Philly “No Mash” Fish Pie Gratin

A recipe developed exclusively for Philadelphia Professional by Dean Crews
20 min
Prep time
45 min
Total time


    The makings of the

    Philly “No Mash” Fish Pie Gratin

    1. 1

      Chop the red onion, carrot and celery into small diced cubes, then season and cook slowly in a large pan with the bay leaf and half of the butter until soft.

    2. 2

      Add the flour and cook for 3-5 minutes, then add the frozen peas and allow to defrost.

    3. 3

      Then add the milk and cook for 5 minutes on a low heat. Take off the heat and add the Philadelphia then the fish, chopped sage leaves, lemon zest and juice. Place into a gratin dish.

    4. 4

      To prep the cauliflower, blend all the florets with the butter, cheese, breadcrumbs and oil. Season to taste and spoon this mix onto the fish pie.

    5. 5

      Cook in an oven at 180 °C for 25 minutes (or longer if you want a darker crunchier topping).


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    Philly “No Mash” Fish Pie Gratin

    Nutritional Information

    Typical valuesPer Serving
    Energy2006.0 kJ
    Energy479.4 kcal
    Fat19.2 g
    Carb41.5 g
    Protein36.4 g
    Saturated fat9.0 g
    Salt1.0 g
    Dietary fibre9.7 g
    Sugars24.8 g