Fish Pie Stuffed Potato Skins

fish pie stuffed potato

Fish pie is an all time classic for a reason. Soft flaky fish, smoky flavours, vibrant green peas and topped with creamy mash. Sometimes called a fisherman’s pie you can use a mixture of fish (always sustainable of course) but we find the best combination is half white fish, half smoked fish to ensure it’s packed full of flavour.

We decided to reinvent the classic with these fish pie inspired stuffed potato skins. You can make them as a starter, or serve as part of a buffet. Cooking the potatoes ahead of time would also make this completely doable for a weekday dinner too.

Ingredients (serves two as a main or four as a starter):

  • 250g mixed fish (often labelled fish pie mix)
  • Two rashers of bacon
  • 200ml milk
  • 50g frozen peas
  • 100g cheddar
  • Two large baking potatoes
  • One tablespoon of chopped parsley

Fish pie stuffed potato


  1. Preheat the oven to 190C. Prick the potatoes two to three times with a fork.
  2. Bake the potatoes for around 45 minutes to an hour – you are looking for a crisp outside and a soft middle. This is critical to getting this recipe right so if you aren’t sure leave them in for a little longer so that the flesh is soft.
  3. Remove the potatoes from the oven and set aside. Once they have cooled down slightly slice in half and scoop out the flesh so you are left with four shells.
  4. Mash the potato flesh in a bowl and add the peas. If the potatoes are warm there is no need to cook the peas separately as they will defrost from the heat.
  5. You can pre bake the potatoes the night before to get ahead and cut down prep time if desired.
  6. Cut the fish into large chunks if not already portioned.
  7. Bring the milk to a slow boil in a large saucepan and add the fish. Put a lid on the saucepan and turn down to a low heat. Leave for eight minutes.
  8. Drain the fish, but reserving the milk.
  9. Fry the two pieces of bacon until crisp and then chop into small pieces.
  10. Mix the bacon with the mash, with 3/4 of the cheddar and four tablespoons of the milk.
  11. Add the parsley and mix well. Season to taste.
  12. Combine the mash and distribute evenly – don’t mix too hard as you don’t want the fish to fall apart.
  13. Preheat the oven to 200C.
  14. Take a large scoop of the mixture and put into the shells, stuffing the potatoes. Pile high with the mix and top with grated cheese.
  15. Bake in the oven for 15 minutes until the mixture is piping hot and the cheese is melted and golden brown.
  16. Serve alongside some salad or green vegetables.









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