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    Annie's Fish Pie

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    Annie's Fish Pie

    • Preparation time: 60 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 45 minutes 60 minutes 45 minutes

    Serves: 6


    • Cheese & parsley sauce
    • 20g butter
    • 20g plain flour
    • 50g Cheddar cheese
    • 2 tbsp curly parsley chopped
    • Filling
    • 3 medium eggs
    • 1 onion, peeled and chopped
    • 1 stick celery, chopped
    • 250g frozen coley fillets, defrosted
    • 150g cod fillets, skinned
    • 300g smoked haddock fillets, skinned
    • 375g prawns, peeled and cooked
    • 568ml carton whole milk
    • Topping
    • 30g butter, plus extra butter for dotting over the top
    • 750g potatoes, peeled and cut into large chunks
    • 50ml double cream
    • 25g Parmesan cheese, grated


    1. Place the potatoes in a large saucepan of salted cold water. Bring to the boil, cover and simmer for 18 minutes until tender. Drain. Tip the potatoes back into the pan and mash, with the butter, cream and seasoning. Lower the eggs into a small saucepan of gently simmering water and cook for 10 minutes until hard boiled. Run under cold water and peel while still warm, then chop.
    2. Place the onions, celery and fish fillets in a wide saucepan with the milk. Cover and simmer for 5 minutes until the fish turns opaque and is cooked. Lift out the fish and vegetables and place in a mixing bowl. Reserve 250ml milk for the sauce.
    3. Preheat the oven to 190°C, gas mark 5. In a small pan, melt the butter and stir in the flour until blended. Add a splash of milk and stir until smooth. Continue to add the milk gradually until you have a smooth sauce. Bring to the boil and simmer until thick. Take off the heat, stir in the cheese and parsley and season with freshly ground black pepper.
    4. Pour the sauce over the fish, add the prawns and stir. Transfer to a 30cm ovenproof dish and top with the potato. Dot with more butter and scatter with Parmesan cheese. Bake on an oven tray to catch any drips for 45 minutes until golden brown.

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