Summer fish pie

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

  • Prep:30 mins
    Cook:1 hrs 10 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 483
  • fat 26g
  • saturates 11g
  • carbs 30g
  • sugars 5g
  • fibre 3g
  • protein 32g
  • salt 0.77g


  • 500ml vegetable or fish stock
  • 500g skinless salmon fillets
  • 500g skinless pollack 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
  • 1½ kg new potatoes, larger ones halved
  • 3 tbsp olive oil
  • small bunch spring onions, chopped
  • 140g cheddar, grated
  • 1 bunch chives, chopped


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.


  1. Heat the stock in a small pan and add the salmon and pollack. 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.

  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.

  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.

  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.

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