Yummy Fish Pie

There’s not much wrong with the world when your’e tucking in to a fish pie, especially on a cold day. It’s that moment when you break the crispy topping and you get that “schllop” noise when all that creamy steaming fish gets dropped on to the plate that’s just so comforting!

I’m going to be honest with you I have guessed the amounts here it’s a bit of a rough guide but with this fish pie its pretty simple…. The more you use the bigger the pie!


300g Smoked Haddock

300g Cod

300g Salmon

8 Large King Prawns

1 Banana Shallot

3/4 Pint of Milk

Finely Chopped Chives

Gruyere Cheese

4 Large (King Edward) Potatoes

Large knob of butter

Salt and Pepper to taste


1. Chop up all your fish in to large chunks and gently poach in some full fat milk and a finely diced shallot for about 10 minutes. Season with salt and pepper and add 1/2 a tbs of chopped chives.

2. Once done gently take out the fish and set to one side.

3. Put the potatoes on to cook then mash making sure there are NO lumps! Add a big knob of butter a little salt and pepper.

4. Make a roux with equal parts butter and flour and stir in to the milk until thickened to your desired consistency.

5. Lay your fish and the raw king prawns in either individual dishes or one geet massive one and cover in the sauce.

6. Dot over lumps of the mashed potato and sprinkle with the Gruyere cheese.

7. Put in to the oven at 190 degrees for about 20 minutes then finish under a hot grill for a couple of minutes.

8. In salted boiling water cook tender stem broccoli and frozen peas for about 5 minutes. Drain and drop in a knob of butter.

9. Finely chop some more chives and sprinkle over the pies.







  • Rachel

    Fish pie is my hubby’s favourite. I’m going to save this recipe for him. I love your photos by the way everything looks as delicious as I’m sure it is. I’m still embarrassed by the first food pic I put on my blog!

  • Will Pearson

    Will Pearson. Hope I win the tasting menu at house of tides. Bout time we had a restaurant like this up here.

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