Irish Fish Pie with Champ Topping
Smoked haddock, salmon and prawns in a creamy parsley sauce under a blanket of spring onion mash.
- Time1 hr 15
- LevelMedium
- Costabout £2.90 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes in salted water for 15 minutes, until soft.
15 min - 2
Meanwhile, put the haddock in a wide pan with 300 ml of milk. Poach for 5 minutes, then lift out and flake. Keep the milk.
5 min - 3
Melt 50 g of the butter in a pan, stir in the flour and cook for 1 minute. Add the warm milk a little at a time, stirring until thick. Simmer for 3 minutes.
3 min - 4
Stir in the flaked haddock, salmon, prawns, parsley and lemon. Pour into a 2 litre baking dish.
- 5
Heat the oven to 200°C (180°C fan). Mash the potatoes with the remaining butter and the spring onions. Season well.
- 6
Spoon the mash over the fish and rough up the top with a fork.
- 7
Bake for 30 minutes, until golden and bubbling.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.