Dorset is a haven of fresh seafood and fish and grabbing a slice of fish pie is a real treat at one of the region’s restaurants or hotels. Making it yourself can be a bit of a faff, so we’ve put together a simple recipe for you so you can enjoy this delicious dish at home.


500g potatoes
1 swede
200g soft cheese (either plain or flavoured)
150ml veg stock
4 tsp flour
650g skinless, boneless fish – we recommend cod, but anything similar is fine.
100g cooked, peeled prawns
1tsp parsley

Pick up your fish and prawns at one of Dorset’s fishmongers, find more here. 


Begin by peeling and chopping the potatoes and the swede into chunks, cook these in boiling water until tender.

Preheat your oven to 190 degrees while the potatoes and swede are cooking. In a new saucepan, add the soft cheese and stock and heat gently stirring until blended and smooth. Add the flour and cook until it begins to thicken. Stir the cod and the prawns into the sauce and top with parsley, season to your taste.

Tip the mixture into a baking dish.

Drain the potatoes and swede and mash them well. Season to your taste and spoon it over the fish mixture until it is completely covered. Place in the middle of the oven and bake for around half an hour, once cooked, you can put it under a grill to brown off the top if you like your mash crispy, otherwise serve straight away with the veg of your choice.

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