Fish pie with swede & potato topping

Fish pie with swede & potato topping

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(89 ratings)

Ready in about 1¼ hours

Easy

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

Nutrition:

  • kcal359
  • fat5g
  • saturates0g
  • carbs36g
  • sugars0g
  • fibre5g
  • protein45g
  • salt1.34g
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Ingredients

  • 500g floury potato, cut into chunks
    Potato

    Potato

    po-tate-oh

    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
    Swede

    Swede

    sw-ee-d

    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
    Cod

    Cod

    kod

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

  • 100g cooked peeled prawn
    Prawn

    Prawn

    praw-n

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

  • 1 tsp chopped fresh parsley
    Parsley

    Parsley

    par-slee

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

Method

  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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HeartofHatred
10th Feb, 2017
Lovely mixture with the cheese, but I cooked the swede and the potato together and when the potato were cooked the swede was no way near done so my mash has loads of lumps in it. I would recommend either not putting the swede in or adding the potato later. Altogether though, it was lovely.
RichieBoo
1st Dec, 2016
5.05
In addition or the above I also used Salmon and smoked haddock. This dish has become a firm favourite in the household. Extremely tasty and very satisfying meal :)) 5*
Maddy227
26th Nov, 2016
Yum! I made this but used sweet potato and swede-it was delicious! I also used plain cheese and added some herbs myself and lots of parsley.
jinja1
11th May, 2016
A lovely pie, very tasty with the addition of chopped spring onion in the topping. I used sweet potato instead of swede as this was what I had to hand. Easy to prepare, we will definitely have this again.
Zoe73
13th Nov, 2015
This is a lovely pie, very easy to make, and tasty. Will definitely make again.
Maggieb17
1st Aug, 2015
5.05
Had been looking for an easy low calorie fish pie to make and came across this one and decided to give it a go..... It was only for 2 of us so I halved all the ingrediants.... substituted the swede for sweet potato and used a mix of cod, smoked haddock and salmon but otherwise did it to the recipe..... and it was absolutely superb! Will definatlely be making this again, even my teenage son finished his plate and scraped out the dish. The only other thing I would change and thats only because we love prawns so much is to double up on them but otherwise really really nice. And simple too and took less than hour to make.
Laura Hickling
25th Sep, 2014
5.05
Very easy to make - I used plain cheese instead of garlic and herb, and substituted swede for butternut squash as they didn't have swede when I went to the shop. It was yummy, and as I put it into 4 individual ramekins, my husband has only had his fair share and I get to have it for lunch tomorrow! My 18 month old loved it too.
lillieparr
23rd Sep, 2014
Does anybody know if this freezes well?
claire583
26th Jan, 2014
I had never tasted fish pie (fish is reasonably new to my diet, after a persistent husband's encouragement!). He suggested a fish pie would be a good thing for me to try. He made this with a fresh fish pie mix (I don't eat prawns/shellfish) and it was delicious. He did add capers the very first time, which definitely did not work with the swede topping, so we stick to the recipe now! It's a firm favourite and regular in our household. Would definitely recommend. Probably not for fish pie purists though.
claudia21
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.

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NewEnglandKate
19th Dec, 2016
Also is soft cheese what Americans would call cream cheese? We have a company called Philadelphia that make rectangular boxes or tubs of flavored cream cheese. And "transfer to a hot grill to brown the top", would that be to place under a broiler element at the top of your oven? Thanks.
goodfoodteam's picture
goodfoodteam
20th Dec, 2016
Hi Kate,Yes, you can use Philadelphia for this and the grill can be a setting on your oven where the heat just comes from the top down, used for browning and crisping, or a separate oven with the same function. It sounds like a broiler element is the former and perfect for the job.
NewEnglandKate
19th Dec, 2016
This looks delicious. Can you confirm that a swede is what Americans would call a rutabaga or show a picture of one. Thanks.
goodfoodteam's picture
goodfoodteam
20th Dec, 2016
Hi there,Looking at photos, it does indeed look like the same thing! If you look at our glossary entry, you can see the swede on the right hand side just below the celeriac and above the cabbage.
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