Creamy Scottish Style Fish Pie

Creamy Scottish Style Fish Pie


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About this recipe: A comfort food delight for fish and seafood lovers. The flavours just blend into one another to create a mouthwatering treat, fit for any occasion



  • 250g/½ lb fresh Salmon Fillet - skinned, deboned and cubed
  • 250g/½ lb fresh Cod/Haddock Fillet - skinned, deboned and cubed
  • 200g/7oz fresh raw Prawns - shelled, deveined, rinsed and dried on kitchen towel
  • 30g/1oz Butter
  • 1 clove Garlic - finely chopped
  • 1 Red Onion - finely sliced
  • 1 stick Celery - finely sliced
  • 1 Leek - finely sliced
  • 1 Lemon - zest only
  • 2tbsp fresh Lemon Juice - to taste
  • 1tbsp fresh Dill - chopped
  • 1tbsp fresh Parsley - chopped
  • 300ml/10fl oz Double Cream or Crème Fraiche
  • Salt and Freshly ground Black Pepper
  • For the MASH
  • 700g/1 ½ lbs Potatoes - peeled and sliced
  • 60ml/ 2 fl oz Milk - or as required
  • 60g/2 oz Butter
  • 1 Egg Yolk - lightly beaten
  • 120g/4oz Parmesan (or Cheddar) Cheese - grated - divided (half for Mash - half for Topping)


  1. To make the Mash,
  2. Boil the potatoes in lightly salted water until soft but still with some bite;
  3. Drain, dry out a little then mash with the butter, milk, egg, half the cheese and season with salt and pepper;
  4. Set Aside
  5. PIE
  6. Preheat the oven to 200C/400F/Gas 6;
  7. Meanwhile, in a large frying pan, melt the butter on a low heat;
  8. Add the garlic, onion, celery, leek, dill, parsley and lemon zest and stir to combine well;
  9. Season with salt and pepper to taste and cook gently for some 10 minutes or so until the mixture is softish but not coloured;
  10. Add the cream or crème fraiche, bring to the boil then simmer gently for some 2 to 3 minutes to thicken slightly;
  11. Add the fish and prawns, stirring to combine well and continue to cook gently for some 5 minutes or so until the prawns turn pink and fish is just cooked through;
  12. Stir in the lemon juice to taste;
  13. Spoon the meat mixture into a greased ovenproof dish;
  14. Top with the mash;
  15. Sprinkle the remaining cheese over the top of the mash and bake until the surface is bubbling and golden-brown.

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