A Heavenly Fish Pie Recipe

There is a lot that you can do with your fish pie recipe than cooking it the tradition way, which to many, tastes absolutely boring. If you are cooking for your family, it becomes rather difficult to get your children to eat the fish pie unless it is really good to eat. As the fish pie is a meal in itself, it helps to add variations to the fish pie recipe in order to make it delectable and better enjoyed by the whole family.


  • 1kg potatoes
  • 4 finely chopped shallots
  • 1 carrot halved and finely diced
  • 1 tbsp of Dijon or English Mustard
  • 1 tbsp of freshly squeezed lemon juice
  • 500ml double cream
  • 250ml dry white wine
  • 25g butter or extra virgin olive oil
  • 2 eggs
  • 2 tbsp milk
  • Sea salt and freshly ground pepper
  • A few sprigs of fresh parsley and a few snippets of fresh chives
  • 600g salmon, cod or any other white fish washed and skinned
  • 200g smoked haddock
  • 250g king prawns


Wash and peel the potatoes and cut into quarters. Bring some water to boil and drop in the potatoes along with some salt and allow to cook until soft. In the meantime, in another pan boil some water and drop in some of the fresh herbs, put in the salmon and broil for a few minutes until half-cooked. Remove from the fire and pick out all the bones carefully and check to see that none are left behind. Chop up the salmon and haddock into chunky pieces.

At the same time preheat the oven to 450 F and return to the pan which has the potatoes boiling. Prick with a fork to see if they are soft and ready. If done, strain and mash the potatoes adding the milk and half of the butter. Break the two eggs separating the egg whites from the egg yolks. Fold in the egg yolks with the mashed potatoes so that the potatoes become soft and fluffy.

In a saucepan, heat the remaining butter and put in the chopped shallots and diced carrots and let cook till soft but not brown. Pour in the white wine allow to reduce in quantity until it is bubbling. Now put in the double cream, stirring all the time and let simmer till it is thick in consistency. Remove from gas and add the lemon juice, mustard, the remaining herbs and salt and pepper to taste and mix well.

Add the fish chunks and the king prawns into the prepared sauce and mix well. Now in a casserole, put in the fish mixture and layer it with the mashed potatoes and allow to bake in the preheated oven for 25 minutes. Serve straightaway with a salad and some fresh Italian bread.

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