Mini Fish pies

Customise these tasty little fish pies to individual tastes and delight the whole family
By Annabel Karmel
Mini Fish pies
  • Rating:
  • Serves: 4-6
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the potato topping

  • 800 g potatoes
  • 30 g butter
  • 7 tbsp milk
  • 4 tbsp freshly grated parmesan
  • 1 egg, lightly beaten
  • salt and black pepper

For the sauce

  • 45 g butter
  • 1 large shallot, diced
  • 2 tbsp white wine vinegar
  • 45 g flour
  • 450 ml fish stock
  • 6 tbsp double cream
  • 1 1/2 tsp fresh parsley, or dill, chopped
  • salt and black pepper

For the filling

  • 250 g salmon, skin removed and cut into 2cm chunks
  • 250 g cod, skin removed and cut into 2cm chunks
  • 150 g small cooked prawns
  • 70 g frozen peas


1. Preheat the oven to 200C/gas mark 6.

2. Boil the potatoes in salted water and drain when cooked. Add the butter and milk along with the parmesan. Mash to a smooth consistency. Season to taste.

3. To make the sauce, melt the butter and saute the shallot for 5-6 minutes until soft. Add the white wine vinegar and boil for 2-3 minutes until the liquid has evaporated.

4. Stir in the flour to make a roux. Stir constantly with a wooden spoon to make a smooth paste.

5. Then gradually add the fish stock and cook over medium heat, stirring continuously until the sauce becomes smooth.
Bring to the boil then cook, stirring, until thickened.

6. Remove the sauce from the heat, then stir in the cream and the chopped dill or parsley. Season well.

7. Divide the fish and peas among 4-6 mini ramekins (depending on their size) and pour over the sauce.

8. Cover the mixture with the mashed potato and smooth with a knife. Brush the top of the potato with a little beaten egg and bake in the oven for 25 minutes, until lightly golden

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