Recipe for heart warming fish pie


Published: Tuesday 11th November 2014 by Paul Nickerson - Writer

Comments (2)

Fish pie is an amazing dish that can warm the hearts of the coldest sailor as well as enliven your table and put a satisfied smile on everyone’s face.

Ideal for: Family lunch or dinner or as a winter warmer

Serves: 6 people

Difficulty: Medium/Hard


  •  200g uncooked tiger prawns
  • 2 Tbsp plain flower
  • 800g of haddock or cod or any white fish you prefer
  • 250g fresh scallops sliced in two
  • 250ml Fish stock
  • Large knob of butter (70g)
  • Handful of parsley chopped
  • Handful of dill chopped
  • Black pepper ground
  • 4 tbsp crème fraiche
  •  1kg potatoes
  • Another 60g butter
  • 100g mature cheddar


How to make it

  1. Pre heat your oven to 210/220 and butter a medium sized deep baking dish
  2. Start by cooking your potatoes with the skins on in salted water. Try and make sure they are the same size if possible by slicing them up
  3. Add the wine and fish stock to a pan and add the whole haddock/cod  poaching it for 5/6 mins until slightly done but not fully cooked, then remove
  4. Keep the juice removing lumps with a sieve into a separate bowl
  5. Melt some butter and mix in the flower bit by bit. Cook for 2 minutes then start adding the fish stock bit by bit to make a nice smooth sauce. Add the crème fraiche, parsley and dill. Keep on a very low heat for 5 minutes. Add plenty of salt and pepper
  6. Skin the fish and add into the sauce. Add the prawns and scallops and mix gently
  7. Add the entire mixture into your baking dish
  8. Take the potatoes off the boil and carefully grate them back into the pan. Add the butter and more salt and pepper. Carefully spread this mixture evenly on top of the fish in the baking dish
  9. Cover with cheese. Bake it for 40 mins until crispy on top

Published: Tuesday 11th November 2014 by Paul Nickerson - Writer

Comments (2)
  • Pat Tweddell

    Could some tell me why you put flower in to fish pie?????

    • Well technically you don’t have to but the theory is it goes some way to thickening the sauce around it as fish pie can end up a bit mushy wit the weight of the potato on top.

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