Fish Pie

Fish Pie with a Crunchy potato topping

4.64 from 11 votes
Course Main Course
Cuisine fish, Irish
Servings 4


  • 800 g baby Potatoes
  • 50 g butter
  • 1 onion thinly sliced
  • 1 leek thinly sliced
  • 1 carrot finely diced
  • 150 ml white wine I used my Signature Chef sauvignon Blanc
  • 250 ml cream
  • 2 tbsp parsley chopped, optional
  • 1 lemon juice
  • 600 g fish diced, selection
  • 100 g cheddar grated
  • 50 g Gubbeen cheese or other
  • Salt & Pepper
  • Salad leaves to serve


  • First, Place the potatoes in a large saucepan and barely cover with water, cook for 25 minutes until very tender but not falling apart.
  • Meanwhile heat a large saucepan with the butter and add in the leeks, carrot and onion and sauté gently for 2-3 minutes until they are softened completely. Season well.
  • Pour in the white wine and the cream and allow to come to a gentle boil.
  • Cook for 2 – 3 minutes, then add the fish. Gently stir once or twice and bring to simmer for a further 5 minutes.
  • Remove from the heat and stir in the parsley. Check the seasoning with salt and pepper.
  • Drain the potatoes and slice or crush them slightly using a potato masher or a fork.
  • Scatter the potatoes on top of the fish mixture. Sprinkle the cheese and a few slices of lemon and place in the oven for 20 -25 minutes or until the fish is cooked through and the potatoes are crispy.
  • Serve with some green salad leaves.
Keyword fish, Kevin Dundon, pie, potato

Love this recipe? Why Not share it!