Friday, 12 May 2017

Easy Lotsa Peasy Fish Pie

Who doesn't LOVE a good Fish Pie?

In Melbourne we are now seeing the gloriousness of Autumn (FINALLY!!) arrive.
That means crunchingly crisp mornings and a desire for comfort food.

Days like this just leave me wanting to cook all day long & then sit around the fire enjoying the final result.
It's easily my favourite time of year.

So yesterday I had a couple of fillets of fresh fish and a large and hungry brood to feed. Pies are always a great way to extend out food and can be a seriously great way to save on your food budget.
Pies are also a great way to introduce fish to people who are little sceptical about eating or cooking fish.

My version involves a LOT of green veg and a LOT of fresh green herbs- both of which our family are very big fans of.

And an all in one pot number- how good?!


We are massive fans of green veg at our house. There are regularly fights for the last of the salad or the Brussel sprouts, so I fill out this pie with LOADS of peas and broccoli.
The trick is to not cook it too long so the broccoli is still bright green and has some crunch.

This pie was big enough to feed 6 hungry adults.


  • 300g firm fish fillet, diced into large chunks
  • 50g butter
  • 1 onion, diced
  • 3 cloves garlic, chopped finely 
  • 1/4 cup flour
  • 2 cups milk
  • 500g frozen peas
  • 3 heads of broccoli, cut into very small bite size pieces, stem included
  • loads of fresh herbs- I used chives and fresh basil (probably a good packed cup of herbs)
  • 6 large mashing spuds
  • 50g butter
  • 3/4 cup milk (maybe more)
  • 2 spring onions chopped finely
  • 1 cup grated cheese
  • S & P

Heat oven to 175C.

Bring a large saucepan of water to boil and cook potatoes. 
Once cooked through, drain and add butter. Stir through till melted. Add milk & mash.
Whip the mash with a large stirring spoon to add lots of air and make it super light.
Now add spring onion and cheese and stir through into well combined.

Set aside.

In a large oven-proof pan sauce the onion gently in butter until translucent.
Add garlic and peas and broccoli.

Saute until the peas have defrosted. Add garlic, fish and fresh herbs.

Stir through.
Dust over the flour and stir through for a minute.
Now add the milk and stir until thickened.

Add a generous amount of black pepper and some salt.

Now top with the Mashed Spuds and spread evenly over the top of the pie filling.

You can of course transfer to a pie dish if you like!
Place into preheated oven for 25 minutes or until brown.

Serve piping hot.

this is the song getting the most airplay at our place at the moment.
A great tune to turn up loud and dance in the kitchen to!