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Fish Pie Serves 4

  • Ingredients:

  • 670g (1lb 8oz) haddock or cod fillets, defrosted, skinned
  • 2 tomatoes, sliced
  • 115g (4 oz) button mushrooms, sliced
  • juice of half a lemon
  • 1 15ml spoon (1 tbsp) fresh chopped parsley
  • salt and freshly milled black pepper
  • pinch of ground mace
  • 200g (7 oz) ready prepared flaky or puff pastry
  • 1 beaten egg, to glaze
  • For the sauce:
  • 30g (1 oz) butter
  • 30g (1 oz) flour
  • 300ml (10 fl oz) milk


  1. Preheat oven to 200°C/400°F, Gas Mark 6
  2. Place the fish, tomatoes and mushrooms into an ovenproof dish.  Sprinkle with lemon juice and parsley.
  3. Melt the butter in a saucepan and stir in the flour.  Add the milk gradually, stirring over a gentle heat until the sauce thickens.  Season with the salt, pepper and mace. Alternatively, make up the packet sauce according to the instructions and season. 
  4. Pour the sauce over the fish.  Roll out the pastry to a little larger than the pie dish. Cut off a thin strip and press round the rim of the dish using a little water to seal. Brush the top of the strip with water.
  5. Lift the remaining pastry and cover the dish.  Press edges together to seal and cut away any surplus with a sharp knife.  Brush with beaten egg and bake for 20-30 minutes, or until the pastry is golden brown.
  6. Serve with broccoli and new potatoes.

39g Protein; 21g Fat; 30g Carbohydrate; 3g Fibre.

Recipe kindly donated by The Seafish Industry