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Fish pie with two potato mash

Using a mix of sweet and old white potatoes makes a brilliant mash for a fish pie. Simple ingredients that make a substantial dish to share with friends and family. You can make two at once and freeze one for later. In this recipe you can use the Oat drink in the same way as you would cows’ milk to make the white sauce and mix in with the mashed potato.

Serves 6

For the filling

400ml Oat Drink

1 small onion peeled and quartered

1 bay leaf

1 tsp black pepper corns

500g fish e.g.  a mix of hake, haddock, smoked haddock, salmon, prawns

20g butter

20g plain flour

1 tbsp crème fraîche (optional)

1 tbsp parsley, chopped

sea salt and freshly ground black pepper

For the topping

800g mix of sweet and white potatoes peeled and cut into large chunks

25g butter

3 -5 tbsp Oat Drink milk

1 tbsp chives, chopped

20g Gruyère, (or other hard cheese) grated


Pour 400ml Oat Drink into a large pan. Add the onion and bay leaf pan and bring to a gentle simmer. Remove from the heat and cool for half an hour. Strain and discard the onion and bay leaf.

To make the mash topping. Cover the potatoes with water and bring to the boil, reduce heat and simmer for 15 minutes or until the potatoes are soft. Drain potatoes and return to the pan with a little butter and Oat Drink. Mash the potatoes, season to taste and stir in chopped chives.

Melt 20g butter in a medium saucepan and stir in the flour. Cook gently for a minute and gradually add the Oat drink infused with the bay leaf and onion stirring constantly. Simmer and stir for 3–4 minutes until the sauce is smooth and thick. Add the crème fraîche, if using and chopped parsley; taste the sauce and season carefully. Preheat the oven to Gas 6, 200°C, 400°F.

Spoon half the sauce over the base of an ovenproof dish. Scatter the fish pieces over the sauce. Pour the remaining sauce over the fish.

Spread the mash over the fish mixture. Fork the surface and sprinkle over the grated cheese. Bake in a preheated oven for 35 – 40 minutes until golden brown and the sauce is bubbling through the potato topping.