Classic Fish Pie with Irish Champ Mashed Potatoes

Comfort Food for Every Season

There are some dishes that never go out of fashion.

Fish pie is one of them.

Whether served on a winter evening or enjoyed with friends on a spring afternoon, it remains one of the most comforting meals you can place on the table. The combination of delicate fish, creamy sauce and golden mashed potato topping has earned its place as a family favourite across generations.

For this version, I have added Irish champ mashed potatoes, bringing together fluffy potatoes, spring onions, butter and cream to create an especially rich and satisfying topping.

Simple ingredients, carefully prepared, often produce the most memorable meals.

Moira

Classic Fish Pie with Irish Champ Mashed Potatoes

A traditional fish pie combining cod, salmon and smoked haddock in a creamy sauce, topped with buttery Irish champ mashed potatoes.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Servings: 4

Course: Main Course

Ingredients Method Notes

Ingredients

  

Fish Filling

• 300 g cod
• 300 g salmon
• 300 g smoked haddock
• 500 ml whole milk

Sauce

• 40 g plain flour
• 40 g butter
• 500 ml milk warmed
• 100 ml cream
• Handful frozen peas
• Salt and pepper to taste

Irish Champ Mashed Potatoes

• 600 g white potatoes
• 1 large bunch spring onions
• 100 g butter
• 100 ml cream
• Salt and pepper to taste

Method

 

1. Preheat oven to 160°C.
2. Cut the fish into large even chunks.
3. Warm the milk in a saucepan.
4. Add the fish and bring gently to the boil.
5. Cook for 5 minutes.
6. Remove the fish and reserve the milk.

Make the Sauce

1. Melt butter in a separate pan.
2. Stir in the flour and cook for 1 minute.
3. Gradually add the reserved milk, stirring continuously.
4. Add the cream.
5. Return the fish to the sauce.
6. Add peas.
7. Season with salt and pepper.
8. Simmer gently for 5 minutes.
9. Set aside.

Prepare the Champ Potatoes

1. Cook potatoes until tender.
2. Drain well.
3. Return to the pan briefly to remove excess moisture.
4. Mash until smooth.
5. In another pan, soften the spring onions in butter.
6. Add cream and season to taste.
7. Fold the spring onion mixture into the mashed potatoes.

Assemble and Bake

1. Spoon the fish mixture into a casserole dish.
2. Cover with the champ mashed potatoes.
3. Bake at 170°C for approximately 30 minutes.
4. Cook until golden brown and piping hot.
5. Serve with peas or seasonal vegetables.

Notes

• You can substitute prawns for some of the fish.
• Any combination of white fish and salmon works well.
• A dry Moscatel wine makes an excellent pairing.

Moira’s Kitchen Tip

Do not overcook the fish when poaching it in the milk. It will continue cooking in the oven and remain beautifully tender.

Suggested Wine Pairing

A dry Moscatel from the Marina Alta region pairs wonderfully with this dish. Its crisp citrus character cuts through the richness of the sauce while complementing the delicate fish.

Make It Your Own

• Add prawns for extra seafood flavour.
• Include spinach or leeks in the sauce.
• Swap smoked haddock for additional salmon.
• Prepare ahead and refrigerate before baking.

From Moira’s Kitchen

Originally published in the Spring 2026 edition of Expat Lifestyle Magazine, this recipe forms part of a growing collection of dishes developed, cooked and photographed by Moira Carmenate in her kitchen here in Spain.