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http://www.lifestylefood.com.au/recipes/9331/fish-pie

LifeStyleFOOD.com.au

Ingredients

Method

  • 1.

    Take the cod, smoked haddock and salmon fillets and cut into large chunks. Place the fish pieces into round pie dish approx 12 inches in diameter. Cut the scallops in half and add to the dish along with the roe, and Dublin Bay prawns.

  • 2.

    Add the cream to a pan and heat gently. Dissolve in 2 stock cubes and bring to the boil. Reduce the mixture to thicken. Pour the mixture over the fish.

  • 3.

    Chop the boiled eggs and the blanched young leeks and sprinkle into the fish pie .Finish off with a sprinkling of cheddar cheese and pat down gently.

  • 4.

    Take the mash potato and spoon onto the top of the pie. Using the back of a fork, gently distribute the mash evenly to cover using a little bit of milk to help smooth it down. Make small indentations over the top of the pie for decoration.

  • 5.

    Place the fish pie in the oven on a high heat for approximately 15 minutes. When the top has browned, take out of the oven and serve immediately.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Merlot and Cabernet are the best wines to pair with Fish Pie.

 
 

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Average Rating
5 comments • 5 ratings
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Posted by Tammy312Report
this is my new fave recipe. I cook it for 45 mins. I make this now every week.
Posted by DarhynReport
Great taste, easy dish.
Posted by Report
i was reading up on it and it says that it is posh fish pie how is this? may i ask
Posted by Report
15 minutes! I left mine in for 40 minutes and it still wasn't cooked. This amount of fish could never cook through in 15 minutes. What a joke. Also it could never fit in a 12 inch pie dish either. There's almost 2 kilos of fish, 5 eggs, leeks, and 6 potatoes mashed for a start. If you're going to impart recipes Marco please get them right. I'm writing this while waiting for it to cook while my dinner guests are twiddling their thumbs. And no, my oven isn't faulty.
Posted by Report
Fabulous recipe easily executed,cannot understand the comment regarding the cooking time and general slagging above.This pie was enjoyed by all who dined.Thank you Marco.
Peter F.