Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Creamy fish under a golden mash topping.
Equipment: Saucepan; baking dish; masher
Measures and names
Ingredients
- 600 g mixed fish (white fish, salmon, smoked fish)
- 400 ml double cream (heavy cream)
- Handful of spinach
- 1 large cauliflower (and 1 celeriac), for mash
- 40 g butter
- 40 g cheddar
- Salt, pepper and parsley
Optional extras
- 2 boiled eggs, quartered
Method
- Boil the cauliflower and celeriac until very tender, 12–15 minutes. Drain thoroughly and steam-dry, then mash with the butter and plenty of seasoning.
- Heat the oven to 200°C (fan 180°C). Lay the fish and spinach in a baking dish, season, and pour over the cream. Tuck in the quartered boiled eggs.
- Spread the mash over the top and rough it up with a fork.
- Scatter with the cheddar.
- Bake for 25–30 minutes, until bubbling at the edges and golden on top.
- Rest for 5 minutes before serving with greens.
Swaps and tips
A bag of frozen fish pie mix is good value and saves prep. Assemble ahead and refrigerate, or freeze unbaked — add 10 minutes to the cooking time from chilled.
Add carbs for the family (optional)
For the family, use mashed potato (or half potato, half cauliflower) for the topping, or serve with a slice of wholegrain bread.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 8 g | 3 g | 67 g | 770 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
