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Fish Pie

Elmlea ‘Emily’s Easy Easter’ Recipes
  • 1 hour
  • Prep time35 minutes
  • Servings6 portions
recipe image Fish Pie


  • 600 g Maris Piper potatoes peeled and chopped
  • 25 g butter
  • 300 ml Elmlea Double
  • 1 fish or vegetable stock cube
  • 250 g fresh white fish cut into chunks
  • 250 g fresh salmon cut into chunks
  • 100 g baby prawns
  • 2 hard boiled eggs roughly chopped
  • 30 g cheddar cheese
  • 75 g frozen peas
  • 75 g frozen sweetcorn
  • 10 g parsley

Nutritional facts

Energy (kcal)199 kcal
Energy (kJ)831 kJ
Protein (g)14.0 g
Carbohydrate incl. fibre (g)16.4 g
Carbohydrate excl. fibre (g)13.7 g
Sugar (g)2.0 g
Fibre (g)2.7 g
Fat (g)8.7 g
Saturated fat (g)4.0 g
Unsaturated fat (g)3.4 g
Monounsaturated fat (g)2.5 g
Polyunsaturated fat (g)0.8 g
Trans fat (g)0.1 g
Cholesterol (mg)88 mg
Sodium (mg)108 mg
Salt (g)0.27 g
Vitamin A (IU)700 IU
Vitamin C (mg)12.0 mg
Calcium (mg)59 mg
Iron (mg)1.10 mg
Potassium (mg)537 mg


  1. Pre-heat your oven to 200*c / gas 6.
  2. Cook the potatoes in salted boiling water until tender.
  3. Mash the potatoes with the butter, until lump free. Pour in 80ml of Elmlea, season with a little salt and mix thoroughly. Pop a lid on until ready to use.
  4. Take an oven-proof dish and place the fish into the dish. Scatter over the prawns, frozen peas, sweetcorn and egg.
  5. In a saucepan warm the remaining Elmlea with the stock cube and stir until the stock cube has dissolved. Pour over the fish.
  6. Spoon over the mashed potato, and using a fork spread the mash to cover all the fish.
  7. Sprinkle over the Cheddar cheese and chopped parsley and bake for 25 minutes until the top is golden.