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Fish Pie ... With A Twist
A comfort food classic with a twist! Using shredded potato and halloumi as the topping and making the sauce rich and thick makes an altogether more satisfying fish pie.
Servings: 4
: 526 kcal
Author: Just Jo
For the topping
  • 2 large baking potatoes
  • 1 small onion
  • 125 g halloumi
  • 1 tbsp chopped parsley
For the sauce
  • 30 g plain flour
  • 30 g butter
  • 1/4 tsp ground mace
  • 450 ml milk
  • Fat pinch of saffron
  • 2 tbsp chopped parsley
  • 2-4 tbsp breadcrumbs
  • 150 g frozen peas 1 cup
  • 750 g fresh skinless and boneless fish*
  1. Preheat the oven to 200˚C. Grease a large oven proof dish.
  2. Coarsely grate the halloumi into a large bowl pop to one side. Add the parsley.
  3. Grate the onion and potatoes into a clean teatowel and squeeze out well over the sink. Leave to stand for 5-10 mins as you prep the rest of the pie and then squeeze again to get as much water out as possible.
  4. Add the saffron to the milk and set aside. Dry the fish very well with kitchen roll and if necessary, cut into 1.5 inch cubes.
  5. Make the sauce by melting the butter in a small saucepan and adding the flour, whisking constantly until fully incorporated. Add the mace then dribble in the saffron milk a little bit at a time, whisking over a medium heat to prevent lumps.
  6. Once all the milk is used up, turn up the heat a smidge and cook until thickened.
  7. Allow to cool down for 5 minutes** before pouring into the prepared dish and add the fish, peas and parsley - stir to mix and add a few breadcrumbs if it appears runny. You may well not need the full amount.
  8. Now mix the topping ingredients together well after one last squeeze out and sprinkle over the filling and bake for 40 minutes until golden brown and crisp on top and the fish cooked through to perfection.
Recipe Notes

* = use whichever you like - smoked haddock is quite strong so I don't often use it but I sometimes use those "fish pie mixes" you can get with little pieces of salmon, cod, unsmoked haddock etc.
** = If you want to freeze half of the pie for another day, allow the sauce to cool completely before mixing with the fish etc. Add the topping and freeze in the dish raw, defrosting in the fridge over night before cooking. A half portion will take a little less time so start checking at 30 minutes.