Recipe: Fish pie

Rating: 4.7 stars based on 1055 reviews


    For the pie

    • 200ml fish stock
    • 1 tbsp tomato purée
    • 50ml brandy
    • 200ml double cream
    • 12 mussels, out of shell
    • 100g salmon
    • 100g whiting
    • 8 finely chopped spring onions
    • 1 tbsp tarragon
    • 1 tbsp peas

    For the topping

    • 100g breadcrumbs
    • 100g crumbled Roquefort or Stilton
    • 100g butter
    • Salt and pepper
    • 200g mashed potato with 65g butter beaten into it


    • Boil the stock, tomato purée and brandy for 5 minutes, until it has reduced by one third.
    • Add the cream, bring back to the boil and cook for one minute, then reduce the heat.
    • Stir in the fish, mussels, onion, peas and tarragon, then take off the heat.
    • Spoon the mixture into an ovenproof dish and top with the mashed potato.
    • Rub the breadcrumbs, cheese and butter together until they form a crumb. Season the mix and then sprinkle onto the pie.
    • Cook the pie at 180°C for 10 minutes until crisp and golden.
    • Serve the pie with fresh greens and vegetables.


    This template modified by (c) Adrian Teakdesk.