Fish pie with shoestring potato topping

Fish pie with shoestring potato topping

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(1 ratings)

Prep: 16 mins Cook: 29 mins


Serves 4

Using spiralized potato instead of mash gives the classic fish pie a crispy topping. An ideal, filling family supper packed full of king prawns

Nutrition and extra info

Nutrition: per serving

  • kcal436
  • fat16g
  • saturates7g
  • carbs40g
  • sugars9g
  • fibre6g
  • protein30g
  • salt0.7g
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  • 200g frozen peas
  • 3-4 large Maris Piper potatoes (about 600g) peeled, ends trimmed and spiralized into thin noodles
  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 25g flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 400ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • zest and juice of 1 lemon, plus 1 lemon cut into wedges to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tsp Dijon mustard
  • half a small pack of chives, chopped
  • 100g asparagus tips, cut into thirds



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 300g skinless, boneless white fish cut into large chunks
  • 150g pack raw king prawns
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil. Put the peas in a small sieve that will fit the pan. Lower and cook for 30 seconds, then lift out, run under cold water and leave to drain. Drop the potatoes into the boiling water and cook for 1 min to soften partially, then drain. Pat dry with kitchen paper and transfer to a separate bowl.

  2. To make the white sauce, melt the butter in a large saucepan. Add the flour and cook for 1 min. Remove from the heat and slowly whisk in the milk until smooth then return to the heat, slowly bring up to the boil, whisking, then cook for 5–6 mins until you have a very thick sauce. Take off the heat and stir in the lemon zest and juice, mustard and chives. Gently stir in the peas, asparagus and fish.

  3. Transfer the filling to an ovenproof dish. Toss the potato with the olive oil, some flaky sea salt and black pepper. Top the fish pie mix with the potato spirals and bake in the oven for 20–25 mins until hot through. For a crispy topping, put the pie under the grill for 5 mins until the potato is golden.

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Comments, questions and tips

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14th Jun, 2017
The base mixture with the fish and asparagus and lemon is really lovely. I admit to doing my own thing on this recipe so can't comment on the spiralised topping. Ran out of prawns and had to sub a couple rashers of bacon and I needed to use up some mashed potato so I added the peas & some chopped herbs to that and used for the topping. It was lovely.
17th Jun, 2017
This recipe is not in my copy of the magazine, is the date wrong???
goodfoodteam's picture
28th Jun, 2017
Thanks for your question. No, it's not wrong. This is an additional recipe from our Good Food Eat Well Spiralizer book.
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