Fish Pie


Fish Pie

Serves 4.
40 minutes prep ~ 30 minutes to bake
A delicious winter treat. Serve with a green salad, a side of steamed green peas and a crusty fresh roll. Mmmmmmm


  • 1.25kg potatoes, cut into even-sized pieces
  • 50g butter
  • Large handful of spinach
  • 2 shallots, very finely chopped
  • 2 bay leaves
  • Splash of extra-virgin olive oil
  • 284ml double cream (or alternative cream)
  • 125g Parmesan, grated
  • Juice of 1/2 lemon
  • 1 handful of flatleaf parsley, roughly chopped
  • 250g cod or haddock fillet, skinned and boned (You can use any firm white fish, unsmoked or smoked.)
  • 250g large shelled tiger prawns
  • 250g salmon fillet, skinned and boned

Make it

Preheat the oven to 390°F. Cook the potatoes in boiling, salted water for 10-12 minutes until tender. Drain well and return to the pan over the heat and dry out for about 1 minute, shaking the pan well. Mash the potatoes with plenty of seasoning and half the butter and put aside.

In a separate pan, gently cook the shallots and bay leaves in the oil for 6-8 minutes until softened. Add the cream and bring just to the boil. Remove from the heat. Stir in the Parmesan, lemon juice, and parsley.

Cut the fish into bite-sized pieces and put into a buttered ovenproof dish with the prawns. Tear up the spinach and toss together with the fish. Remove the bay leaves from the sauce and pour into the dish, shaking it so it all distributes evenly. Spoon over the mash and dot with the remaining butter. Put on a tray and bake for 25-30 minutes, or until golden and bubbling.

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