Fish & Potato Pie

clock 20 minutes + 25 minutes bowl Serves 4


  • 1 Tbsp oil
  • 2 leeks, halved, washed, finely sliced
  • 2 cloves garlic, crushed
  • 60 g butter, plus 10g extra for brushing
  • 2 Tbsp flour
  • 2 cups milk
  • 300 g firm white fish fillets, such as Gurnard, cubed
  • 300 g salmon fillets, cubed
  • 2 spring onions, chopped
  • 2 Tbsp dill, snipped
  • 4 large potatoes, peeled, boiled whole
  • salad, to serve
  • bread, to serve
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  • 1. Heat oil in a large saucepan on medium. Cook leek and garlic for 5 minutes, stirring occasionally, until soft but not brown.

  • 2. Increase heat to high, add butter and stir until melted. Add flour and cook for 2-3 minutes, stirring. Remove pan from heat and stir through milk. Return pan to medium heat and bring to a gentle simmer, stirring constantly. Reduce heat to low and simmer for 5 minutes. Stir in fish and simmer for 2 minutes.

  • 3. Remove pan from heat and stir through spring onion and dill. Pour into a large ovenproof dish.

  • 4. Cut cooked potatoes into 5mm slices and arrange over fish. Melt remaining butter and brush over potato. Place under a preheated grill, away from heat, for 8-10 minutes, until golden. Serve with salad and bread.


  • Energy 2588Kj • Protein 36g • Total Fat 37g • Saturated Fat 14g • Carbohydrates 33g • Sugars 12g • Sodium 228mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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