Fish pie
Waitrose and Partners

Fish pie

This one-pan pie mixture can be made a few days (or even weeks) ahead and chilled or frozen until ready to use. You can freeze the sauce before or after adding your chosen filling depending on what you have to hand and your occasion’s requirements. Then it’s just a matter of topping with ready-made pastry and baking.

A meat pie alternative is available here, and a broccoli & blue cheese pie here.

  • Serves6
  • CourseMain meal
  • Prepare20 mins
  • Cook1 hr 10 mins
  • Total time1 hr 30 mins
  • Plusstanding

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


For the sauce

  • 3 leeks, halved lengthways
  • 50g unsalted butter
  • pinch dried thyme
  • 4 clove/s garlic, thinly sliced
  • 3 tbsp plain flour, plus extra for dusting
  • 2 tbsp apple cider vinegar
  • 500ml fresh vegetable stock
  • 150ml double cream
  • tbsp wholegrain mustard
  • 2 tbsp finely chopped fresh soft herbs (tarragon, dill or parsley)

For the fish filling

  • 400g Waitrose Frozen Fish Pie Mix
  • 200g raw peeled prawns, defrosted
  • 150g frozen peas, defrosted and patted dry

For the pie topping

  • 320g sheet Jus Rol Puff Pastry
  • 1 egg, beaten


  1. Finely slice the leeks. In a large pan, melt the butter over a low heat. Add the leeks and thyme with a pinch of salt and cook very gently, stirring every so often, for 10 minutes. Add the garlic and cook for 5 minutes more, until the leeks have softened and are starting to colour. Stir in the flour and cook for a couple of minutes, then stir in the vinegar and cook for a minute more. Gradually add the stock, a little at a time, stirring constantly, then add the cream, turn the heat up and bring to the boil, stirring. Simmer for a couple of minutes until you have a thickened sauce (you can chill or freeze at this stage).

  2. Take off the heat; stir through the mustard or miso and herbs. Season, then set aside to cool to room temperature. You can cover and chill this for up to 3 days or freeze it for up to 6 weeks.

  3. When ready to cook, preheat the oven to 200ºC, gas mark 6. Spoon the filling into a roughly 1.5-litre pie dish and stir in the fish mix. Dust the worktop with flour, then unroll the pastry onto it, rolling it out a little widthways. Lightly brush the edge of the dish with a little beaten egg, then lay the pastry over the top. Press down the edges and trim. Crimp to seal. Use a small knife to make 2 little holes in the middle for steam to escape.

  4. Brush the top of the pastry with beaten egg. If you like, reroll the pastry scraps to cut out decorations and arrange on top of the pie, brushing with the egg. Put the pie on a baking tray and bake for 40 45 minutes, until the filling is piping hot, the fish is cooked through and opaque, and the pastry risen and golden. Stand for 5 minutes, then serve.

Cook’s tip


Reroll any unused pastry scraps together with grated cheese, then cut into strips or festive shapes and bake to make cheese straws. Eat at once or freeze for later.


Typical values per serving when made using specific products in recipe


3,756kJ/ 901kcals



Saturated Fat












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