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Roast potato-topped fish pie recipe

Roast potato-topped fish pie recipe

2 ratings

Frozen veg and tinned fish create this brilliant, budget-friendly fish pie recipe that's super-simple, speedy and tasty. Tinned salmon and mackerel lend big flavour, while the frozen roast potatoes provide a crunchy, crisp topping. There's even a broccoli hidden in the filling! See method

  • Serves 4
  • Takes 45 minutes
  • 441 calories / serving
  • Freezable


  • 400g frozen roast potatoes
  • 1 tbsp olive oil
  • 300g frozen sliced leeks
  • 3 tbsp plain flour​
  • ½ vegetable stock cube, made up to 200ml
  • 200ml 50% less fat crème fraîche​
  • 212g tin pink salmon, drained, skin and large bones removed
  • 125g tin mackerel in brine, drained and broken into bite-sized pieces
  • 1 lemon, zested 
  • 1 head of broccoli, cut into florets, stem cut into bite-sized pieces
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    8g 38%
  • Sugars

    7g 8%
  • Salt

    1.7g 27%

of the reference intake
Carbohydrate 36.6g Protein 25.6g Fibre 8.2g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the roast potatoes on a baking tray and roast for 25-30 mins until golden and crisp, turning halfway through.
  2. Meanwhile, make the fish pie filling. Heat the oil in a large frying pan over a medium heat and fry the leeks for 6-8 mins until soft and most of the water has evaporated. Sprinkle over the flour, season, stir, then cook for 1 min. Add the stock a little at a time, stirring constantly, then stir in the crème fraîche. Simmer for 5 mins until thickened and saucy, then remove from the heat.
  3. When the potatoes are cooked, reheat the sauce if needed, then gently fold in the salmon, mackerel and lemon zest, trying not to break up the fish too much. Spoon into a baking dish about 20 x 15cm.
  4. Halve the roast potatoes through the widest part (use tongs to help as they will be hot) and press down lightly with a spatula to squash them slightly. Arrange, cut-side down, over the fish pie mix, overlapping them slightly so the pie is covered with the crisp edges. Return to the oven and bake for 10-15 mins until the filling is bubbling and the topping is crisp.
  5. Cook the broccoli in simmering water for 5-6 mins until tender; drain well. Serve alongside the fish pie.

Freezing and defrosting guidelines

Once baked and cooled, wrap the dish in foil and freeze. Thaw in the fridge overnight, then bake, covered with foil, for 25 mins until golden and piping hot throughout. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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