Fish Pie

My Thermomix take on Rick Stein's fish pie — a creamy seafood filling under fluffy mash. The Thermomix makes both.

This is my independent Thermomix homage to Rick Stein and the comforting appeal of fish pie. It keeps the spirit of the original inspiration, but the method is written fresh for TM6 and TM7 cooks who want clear settings and a warm, achievable result.

Ingredients

• 🥔600 g potatoes, cubed
• 🧈40 g butter
• 🌾40 g plain flour
• 🥛500 g milk
• 🥄1 tsp Dijon mustard
• 🐟500 g mixed fish & prawns, in chunks
• 🌿Handful parsley
• 🫑Salt, pepper
• 🧀50 g cheddar, grated

Thermomix method

1. Steam the potatoes: 500 g water in the bowl, potatoes in the Varoma, 20 min / Varoma / speed 1. Mash with half the butter and a splash of milk; set aside. Empty the bowl.
2. Add the remaining butter, flour and milk. Cook 8 min / 90°C / speed 4 to a smooth sauce. Add mustard, parsley, season.
3. Fold the raw fish into the warm sauce, pour into a dish, top with mash and cheese. Bake 180°C for 25 minutes until golden. (Oven finish.)