Servings: 4 · Prep Time: 20 mins · Cooking Time: 60 mins
Total Time: 80 mins

Dinner | Fibre

We really love a tasty fish pie. In our home we tend to serve it with lightly steamed broccoli and peas. The crunch of the broccoli adds a really nice contrast to the soft fish pie. Because it freezes so well, we will often make it whenever we have any fish left over at the end of a week. What we do is make sure we always have some frozen fish in the freezer, so as to be able to mix it with whatever fresh fish we get from the local fishmonger.


  • Cod (200g)
  • Salmon (200g)
  • Smoked Fish (50g)
  • Prawns (100g peeled)
  • Peas (1 cup)
  • Leaks (2 chopped)
  • Onion
  • Dill (1 tbsp)
  • Cream (3 tbsp)
  • Konjac Flour (1 or 2 tsp)
  • Vegetable stock (150ml)
  • Cauliflower (1 large or 2 small)
  • Butter (20g)
  • Cheese (60g)
  • Olive Oil (drizzle)
  • Salt & Pepper (to taste)
  • French Mustard (optional)


You can use all kinds of fish, my favourite is Cod and Salmon fillets and then about 10% by volume smoked fish (I often use haddock). Prawns optional.

I fry up the fish in olive oil along with the frozen peas, chopped onion and chopped leak. Towards the end of cooking, I add my sauce.

To make the sauce (you don't need lots) take a little cream (say 3 tablespoons) and a small amount of vegetable stock (approx. 150ml) and konjac flour to thicken it up.. Add a little garlic paste, salt and pepper and fresh dill if you have it. Taste it before moving to next stage. If you want more flavour maybe add a little bit of French mustard.

Once the fish is cooked, I put in glass serving bowl (oven safe). If needed, I sometimes add a further very small amount of the sauce and poor over (like less than a cup), this fills in all the gaps. I then get 2 eggs, beat them and pour over the top, further filling in any gap. Next I put a double layer of organic spinach over the top.

I then steam some cauliflower and once soft, mash it with butter and cheese and then put over the top. You can either then let it sit for a few hours, or put it straight in the oven.

Cook at 180 degrees for about 30 to 40 minutes, and if you like it crispy on top, then put it under the grill and maybe sprinkle a little cheese on top.

TIP: To create dynamic contrast, making the top crunchy is really important. Also add some fresh cold herbs to garnish. This also adds even more dynamic contrast.

TIP: this dish freezes well, so you can always make two portions at once.