Fish Pie

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Servings : 4
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Total Time : 65 mins


  • 350g salmon fillet
  • 300g cod or haddock loin
  • 250g raw prawns
  • 600ml semi skimmed milk
  • 1 bay leaf
  • 1.25kg Maris piper potatoes
  • 100g unsalted butter
  • 1 tbsp semi skimmed milk
  • 40g plain flour
  • 75g mature cheddar cheese, grated
  • 340g tin Green Giant sweetcorn, drained
  • 1 ½ tbsp chopped chives
To serve:
  • 1 head broccoli, cut into florets and blanched
  • ½ x 340g tin green giant sweetcorn
  • Large Pan
  • Stovetop
  • Oven

A traditional fish pie made with a range of seafood, this recipe uses salmon filet and fresh prawns.


  1. Place the milk into a large pan with the fish, prawns and bay leaf. Bring to a gentle simmer and cook for 2-3 minutes. Remove from the heat, take out the fish and prawns and pour the milk into a measuring jug. You should have about 600ml. If not, make up to 600ml with a little extra milk.
  2. Place the potatoes into a large pan of cold water and bring to the boil. Turn down to a simmer and cook for 12-15 minutes, until tender. Drain and mash with 60g of the butter and milk. Season.
  3. Melt the remaining butter in a pan and stir in the flour. Cook for 1 minute then remove from the heat. Slowly add in the fish poaching milk, a little at a time, until you have a smooth liquid. Cook, stirring, over a medium heat, until thickened, then bring to the boil and cook, stirring for 2 minutes. Stir in 50g of the cheese and season. Add in the sweetcorn and chives and season.
  4. Preheat the oven to 200C, 180C, gas 6. Flake the fish and place the prawns into 4 x 300ml dishes. Pour over the sauce and spoon on the mashed potato. Sprinkle over the reserved cheese and cook in the oven for 15 minutes, until golden and bubbling.
  5. Serve with blanched broccoli and extra sweetcorn.


  • If you don’t have 4 x 300ml dishes, you can use a 1.5 litre dish to cook the fish pie in instead.