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Fish Pie

For 4 you'll need

  • 250g cod or haddock fillet, skinned
  • 150g smoked haddock fillet, skinned
  • 200ml milk
  • 1 x 295g can condensed mushroom soup
  • 1 x 198g can sweet corn
  • 1 x 300g can peas
  • 4 tbsp freshly chopped parsley
  • freshly ground nutmeg (optional)
  • juice of ½ lemon
  • freshly ground black pepper
  • 1 x 820g can potatoes, drained and cut into quarters
  • 125g cheddar cheese, grated
  • 4
  • 30 mins


1. Preheat the oven to 190°C/375°F/Gas Mark 5. 2. Lay the fish in a large frying pan and pour over the milk. Cover and bring slowly to the boil. Simmer gently for 5-7 minutes or until the fish flakes apart. Remove the fish and place into one large ovenproof dish or four individual dishes. 3. Add the soup to the milk and heat gently until thoroughly combined. 4. Add the sweet corn, peas, parsley, nutmeg (if using), the lemon juice and pepper, and pour over the fish. 5. Place the potatoes on top of the fish and scatter with cheese. 6. Bake for 25 minutes or until the potatoes are beginning to turn golden and the fish filling is hot and bubbling.


Nutritional value per serving Calories: 417 Carbohydrate: 33.8 g Protein: 33.5 g Fat: 17.4 g Saturated fat: 8.2 g Fibre: 2.8 g

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