Perfect fodder on a rainy day!

Smoked basa, salmon, tiny prawns, white sauce with onions, garlic & a tiny pinch of smoked paprika topped with roasted squash mash and cheddar cheese. Tell me that’s not a delicious delivery of goodness right there!

My workload has just cranked up a notch as my husband and I embark on an exciting new software project, so I’m looking for dinners that are super quick and easy to get going.

This was so simple.

The only job was to make the white sauce and roughly mash the squash. Then it was just a case of constructing it all. Took me about 10 mins? And of course, it was super tasty!

Serves Serves 4-6


Fish pie with squash topping

This is made with pre-roasted squash, but you can use any kind of mash you fancy!

10 minPrep Time

30 minCook Time

40 min

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  • 25g butter
  • 100g frozen onion or one fresh onion, diced
  • 20g frozen garlic or one clove, diced
  • 25g plain flour
  • 600ml milk
  • 1 tsp sweet smoked paprika (optional)
  • 250g or 2 smoked basa fillets or white fish
  • 250g or 2 salmon fillets
  • 150g cooked and peeled prawns
  • 500g or Half a medium-sized squash (Crown Prince variety being my absolute fave) pre-roasted
  • 100g milk
  • 100g grated cheddar cheese
  • Parsley to garnish


  1. Preheat the oven to 200*C.
  2. Make the sauce by melting the butter in a shallow saucepan. Add the onion and garlic once it's melted and allow to brown on a low heat.
  3. Take off the heat and use a whisk to mix in the flour. It will make a gloopy paste and that's perfect.
  4. Place back on a low heat and add some of the milk, gently mixing with the whisk to incorporate the milk with the paste. Gradually add all the milk as it heats up and keep stirring with the whisk. Allow to come up to a simmer, at which point the flour and milk will suddenly thicken to make a creamy sauce.
  5. If using, add the smoked paprika to the sauce.
  6. Keep whisking, take off the heat and set aside for a minute while you chop the fish.
  7. Grab a high-sided oven-proof dish and chop the salmon and smoked fish into bitesized pieces.
  8. Organise the raw fish and prawns in the bottom of the dish so that they are evenly mixed and distributed.
  9. Pour the white sauce over the top and set aside.
  10. For the topping, mash the roasted squash - it's easier to mash when it's hot, so reheat it if you've taken it from the fridge.
  11. Roughly mash with some milk to loosen it up and some seasoning to taste.
  12. Top the fish and sauce with the squash mash and sprinkle with cheddar.
  13. Bake in the oven for 20-30 mins until bubbling. Place the dish on a baking tray if it's quite full - no-one needs the carnage that an over-flowing fish pie can create in the bottom of the oven!
  14. Top with chopped parsley and serve with peas. Try not to be too smug about it though, ok?
  15. ENJOY!



695 cal


42 g


47 g


35 g
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