Lemony Fish Pie July 14, 2026
This fish pie is the ultimate comfort food — creamy inside, crunchy on the top and simply delicious all the way through. Just like Gran used to make. You can use fresh fish, or shredded smoked fish. Check out the original recipe here.
Ingredients:
Fish Filling
- 500g fresh fish fillets, boneless and skinless
- 3–4 tbsp lemon juice
- 1 tbsp finely chopped parsley
- 3 hard-boiled eggs, quartered
- 4 cups mashed potato
White Sauce
- 70g butter
- ½ cup plain flour
- ½ tsp mustard powder
- Pinch of finely grated nutmeg
- 3 cups milk
- Salt and freshly ground black pepper
Method:
- Make the white sauce: Melt the butter in a saucepan over medium heat. Once foaming, stir in the flour and cook for 1 minute. Add the mustard powder and nutmeg.
- Add the milk: Gradually whisk in the milk, stirring constantly until the sauce is thick and smooth. Season with salt and pepper to taste.
- Prepare the filling: Preheat the oven to 220°C fan bake. Stir the lemon juice and parsley into the white sauce. The sauce should have a fresh, lemony flavour.
- Assemble the pie: Pour half the sauce into a shallow baking dish. Cut the fish into 4cm chunks and arrange over the sauce with the quartered eggs. Pour the remaining sauce over the top, then spread the mashed potato evenly over the filling.
- Bake: Bake for 25–30 minutes, or until the filling is bubbling and the potato is golden brown. Serve hot.