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Creamy Mushroom And Fish Pie

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Fish pie is a healthy and hearty dish to satisfy a hungry family.

As parents, we all know what it’s like to try to make a dish go further. Adding mushrooms to fish pie adds bulk and provides both flavour and nourishment. Just what we need in winter!

I have often spoken about using vegetables to a dish to bulk it up and add more vegetables to our family’s diet. This fish pie is a current favourite in our home. And nobody has even commented on the addition of mushrooms.

Creamy Mushroom And Fish Pie

Creamy Mushroom And Fish Pie

During these cool winter months, we all crave comfort foods. Comfort foods don’t have to be unhealthy. Like this fish pie, they can be warming and hearty to satisfy our cravings, without junk.

Creamy Mushroom And Fish Pie

Creamy Mushroom And Fish Pie

Course Main Course
Servings 6 servings


  • 250 g mushrooms wiped clean, trimmed and quartered
  • 250 g hake skinned and cut into large pieces
  • 2 cups milk

For the sauce

  • 4 tbsp butter
  • 1 medium onion chopped
  • 1 stick celery chopped
  • ½ cup flour
  • 2 tsp fresh lemon juice
  • 3 tbsp fresh parsley finely chopped

For the topping

  • 900 g potatoes peeled and cubed
  • 2 tbsp butter
  • milk as needed
  • salt and pepper to taste


  • Preheat the oven to 200°C.
  • Grease a 1 ½ liter baking dish.
  • Place the fish and mushrooms into a large baking dish.
  • Bring the milk to the boil and pour over the fish and mushrooms.
  • Bake in the oven for 20 minutes.
  • Using a slotted spoon, transfer the fish and mushrooms to your greased baking dish.
  • Pour the milk into a jug and set aside.
  • Season the fish and mushrooms with salt and white pepper and set aside.

For the topping

  • Cover the potatoes with cold water. Bring to the boil, add a pinch of salt and cook for 20 minutes until the potatoes are tender.
  • Drain the potatoes, the mash with the butter, adding a little milk if the mash seems to dry.
  • Season well with salt and pepper and set aside.

For the sauce

  • Melt the butter in a saucepan. Add the onion and celery and cook until soft but not coloured.
  • Stir in the flour, and then remove from the heat.
  • Slowly stir in the reserved milk from cooking the fish and keep on stirring until you have a smooth sauce.
  • Return to the heat and bring to a simmer over medium heat, stirring all the time, until cooked and thickened.
  • Stir in the lemon juice and check the seasoning.
  • Stir in the parsley.
  • Pour the sauce over the fish and mushrooms.
  • Top the fish with the mashed potatoes and bake in the oven for 30 to 40 minutes until golden brown.
  • Serve immediately.


The cost per serving is approximately R14 making this an economical way to feed your family.
Keyword fish, fish pie, hake, mushroom

For more warming winter recipes click HERE.

Happy cooking!



DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway. 

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