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Colcannon fish pie recipe

Colcannon fish pie recipe

76 ratings

Merge together two classic dishes with this colcannon fish pie recipe. Adding cabbage and leek to the fluffy potato topping makes it all the more delicious and gives tasty texture that works well with the creamy sauce. This easy fish pie can be prepared up to 24 hours ahead and kept covered in the fridge until ready to bake. See method

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 470 calories / serving
  • Freezable

Ingredients

  • 600g Maris Piper potatoes, peeled and diced
  • 4 large Savoy cabbage leaves (about 100g), finely sliced
  • 500g pack leeks, sliced
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 chicken or fish stock cube, made up to 300ml
  • 300ml milk
  • 3 tbsp cornflour, mixed with 4 tbsp of the milk (above) to make a thin paste
  • 200g frozen peas
  • 390g pack fish pie mix
  • 50g mature Cheddar, grated
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

    1975kj
    470kcal     24%

  • Fat

    16g 22%

  • Saturates

    5g 27%

  • Sugars

    13g 15%

  • Salt

    2g 34%

of the reference intake
Carbohydrate 52.7g Protein 32.9g Fibre 6.6g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Boil the potatoes for 15 mins until almost tender, then add the cabbage and 1 leek. Boil for 3-4 mins, then drain and set aside.
  2. Meanwhile, heat the oil over a medium heat in a large, deep frying pan. Fry the onion and remaining leeks for 5 mins, then add the stock and milk. Add the cornflour paste and simmer for 5-8 mins, stirring, until it thickens and comes to the boil.
  3. Add the peas and fish, season and pour into a 1.5ltr pie dish. Mash the cooked potato and veg mix together; season. Spoon over the fish mix, top with the cheese and bake for 30 mins until golden and bubbling.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating until piping hot.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Family favourites

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