Fish Pie Recipe

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Lisa Clark Everyday

  • Yield: 6 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 30 Minutes


  • 75 g butter
  • 2 leeks, sliced
  • 75 g cake flour
  • 150 ml white wine
  • 500 ml milk
  • Salt and freshly ground black pepper
  • 30 ml chopped fresh parsley
  • 750 g Basic Grilled Fish), skinned and cut into cubes
  • 4 eggs, hard-boiled and quartered
  • ¼ Basic Rough Puff Pastry
  • 1 egg, beaten
How to Make It
  1. Melt the butter in a saucepan, add the leeks and sauté for 5 minutes. Cover with a lid and simmer gently for 10 minutes or until soft.
  2. Place the flour in a small bowl, add the wine and whisk together until smooth.
  3. Add the milk to the leeks in the saucepan, bring to a boil and then add the wine and flour mixture. Stir briskly until thickened.
  4. Season with salt and pepper and then stir in the parsley and the fish.
  5. Spoon the pie filling into an ovenproof dish and scatter the boiled eggs over the top. Allow to cool until the filling firms up.
  6. Preheat the oven to 200 °C.
  7. Roll out the pastry and carefully place it over the pie filling, decorating with any off cuts if you feel like it.
  8. Brush with the beaten egg and bake for 30 minutes or until the pastry is golden brown.

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