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Fish pie with swede & potato topping

Fish pie with swede & potato topping

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(92 ratings)

Ready in about 1¼ hours


Serves 4

Making fish pie can be a palaver - not this one! Reassuringly simple, and ready in just over an hour

Nutrition and extra info

  • Healthy


  • kcal359
  • fat5g
  • saturates0g
  • carbs36g
  • sugars0g
  • fibre5g
  • protein45g
  • salt1.34g
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  • 500g floury potato, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 medium swede (weighing about 600g/1lb 5oz), cut into chunks
    Two slices of swede



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 200g tub low-fat soft cheese with garlic and herbs
  • 150ml vegetable stock
  • 4 tsp cornflour, blended with 2 tbsp cold water
  • 650g skinless, boneless cod, cut into large chunks



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 100g cooked peeled prawn



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 tsp chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Cook the potatoes and swede in boiling water until tender (about 20 minutes).

  2. Preheat the oven to 190C/gas 5/fan 170C.While the potatoes and swede cook, put the soft cheese and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick.

  3. Stir the fish into the sauce with the prawns and parsley. Season with some pepper.

  4. Tip the mixture into a 1.5 litre/2¾ pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with frozen peas or sweetcorn.

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Comments, questions and tips

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2nd Dec, 2013
I was so disappointed with this recipe. I usually make a classic fish pie which is spot on, but thought this might be a nice change for a dinner party. It was quicker to make than my recipe but took longer in the oven. The disappointment came with the taste, the cheese with garlic and herbs and the fish stock (which I made with a stock cube) gave the dish an artificial flavour and completely overpowered the delicate fish flavours. It would be great to give to children who don't like fish as you can't taste it! However, if you have spent good money on fabulous fish as I did, it is so disappointing not to be able to taste it properly. Go for the classic recipe for adults, you will be better off if you want classy food. I don't know why all the rave reviews on this one.
9th May, 2015
Maybe use veg stock instead of fish stock like the recipe suggests?
26th Feb, 2015
Maybe because you used a fish stock cube instead of a vegetable one as per recipe
7th Oct, 2013
The first time I've made fish pie, and this was really easy. It took longer than stated though I think, particularly boiling the swede - I had it going for 35 minutes and it was still hard and difficult to mash. The lumpy mash was a bit of a shame, I think I will stick to potato next time. I also used salmon rather than cod, as it was cheaper. Really yummy overall! 3 and a half stars!
7th Mar, 2016
Some of the cooks on the BBC food site already complained that in the swede+parmesan bake recipe, the swedes were not soft inside the 35 minutes quoted. But it's important to 'boil and prod' root veg till you are happy with their consistency—they will soften eventually, but in their own time, so use the duration shown only as a rough guide. If you cut the swede into smaller chunks, it will certainly cook more quickly.
22nd Aug, 2013
The easiest fish pie recipe ever and soo tasty, really creamy and low fat
6th Aug, 2013
I always feel a bit of a fraud serving this up to people as everyone always raves about how nice it is but don't realise how easy it really is to make! I tend to use whatever root veg I have in for the topping...carrots, parsnips, swedes, sweet potatoes, potatoes and celeriac have all been included at some point!
11th Jul, 2013
Followed this recipe exactly and it tasted really nice and creamy. Low fat aswell, big bonus.
2nd May, 2013
Very tasty. I used smoked cod & topped it with swede & sweet potato.
13th Apr, 2013
This was plate lickingly lovely. I used salmon and frozen seafood cocktail. Fabulous. Took hardly any time. Just do it :-)


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