Creamy Fish Cottage Pie

Drostdy Hof’s Chardonnay is a delectable wine which has a rich, smooth and creamy palate with well-integrated fruit flavours, making it the perfect choice to pair with chef Johan van Schalkwyk’s equally creamy fish cottage pie. This pairing is a match made in comfort-food heaven…

Creamy fish cottage pieFor the filling

  • 100g butter
  • Olive oil
  • 250ml white wine
  • 2 kg firm white fish, filleted and cut into 2cm squares (or use a 1kg pack of frozen mixed seafood combined with 1kg fish to add an interesting twist to the dish)
  • 1 onion, finely chopped
  • 1 large fennel bulb, sliced
  • 3 cloves of garlic, finely chopped
  • 1 celery rib, sliced
  • 1 tbsp dill, finely chopped
  • 100g mushrooms, sliced
  • ½ red chilli, seeded and finely chopped
  • 200ml cream
  • 2 tbsp corn flour
  • 1 tsp fish sauce
  • 2 tsp fresh lemon juice
  • zest of a lemon

For the topping

  • 5 large potatoes, floury if possible
  • 100g butter
  • 100ml milk


  1. For the filling: Heat a large saucepan over high heat, add the butter and a good drizzle of olive oil. Sauté the onions, fennel bulb, garlic, celery, mushrooms and finely chopped chilli until translucent. Add the white wine, fish sauce and lemon juice and reduce the liquid by half. Add the fish and/or seafood mix and cook for 2 minutes. Season with salt and black pepper. Add the cream and bring to the boil, reduce the heat and simmer for 25 minutes. Add the lemon zest and dill and simmer for a further 2 minutes. Mix a little water with the corn flour before adding to the saucepan. Stir gently, to ensure you do not break up the fish too much. Simmer for about 7 minutes until the sauce has thickened (you may add in more corn flour to achieve your desired consistency). Remove from the heat and set aside to cool.
  2. For the topping: Pre-heat the oven to 200°C. Peel the potatoes and cut them into even sized pieces before placing them in a saucepan and covering with cold water. Add in some salt and bring to the boil, simmering until they are soft enough to mash. Using a colander, drain the potatoes and add in the butter and milk before mashing until light and fluffy. Pour the filling into a large pie dish and spread the mash evenly on top. Bake in the oven for about an hour until the mash has a crusty, light brown appearance and the filling is bubbling on the sides.
  3. Be sure to serve warm with a chilled glass of Drostdy Hof Chardonnay.

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