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Fish Pie and Minted Peas


225g / 8oz haddock fillet, skinned and boned

450g / 1 lb salmon tail piece, skinned and boned

A little lemon juice

4 hard-boiled eggs, shelled and quartered

900g / 2 lbs baking potatoes, peeled and cut into chunks

140g washed baby spinach leaves

55g / 2oz butter

150 ml / ¼ pint cream

Salt and white pepper

Little grated nutmeg


Parsley Sauce

85g / 3oz butter

40g / 1 ½ oz flour

570 ml / 1 pint milk

150 ml / ¼ pint cream

A large bunch of parsley, leaves snipped and finely chopped



300g frozen peas

1pt boiling water

Pinch of salt

½ small bunch fresh mint

Knob of butter

Fish Pie and Minted Peas
Cook time: 20min
Difficulty: easy
Serves: 6


Cook the potatoes in boiling salted water until soft. Drain well and mash. Add the cream and butter, seasoning and nutmeg. Mix really well until absolutely smooth and creamy. Taste, adjust seasoning and set to one side.

To prepare the sauce heat the butter over a very low heat then stir in the flour and cook this mixture, without browning for about 3 minutes, stirring a few times. In another pan, bring the milk and cream to a simmer, pour this into the “roux” (the butter and flour mixture a little at a time, whisking or beating after each addition. Bring the sauce to a simmer and then cook over a low heat for 5 – 6 minutes remove from the heat and add the chopped parsley set to one side.

Pre-heat the oven to 200C / 400F / Gas 6 and butter a deep ovenproof dish.

Cut the raw fish into pieces and lay in the dish, season lightly and add a little lemon juice and the spinach, Pour the parsley sauce over the top, place the boiled eggs evenly over the sauce and spoon over the potatoes.

Bake for 35 – 40 minutes by which time the top should be crisp and brown and the fish perfectly cooked in its own sauce.

For the peas bring a pan of water to the boil add the salt and the peas bring back to the boil and add the mint cook for 2-3 minutes then remove the mint drain the peas in a colander and add the butter and serve along side the pie.