Cheese-topped fish pie

35 Mins
6 people
Home Recipes By Product Black Bomber Cheese-topped fish pie


  • 300g thick white fish fillets, such as cod or haddock
  • 200g salmon fillet
  • 300g smoked haddock (undyed)
  • 570ml full fat milk
  • 75g butter
  • Large bay leaf
  • Salt
  • Freshly ground black pepper
  • 75g plain flour
  • 1 tbsp lemon juice
  • Handful of baby spinach, washed and dried
  • 2 tbsp parsley, chopped
  • 900g floury potatoes, peeled and cut into evenly sized pieces
  • 50g butter
  • Nutmeg, freshly grated
  • 3 tbsp single cream
  • 125g Black Bomber, grated

Black Bomber, our signature extra mature Cheddar, is the crowning glory on this recipe. Featuring a creamy filling with white fish, salmon and smoked haddock, it works just as well as a family supper as it does as a make-ahead main course for a dinner party. Serve it with fresh green vegetables, lightly steamed.


  • For the filling
  • 1. Place the fish fillets in a large wide baking dish and pour over one third of the milk. Dot with 25g of butter and add the bay leaf. Season with sea salt and pepper.
  • 2. Bake at 180 or Gas 5 for 15-20 minutes, or until the fish is cooked.
  • 3. Drain the cooking liquid from the fish, remove the bay leaf and place the fish into a bowl. Gently flake the fish into pieces and set aside.
  • 4. Melt the remaining butter in a nonstick pan over a medium heat and stir in the flour to form a smooth paste. Start to gradually add milk stirring constantly to ensure no lumps form (using a nonstick whisk will help get a smooth sauce).
  • 5. Once all milk is incorporated, stir constantly until the sauce reaches boiling point. Turn down the heat and simmer for 2-3 minutes to cook the sauce through.
  • 6. Remove from the heat then season to taste.
  • 7. Pour the sauce over the fish. Stir in the lemon juice and baby spinach before gently mixing it all together and placing it in a large, deep pie dish.
  • For the topping
  • 1. Boil the potatoes in salted water for approximately 15 minutes until they are tender but not falling apart. Drain well and return to the saucepan.
  • 2. Add butter, grated nutmeg and cream, then mash until there are no lumps.
  • 3. Add 90g Black Bomber and mix in thoroughly.
  • 4. To finish pie, spoon the mashed potato over the fish, ensuring the fish is fully covered.
  • 5. Sprinkle the pie with the remaining cheese and bake for 25-30 minutes at 200C (gas 7) until heated through and golden brown on top.
  • 6. Sprinkle the pie with the chopped parsley and serve immediately with steamed green vegetables.

For the ultimate dipping bread, try our tear-and-share wreath – stuffed with melting Black Bomber Cheddar, it’s served hot from the oven.