Cooking at Home
Fish Pie


  • 1kg mashing potatoes (about 7)
  • 200ml hot milk
  • 40g finely grated cheddar
  • 80g butter, coarsely chopped
  • 500ml (2 cups) fish stock
  • 50ml dry white wine
  • 1 fennel bulb, finely chopped, fronds reserved finely chopped
  • 350g white fish such as cod or snapper cut into 3cm pieces
  • 200g ocean trout cut into 3cm pieces
  • 200g green prawns
  • 200g smoked fish, coarsely chopped
  • 60g plain flour
  • 2 tbsp. Kikkoman Naturally Brewed Soy Sauce
  • 170ml pouring cream
  • 2 tbsp. parsley, finely chopped
  • 1 tbsp. dill, finely chopped
  • Finely grated rind of 1 lemon
  • Green leaf salad, to serve

Kikkoman sauce used in this recipe

2hrs 5min
Cook time
Prep time

Fish Pie


  1. Place potato in a large saucepan cover with water, bring to the simmer over medium heat and cook until tender (25-30 minutes). Drain well, return to pan, mash add milk and 30g butter and mix until smooth, season to taste and set aside.
  2. Preheat oven to 180C. Bring stock, wine and 100ml water to the simmer in a large saucepan, add fennel and simmer until tender (8-10 minutes). Add white fish, ocean trout and prawns and cook stirring occasionally to poach (2 minutes), drain and reserve poached seafood and stock separately. You will need 600ml stock.
  3. Melt remaining butter in a saucepan over medium heat, add flour, stir until sandy-coloured (1-2 minutes), add reserved stock stirring a little at a time, stirring continuously, then stir occasionally until reduce to sauce consistency (18-10 minutes). Add cream and reduce until thick (15-20 minutes). Add Kikkoman Soy Sauce, stir to combine, set aside to cool slightly, stir through herbs, poached seafood and smoked fish and spoon into a 2.5 L capacity oven-proof dish (or individual single dishes), top with potato mash, scatter with cheddar and bake until golden and cooked through (30-35 minutes). Serve hot with green leaf salad.
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