Fish pie pasta bake

Fish pie pasta bake combines the comforting creamy filling of a great fish pie with everyone's favourite golden-cheesy-topped pasta bake. Perfect!


  • 250g hake (or other white fish) fillet
  • 250g salmon fillet
  • 500ml milk or dairy-free alternative (2 cups)
  • 1 bayleaf
  • 1 leek
  • 15g margarine or butter (1 tbsp)
  • 10g flour (1 tbsp)
  • 160-180g penne or other short pasta shapes
  • 1 tbsp finely chopped dill
  • 1 tbsp finely chopped parsley
  • Salt and pepper to taste.
  • 50-70g grated cheese (or vegan alternative)
Fish pie pasta bake #COMFORTFOOD #FISH #PASTA #BAKED


  1. Rinse and pat dry the salmon and hake fillets, and cut into 1.5-2cm cubes.
  2. Heat the milk in a wide saucepan until just boiling. Add the fish pieces and the bayleaf, and poach for around 2 minutes until the fish is just cooked. Remove the fish with a slotted spoon, place in a bowl and set aside. Discard the bayleaf, pour the hot milk into a jug and set aside.
  3. Trim the leek and wash well to remove any grit. Slice into 5mm rounds.
  4. Wipe out the saucepan and return to the heat. Melt the margarine or butter, and add the slice leeks to the pan. Cook, stirring occasionally, over a medium heat, until the leeks are softened.
  5. Add the flour to the leeks and mix well to coat. Pour the reserved milk back into the pan and stir well. Cook, stirring, until the sauce comes to a simmer and thickens. Cook for another minute, still stirring, then remove from the heat.
  6. .........................
  7. .........................

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel