Two potato fish pie

Need a filling dish when the family are coming over? This will definitely fill the gap this autumn.


  • 200g Smoked bacon bits
  • 200g Sweet corn, (tinned is easiest)
  • 50g Plain Flour
  • 1 average sized bunch of Salad Onions
  • 75g Butter ( unsalted is better)
  • 700g Cod Fillet, cut into large pieces ( fresh or frozen)
  • 500g Sweet Potatoes, peeled and cut into 5-7cm chunks
  • 500g Floury Potatoes, peeled and cut into 5-7cm chunks
  • 570ml Semi-Skimmed Milk

Preheat the oven to 190ºC. Put the potatoes in a large pan of cold water, bring to the boil then only add the sweet potatoes. Simmer for approximately 15-20 minutes until both are tender. Drain thoroughly then mash with 25g of the butter, season and set aside. To cool

Place the bacon bits in a wide, heavy-based pan and cook gently until starting to release its fat. Increase the heat and fry for 5 minutes until crispy. Stir in the salad onion and sweet corn then transfer to a pie dish about 25cm square x 5cm deep. Pour the milk into the bacon pan and add the cod. Bring to the boil and poach gently for 5-6 minutes, until the fish starts to turn opaque. Transfer the cod to a plate and strain the milk into a jug or spare mug.

In a medium pan melt the remaining butter and stir in the flour using a wooden spoon. Cook for approximately 2 more minutes, keep stirring, then remove from teh heat and add a litle of the warm milk. Stir the mixture until it is smooth before incorporating the rest of the milk. Return the pan to the heat and stir in the sauce constantly until it comes tot eh boil. Simmer and cook for another couple of minutes then flake the fish into the sauce discarding any liquid you have left on the plate. Stir through and then season to taste, finally pouring into the pie dish.

Pack the mash over the filling being careful to spread to the edges with a fork. Place in the oven and cook for 30 minutes until piping hot and the top is just starting to brown.

Now serve and watch the smiles.