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Fish pie with leeks after cooking

fish pie with leeks

Course Main Course
Cuisine British
Keyword fish, potato
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings


  • 1 kg potatoes
  • 400 ml milk
  • 25 g butter I use salted
  • 25 g plain flour
  • Salt & pepper
  • 400 g fresh fish pie mix Cod, haddock & salmon
  • 2 leeks
  • 100 g grated cheddar


  1. Peel, chop, wash and then boil your potatoes for around 12-15 minutes, until tender.
  2. Meanwhile, wash your leeks and then slice. I like to cut the leeks in half and then rinse thoroughly to ensure that all sand is removed. Then I slice into fairly fine half circles.
  3. Cook your leeks in a little olive oil or butter until lightly brown. Remove and set aside.
  4. Pre-heat the oven to gas mark 6 (200C).
  5. Using the same pan you cooked the leeks in (saves on washing up!) melt 25g of butter, add 25g of flour, and stir together well until you have an even paste-like consistency. Cook for 2 minutes, stirring frequently.
  6. Gradually add your 400ml of milk, using a whisk to ensure an even, smooth consistency. I typically add the milk in 3-4 stages, whisking well after each addition until the sauce is smooth again.
  7. Season as required with salt and pepper.
  8. Mash your potatoes, adding butter and a splash of milk if required. I often make 'rustic' mash where I leave the skins on and just use a little butter or cream to give a rich consistency. Just because I'm a bit lazy!
  9. Add your cooked leeks and fish pie mix (raw) to an ovenproof dish, and then pour the sauce over. Top with mash, add the grated cheddar.
  10. Pop in the oven for 25-30 minutes, removing once the cheese is golden brown on the top.