Creamy fish pie

The family will love this vegie-packed fish pie.

  • 1 hr 5 mins cooking
  • Serves 4
  • Print
Creamy fish pie
Creamy fish pie with flaky chunks of white fish in a mustardy cream sauce, given extra depth by the fish stock, makes a fabulous weekend lunch dish.
If you prefer a tomato-based version we have our Mediterranean fish pie or our collection of fish pie recipes?


Creamy fish pie
  • 10 gram butter
  • 2 teaspoon olive oil
  • 1 small brown onion, chopped finely
  • 1 medium carrot, chopped finely
  • 1 trimmed celery stalk, chopped finely
  • 1 tablespoon plain flour
  • 1 cup (250ml) fish stock
  • 500 gram firm white fish fillets, chopped coarsely
  • 1/2 cup (125ml) cream
  • 1 tablespoon english mustard
  • 1 cup (120g) frozen peas
  • 1/2 cup (40g) finely grated parmesan cheese
  • 1 sheet ready-rolled puff pastry
  • 1 egg, beaten lightly


Creamy fish pie
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Melt butter with oil in large saucepan; cook onion, carrot and celery, stirring, until carrot softens. Stir in flour; cook, stirring, 2 minutes. Add stock and fish; cook, stirring, until fish is cooked through and mixture boils and thickens. Remove from heat; stir in cream, mustard, peas and cheese.
  • 3
    Spoon mixture into a shallow small 1.5 litre (6-cup) baking dish; top with pastry. Brush top with egg.
  • 4
    Bake about 20 minutes or until browned.

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