How to make a creamy fish pie

The key to mastering this classic is making sure that the top is just the right shade. Perfect for a cold winter night

Fish pie

Serves 4-6

Prep: 20 minues
Cook: 1 hour

300g cod fillet or loin, skin removed and diced
300g salmon fillet, skin removed and diced
200g tiger prawns
1kg Maris Piper potatoes, mashed

For the sauce

570ml milk
50g butter
50g plain flour
250g Rachel’s Greek Style Natural yogurt​
Salt and pepper

Pre-heat the oven to 180C and grease a suitable ovenproof dish. Using the milk for the sauce, add to a shallow saucepan and poach the fish, cook both sides for approximately 2 minutes. Drain and reserve the milk.

Take another pan and melt the butter, add the flour to make a paste. Gradually add the reserved milk, constantly stirring to make a smooth sauce. Add the yogurt and seasoning. Place the cooked fish into the serving dish together with the prawns. Pour over the white sauce.

Top the pie with the creamy mash potato. Cook for 40-50 minutes until the top is golden brown.

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