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Elizabeth's Kitchen Diary

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Family Meals: Creamy Fish Pie with Prawns and Dill

Creamy Fish Pie with Prawns & Dill

Published on September 9, 2017 • Last updated January 28, 2019 by Elizabeth Atia
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A no-fuss family favourite meal.

Family Meals: Creamy Fish Pie with Prawns and Dill

Fresh dill appeared in last week’s veg box and I was inspired by both that, and the colder Autumnal temperatures of late, to make one of my hearty, creamy, family favourite fish pies.

For years making fish pies used to be a laborious task, taking absolutely forever what with poaching the fish first in milk infused with mace blades, whole peppercorns, onion and carrot, all the sieving and thickening and such malarky.

Then I discovered that the fish actually tasted better (and not at all rubbery like the twice-cooked fish you get when you poach it first and then cook it for half an hour in the oven – why, why would I ever have done that?!) if I just cubed it and stuck it raw straight into a cream mixture flavoured with (and I know I’m cheating here) fish stock made with a half a Knorr stock pot.

Family Meals: Creamy Fish Pie with Prawns and Dill

Plus, double cream makes for a much more hearty Autumnal/Winter dish than thickened milk. Trust me. This pie is proper comfort food. The kind of comfort food that you’ll go back for seconds and thirds, even.

Leftovers, if there are any, reheat really well for up to two more days too. Simply transfer what you want to reheat into an oven proof dish, cover with aluminium foil and bake in the centre of the oven for 30 minutes.

I confess, sometimes I even lather tomato sauce on the top of leftovers, scoffing away while sitting on the couch binge watching my latest Netflix series (currently watching Salem!).

Family Meals: Creamy Fish Pie with Prawns and Dill

More often than not I’ll serve this fish pie on its own, without any side dishes, but if I’m wanting to compensate for the calorie-heavy cream sauce I’ll serve a smaller portion of fish pie with a generous helping of steamed greens, whatever happens to have appeared in my veg box that week. This time it was green beans, topped and tailed and blanched for just a few minutes to soften them, but so that they still retain some of their crunchy texture.

Note, you could also replace the smoked fish or the prawns with some fresh salmon. Simply cut into bite sized pieces as you do the white fish.

What’s your favourite go-to comfort meal now that the evenings are getting colder? Let me know in the comments!

Family Meals: Creamy Fish Pie with Prawns and Dill

Creamy Fish Pie with Prawns & Dill

Our family favourite fish pie recipe with a hearty creamy filling flavoured with dill.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 people
Author: Elizabeth

Ingredients

  • 50 grams butter
  • 50 grams plain flour
  • 200 ml fish stock (I use 1/2 Knorr fish stock pot)
  • 300 ml double cream
  • Shetland sea salt to taste
  • freshly ground black pepper to taste
  • 250 grams white fish cut into 1 inch pieces
  • 250 grams smoked white fish cut into 1 inch pieces
  • 200 grams cooked and peeled prawns
  • 50 grams frozen peas
  • 3 hard boiled eggs cut into pieces
  • 1 tbsp fresh dill finely chopped
  • creamy mashed potatoes to top
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Instructions 

  • First, prepare your mashed potatoes. How much you make will depend on the size of the dish you're making the pie in and how much you love mashed potatoes. I usually cook about 1.5 kg potatoes and mash with 50 grams of butter and a generous splash of milk until they're creamy. Leave to cool before topping the pie.
  • Heat butter in a saucepan over a medium high heat and pop the kettle on to make the fish stock.
  • When the butter is bubbling, stir in the flour and cook for one minute, stirring constantly.
  • Remove the pan from the heat and stir in the fish stock and cream. Whisk until thoroughly combined and return to the heat, reheating gently until the mixture is thick and smooth. Set aside.
  • Cut your fish into pieces and add straight to the cream mixture along with the boiled eggs, frozen peas and fresh dill. Stir gently to combine.
  • Place the mixture into a deep 9 x 6-inch casserole dish, or, let's face it, any dish you fancy. Want a deep fish pie use a smaller dish. Want a thin layer of fish, use a larger dish.
  • Spoon over the cooled mashed potatoes and, using the tines of a fork, spread evenly over the cooled fish mixture. Dot with butter.
  • You can, at this stage, cover and refrigerate until needed or bake immediately in a preheated 200 C oven for 30-35 minutes until the top is golden and the cream mixture is bubbling a bit at the sides.
  • Serve with a green vegetable so you feel like you're offsetting the calorific cream content with something a bit more healthy. Or not. Enjoy!

Notes

Leftovers reheat very well. Simply cover the leftovers in aluminium foil and reheat for 30 minutes.

Environmental Information

Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary - we'd love to see what you've been making!

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Category: Fin & Shell, Recipe

About Elizabeth Atia

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home.

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Reader Interactions

Comments

  1. kenmiller

    May 1, 2019 at 11:32 am

    This looks delicious I definitely give it a try and let you know about our experience. Thanks for sharing.

    Reply
  2. Victoria

    April 17, 2018 at 12:22 pm

    This looks delicious. I love dill – bet this makes it taste amazing

    Reply
  3. Margaret Gallagher

    March 13, 2018 at 6:00 pm

    What a delight – havent made THIS for quite some time – my family are in for a treat

    Reply
  4. Sheila

    December 1, 2017 at 2:06 pm

    This is so delicious. We had this last night and everyone loved it. I am planning to bring this next weekend to our potluck with friends. Thank you so much for sharing this recipe.

    Reply
    • Elizabeth

      December 1, 2017 at 2:17 pm

      Oh wow, thank you! I’m so delighted you tried and liked my recipe – thank you for making me smile today 🙂

      Reply
  5. Alex Donnelly

    September 23, 2017 at 11:45 am

    I am secretly rejoicing in the excuse to cook with cream again now that we’re in to Autumn! This is such a good belly-warming dish and will be adding it to my list of naughty winter dinners!

    Reply
  6. Yaya

    September 12, 2017 at 8:57 pm

    I love any meal that is no-fuss. This is definitely going on my autumn/winter menu. I could eat a huge portion right about now – yum! x

    Reply
  7. Lu Lovely

    September 10, 2017 at 10:26 am

    I’ve never poached my fish before cooking it in a pie. My pie never looks as delicious as yours does! I’ll absolutely be giving this recipe a try. Yummy!
    (Can’t believe you eat the leftovers with tomato sauce, you loon ☺)

    Reply
  8. Kavey Favelle

    September 10, 2017 at 8:53 am

    This is definitely the kind of comfort food I enjoy, especially with the silky richness of double cream to make it more luxurious!

    Reply
  9. Jaime Oliver

    September 9, 2017 at 8:35 pm

    I was going to ask you about substituting the prawns for something then noticed you had been super helpful and mentioned salmon which i love so thanks lovely i am going to give this a go!

    Reply
    • Elizabeth

      September 10, 2017 at 7:37 am

      I confess that I don’t actually like prawns, lol! I’m currently crash-slimming/fitness training for an upcoming press trip to Aruba (and I want to feel fabulous in my bikini!) so I didn’t eat this particular pie. I made it for my family. I usually put salmon in it if I’m eating it, but my family LOVE prawns so this version was for them. 🙂

      Reply
  10. Janice

    September 9, 2017 at 6:20 pm

    I love fish pie, I don’t think I’ve ever actually used dill in a fish pie, although I don’t know why!

    Reply
  11. Emily

    September 9, 2017 at 3:41 pm

    Heavenly! I love a fish pie and the idea of adding prawns sounds delish. Also that mash looks soooo creamy. Thanks for including my recipe x

    Reply

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About Elizabeth

Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home. Read More…

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“Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.”

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