Servings: 4
Large potatoes 
4, peeled and cubed (4 cups)
3 tbsp
Light cream
3 tbsp
Skinless walleye or cod 
1 1/2 lb, cubed
1, thinly sliced
Light cream 
1/3 cup
to taste
Black pepper 
to taste
1 stalk, thinly sliced
1, chopped 
1 clove, finely chopped
4 tbsp
White wine 
3 tbsp
Vegetable broth 
3/4 cup
Easy Fish Pie
15 m
45 m
Ready in:
60 m
  1. Bring a large pot of salted water to a boil. Add potatoes. Cook for 15 minutes, until tender but still firm. Drain. Using a potato masher, mash with 3 tbsp butter. Add 3 tbsp cream. Puree until the mixture is smooth. Season with salt. 
  2. Position the rack in the middle of the oven. Preheat the oven to 350° F (180° C/Gas mark 4).
  3. In a skillet over high, melt 2 tbsp butter. Add fish and cook until browned. Season with salt and pepper to taste. Discard the cooking liquid. Drain the fish cubes. 
  4. In a skillet, cook vegetables in 2 tablespoon butter for about 5 minutes. Season with salt and black pepper to taste. Deglaze with 3 tbsp white wine. Add vegetable broth and 1/3 cup cream. Simmer over medium-high heat for 10 minutes. Add fish. 
  5. Spoon the mixture into an 8-inch square baking dish. Spread the potatoes over the top. 
  6. Bake for 20 minutes in the preheated oven, until starts to brown. Before serving, allow the fish pie to cool for 10 minutes.