Fish Pie

  • Prep 10 mins
  • Total 40 mins
  • Easy
  • Serves 4


  • Contains Fish
  • Contains Eggs
  • Contains Milk/Dairy
  • Contains Shellfish

Tip: Allergy Advice

This dish contains the following allergens: Fish, Eggs, Milk/Dairy, Shellfish

Cooking mode

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  • 260g skinned cod fillet, cut into 2-3cm chunks
  • 165g skinned smoked haddock fillet, cut into 2-3cm chunks
  • 150g raw king prawns, each cut in hald
  • To taste salt and pepper
  • 1 1/2 tbsp cornflour
  • 3 spring onions, finely sliced
  • 1 1/2 tbsp flat-leaf parsley, finely chopped
  • 150ml crème fraîche (not low-fat)
  • 2 tbsp dry white wine
  • 675g precooked mashed potato
  • 1 large egg yolk


  • Step 1

    In a 25x18cm baking dish (approx. 5-6cm deep), place the cod, smoked haddock and prawns

  • Step 2

    Season to taste then dust with cornflour and mix well to coat

  • Step 3

    Add spring onions, parsley, crème fraiche, white wine and mix well

  • Step 4

    In a small bowl, mix the mash with the egg yolk then spread the mixture carefully and evenly over the fish mixture with the back of a tablespoon. Decorate the surface with a fork

  • Step 5

    Install the wire rack on Level 3. Select BAKE, set temperature to 180˚C and set time to 30 minutes. Press START/STOP to begin preheating

  • Step 6

    When the unit has preheated, place fish pie on wire rack on Level 3. Close oven door to begin cooking

  • Step 7

    When the fish pie is cooked, rest for 5 minutes before serving with fresh vegetables