Comforting, indulgent and delicious

Creamy Cheese Seafood Pie aisling larkin

Creamy Cheese Seafood Pie

My show-stopping seafood pie
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Main Course
aisling larkin seafood pie
family meals
modern classics
sustainable fish
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6


Creamy Cheesy Mash

  • 1 kg potatoes
  • 50 g butter
  • 50 ml milk
  • 50 g Irish Cheddar cheese grated into mashed potatoes
  • Salt and white pepper
  • 50 g cheddar cheese grated, sprinkle on top


  • 1 kg fish a mix of smoked and unsmoked are my favourites, I use pollock, cod, hake, fresh & smoked haddock, sea trout and some prawns
  • 100 g frozen peas
  • 400 ml milk to poach
  • 1 fish stock pot
  • Bay leaf optional
  • Dill or Parsley optional

Creamy Sauce

  • 50 g butter
  • 50 g flour
  • 2 tsp dijon mustard
  • 300 ml milk used to poach fish
  • 200 g sour cream
  • 75 g cheddar cheese grated
  • Salt and pepper


Creamy Cheesy Mash

  • Peel the potatoes. Put a large pan of water on the boil. Add a small sprinkle of sea salt. Gently put the potatoes in and boil until tender. Drain and allow to steam and dry out for a moment. Add in the butter and milk, seasoning and cheese and stir in. Set aside.

Poached Fish

  • Preheat the oven to 180℃ fan, 200℃, gas 6
  • Ask your fishmonger to pin bone and skin your fish. You can poach it in whole fillets or large bitesize chunks.
  • Place the milk in a large saucepan. Gently sit in the fish, fish stock pot, bay leaf and dill if using. Turn on low to medium heat and allow to poach for 5-6 minutes.
  • When cooked, remove the fish and set aside. Save the milk, this will be used for the creamy sauce.

Creamy Sauce

  • Melt the butter in a pan, stir in the flour, and whisk this over low heat for 1 minute, until it goes dry and sandy.
  • At this stage, gradually start to whisk in the milk that you used to poach the fish, little by little until it is fully combined and forms a thick sauce.
  • Take it off the heat, stir in the mustard and sour cream, then sprinkle in the grated cheddar, season with salt and pepper.
  • Set aside.


  • Place the flaked fish and layer it in the bottom of an oven-proof dish. Mix all the varieties around.
  • Sprinkle in the frozen peas.
  • Pour over the creamy sauce and combine. Spoon on the mashed potatoes. Spread and smooth it out with a spoon.
  • Sprinkle on the grated cheddar on top.
  • Bake in the oven for 35-40 minutes until golden, bubbly and hot all the way through.
  • Serve with some in-season green vegetables, like leeks, wilted spinach/kale and some peas.
  • Enjoy.