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Fish Pie

This very traditional recipe from Britain is the perfect dish to try when you want comfort for your food. The silkiness of the sauce against the seafood, still with a bite, and the crunch of the cheesy crust, is hard to beat.

Top view of a pan of Fish Pie by Simon Majumdar. Text, "Go Everywhere, Eat Everything"

Fish Pie Recipe

(Serves About 4)


For the Sauce:

  • Assorted Seafood (I used Scallops, Whiting, Peeled Shrimp)

  • 2 Carrots (Finely Diced)

  • 1 Cup Frozen Peas

  • 2 Shallots (Finely Minced)

  • ½ Stick Unsalted Butter

  • 3 Tablespoons All-Purpose Flour

  • 1 Cup Milk

  • ½ Cup Heavy Cream

  • ½  Teaspoon Nutmeg

  • Salt

  • Black Pepper


For the Crust:

  • 2 Large Yukon Gold Potatoes (Diced)

  • 2 Slices of Bread (Made into Crumbs)

  • ¼ Cup Parmesan Cheese

  • ½ Tablespoon Butter

  • Salt

  • Black Pepper


For the Sauce:

  1. Blanch the carrots and set aside (I usually do this in a bowl of water in the microwave).

  2. In a saucepan, melt the butter over a medium heat.

  3. When melted, add the shallots.

  4. Season the shallots with salt and cook until soft.

  5. Add the carrots and toss in the butter.

  6. Add the AP flour and stir to combine with the carrots and onions.

  7. Slowly begin to add milk, whisking it in to form a smooth sauce.

  8. Check for seasoning and add the ground nutmeg.

  9. Add the seafood and cook gently for 2 minutes.

  10. Add the peas.

  11. Combine well and cook for a further 5 minutes on a gentle heat.

  12. This can be done well in advance. If you decide to store the sauce until later in the day, place a layer of plastic wrap touching the surface of the sauce to prevent a skin forming.

For the Topping:

  1. Boil the potatoes and mash them with the butter.

  2. Season as needed.

  3. Combine the breadcrumbs with the Parmesan cheese.

To Prepare:

  1. Place the seafood sauce in a deep oven proof serving dish.

  2. Add the mashed potatoes until it comes to the surface of the pot.

  3. Place into a 300 degrees Fahrenheit oven for 15 minutes, to warm through.

  4. Sprinkle the surface with the crumb mixture.

  5. Place under a hot broiler and cook until the crumbs turn golden.

  6. Serve.

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