Fish Pie & Cauliflower Mash Recipe

Name: Fish Pie & Cauliflower Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, finely chopped; 1 large leek, finely chopped; 1 carrot, finely diced; 1 celery rib, finely diced; 1/2 fennel bulb, finely diced; 1 teaspoon dried dill; 1 bay leaf; 1 tablespoon ghee; 100 ml white wine; 600 g fish - 300g wild salmon, 300g undyed smoked haddock; 2 tablespoons arrowroot; handful chopped fresh parsley; salt and pepper; parmesan cheese, to taste; For the cauliflower mash; 1 head cauliflower; 2 -3 garlic cloves, whole; sea salt and black pepper, to taste; 25 g butter; 1 tablespoon strong English mustard (or wholegrain if you prefer)

Servings: persons

1 large onion, finely chopped
1 large leek, finely chopped
1 carrot, finely diced
1 celery rib, finely diced
1/2 fennel bulb, finely diced
1 teaspoon dried dill
1 bay leaf
1 tablespoon ghee
100 ml white wine
600 g fish - 300g wild salmon, 300g undyed smoked haddock
2 tablespoons arrowroot
handful chopped fresh parsley
salt and pepper
parmesan cheese, to taste
For the cauliflower mash
1 head cauliflower
2 -3 garlic cloves, whole
sea salt and black pepper, to taste
25 g butter
1 tablespoon strong English mustard (or wholegrain if you prefer)

1
Preheat oven to 180 degrees celcius.
2
Fry onion, leek, carrot, celery, fennel, dill, and bay leaf in ghee in large pan over medium heat for 10 minutes.
3
Season with salt and pepper, then add the wine. Stir and simmer until it has evaporated.
4
Add 500ml of hot water, bring to simmer. Add fish, cover and poach for 5 minutes. Remove fish and set aside.
5
Mix arrowroot in a cup with cold water until smooth, then add to pan. Stir constantly for a few minutes as the sauce thickens. Take off heat, add parsley and season.
6
Flake fish into round 25cm diameter oven dish. Pour over sauce.
7
Cover with mash and parmesan and bake for 30 minutes.
8
To make the mash:
9
In a saucepan steam the cauliflower and whole garlic cloves with just a few tablespoons of water, lid on, for 5 minutes or until the cauliflower is tender. Use a knife to check.
10
Remove the pan from the heat, drain any excess liquid and add the butter, and mustard. Blend or mash until creamy and smooth. If it's too sloppy or wet allow the mash to evaporate on a low heat.
11
Season to taste and add the spring onions or chives. Serve on top of each portion of fish pie.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 large onion, finely chopped, 1 large leek, finely chopped, 1 carrot, finely diced, 1 celery rib, finely diced, and more.

Yes, Fish Pie & Cauliflower Mash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Pie & Cauliflower Mash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions