Gourmet Potato and Barramundi Pie

Gourmet Potato and Barramundi Pie


3 people made this

Fish pie is often thought of as a peasant dish but this gourmet version uses barramundi and subtle cream and cheese flavours; making a great entree.

hawk Washington, United States

Serves: 6 

  • 1.5kg potatoes, peeled and diced
  • 600g Barramundi fillets
  • 300ml milk
  • 1 bunch spring onions, finely sliced
  • 200g creme fraiche or sour cream
  • 100g Swiss cheese, finely grated
  • salt and pepper, to taste

Preparation:45min  ›  Cook:15min  ›  Ready in:1hour 

  1. Preheat oven to 220 deg C. Cook the potatoes in a large saucepan of salted water until tender; 10 to 15 minutes.
  2. Place the barramundi in a shallow pan then pour over the milk and sprinkle over the spring onions. Cover, bring to a simmer for 5 to 8 minutes until the fish is cooked and flakes easily.
  3. Lift out the poached barramundi fillet. Pour the warm milk and spring onions into a measuring jug; there should be about 200ml.
  4. Drain the potatoes well and mash until smooth. Mix in the reserved warm milk and spring onion followed by the creme fraiche. Season with a little salt and pepper.
  5. Gently fold in the flaked fish and half the cheese. Spoon the mixture into a large shallow heatproof dish and sprinkle over the remaining cheese.
  6. Bake in the preheated oven for 15 minutes or until golden on the surface.

Recently Viewed

Reviews (2)


Used different ingredients. I substituted cheddar cheese. I also added a can of drained peas before folding in the fish. Served with southern corn cakes, this was just about perfect! - 29 Sep 2008

Jen B

Yum! Great comfort food, and it's like the fish pie my English grandmother makes. I used cheddar instead of Swiss cheese. - 29 Sep 2008

Write a review

Click on stars to rate