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Simple Celeriac Topped Fish Pie

A simple celeriac topped fish pie recipe that’s super cozy and quick and easy to prepare. It's perfect to be portioned into ramekins and frozen for quick toddler meals or cook in a big dish for the perfect family supper.
Course Dinner
Cuisine American, English
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 276kcal


  • 250 g 1 pound fish pie mix
  • 400 ml 1 3/4 cups milk
  • 2 Tablespoons butter
  • 2 Tablespoons cornflour
  • 3 Tablespoons fresh parsley chopped
  • 1 onion chopped (optional)
  • Grating of nutmeg optional

For the Celeriac Mash

  • 1 small celeriac peeled and diced
  • 1 Tablespoon butter
  • 3 Tablespoons milk


To make the celeriac mash.

  • Use a sharp knife to cut the outer bark off the celeriac and dice into 1 inch cubes.
  • Once the celeriac is tender and cooked through, drain off and return to the pan.
  • Add the butter and milk and mash the same way you would mash potatoes.

For the fish pie filling.

  • Preheat the oven to 170℃ or 350℉
  • Melt the butter in a medium sauce pan (if using the onion add it now, and let it sweat gently for about 5 minutes before adding the cornflour) If not using the onion, add the cornflour.
  • Mix to make a thick paste and let cook for about 2 minutes.
  • Slowly add the milk and scrape the bottom of the pan, loosening any brown bits.
  • Bring the milk to the boil and let simmer for about 2 minutes until the mixture is thickened.
  • Add the frozen peas and the fish mix. Let simmer gently for a further 5 minutes.
  • Add the chopped parsley.
  • Place the fish mixture into an oven proof baking dish.
  • Top with the celeriac mash and some fresh pepper.
  • Bake in the oven for about 20 minutes.

Makes 4 adult portions of 8 children’s portions.