Potato-Topped Creamy Fish Pie with Haddock

Potato-Topped Creamy Fish Pie with Haddock

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Fish pie just like Gran used to make.

  • Recipe serves2 to 4
  • Preparation time10 minutes
  • Cooking time35 minutes


  • 30 millilitres Oil
  • 2 Onions, thinly sliced
  • 250 gram Button Mushrooms, sliced
  • 1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
  • 400 millilitres Water
  • 500 gram Haddock Fillets, cut into cubes
  • 6 Potatoes, peeled and diced
  • 80 millilitres Warm Milk/ Cream
  • 30 millilitres Stork Margarine, melted
  • Robertson’s Salt and Pepper


  • Preheat oven to 180°C
  • Grease an ovenproof dish
  • In a pan heat oil and sauté onion until soft
  • Add mushrooms and cook for 5 minutes, stirring occasionally
  • Add KNORR Spaghetti Bolognaise Dry Cook-in-Sauce and water
  • Bring to the boil
  • Once boiling add the fish
  • Cook for about 10 minutes or until sauce thickens and the fish is cooked through
  • In a large saucepan, cook potatoes in salted water until tender, then drain
  • Add cream and margarine to potatoes, mash until smooth
  • Season with Robertsons salt and pepper to taste
  • Pour fish mixture into prepared pie dish
  • Spread mashed potatoes on top
  • Bake for 30 minutes until heated through
  • Grill top of fish pie until potatoes are golden brown
  • Serve with a crisp green salad