30sLarge frying panBlack peppercorns · 6 piece
11
Bring the milk and fish to a boil over medium heat.
3 minLarge frying pan
12
Reduce to a gentle simmer and poach the fish until it is just cooked through and beginning to flake, about 7 minutes.
7 minLarge frying pan
13
Carefully lift the poached fish out of the pan onto a plate, leaving the poaching milk behind.
1 minPlate, Large spatulaGently poached fish · step 12
14
Strain the poaching milk through a sieve into a large jug, discarding the bay leaves and peppercorns.
Result · Reserved poaching milk · used in step 21
1 minLarge jug, SievePoaching milk with aromatics · step 13
15
Add the butter to a large saucepan over medium heat.
30sFish sauce saucepan (large saucepan)Unsalted butter · 30 g
16
Melt the butter over medium heat until foaming.
2 minFish sauce saucepan (large saucepan)
17
Add the sliced leeks to the melted butter.
30sFish sauce saucepan (large saucepan)Sliced leeks · step 3
18
Sauté the leeks, stirring occasionally, until they are soft and translucent, about 7 minutes.
7 minFish sauce saucepan (large saucepan), Wooden spoon
19
Add the plain flour to the softened leeks and stir to coat.
30sFish sauce saucepan (large saucepan)Plain flour · 30 g
20
Stir the flour into the leeks and cook for 1 minute to form a roux.
1 minFish sauce saucepan (large saucepan), Wooden spoon
21
Gradually pour the reserved poaching milk into the roux, stirring constantly.
30sFish sauce saucepan (large saucepan)Reserved poaching milk · step 14
22
Stir continuously over medium heat until the sauce is smooth and thickened, about 4 minutes.
4 minFish sauce saucepan (large saucepan), Wooden spoon
23
Pour the double cream into the sauce and stir to combine.
30sFish sauce saucepan (large saucepan)Double cream · 100 ml
24
Add the Dijon mustard to the creamy sauce and stir in.
30sFish sauce saucepan (large saucepan)Dijon mustard · 1 tsp
25
Stir the mustard through the sauce until evenly combined.
30sFish sauce saucepan (large saucepan), Wooden spoon
26
Simmer the sauce gently for 4 minutes, stirring occasionally, until it has thickened further.
4 minFish sauce saucepan (large saucepan)
27
Season the sauce with salt to taste.
30sFish sauce saucepan (large saucepan)Salt · 0.5 tsp
28
Add the ground white pepper and stir through.
30sFish sauce saucepan (large saucepan)Ground white pepper · 0.25 tsp
29
Transfer the poached fish to the chopping board and flake it into large chunks with a fork, checking for any bones.
2 minChopping board, Fork
30
Gently fold the flaked fish into the seasoned sauce, being careful not to break up the pieces too much.
1 minFish sauce saucepan (large saucepan), Wooden spoonPoaching milk with aromatics · step 29
31
Add the raw king prawns to the fish and sauce mixture.
30sFish sauce saucepan (large saucepan)Raw king prawns · 200 g
32
Fold the prawns gently through the fish and sauce until evenly distributed.
1 minFish sauce saucepan (large saucepan), Wooden spoon
33
Add the reserved chopped parsley to the filling and stir through.
30sFish sauce saucepan (large saucepan)Chopped parsley · step 5
34
Ladle the fish, prawn and parsley filling into the ovenproof dish and spread it level.
1 minOvenproof dish, LadleFish and prawn mixture · step 33
35
Grate the cheddar into a small bowl and set aside.
Result · Grated cheddar · used in step 53
1 minSmall bowl, GraterCheddar · 60 g
36
Place the floury potatoes in a colander.
30sColanderFloury potatoes · 1 kg
37
Rinse the potatoes under cold running water.
30sColander
38
Peel the rinsed potatoes and place them on the chopping board.
3 minChopping board, Peeler
39
Chop the peeled potatoes into even chunks, roughly 3–4 cm, so they cook evenly.
2 minChopping board, Chefs knife
40
Tip the chopped potatoes into a large saucepan and cover with cold water.
30sMashed potatoes saucepan (large saucepan)Chunked Potatoes · step 39
41
Add a generous pinch of salt to the water.
1 minMashed potatoes saucepan (large saucepan)Salt · 1 tsp
42
Bring the salted water to a boil over high heat.
8 minMashed potatoes saucepan (large saucepan)
43
Boil the potatoes until completely tender when pierced with a knife, about 19 minutes.
19 minMashed potatoes saucepan (large saucepan), Chefs knife
44
Drain the potatoes thoroughly through a colander.
1 minColanderTender floury potato mixture · step 43
45
Return the drained potatoes to the saucepan and set over a low heat for 1–2 minutes, shaking the pan, to steam off any excess moisture.
2 minMashed potatoes saucepan (large saucepan)Drained potatoes · step 44
46
Mash the steam-dried potatoes thoroughly until smooth and lump-free.
2 minMashed potatoes saucepan (large saucepan), Potato masher
47
Add the butter to the mashed potatoes.
1 minMashed potatoes saucepan (large saucepan)Unsalted butter · 60 g
48
Pour the milk into the buttered mash and beat together until smooth and creamy.
1 minMashed potatoes saucepan (large saucepan)Whole milk · 80 ml
49
Season the mash with salt.
30sMashed potatoes saucepan (large saucepan)Salt · 0.5 tsp
50
Add the ground white pepper and beat through.
30sMashed potatoes saucepan (large saucepan)Ground white pepper · 0.25 tsp
51
Spoon the creamy mashed potato over the fish filling in the ovenproof dish.
2 minOvenproof dish, Large spoonCreamy mashed potatoes · step 50
52
Spread the mash evenly over the filling with the palette knife, then drag a fork across the surface to create ridges.
1 minOvenproof dish, Palette knife, Fork
53
Scatter the grated cheddar evenly over the ridged mash.
1 minOvenproof dishGrated cheddar · step 35
54
Using oven gloves, place the dish in the oven.
1 minOvenproof dish, Oven, Oven glove
55
Bake until the topping is deep golden and the filling is bubbling at the edges, about 28 minutes.
200°C28 minOvenproof dish
56
Remove the pie from the oven using oven gloves and set on the kitchen counter.
30sOvenproof dish, Oven, Oven glove
57
Leave the pie to rest for 5 minutes before serving so the filling settles and is safe to eat.
Result · Fish Pie with Leeks
5 minOvenproof dish
Printed 7 October 2026