Potato-topped fish Pie

serves 4
45 mins


  • 25g Anchor Butter Salted or Unsalted, plus extra for baking
  • 25g flour
  • 1 ½ cups Fernleaf UHT Full Cream Milk
  • salt and pepper
  • ½ cup Anchor Cheese Slices
  • 300g white fish fillets, chopped
  • 150g prawns
  • 4 spring onions, finely sliced
  • ½ cup corn kernels
  • ½ cup peas
  • 1kg potatoes, peeled and spiralised or grated
  • 25g Anchor Spreadable


  1. In a medium-sized saucepan over a gentle heat melt the butter and stir in the flour to form a paste. Whisk in the milk and stir until the mixture boils and thickens.  Season with salt and pepper. 
  2. Whisk in the grated cheese and then stir in the chopped white fish, prawns, spring onion, corn and peas. 
  3. Spoon into 4 x  1 /2 cup capacity ovenproof ramekins and top with the potatoes. Sprinkle with salt and little dollops of butter.
  4. Bake for 20- 25 until the top is golden and the filling is bubbling.