Fish pie to die for

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 8

By Cazzawazza

(4 Votes) 11


  • 2 tbsp butter

  • 100g cheddar grated

  • 250g king prawns

  • 100ml single cream

  • 4 tbsp garlic paste

  • 1 bowl mashed potato (to top the pie)

  • 1 cod fillet chopped

  • 1 salmon fillet chopped

  • 3 eggs hard-boiled

  • 3 fish stock cubes


  1. Place all ingredients except potato and cheese in a large flat pan.
  2. Heat on hob until fish has lost its transparency, stirring often.
  3. Transfer mixture into an oven-proof dish, and top with mash and grated cheese. Bake in the oven at 200C for 30 minutes until golden and crisp.
  4. Serve with broccoli and sugar snap peas.

Handy Hint

Buy a premium ready-made mash potato to make a super-quick cheat version!

Additional Information

  • Make Ahead

  • Kids can help

  • Can Freeze

  • Fish

  • Main Course

Avg. user rating:


Rate this recipe

Your comments

  • spinabifidamom 15/05/18 15:16

    My partner and children loved it!! Family favorite now.

  • Elendon 02/11/15 12:18

    So much better with a puff pastry topping. Saves on time too.

  • 21/10/13 14:17

    I'm afraid had to throw the entire dish away! I also put less stock cubes in but still too salty and it was waaaay to garlicky. As I was adding the garlic puree I thought 4 tbsp was far too much so only in fact put half this amount in but even that was still completely overpowering. I suspect this was a typing error. Should this be teaspoons not tablespoons!!???

  • MrsArchchancellorRidcully 13/03/11 10:24

    Very easy to make and a healthy dish in the main but we thought 3 fish stock cubes would be way too salty, so used 1 and a bit and even that tasted a little salty so next time we'll use one. Need to watch the salt levels if serving to very young children. Added a pinch or tow of mustard and agree with other poster - don't cook this on the hob as the fish will be over-cooked. We just bunged it all in the oven (after making a paste with the stock cubes and a little water) and it was lovely.

  • 07/03/11 11:19

    Don't cook the fish on the hob otherwise you'll end up with overcooked, dried out fish. It will cook through in the oven. Also, in response to comment below, low fat creme fraiche separates when heated, so better to use the full fat version.

  • elizadoolittlechoc 05/03/11 08:49

    Cream can be replaced with low fat creme fraiche or fromage frais or cream cheese. A teaspoon of mustard powder peps it up! Mix frozen peas in for those little ones who don't like greens on the side!

  • FourFortyFour 04/03/11 17:03

    I am making this right now.

  • sausagerollmodel 03/03/11 19:48

    In metric that would be about 1kg I think.

  • sausagerollmodel 03/03/11 19:47

    You haven't said how many potatoes, I would say 2 lb to feed 8 people. Does that sound about right?

  • doup76 03/03/11 19:23

    I love a fish pie but never make it and think I might manage this one. OK here goes with the dumb questions: -Are you meant to dissolve the stock cubes in water first? Or do you crumble them into the cream? - do you cut up the boiled eggs? In big or small pieces? -4 tbsp garlic puree, really? Is that about 10 cloves? sounds like a hell of a it meant to be 4 tsp? even that sounds like alot and I love garlic!

  • 22/07/10 17:49

    Firm family favourite!