Individual fish pies

Nutritionists suggest that we consume at least two servings of fish per week. What better way than these individual fish pies, topped with creamy mash.

  • 45 mins cooking
  • Makes 4 Item
  • Print


Individual fish pies
  • 1 1/2 cup (375ml) fish stock
  • 1 cup (250ml) water
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 6 black peppercorns
  • 300 gram (9½ ounces) salmon fillets, cut into 3cm (1¼-inch) pieces
  • 300 gram (9½ ounces) smoked cod fillets, cut into 3cm (1¼-inch) pieces
  • 300 gram (9½ ounces) snapper fillets, cut into 3cm (1¼-inch) pieces
  • 4 potatoes (1.2kg), chopped coarsely
  • 1/4 cup (60ml) milk
  • 60 gram (2 ounces) butter
  • 1/4 cup (35g) plain (all-purpose) flour
  • 2 tablespoon each coarsely chopped fresh chervil and chives


Individual fish pies
  • 1
    Bring stock, the water, thyme, bay leaf and peppercorns to the boil in large saucepan. Add fish, reduce heat; simmer gently, uncovered, about 1 minute or until cooked through. Using a slotted spoon, remove fish from pan; divide fish among four 1½-cup (375ml) ovenproof dishes. Strain liquid through sieve into large heatproof jug. Discard solids; reserve stock.
  • 2
    Boil, steam or microwave potato until tender; drain. Push potato through sieve into large bowl; add milk and half the butter, stir until smooth. Cover to keep warm.
  • 3
    Preheat oven to 220°C/425°F.
  • 4
    Melt remaining butter in medium saucepan, add flour; cook, stirring, until mixture bubbles and thickens slightly. Gradually stir in reserved stock; cook, stirring, until mixture boils and thickens. Stir in herbs; season.
  • 5
    Divide sauce among dishes; cover each with potato mixture. Place dishes on oven tray.
  • 6
    Bake pies 15 minutes or until browned lightly.

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