Simple, delicious fish pie

One of my favourite winter comfort foods is a good fish pie.  In this one I have used all salmon because I love it and salmon is full of all those lovely essential fatty acids.  Please feel free to exchange with your favourite fish or have a mixture.  These little pies are great for the kids too and I challenge any young child to not LOVE this recipe.  Please try it and let me know what you think.


For the potato topping

• 800 g potatoes

• 7 tbsp milk

• 4 tbsp freshly grated parmesan

• 1 egg, lightly beaten

• salt and black pepper


For the sauce

• 45 g butter

• 45 g flour

• 450 ml fish stock

• 6 tbsp double cream

• 1 1/2 tsp fresh parsley

• salt and black pepper


For the filling

• 650 g salmon, skin removed and cut into 2cm chunks

• 70 g frozen peas



1. Preheat the oven to 200C.

2. Boil the potatoes in salted water and drain when cooked. Add the milk along with the parmesan. Mash to a smooth consistency. Season to taste.

3. To make the sauce, melt the butter and stir in the flour to make a roux. Stir constantly with a wooden spoon to make a smooth paste.

5. Then gradually add the fish stock and cook over medium heat, stirring continuously until the sauce becomes smooth. Bring to the boil then cook, stirring, until thickened.

6. Remove the sauce from the heat, then stir in the cream and the chopped parsley. Season well.

7. Divide the fish and peas among 4-6 mini ramekins (depending on their size) and pour over the sauce.

8. Cover the mixture with the mashed potato and smooth with a knife. Brush the top of the potato with a little beaten egg and bake in the oven for 25 minutes, until lightly golden.

Notes: a square of pastry would be delicious on top of this if you running short on time.  Simple omit the potato part and top with a square of pastry and cook per the recipe.


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