This is one of my family’s favourite winter dishes. There are many different ‘Fish Pie’ recipes but this is what I cook. My daughter complains that the dish tastes ‘blunt’ and I should add some herbs or lemon zest to it. I know some recipes use lemon juice, but I like my Fish Pie’s ‘blunt’ flavour.


4 Servings


500g Fish Fillets *Both Red-meat Fish & White-meat Fish recommended
*Note: I usually use Salmon & Whiting
1 to 2 Onion *cut into small pieces
1 clove Garlic *finely chopped
1 Bay Leaf
2 cups Milk
1/4 cup Frozen Peas
50g Butter
4 tablespoons Plain Flour
Salt & White Pepper
50g Grated Parmesan Cheese

Mashed Potatoes

4 Potatoes *about 800g
20g Butter
1/2 cup Milk *depends on the amount of Potatoes

  1. Start making Mashed Potatoes. Cook Potatoes in salted water until tender. Drain and mash with Butter, add 1/2 cup Milk until smooth. The amount of Milk depends the amount of Potatoes.
  2. Meanwhile, cook the filling. Lightly season Fish Fillets with Salt & White Pepper. Place Onion, Garlic, Bay Leaf and Fish Fillets in a deep frying pan or a pot. Pour the Milk and heat over a medium to low heat, cover with lid and simmer until Fish Fillets are cooked.
  3. Transfer Fish Fillets to a plate. When cool enough to handle, remove skin and bones, and flake them into bite-sized pieces.
  4. Melt 50g Butter in a saucepan, stir in Flour and cook over a low heat for a few minutes. Add it to the milk mixture in the pan, and cook, string well, until thickened. Season with Salt and Pepper. Add the Fish pieces and Peas.
  5. Spoon the mixture into a baking dish, place the Mashed Potatoes on top and smooth with a fork tracing a pattern. Sprinkle with grated Parmesan Cheese. Bake in the oven at 220℃ for 20 minutes OR until top is golden.