Name: Summer fish pie
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 10
Cuisine: British
Ingredients: 500ml vegetable or fish stock; 500g skinless salmon fillets; 500g skinless pollock fillets; 300g raw or cooked prawns (see tip); 175g frozen peas defrosted; small bunch dill chopped; 200g green beans chopped; 300ml /½ pt white wine; 200ml double cream; 1 heaped tbsp cornflour; 1 ½kg new potatoes larger ones halved; 3 tbsp olive oil; small bunch spring onions chopped; 140g cheddar grated; 1 bunch chives chopped

Home
Recipes
Summer fish pie

Summer fish pie

Good Food team

Save recipe

Serves 10

Easy

Prep: 30 mins

Cook: 1 hr and 10 mins

A star rating of 4.7 out of 5.18 ratingsRate

loading...

A great freeze-ahead fish pie recipe, packed with seafood and topped with crushed new potatoes. It feeds 10 so keep one in the freezer for last-minute entertaining

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Herby broccoli

A star rating of 4 out of 5.5 ratings

Quick braised lettuce & peas

A star rating of 4.5 out of 5.21 ratings

Ingredients

Nutrition

Units:

MetricUS

500ml vegetable or fish stock
500g skinless salmon fillets
500g skinless pollock

fillets
300g raw or cooked prawns

(see tip)
175g frozen peas

defrosted
small bunch dill

chopped
200g green beans

chopped
300ml /½ pt white wine
200ml double cream
1 heaped tbsp cornflour

For the topping

1 ½kg new potatoes

larger ones halved
3 tbsp olive oil
small bunch spring onions

chopped
140g cheddar

grated
1 bunch chives

chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal483
fat26g
saturates11g
carbs30g
sugars5g
fibre3g
protein32g
salt0.77g

low

Method

step 1

Heat the stock in a small pan and add the salmon and pollock. Simmer gently for 5 mins, then turn off the heat and leave to sit for 5 mins more. Remove the fish, keeping the stock, and flake into large chunks, removing bones as you go. Spread onto the base of 1 large or 2 smaller overnproof dishes with the prawns, peas, dill and green beans.
step 2

Pour the wine, reserved stock and cream into a pan and simmer to reduce a little. Mix the cornflour to a paste with 1 tbsp of the sauce and whisk back into the sauce, simmering until thickened. Pour over the fish and veg and leave to cool a little while you make the topping.
step 3

Boil the potatoes in salted water until tender, about 10-15 mins. Drain and steam-dry for a few mins, then return to the pan with the olive oil, spring onions and half the cheese and chives. Season, crush lightly with a fork or potato masher, then spoon over the fish. Sprinkle on the remaining cheese and chives.
step 4

To eat straight away, heat oven to 220C/200C fan/gas 7. Cook for 25-30 mins until the topping is golden and filling bubbling. To freeze, allow pies to cool completely, then wrap well and freeze. Defrost fully overnight and cook as above, just adding 10 mins to the cooking time. Or cook from frozen: cover with foil and cook at 180C/160C fan/gas 4 for 1 hr 45 mins, then remove foil and turn up to 220C/200C fan/gas 7 for 45 mins more, ensuring it is piping hot before serving.

RECIPE TIPS

FREEZE AHEAD

If you're freezing ahead and want to use frozen prawns, follow the recipe but omit the prawns. Layer the fish, veg and sauce, then freeze it separately from the potato crush. Defrost untopped pie and crush, then scatter the frozen prawns over the pie, top with the potato crush, then bake as above.

Recipe from Good Food magazine, June 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.18 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now