Easy Fish Pie with New Potato Topping | The Gift Of Oil
Easy Fish Pie with New Potato Topping featured image

Easy Fish Pie with New Potato Topping

We’ve made the traditional fish pie lighter by using a crushed new potato topping. This easy and delicious recipe is perfect for a midweek family dinner.

Ready In 60 mins

Serves 4

Easy Fish Pie with New Potato Topping featured image


  • 800g new potatoes
  • 50g butter, plus extra for greasing
  • 1 large leek, sliced
  • 50g plain flour
  • 600ml hot full fat milk
  • zest of one lemon
  • *400g salmon cut into cubes
  • *400g cod cut into cubes
  • *165g raw king prawns, optional
  • *(alternatively use ready bought fish pie mix)
  • 2 tbsp fresh dill, finely chopped
  • 200g fresh spinach, optional
  • Sea salt & black pepper
  • 2 tbsp Rosemary & Garlic Olive Oil plus extra for drizzling
  • Caramelised Onion Balsamic to drizzle
  • handful of fresh parsley, chopped
  • grated cheddar or parmesan cheese for topping, optional


  • Grease a large baking dish (1.7–2 litre baking dish, about 25 x 18cm (10 x 7in) and 7.5cm (3in) deep)
  • Place the new potatoes in a large pan of salted water and bring to the boil and cook until soft, around 20 minutes.
  • Melt 50g butter in a pan and fry the leeks until softened. Add in the flour and cook for a minute or two before removing from the heat.
  • Gradually whisk in the hot milk then return to the heat and bring to the boil stirring until thick and smooth.
  • Stir in the lemon zest, season with salt and pepper and add in the chopped dill.
  • Add the fish and prawns and stir through. *(or fish pie mix)
  • Cook for a few minutes before pouring into the large baking dish.
  • Preheat the oven to 200c (fan 180c/Gas 6)
  • Drain the potatoes then add back into the pan. Using a potato masher gently press down on the potatoes to break them slightly but not mash them completely, creating rough edges.
  • Add 2 tbsp of olive oil and season with salt and pepper then stir.
  • Scatter the spinach on top of the fish mixture then place the potatoes on top of the spinach and drizzle with a little more olive oil and some grated cheese if you fancy!
  • Bake in the oven  for 30 – 40 minutes until the pie is bubbling at the edges and the topping is golden and crispy.
  • Remove from the oven and scatter over the chopped parsley.
  • Serve with a drizzle of Caramelised Onion Balsamic and extra Rosemary & Garlic Olive Oil to taste!

You May Also Like

See for yourself...

The Gift of Oil brings your food to life in the simplest of ways.
Love Food. Love Flavour.

View Inspiration

    Our little book of inspiration

    Complete your details to download
    our little book of inspiration