Classic Fish Pie

1 hr

4 Servings

Classic Fish Pie


Knife, peeler, chopping board, saucepan with steamer, 2 smaller saucepans, potato masher, jug
deep oven proof pie dish


  • Pre heat oven to 180 Deg C

  • Wash and chop potatoes (and other veg) boil in water with a little salt for 20 mins or until potato is soft, them mash with butter and a little grated cheese and mustard.

  • Add the spinach or peas to the steamer above potatoes, to cook for 5 minutes, then set aside

  • Place fish in pie dish and cover with milk, bay leaves and pepper.  Poach in oven for 10- 15 mins

  • In small saucepan boil eggs for 10 mins in water

  • Remove fish from oven, drain milk into jug, leave fish in base of pie dish, discard bay leaves

  • Peel eggs from shells and cut into halves, adding to the fish mix, with prawns, chopped herbs and capers.

  • Make white sauce, by adding butter and flour to saucepan and with a whisk stir to form a roux

  • Add the milk and keep whisking until thickened, adding a little more milk/ water to achieve smooth sauce consistency if necessary

  • Pour the sauce ove the fish mix

  • Followed by the spinach or peas, then mashed potato mix, using a fork to create lines or patterns with the potato

  • Sprinkle with cheese and bake in oven for 30 mins, or until bubbling and crispy.

  • Serve with a side of steamed broccoli/ peas/ beans drizzled with olive oi, salt and pepper.


For the Pie:

1kg potatoes (Maris piper or similar) or 500g potatoes and 500g celeriac/ swede/cauliflower.

1 pint milk (dairy/alt)

40 g butter

40g flour (plain/ spelt)

340g fish (salmon/ cod/haddock)

200g cooked prawns

3 eggs

50g capers

75g parsley

100g spinach/ 50g peas

2 bay leaves

1 tsp mustard

100g cheese for top (optional)