Mini fish pie Recipe

Name: Mini fish pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 375 grams potatoes peeled and diced; 55 grams butter; 250 grams onions finely chopped; 1 tablespoon flour, all-purpose or whole wheat; 125 grams cod fillets skinned and cubed; 125 grams salmon fillets skinned and cubed; 1 tablespoon parsley leaves chopped; 1 each bay leaves; 1.5 tablespoon milk or low-fat, non-fat; 75 millilitres milk or low-fat, non-fat; 50 millilitres vegetable stock; 25 grams peas, frozen; 50 grams cheddar cheese grated; 1 large eggs lightly beaten

Servings: persons

375 grams potatoes peeled and diced
55 grams butter
250 grams onions finely chopped
1 tablespoon flour, all-purpose or whole wheat
125 grams cod fillets skinned and cubed
125 grams salmon fillets skinned and cubed
1 tablespoon parsley leaves chopped
1 each bay leaves
1.5 tablespoon milk or low-fat, non-fat
75 millilitres milk or low-fat, non-fat
50 millilitres vegetable stock
25 grams peas, frozen
50 grams cheddar cheese grated
1 large eggs lightly beaten

1
Preheat the oven to 180C/gas 4.
2
Bring a pan of lightly salted water to the boil, add the potatoes, reduce the heat and cook for 15 to 20 minutes, or until tender.
3
Drain and mash with the milk and half butter until smooth.
4
Season for babies over one.
5
Melt the remaining butter in a saucepan, add the onion and saute until softened.
6
Add the flour and cook for 30 seconds, stirring.
7
Gradually stir in the milk and then the stock.
8
Bring to the boil and cook for one minute.
9
Add the fish with the parsley and bay leaf.
10
Simmer for about 3 minutes and then stir in the peas and cook for one minute.
11
Remove the bay leaf and stir in the cheese until melted.
12
Season with a little salt and pepper.
13
Divide the fish between 3 ramekin dishes and top with the mashed potato.
14
Brush with the lightly beaten egg.
15
Heat through in the oven for about 15 minutes and finish off for a few minutes under a preheated grill until golden.
16
Use vegetables to make a face on the pies before serving.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 375 grams potatoes peeled and diced, 55 grams butter, 250 grams onions finely chopped, 1 tablespoon flour, all-purpose or whole wheat, and more.

Yes, Mini fish pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini fish pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions