Ultimate Fish Pie Recipe

A simple fish pie recipe that’s quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper. 


1 sheet ready-made puff pastry 

1 egg yolk, beaten

600g fish pie mix

900ml milk

1 bay leaf

4 hard-boiled eggs, sliced

2 tablespoons vegetable oil

50g butter

1 onion, finely chopped

1 small carrot, finely chopped

1 celery stick, finely chopped

75g plain flour

100g frozen peas, defrosted

200g prawns, peeled

200g fresh scallops, cleaned with roe left on

salt and freshly ground black pepper


  • Pre-heat the oven to 180° or gas mark 4. Roll out the puff pastry to a thickness of about 5 mm. Place the dish you will be using for the fish pie upside down on the pastry and cut around the rim. Carefully pull away any unwanted pastry and place the lid on a baking tray lined with greaseproof paper. Brush a little egg yolk over the lid and add any pastry shapes made from the offcuts, if you wish. Brush with egg again and set aside.
  • Put the fish pie mix in a large frying pan, pour over the milk and add the bay leaf. Poach over a low heat for about five minutes until the fish is just cooked. Discard the bay leaf, strain the milk into a jug and set aside. Flake the fish into a large ovenproof pie dish and scatter the hard-boiled eggs evenly over the fish.
  • Heat the oil and butter in a saucepan and slowly sweat the onions, carrots and celery till soft. Stir in the flower, salt and pepper and cook for another 1 to 2 minutes. Slowly add the reserved poaching milk and bring to the boil. Stir continuously until the sauce thickens. Add the peas, prawns and scallops, stir together and pour over the flaked fish. Place the dish in the oven for 20 to 25 minutes. After about five minutes of cooking time put the pastry lid in the oven. (It should take about 15 to 20 minutes to cook).
  • When the fish pie is hot and bubbling and the pastry is golden and puffed up, remove from the oven and place a lid on top of the dish before serving.


Written by Claire Russell

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