Fish and Vegetable Pie


1 kg potatoes – peeled and chopped
10 ml – butter
milk (optional)


1 kg Fish (butterfish/yellowtail/dorado/snoek)
1 leek – chopped
1 onion – Chopped
100g button Mushrooms – Sliced
100g sweetcorn kernels
100g peas
1 Bunch of Spinach – Finely chopped
3 tomatoes – Skinned and chopped
1 tbsp olive oil
Vegetable salt to taste

  • Preheat the oven to 180ºC
  • Cook the potatoes in boiling water until soft, drain, and set aside
  • Cook the fish – drain and flake, discarding any bones and skin
  • In a heavy based pan, fry the onions and leeks until translucent
  • Add the seetcorn, peas and mushrooms and fry for another 3 minutes
  • Add the tomato and cook for 2 minutes
  • Add the spinach and fish and simmer until the spinach is cooked
  • Season to taste
  • Place the fish mixture in an ovenproof bowl
  • Mash the potatoes with butter adding a bit of milk if needed and season to taste (Do not make the mixture too wet as it absorbs liquid from the filling)
  • Spoon the potatoes over the filling, covering it evenly.
  • Using a fork, drag lines along the top of the potato to make dridges so that it crisps in the oven
  • Bake for 30 minutes, or until the potato crisps slightly.