Fish Pie With A Chilli Lemon Twist

I embarked on a new adventure last night. I’d prepared all day – I even bought ingredients specifically for this recipe – shocker!

Must be important and pretty good right?!


Yep, you heard it… fish pie. I had my first ever fish pie a few weeks ago and loved every second, so I decided it was my turn to have a crack at it.

It’s not the hardest recipe ever, but it’s also not the quickest. I enjoyed getting my hands dirty and actually kind of felt like a proper cook. This recipe definitely makes you feel like you’re pretty good at this cooking stuff.

Its really simple, as long as you remember to put everything in, but to be honest, it’s the type of pie where you can easily find substitutes, as long as the flavours complement each other.

This isn’t a traditional dish whatsoever, so if you were looking or hoping for a nice creamy rich fish pie you’ve come to the wrong place.

This recipe is so tangy and fresh – you feel like you should be sitting in a chic restaurant in London somewhere, sipping some crisp white wine, on a summers day (and paying a lot of money for it no doubt!)

The chilli and lemon infusions create a light and delicate flavour, bringing out all the best parts of eating fish. It is SO unusual but SO tasty and actually super healthy!

Afterwards I felt delightfully content. That’s how I would describe it.

Give this a try if you want to try something different…. it’s different for sure!

Fish Pie (serves 4)

Sea salt and black pepper

900g potatoes

Milk and butter for the mash

1 carrot

1 leek

200g mature cheddar cheese

1 lemon

½ fresh red chilli

4 sprigs fresh flat-leaf parsley

300g salmon fillets, skin off and bones removed

300g smoked haddock fillets, skin off and bones removed

125 g raw peeled king prawns (if you desire – I’m not too keen on prawns!)

Olive oil

1 good handful spinach, chopped (optional – or you could use frozen peas instead)

2 ripe tomatoes, quartered (these are optional also)

4 tbsp crème fraiche (for an extra creamy taste)

  1. Preheat the oven to 200 degrees and bring a large pan of salted water to boil
  2. Peel the potatoes and cut them into chunks, placing them in the boiling water to cook for around 15 minutes – or until they are soft
  3. Meanwhile get a deep oven dish and stand a grater in it. Peel the carrot and grate this into the dish, along with the cheddar cheese and finely sliced leek
  4. Grate the lemon zest into the dish and add the chilli and parsley
  5. Cut the salmon and haddock into small bite size pieces and squeeze the lemon juice over
  6. Add to the dish along with a drizzle of olive oil and a good amount of salt and pepper
  7. If you want to add the spinach, peas or tomatoes, now is the time to do so!
  8. Mix well with your hands, and finally blob the crème fraiche over the top
  9. Now drain the potatoes and mash thoroughly, adding the milk and butter to your taste as well as seasoning
  10. Spread this evenly over the ingredients in the dish and using a fork, create a lined pattern across the top
  11. Grate some cheese over the top and place in the oven to cook for around 40 minutes
  12. Serve with some garlic bread and green veg – and a nice white wine!


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