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Lemony Fish Pie

This fish pie is the ultimate comfort food – creamy inside, crunchy on the top and simply delicious all the way through. Just like Mum used to make.

Nick Tressider

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Lemony Fish Pie
3-4 tbsp lemon juice 
1 tbsp finely chopped parsley leaves
500g skinless, boneless fish fillets, cut into 4cm chunks, or smoked fish, shredded
3 hard-boiled eggs, quartered
4 cups mashed potato

 
White Sauce
 
70g butter
½ cup flour
½ tsp mustard powder
a pinch of nutmeg
3 cups milk
salt and ground black pepper

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/lemon-fish-pie/83/

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Prep time:: 15 mins
Cook time:: 25-30 mins
Serves:: 4

3-4 tbsp lemon juice
1 tbsp finely chopped parsley leaves
500g skinless, boneless fish fillets, cut into 4cm chunks, or smoked fish, shredded
3 hard-boiled eggs, quartered
4 cups mashed potato

White Sauce

70g butter
½ cup flour
½ tsp mustard powder
a pinch of nutmeg
3 cups milk
salt and ground black pepper

To make the White Sauce, melt the butter in a pot and when it begins to foam add the flour. Stir over heat for about a minute. Add mustard powder and nutmeg. Gradually whisk in milk, stirring constantly, until a thick, smooth sauce is produced (it will thicken as it cools). Season to taste. Makes 3½ cups.

Preheat oven to 220˚C fanbake. Mix lemon juice and parsley through White Sauce. It should taste quite lemony. Pour about half the sauce into a shallow baking dish. Arrange fish and hard-boiled eggs evenly on top, cover with remaining sauce and top with a layer of mashed potato. Bake until sauce is bubbling and potato is golden (25-30 minutes).

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20 comments

Kia ora Annabel - made a half recipe for Good Friday and added chopped chives, parsley and capers, and sour cream, to the mash. Ka pai - two thumbs up for an excellent fish pie. xx

Miss Dee April 19, 2019

Full of flavour, easy to make,and good enough to make me come back for a second time.

Shane June 13, 2018

Hi Annabel I have to say that I was really disappointed with your recipe of Fish Pie. This is not a criticism as I follow your recipes regularly. Firstly I felt the flavor of the whole dish was bland. I added all the recommended spices like mustard seed etc but it still lacked flavour. I spent a lot of time making the recipe and tasting but I thought I would give the recipe your recommendations. It felt like a lot of preparation also. The sauce made with flour etc seemed sloppy despite my following the recipe accurately. I know it said to add salt & pepper accordingly but it still didn't make a difference to the final dish. You also said to use a shallow dish which I did but everything spilled over causing a huge mess in my oven (which had just been cleaned). Anyway I am just commenting as I felt it was a lot of time in preparation and the end result to all of us was bland and there was something missing? I bought fresh Hoki fillets from a local market, which I thought would be economical, fresh and a reasonable price but you could hardly taste the fish at all.Sorry but disappointed Annabel.I also used fresh lemons from our tree. Sorry but just saying... Suzanne O'Connor

Suzanne June 08, 2018

This pie is so delicious! And easy to make. I used fresh red cod, and my Husband, and one child who "don't eat fish" wolfed it down!!

Zandra August 07, 2017

Annabel how can i safe your delicious recipe in My Recipe section Many thanks

Christine June 11, 2017

Apart from using smoked fish for this pie recipe, are you supposed to poach your raw fish before putting into the pie?

Elliot's mum October 27, 2016

As this delicious pie is so huge and there is enough leftovers for another full meal, can I freeze this? Wondering about the eggs?

Traceys May 23, 2016

It was fantastic. Lots of sauce but we didnt mind that. Think I have put on 3kg after having seconds.

Kath V April 30, 2016

Just made this fish pie for tea and it is in the oven at the moment. I used a combination of smoked fish and perch. Will let you all know how it turned out. Smells fantastic!!!

Kath V April 30, 2016

Hi Carita, Are you avoiding gluten? If so you could use a gf flour or cornflour to make the white sauce. Happy cooking!

Annabel Langbein March 09, 2016

Firstly I caught a kawhai. Then hot smoked it with honey, salt and spices. yum. I made this recipe gluten free by substituting potato starch, corn and rice flour for wheat flour. Also used olive oil instead of butter. Also substituted coconut chilly sauce for mustard (only cause I have run out) delicious. Also added grated cheese to the topping. Very nice on a cold day.

Boris Bear June 06, 2015

I wish I hadn't of read the comments saying there was too much sauce. I made half the amount as others recommended and as it turns out it would've been nicer with more white sauce! Next time I'll just follow the recipe.

Brigitta October 09, 2014

hi , this looks wonderful. is there anyway to avoid using flour? any alternative? thank you

carita September 04, 2014

Yum loved this recipe. Thanks

apples July 05, 2014

Delicious - all the kids ate it! Thanks!

Helenl3 April 26, 2014

Yummy excellent for a family of six. I use fresh smoke kahawai and roasted baby potatoes for the topping. No complaints considering two out of six won't eat smoke fish let alone kahawai :)

Niki February 17, 2014

Delicious! But as Wendy said - too much sauce, I think I will only make half the amount of sauce next time.

LisaWilson September 28, 2013

I made this last night and we loved it. The lemon just gives it a great flavour lift. There was a lot of sauce but I'd used 700g of rockling so that was ok. This is destined to become a family favourite. My only 'constructive' feedback is that the timing to prepare doesn't include hard boiling the eggs and cooking the mash, and many cooks might prefer to know how much potato to cook to get 4 cups of mash.

WendyJones September 27, 2013

I made this the other night for my family, and my dad is not a fish person. He loved it so much he had second helpings AND took some home for lunch the next day! Definately a success, thank you :)

NicoleMarshall July 05, 2013

cooked this over easter (although it was Easter Sunday) was delicious - although next time I think I will halve the recipie as it is way to much for 2 people

Karen Batcheler April 08, 2013