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Vintage Gold Cheesy Fish Pie

Vintage Gold Cheesy Fish Pie

Fish pie? Take it or leave it? … Not your usual ‘go to’ crowd pleaser? Think again. We’ve created this creamy cheese sauce, cheesy mash, and fluffy fish pie that you’ll  definitely want another spoonful.

On Good Friday its tradition to eat fish rather than meat, so check out our super hearty dish that makes for a fulfilling meal.


200g Vintage Gold Extra Mature Cheddar- Grated

2 boneless salmon fillets

2 boneless sea bass (Alternative -cod or haddock fillet)

150g king prawns -these can be cooked or raw

1 kg Maris Piper potatoes, peeled and chopped into large chunks

3 tbsp butter

3 tbsp double cream

large pinch of salt and pepper

600 ml full fat milk

2 tbsp plain (all-purpose) flour 


To serve:

1 tbsp chopped chives


Curly Kale – Alternative- sweetcorn or any



  • Start off by preheating the oven at 200C/400F.

  • Place the potatoes into a pan of cold salt (add a pinch) water. Bring to the boil and then simmer for 15 minutes until soft.

  • Drain the potatoes and then mash them. Stir in 2 tablespoons of butter, 2 tablepoons of cream and a pinch of salt and pepper. Leave this to one side for later.

  • Place the milk (600ml) in a large saucepan with the salmon fillets and the sea bass (leave skins on). Bring to the boil and simmer for 3 minutes (if you're using raw prawns, add them in for the last minute of cooking). At this point your fish should be cooked and starting to flake.

  • Place the flaked fish and prawns (add the cold, cooked prawns at this point if using) in a large baking dish, remove the skins.

  • Pour the milk used for the fish into a jug and keep to one side for later use.


For the Cheese Sauce:

  • Melt 2 tablespoons of butter in the milk pan, then stir in the flour. Heat through on a medium heat for a minute whilst mixing with a wooden spoon.

  • Slowly add in the milk that you cooked the fish in whilst stirring with a balloon whisk (don't whisk too hard, or the sauce will become frothy). After a few minutes the sauce will thicken.

  • Turn off the heat and stir through half the cheese and a pinch of black pepper.

  • Pour the sauce over the fish mixture.

  • Spoon the mashed potato over the fish and use a fork to spread it out and give it a lined pattern- This helps the potato top crisp .

  • Sprinkle over the remaining cheese and place in the oven for 15-20 minutes until the cheese is melted and a delicious golden crisp forms.

  • Enjoy!

This recipe was created by our very own Sophie Buxton.

Having problems online or prefer to talk to someone? Please feel free to place your order over the phone with our lovely Katie in customer services on 0808 189 0725 or email

Big love,

The Cheshire Cheese Company