I love these individual fish pies—they make family mealtimes so much easier, especially on days when everyone eats at different times. You can prepare them ahead of time, keep them refrigerated, and simply pop them in the oven when you're ready. Comforting, filling, and wholesome, they're the perfect one-pot dinner.
Ingredients
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4
For the potato topping:
- 500g potatoes, peeled and cubed
- 50g butter
- 100ml milk
- 30g Parmesan cheese, grated
- Salt and pepper
For the filling:
- 20g butter
- 1 small onion or 1 shallot, finely diced
- 1 tbsp white wine vinegar
- 30g plain flour
- 350ml fish or vegetable stock
- 150ml fresh cream
- 400g fish of choice, skin removed and cut into 2cm chunks (I like a mix of salmon and cod)
- 1 tsp ground nutmeg
- 1 tbsp fresh dill, chopped
- 2 tbsp Parmesan, grated
- 50g frozen peas
- 1 egg, beaten (for brushing)
- Salt and pepper
Method
1. Preheat oven 200C, 180C fan, gas mark 6.
2. Cook the potatoes in a pot of salted simmering water until tender when pierced with a fork.
3. Drain and mash the potatoes with the butter, milk, and Parmesan.
4. Season to taste with salt and pepper.
5. To make the filling, melt the butter in a pan, add the onion or shallot, and sauté for 4–5 minutes until soft.
6. Add the white wine vinegar and let it evaporate.
7. Stir in the flour, then gradually whisk in the stock to avoid lumps.
8. Add the cream and bring to a gentle simmer.
9. Stir in the fish and cook for 10 minutes.
10. Add the nutmeg, Parmesan, dill, and peas. Remove from the heat and season to taste.
11. Divide the mixture between 4 ramekins and top with mashed potato.
12. Brush with beaten egg and bake for 25–30 minutes, until golden on top.
Top Tip: For extra flavour, scatter a little grated cheese or breadcrumbs over the potato topping before baking. This will give your pies a beautifully crisp and golden crust.
