• Fish and feta pie is a healthy spin on a traditional high-carb pie. This yummy main is just as creamy as a traditional savoury pie, but without the aftereffect of feeling uncomfortably full. A wonderfully flavoured, guilt-free dinner.

    Fish and feta pie

    Serves: 4 - 6
    Cooking Time: 45 mins


    • 750g sustainable white fish, skinned, filleted and sliced
    • 125ml (½ cup) dry white wine
    • 1 bay leaf
    • a few peppercorns
    • a few sprigs of dill
    • salt, to taste
    • 125g smoked angelfish or smoked salmon trout, flaked
    • Sauce

    • 20g (2 tbsp) butter
    • 30ml (2 tbsp) flour
    • cooking liquid from the fish
    • 250ml (1 cup) full-cream milk, warmed
    • 30ml (2 tbsp) chopped fresh dill
    • 100g feta, crumbled
    • sea salt and freshly ground black pepper, to taste
    • Mashed potato topping

    • 750g potatoes, peeled and cubed
    • 60ml (¼ cup) cream
    • 60ml (¼ cup) full-cream milk
    • 60g butter
    • sea salt and freshly ground black pepper, to taste
    • grated nutmeg, to serve



    To prepare the fish, gently poach it in the wine with the bay leaf, peppercorns, dill and a little salt until just cooked, about 5 minutes.


    Strain and reserve 125ml (½ cup) of the cooking liquid.


    Separate the fish into large flakes and mix with the flaked smoked fish.


    To make the sauce, melt the butter in a small heavy-based saucepan.


    Whisk in the flour until smooth. Remove from heat and gradually whisk in the strained, reserved cooking liquid and warmed milk until smooth and thickened.


    Remove from heat and stir in the dill and feta. Check seasoning.


    To make the potato topping, steam the potatoes until tender.


    Drain off the water, then add the cream and milk, and cut in the butter. Heat through, turn into a large deep bowl and mash together.


    Finally, whisk with an electric balloon whisk until fluffy. Check seasoning.


    To assemble the pie, mix the sauce with the fish and turn it into a buttered baking dish. Top with the mashed potato and sprinkle with nutmeg. Bake at 200°C for about 30 minutes or until piping hot and golden.


    Serve with wilted spinach leaves on the side.


    To drink: Pair with an oaked white blend – the round finish and complex flavours will suit this hearty dish.

    Made this recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

    ALSO SEE: Shepherd’s pie with a cheesy potato topping

    Shepherd’s pie with a cheesy potato topping