Fish Pie

PennyBy Penny  ,   

April 12, 2015


1 pkt frozen puff pastry or 800g potatoes

A good sized cod , coley or river cobbler fillet

Same size smoked haddock or smoked river cobbler fillet

Salmon fillet

Handful of cooked prawns ( optional )

2 shelled hard boiled eggs

1oz butter

1oz plain flour

1/2 pint milk

1 bayleaf

Salt and pepper

Handful chopped parsley

Good knob of butter

A little warm milk

1 beaten egg to glaze


1Peel and boil the potatoes ( if using )

2Mash using the extra butter , milk and seasoning . Leave to one side

3Poach the fish in the milk in a large frying pan with the bayleaf

4Remove fish with a slotted spoon and place on kitchen towel to drain

5Put the butter in a saucepan over a low heat and melt

6Add the flour and cook until straw coloured

7Gradually add in the poaching liquor and keep whisking until the sauce thickens

8Season and add in the parsley

9Put the mix into an ovenproof dish and stir the sauce through

10add prawns now if using

11Quarter the eggs and put on top of fish mix

12Top with mashed potato

13Put in preheated oven 180C until potatoes are browned

14If making with pastry , roll out the pastry to a square

15Put the cooled mix into the middle of pastry

16Grate the eggs over the fish mix

17Bring up the pastry to make an envelope

18Brush with beaten egg

19Put onto a baking tray

20Bake at 200c until pastry is risen and golden ( about 20-30 minutes)

21Serve either pie with peas or your favourite vegetables