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Fish pie with sweetcorn  recipe

Fish pie with sweetcorn recipe

550 ratings

Meals don't get much more comforting than fish pie. A British classic, flaky fish and creamy mash are combined in this easy midweek family favourite. See method

  • Serves 4
  • 20mins to prepare and 45mins to cook
  • 342 calories / serving
  • Freezable


  • 750g (1.5lb) Redmere Farms potatoes
  • 400g frozen fish fillets, defrosted
  • 325g sweetcorn
  • 300ml skimmed milk
  • 50g butter, softened to room temperature
  • 25g plain flour
  • 50g Cheddar cheese, grated
  • 3 tbsp skimmed milk
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    3g 14%
  • Sugars

    6g 6%
  • Salt

    2.9g 48%

of the reference intake
Carbohydrate 40.4g Protein 29.4g Fibre 5.1g


  1. Preheat oven to gas 4, 180ºC, 350ºF. Peel the potatoes, cut into chunks, boil for 15 minutes until tender. Drain well. Cut fish into chunks and place in the bottom of a 2litre baking dish. Drain the sweetcorn and add.
  2. Put milk, butter and flour into a medium pan and heat, stirring until thick and smooth. Season and pour over fish. Mash drained potatoes with a little milk and spread over pie. Sprinkle with cheese. Bake for 25-30 minutes until golden.

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