Creamy fish and potato pie

Name: Creamy fish and potato pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 900 g floury potatoes, such as Maris Piper, cut into even-sized pieces; 50 g butter; 25 g butter; 2 shallots, finely chopped; 700 g fresh spinach, washed; 500 g tub crème fraîche; 2 x 250g packets seafood selection; freshly grated nutmeg

This pie recipe is a comforting sight on any table: fish in a creamy spinach sauce, topped with mashed potato.

By The GH Kitchen TeamUpdated: 22 November 2023

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Needing only 20 minutes of prep time and seven ingredients, this creamy mash potato-topped fish pie is a brilliant winter warmer.

We've used a pack of seafood selection for ease, but feel free to add in whatever fish or seafood you'd like. Scallops, prawns, squid or fish are ideal, but even mussels would work a treat.

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Yields:

6 serving(s)

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Cal/Serv:

620

Ingredients

For the topping

900 g floury potatoes, such as Maris Piper, cut into even-sized pieces
50 g butter

For the filling

25 g butter
2 shallots, finely chopped
700 g fresh spinach, washed
500 g tub crème fraîche
2 x 250g packets seafood selection
freshly grated nutmeg

Directions

1. Step 1
  Preheat the oven to 200°C (180°C fan oven) mark 6.
2. Step 2
  To make the topping, put the potatoes in a pan of cold salted water. Cover and bring to the boil. Simmer, partly covered, for 15-20min or until tender. Drain, add the butter and season well with salt and freshly ground black pepper. Mash until smooth. Cover to keep warm.
3. Step 3
  Meanwhile, make the filling. Melt the butter in a large pan and sauté the shallots until soft. Add the spinach and cook for 1-2min to wilt. Stir in the crème fraîche to melt, then the seafood. Season with salt, freshly ground black pepper and the nutmeg. Put the filling in a 2.5 litre (4⅔ pint) ovenproof dish.
4. Step 4
  To shape potato into quenelles, take two large metal spoons and hold one in each hand. Scoop up some potato with one spoon, then scrape on to the other spoon, shaping it as you do so. Repeat three or four times until it forms a smooth oval shape. Put on top of fish mixture, then repeat to use up all the potato.
5. Step 5
  Put the pie in the oven and cook for 30min to heat through, then serve.

Per Serving:

Calories: 620
Total carbs: 31 g
Total fat: 45 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time