Recipes
Paxo Fish Pie Topping
A comforting twist on a classic, this fish pie combines a creamy, flaky fish filling with a golden, savoury Paxo stuffing topping for added texture and flavour - perfect for a hearty family meal.
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Ingredients
Method
- Make the Mash
Boil the potatoes in salted water until tender. Drain, mash with butter and a splash of milk until smooth, then season to taste.
- Cook the fish
Place the fish in a saucepan, cover with milk and gently poach for 5–8 minutes until just cooked through. Remove the fish and set aside, reserving the milk.
- Make the sauce
Melt the butter in a pan, stir in the flour and cook briefly. Gradually add the reserved milk, stirring until a smooth, thick sauce forms. Add mustard (if using), parsley and seasoning.
Tip: For extra flavour and texture, try adding chopped leeks, peas, or onions – lightly cook them first before stirring into the fish mixture for best results.
- Prepare the Stuffing
Prepare the Paxo stuffing with boiling water according to pack instructions and leave to stand for 5 mins.
- Assemble the Pie
Flake the fish into an ovenproof dish and pour over the sauce. Spoon over the mashed potato and spread evenly. Finish by topping with the prepared stuffing, spreading lightly.
- Bake & Serve
Bake in a preheated oven at 180°C Fan / 200°C Electric / Gas Mark 6 for 35–40 minutes, or until the top is golden and the filling is bubbling.
Serve with steamed greens or peas for a balanced, comforting meal.
Please note oven and air fryer performance may vary. Ensure food is piping hot and cooked thoroughly throughout before serving.
