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Speedy Fish Pie

Nutritional info per serving

  • Calories: 551
  • Fat: 38.4g
  • Saturated fat: 16.2g
  • Salt: 2.88g

Speedy Fish Pie

This traditional British dish is a hearty choice when you need it most. This classic recipe is an accelerated version of a national favourite but every bit as delicious


  • 200g cream watercress sauce starter paste
  • 150ml single cream
  • 60g watercress salad, woody stems removed, leaves finely chopped
  • 140g Indonesian black tiger prawns
  • 350g salmon fillet, cut into 2cm chunks
  • 100g frozen peas
  • 450g potatoes, peeled and diced into equal sizes
  • 1 knob of butter
  • 25ml whole milk

Ready in: 40 mins

Serves: 4


  1. Remove the woody stems and finely chop the leaves of the watercress salad. Cut the salmon fillet. Peel and evenly dice the potatoes.
  2. Put the potatoes into boiling water and leave to simmer for 10 minutes, or until tender, then drain. Move on to the next steps while you wait.
  3. Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
  4. Put the starter paste in a saucepan with half as much water and cook for 2 minutes. (For example, for 200g starter paste you will need 100ml water.)
  5. Add the cream and watercress, and simmer for 3 minutes.
  6. Add the butter and milk to the potatoes, season, and mash together until smooth.
  7. Put the prawns, salmon and peas in an ovenproof dish (or divide among individual pie dishes), pour over the sauce and spoon on the potato to cover.
  8. Fluff with a fork and bake for 25 minutes.


Macon Villages 2011


A fresh and fruity white made from 100% Chardonnay, with a really appealing, lively scent of apples and lemons


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