Luxury Fish Pie

This fish pie is a tradition in our household on Good Friday and I double, treble and quadruple the ingredients to feed a crowd. I think individual bowls are lovely for a special occasion and if you are feeling particularly ambitious pipe the mashed potato before sprinkling over either fried breadcrumbs or a grating of parmesan cheese.  The quantities will make three to four individual pies or one family pie.


In a medium saucepan melt the butter then add the finely chopped onion and fry until softened but not browned.  Add then the chopped leek and fry for another minute or two. Add the flour and cornflour and stir until you have a very thick paste then gradually add the milk, a little at a time, stirring well between each addition and in that way you will avoid lumps.  Add then the fish stock then place over a medium heat, stirring all the time until the liquid bubbles and you have a thick sauce.  The sauce should be the consistency of thick whipped cream.  Transfer to a large mixing bowl and leave to cool.  Add to the cool sauce the capers, herbs, nutmeg, pepper, lemon zest and juice. Stir well then add the uncooked fish and prawns.  Stir well then transfer to the dishes.

Boil the potatoes then mash until very smooth with the milk, butter and seasoning. Pipe or spread over.  Top with either fried breadcrumbs or a grating of cheese and bake in the oven set at 190 degrees (fan)  for 40-50 minutes until browned on top and bubbling.  Leave to stand for 5 minutes before serving.

This fish pie (or pies) can be prepared 6-8 hours in advance then chilled until ready to bake.

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