Fish pie

A fish pie makes an ideal family dinner. With this recipe, you can prepare the pie in advance, and put it in the oven at the last minute. It's good to serve with plenty of fresh, green vegetables.

Serves 6, 10 mins preparation, 1 hour cooking


  • 400g salmon fillet, skinned
  • 400g white fish (such as cod, haddock or halibut), skinned
  • 250g prawns, peeled
  • 1 onion, peeled and sliced
  • 1 bay leaf
  • 75g plain flour
  • 75g butter
  • 850ml milk
  • Handful of parsley, chopped (keep the stalks separate)
  • Salt and pepper

For the mash

  • 750g potatoes, peeled and cut into small pieces
  • 50g butter
  • 100ml double cream

3-litre gratin dish


  1. Pre-heat the oven to 180°C/gas mark 4.
  2. Boil the potatoes in lightly salted water until soft. Drain and mash.
  3. In a small pan, gently heat the cream and butter. Once they're melted, beat them into the mashed potatoes, season and keep to one side.
  4. Put the onion, bay leaf and parsley stalks into a large shallow pan. Add the milk, then bring to the boil and simmer. Add the salmon and white fish, and poach for 8 minutes.
  5. With a slotted spoon, remove the fish and flake into a gratin dish, checking for bones. Add the prawns. Strain and keep the cooking liquid.
  6. Melt the butter in a medium-sized pan, then stir in the flour to make a smooth paste. Keep stirring for 4 minutes, gradually adding the cooking liquid a little at a time, and stirring well after each addition. Once you've added all the liquid, cook the sauce on the lowest heat for 10 minutes. Add the chopped parsley to the sauce, then pour it over the cooked fish.
  7. Spread the mashed potato evenly over the top. Cook for 35 - 40 minutes, until bubbling and golden.

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