Fish Pie with Salsa Verde-laced Béchamel
This fish pie with salsa verde-laced béchamel combines cod, prawns, mussel meat and smoked mackerel under a golden potato topping. The Thermomix steams the fish gently in the Varoma while the herby béchamel is cooked to a silky consistency, making this British classic a relaxed weeknight dinner.
About this recipe
Fish Pie with Salsa Verde-laced Béchamel Thermomix TM7 brings a beloved British comfort classic to your all-in-one kitchen machine. Searching for fish pie recipes that deliver restaurant quality on a weeknight dinner budget ends here: the TM7 steams cod fillets, prawns, mussel meat and optional scallops gently in the Varoma while the béchamel, brightened with salsa verde, cooks to a silky, never-split consistency thanks to precise low-temperature control. Smoked mackerel adds depth, soya milk keeps the sauce lighter, and cornflour guarantees a glossy thickness without lumps. The herbaceous green sauce cuts through the richness of the seafood, while the golden mashed potato topping provides the comforting finish every fish pie needs. Whether you are cooking for a family Sunday lunch or batch-cooking meals for the freezer, this Thermomix version removes the stirring, splitting and guesswork of the traditional stovetop method, leaving you with a pie worth gathering around.
Preparation tips
- Cut the cod and smoked mackerel into similar-sized chunks so they cook evenly in the Varoma alongside the prawns and mussel meat, keeping every bite of the fish pie tender rather than rubbery.
- Make the salsa verde a few hours ahead so the herbs and capers meld; stir it into the béchamel off the heat to preserve its fresh green colour and bright flavour against the rich seafood.
- For a make-ahead version, assemble the pie with the béchamel and steamed fish, chill for up to a day, then add the mashed potato topping and bake straight from the fridge for a stress-free family dinner.
Recipe variations
- Lactose-free version: replace any butter in the mash and sauce with olive oil and keep the soya milk as the base; the salsa verde already fits perfectly, so the béchamel stays silky around the cod and prawns.
- Festive seafood version: add the scallops, a squeeze of lemon and a handful of dill to the béchamel, top the mash with grated parmesan and bake until golden for an elegant Christmas or dinner-party fish pie.
Thermomix TM7 Benefits
- Weigh the cornflour and soya milk directly into the mixing bowl, so the béchamel base is ready with zero extra scales to wash up. [Built-in Scale]
- Steaming the cod, prawns and mussel meat gently in the Varoma keeps every piece succulent rather than dry. [Multi-Function]
- Chopping the onions and salsa verde herbs takes seconds, releasing fresh aromatics without tears or a sticky board. [Multi-Function]
- Heating the soya milk béchamel with steady temperature control prevents the sauce from splitting or scorching. [Precision Control]
- Mixing the mash until velvety-smooth gives the fish pie a light, cloud-like topping ready for the oven. [Multi-Function]
Ingredients
- onions
- cloves
- dried bay leaves
- cod fillets, skinless
- raw prawns, peeled, deveined
- frozen mussel meat
- scallops (optional)
- soya milk
- smoked mackerel fillets
- cornflour