Potato Topped Fish Pie


Serves 4

4 Scotty Brand potatoes, large sized



4 white fish fillets

1 tbsp vegetable oil

1 onion, medium sized

2 sticks celery

160g frozen peas, frozen

60g margarine

50g plain flour

568ml semi skimmed milk

1 tomato, medium sized

75g reduced fat cheddar cheese

Print Recipe


  1. Preheat the oven to 180oC / 160oC fan oven / 350oF / gas mark 4.
  2. Peel the potatoes and cut into small pieces, boil in a pan until soft.
  3. Peel the onion then chop the celery into small pieces. Heat oil in a pan, add onions and celery, cooking for around 2 minutes until they soften.
  4. Remove skin from fish if required and then cut into cubes. Place the onion, celery, peas and fish into an oven proof dish and mix together.
  5. Melt the low fat spread in a pan, remove from heat and stir in the flour to make a paste. Heat again for 1 minute and then gradually add the milk, stirring continuously until the sauce thickens. Leave a small amount of milk to mash potatoes. Pour sauce over fish.
  6. Drain the potatoes and mash using the remaining milk. Spread the mash over the fish, leaving no gaps. Top with grated cheese and sliced tomato.
  7. Bake in oven for 20-25 minutes until golden brown.