There’s something inherently comforting about a dinner dish that’s been satisfying hunger and warming hearts for generations. And that’s precisely what we aim to do with this Thermomix Fish Shepherd’s Pie, a delightful twist on a beloved classic.

The idea behind this unique take on Shepherd’s Pie is to combine the rich, savoury goodness of the traditional meat pie with the delicate, flaky luxury of fresh fish. The addition of smoked salmon creates a depth of flavour that’s truly one-of-a-kind. Using the Thermomix, we streamline the cooking process without sacrificing taste, enabling you to whip up this delicious dinner with ease in your own kitchen.

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Thermomix Fish Shepherds Pie

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  • Author: Katrina - The Organised Housewife


200g white fish fillets

600g milk

1 garlic clove

1 tablespoon parsley, chopped

1 brown onion, halved

750g potatoes, peeled, diced into 1cm pieces

200g smoked salmon, roughly chopped

100g butter, diced

50g plain flour

150g frozen peas

150g frozen corn

3 eggs

1 cup tasty cheese, grated


  1. Create a foil parcel for your white fish. Cut two pieces of foil to fit the top of your Varoma tray. Lay one foil sheet into top tray. Place the white fish onto this piece. Season with salt and pepper. Add 100ml (1 MC) milk. Carefully seal the parcel with the other foil sheet by folding the edges, making a complete, yet easily open-able, package.
  2. Add garlic, parsley and onion to thermomix bowl. Chop, 3 seconds, speed 5.
  3. Scrape the bowl and add 500g water to TM bowl, place on the lid, without the MC.
  4. Add the bottom of the Varoma tray ontop of the TM bowl. Add diced potatoes.
  5. Put fish tray in place. Cover with lid. Cook, 12 minutes, Varoma, speed 2. 
  6. Insert basket with 3 eggs. Continue cooking with Varoma in place, 14 minutes, Varoma , speed 2.
  7. Preheat oven to 180°C.
  8. Remove lid from varoma, place upside down on the bench, and place varoma bowl on top of lid to catch all drips.
  9. Remove eggs and place into a bowl of cold water.
  10. Gently open fish parcels, flake the fish into bite sized pieces and set aside. Keep the milk and juices to add to the white sauce.
  11. Pour garlic, onion and parsley from the TM bowl into strainer. Spoon mixture ontop of the flaked fish.
  12. Add the fish juice and milk to the TM bowl, along with 500g milk, flour and 50g butter. Cook, 7 minutes, 90 degrees, speed 4.
  13. Meanwhile, peel and roughly chop eggs.
  14. Add fish, parsley, onion, garlic, smoked salmon, egg, peas and corn to TM bowl with white sauce. Fold all ingredients together. Pour into casserole dish.
  15. Wash bowl and lid. Dry.
  16. Place potatoes into clean TM bowl, add the remaining 50g butter. Mash, 15 seconds, speed 4.
  17. Spoon potato mixture on top of the filling.
  18. Sprinkle with grated cheese.
  19. Bake in oven for 20 minutes or until golden.

The original recipe can be found at Nat’s Thermomixen in the Kitchen.

If smoked salmon isn’t your preference, a salmon fillet can serve as an equally delicious alternative. And for those who like a more tangy bite, add a touch of dijon or wholegrain mustard in the white sauce.

This is a great dinner to cook on the weekend or a gathering with family or friends, this comforting Shepherd’s Pie is typically always a guaranteed hit. 

This Fish Shepherd’s Pie is a mouth-watering experience that embodies comfort in every sense of the word.

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