Luxury Fish Pie

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Portmeirion for AGA White Roasting Dish
Portmeirion for AGA White Roasting Dish
Traditional Dark Blue AGA Gauntlet
Traditional Dark Blue AGA Gauntlet
18cm Cast Aluminium Saucepan
18cm Cast Aluminium Saucepan

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Serves 4-6

  • 350g (12oz) white fish
  • 200g (7oz) salmon
  • 200g (7oz) smoked haddock
  • 100g (3½oz) prawns
  • 6 scallops
  • 200g (7oz) frozen peas
  • Zest and juice of 1 lime
  • Salt and black pepper

For the Sauce:

  • 60g (2¼oz) butter
  • 60g (2¼oz) flour
  • 700ml (1¼pint) milk
  • Salt and black pepper
  • 25g (1oz) fresh parsley, chopped

For the Topping:

  • 750g (1Ib 10oz) potatoes, cooked and mashed
  • 25g (1oz) butter
  • 3 tbsp cream
  • A grinding of fresh nutmeg

Cut the white fish, salmon and smoked haddock into 1cm (½ inch) square pieces and place in the base of a large shallow dish. Scatter with the prawns, scallops and frozen peas. Sprinkle over the lime zest and juice. Season. To make the sauce, melt the butter in a saucepan, add the flour and mix together. Whisk in the milk over a low heat and continue whisking until the sauce has come to the boil and thickened. Season to taste and stir in the chopped parsley. Pour over the fish. If necessary ease the sauce between the fish pieces. Mash the hot potatoes and add the butter and cream mix together. Season with nutmeg and a little salt, if liked. Spoon the potatoes over the fish and smooth over and roughen the surface with a fork or if you prefer pipe the potato over the fish.

2, 3 and 4 oven AGA: Cook on the grid shelf on the floor of the Roasting Oven for about 30 minutes or until the top is beginning to brown and the sauce is bubbling up the sides of the potato.

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