Fish Pie Recipe

Jennifer Orrange Recipes Mar 4, 2010 No comments

Fish pie recipes stem from the traditional British fish pie, which is baked, like a ‘Shepherd’s Pie’ with a mashed potato crust.

The following recipe for fish pie however, is a spin on a chicken pot pie, whereby a fish stew is cooked on the stove top, and then baked in a pastry crust in the oven. Served with a mixed green salad, or steamed asparagus, this is a well-rounded and nutritionally balanced meal. A great way to get kids to eat fish and receive all the nutritionally beneficia.

This recipe for fish pie requires a prepared pastry shell to save time, or it can be substituted with one that is homemade.


  • Prepared Pie Crust
  • 2 T butter
  • 1/2 C celery, finely diced
  • 2 medium leeks, finely chopped
  • 1 clove of garlic, minced
  • 1/2 medium sized red bell pepper, finely diced
  • 1 large potato, boiled and cut into small dice
  • 2 T butter
  • 2 T flour
  • 2 C whole milk
  • Pinch saffron
  • Pinch paprika
  • Grated nutmeg
  • Salt and pepper
  • 1/2 pound white fish fillet


Melt 2 T butter in a sauté pan over medium high heat. When bubbles subside, add celery, leek, garlic and bell pepper. Saute until soft and translucent. Remove from heat.

Place fillet in a frying pan and cover with milk. Bring heat up slowly to a simmer, and continue to watch that the milk never boils rapidly. Continue to simmer fish until it flakes, about 20 minutes. Remove from heat. Remove fish and strain milk, reserve.

Melt 2 T butter in sauce pan. Add flour and whisk to incorporate, until the flour turns a golden brown color. Remove from heat and whisk in the reserved milk. Return to medium-low heat and cook, stirring constantly, until the sauce thickens.

Remove from heat, stir in saffron, paprika, nutmeg, salt and pepper. Taste, and adjust seasoning.

Flake fish, ensuring there are no bones or skin. Add fish to sauce. Add vegetable mixture to sauce. Mix gently.

Pour mixture over pie crust in a pie plate. Cover with another sheet of pie pastry. Cut slits into the top shell with a knife, to allow steam to escape.

Bake in oven for 10 minutes at 400 degrees, then reduce heat to 350 and bake for about 20 minutes more. Pastry should be golden brown and the inside mixture hot and bubbly.


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