Fish Pie

Home Made Seafood Dishes

A selection of excellent fish pie suggestions at the foot of the page, our own excellent offering on this page. We've tried several of the leading recipes over the last few years and ours remains the best (we would say that wouldn't we)! If you have a better fish pie recipe feel free to share it.

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Fish Pie Recipes

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How To Make Fish Pie

Preparation time: 30 Minutes
Cooking time: 1 Hour

From Annette

There are many variations to the traditional fish pie recipe, some use white fish others smoked fish but my personal favorite uses fresh white fish with some shellfish. I try to avoid using both smoked and white fish together. This fish pie recipe will serve four, takes about half an hour to prepare and under an hour to cook.

Serves 4

250g fresh cod or haddock; skinned, gutted and filleted (white fish is excellent, but you may prefer smoked fish)
250g mixed prepared shellfish, (mussels, prawns, scallops for example)
6 medium potatoes
1 leek
Some saffron
1 tbs of flour
50g of butter
1 pint of milk
A saucer of grated cheese
Salt & pepper to taste

Cooking instructions:

  1. Put the peeled potatoes in a little salted water, when they start to boil reduce to a simmer.
  2. Heat the milk in a wide heavy based frying pan, sprinkle in the saffron and stir so that it starts to infuse. Keep the milk simmering, add the fish and cook for about fifteen minutes (until the fish is cooked through).
  3. Remove the fish and reserve the liquor, which should be a delicate yellow colour.
  4. Flake the fish into the bottom of an oven-proof dish, carefully removing any remaining bones and dark skin.
  5. Saute the leek in a half the butter, and then add to the fish, along with the shellfish.
  6. Melt the remaining butter, add the flour and stir to form a roux. Cook gently for several seconds and then add the reserved liquor, slowly, while continuing to stir. This will form the sauce for the pie.
  7. Pour the sauce over the fish, shellfish and leeks.
  8. When ready, mash the potato with plenty of butter, spread over the fish, and grate over some cheese.
  9. Cook for thirty five minutes in oven pre-heated to 190° C.
  10. Serve with a green salad or garden peas.

Maggie from Canterbury emailed Yourcounty to say:

"consider using half a teaspoon of Thai fish paste, it really makes a difference"

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