Fish Pie

Fish Pie

Fish Pie

This fish pie recipe is the easiest to make, as it does not use white sauce in it, so you are saved the trouble of having to prepare the cumbersome white sauce.

You can use any white flesh fish of your choice, but here we shall use the traditional haddock and salmon that are used in a fish pie. Additionally, we shall use vegetables also of which you can add what you want.

These shall enhance the flavours of the fish pie recipes even further while adding a whole lot of nutritive value to it. So go ahead and try out this easy to make fish pie recipe.


  • Sea salt and freshly ground black pepper
  • 1 kg potatoes
  • 1 carrot
  • 2 sticks of celery
  • 150 gm good cheddar cheese
  • 1 lemon
  • ½ a fresh red chilli
  • 4 sprigs of fresh flat- leaf parsley
  • 300 gm salmon fillets, skin off and bones removed
  • 300 gm smoked haddock fillets, skin off and bones removed
  • 125 gm king prawns, raw, peeled
  • Olive oil


Preheat the oven to 200 degree and bring a large pan of salted water to the boil. Peel the potatoes and cut into 2 cm cubes and once the water is boiling, add the potatoes and cook for around 12 minutes or until soft. Meanwhile, get a deep baking tray or earthenware dish and stand a box grater in it.

Peel the carrot. Grate the celery, carrot and cheddar on the coarse side of the grater while using the fine side of the grater to grate the zest from the lemon. Finely chop chilli and the parsley leaves and stalks and add these to the tray.

Cut the salmon into bite-sized chunks and add to the tray with the prawns. Squeeze over the juice from the zested lemon drizzle with olive oil and add a good pinch of salt and pepper.

Mix everything together really well. By now the potatoes should be cooked. Drain the water and put it in the pan and pour over with a good helping of olive and add a pinch of salt and pepper to it. Mash the boiled potatoes and the other ingredients until nice and smooth. Spread evenly over the top of the fish and grated vegetables and place in the preheated oven for around 40 minutes or until cooked through to a crispy and golden colour on top. Serve hot with tomato ketchup, baked beans, steamed vegetables or a lovely fresh green salad.

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