Name: Fish Pie with Leek and Dill Potato Topping
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: European cuisine
Ingredients: 600 g white fish (such as cod, haddock, or salmon, cut into chunks); 2 pcs leeks (trimmed and thinly sliced); 150 g peas (frozen or fresh); 25 g butter; 25 g plain flour; 300 ml milk (whole milk recommended); 100 ml vegetable stock; 2 tbsp fresh dill (chopped); salt (to taste); black pepper (freshly ground, to taste); 1 kg potatoes (such as Maris Piper or King Edward, peeled and quartered); 50 g butter; 75 ml milk (warmed); 1 tbsp fresh dill (chopped); salt (to taste); black pepper (freshly ground, to taste)

Fish Pie with Leek and Dill Potato Topping - Image 1

Shepherd's Pie

Prep: 30 min • Cook: 35 min. A lighter take, this comforting pie replaces lamb with a creamy mixture of white fish, peas, and leeks, topped with a fluffy mashed potato infused with fresh dill. A delightful seafood alternative.

Preparation time: 30 min
Cooking time: 35 min
Total time: 1 hr 5 min
Servings: 4
Course: Main
Complexity: Easy

Units:

Temperature:

Scale:

Ingredients

Fish Filling

21oz white fish(such as cod, haddock, or salmon, cut into chunks)
2 pcs leeks(trimmed and thinly sliced)
5oz peas(frozen or fresh)
1oz butter
1oz plain flour
10 1/7 fl oz milk(whole milk recommended)
3 3/8 fl oz vegetable stock
2 tbsp fresh dill(chopped)
salt(to taste)
black pepper(freshly ground, to taste)

Potato Topping

2lb potatoes(such as Maris Piper or King Edward, peeled and quartered)
2oz butter
2 4/7 fl oz milk(warmed)
1 tbsp fresh dill(chopped)
salt(to taste)
black pepper(freshly ground, to taste)

Instructions

Prepare the Fish Filling

Preheat your oven to 200°C (180°C fan/Gas Mark 6).
Melt 1oz butter in a large saucepan or ovenproof frying pan over medium heat. Add the sliced leeks and cook gently for 5-7 minutes until softened but not coloured.
Stir in the flour and cook for 1 minute, then gradually whisk in the milk and vegetable stock until you have a smooth sauce. Bring to a simmer and cook for 5 minutes, stirring, until thickened.
Stir in the chopped dill, peas, and chunks of white fish. Season with salt and pepper. If using a regular saucepan, transfer the mixture to an ovenproof dish.

Prepare the Potato Topping

Boil the potatoes in a large pan of salted water for 15-20 minutes, or until tender. Drain well and return to the pan.
Add 2oz butter and the warmed milk to the potatoes. Mash until smooth and creamy. Stir in the chopped dill and season with salt and pepper.

Assemble and Bake

Spoon the mashed potato topping evenly over the fish mixture, ensuring it reaches the edges to seal it in.
Rough up the surface of the potato with a fork to create texture, which will crisp up nicely.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
Let the pie stand for 5 minutes before serving.

Nutrition

Servings: 4
Serving size (imperial): 15.9 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	550.1 kcal	122.2 kcal	2,200.4 kcal
Protein	35.2 g	7.8 g	140.8 g
Fat	25.3 g	5.6 g	101.2 g
Carbs	40.5 g	9 g	162 g

Tips

For a richer topping, you can add a beaten egg yolk to the mashed potatoes before spreading them over the filling.
If the potato topping starts to brown too quickly, loosely cover the pie with foil during the last part of baking.
Serve hot with a side of steamed green vegetables like broccoli or green beans for a complete meal.

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Ingredients

Fish Filling

21oz white fish(such as cod, haddock, or salmon, cut into chunks)
2 pcs leeks(trimmed and thinly sliced)
5oz peas(frozen or fresh)
1oz butter
1oz plain flour
10 1/7 fl oz milk(whole milk recommended)
3 3/8 fl oz vegetable stock
2 tbsp fresh dill(chopped)
salt(to taste)
black pepper(freshly ground, to taste)

Potato Topping

2lb potatoes(such as Maris Piper or King Edward, peeled and quartered)
2oz butter
2 4/7 fl oz milk(warmed)
1 tbsp fresh dill(chopped)
salt(to taste)
black pepper(freshly ground, to taste)

Instructions

Prepare the Fish Filling

Preheat your oven to 200°C (180°C fan/Gas Mark 6).
Melt 1oz butter in a large saucepan or ovenproof frying pan over medium heat. Add the sliced leeks and cook gently for 5-7 minutes until softened but not coloured.
Stir in the flour and cook for 1 minute, then gradually whisk in the milk and vegetable stock until you have a smooth sauce. Bring to a simmer and cook for 5 minutes, stirring, until thickened.
Stir in the chopped dill, peas, and chunks of white fish. Season with salt and pepper. If using a regular saucepan, transfer the mixture to an ovenproof dish.

Prepare the Potato Topping

Boil the potatoes in a large pan of salted water for 15-20 minutes, or until tender. Drain well and return to the pan.
Add 2oz butter and the warmed milk to the potatoes. Mash until smooth and creamy. Stir in the chopped dill and season with salt and pepper.

Assemble and Bake

Spoon the mashed potato topping evenly over the fish mixture, ensuring it reaches the edges to seal it in.
Rough up the surface of the potato with a fork to create texture, which will crisp up nicely.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
Let the pie stand for 5 minutes before serving.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

550.1 kcal

122.2 kcal

2,200.4 kcal

Protein

35.2 g

7.8 g

140.8 g

Fat

25.3 g

5.6 g

101.2 g

Carbs

40.5 g

9 g

162 g

Tips

For a richer topping, you can add a beaten egg yolk to the mashed potatoes before spreading them over the filling.

If the potato topping starts to brown too quickly, loosely cover the pie with foil during the last part of baking.

Serve hot with a side of steamed green vegetables like broccoli or green beans for a complete meal.