Fish pie with a cheesy butter bean mash

A delicious traditional dish for autumn that’s quick and easy to make, with a topping that gives extra crunch and a different twist.


1 x 50g tin of anchovies in olive oil

1 large white onion, diced

2 cups of frozen peas

1 pack of Colman’s white sauce mix (made to pack instructions)

3 tablespoons dry sherry

320g mixed fish (suggest salmon, haddock and coley)

2 x 420g tins butter beans

two tablespoons butter

100ml milk

40g grated parmesan


1. finely chop the anchovies, and put them and their oil in to a large saucepan. Heat through until the anchovies have started to melt

2. Add in the chopped onions and leave to cook on a medium heat. If the pan starts to look a little dry, then add in the sherry

3. Once the onions are nicely softened, add in the peas, white sauce and fish giving everything a good stir

4. remove from the heat before the fish has begun to cook and transfer in to a pie dish

5. Place the butter beans along with their juices in to a small saucepan and warm through on a medium heat

6. Once heated through, drain the butter beans and return them to the saucepan

7. Add in the butter, milk and 20g of the parmesan. Using a hand blender, give them a blitz, adding more milk if required until you’re left with a nice fluffy mash consistency

8. Top the pie dish with the mash, using a fork to fluff up the topping and then sprinkle with the remaining parmesan

9. Place in the oven, gasmark 6/200’C for approximately 25 minutes – or until the centre of the pie has been cooked and the topping is nicely golden



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