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Potato topped creamy fish pie

Serves   6-8
Prep time: 15 mins
Cooking time: 45 mins

This comforting dish was made to warm the cockles of your heart on any chilly evening! With tender fish pieces, peas and soft-boiled eggs nestled in a creamy mustard-spiked sauce, there is nothing not to love about this delightful dish.





  • 750g white fish fillets, cut into large chunks (we used monkfish) 
  • 3 cups + ½ cup milk 
  • ½ onion, diced
  • 750g boiling potatoes, peeled and diced 
  • 30g + 100g butter 
  • ⅔ cup flour 
  • 1 Tbsp wholegrain mustard 
  • 1 ½ cups Pams Frozen Peas
  • 120g fresh or defrosted spinach
  • 3 soft boiled eggs, quartered


  1. Preheat your oven to 200 degrees celsius fan bake. In a saucepan, combine the fish chunks, milk and onion. Place over a medium to high heat, bring to a boil then reduce to a simmer and cook for 3-4 minutes or until the fish is just cooked. Strain the fish and onion, reserving the cooking liquid. 
  2. Boil the diced potatoes in salted water until tender, then mash with 30g butter and ¼ cup milk. Set aside. 
  3. Place a large frying pan over a medium heat, then add the butter and melt. Add the flour then whisk until a smooth paste forms. While stirring, slowly add the cooking liquid and cook for 2-3 minutes or until the sauce has thickened. 
  4. Add the mustard, peas and spinach, then stir to combine. Gently fold the fish pieces through the sauce, then transfer to a baking dish. 
  5. Cut the eggs into quarters, place on top of the pie filling, then gently spread the mashed potato over the surface. Use a fork to fluff the surface of the pie, then place into the oven and bake for 20-25 minutes or until golden in colour and the edges are bubbling. Leave to cool for 5 minutes, then serve and enjoy. 


TIP: If you’re a seafood lover, use a mixture of fish, prawns and mussels to celebrate our beautiful kaimoana! Simply add the prawns and/or mussels when there is two minutes of cooking time in step 1 remaining.