Fish pie is one of my staple meals. Delicious, nutritious and balanced. You can also make it with any fish you happen to have on hand – although salmon is my favourite. I love making fish pie with egg because it gives that extra bit of taste and protein. It’s great to make during the week because it’s so easy to have ready in advance to simply pop into the oven when you are ready to eat.
Fish pie for one
As with all my pie creations – I love to do them in individual servings in one portion sized oven dishes. You can upscale this and create one large pie – just check the cooking times as it may take a little more time for the heat to penetrate into the middle. A kitchen thermometer is really your best friend here – aim for 60 C or 175 F. It saves you trying to dig around into the middle to check the fish is cooked!
This is also a perfect solo meal because you can portion it up and freeze or cook later (instructions below). While I live alone, and typically eat alone most nights, I am a fan of cooking several portions to reduce my time spent in the kitchen on my typically busy week.
How to prepare it
This fish pie recipe is pretty easy to make although it does require a few pans and isn’t the fastest meal ever (again, batch cook to add some time justification in!). First cook the potatoes. Add the eggs for the last 8 minutes to boil them and then drain everything and mash the potatoes.
Make the sauce by first melting the butter and adding the flour to make a roux. Whisk in the milk and then add the dijon, mustard, nutmeg and lemon. Finally add some cheese and slowly cook until melted.
Wilt the spinach in a pan, and then it’s time to assemble. Layer the fish, peas and spinach in an oven proof dish, top with the egg and pour over the sauce. Finish with the mashed potato and scatter a little more cheese. Bake in the oven for 30 minutes and then serve – delicious!
How long will fish pie keep in the fridge
I often make a couple of portions and cook only one, leaving the other for another night. Uncooked I will keep this for up to two days. If you do this then make sure that the fish you use is not going out of date before you are going to cook it. Cover with clingfilm and follow the baking instructions when you are ready to eat it.
Cooked I will typically keep this, again, up to 2 days. Although I’m sure that 3 would be fine. Just make sure to place in the fridge as soon as possible after cooling and then ensure it’s piping hot when you reheat.
Can you freeze fish pie with egg?
Fish pie is the perfect freezer meal! However, don’t freeze it with the egg in as it will go rubbery I know you don’t want!
You can either create a pie without the egg, or freeze the mash and the ingredients separately and then defrost, cook the egg and then assemble when you are going to eat it.
What can you serve with it?
This pie doesn’t really need anything extra to go with it. It includes protein, some green veg (peas and spinach) in a creamy sauce topped with potatoes and cheese. However, it does really go well with some extra steamed greens or a crisp green salad.
I served this with this garlic roasted tenderstem broccoli – absolutely delicious!
Products that work great for this recipe
2-Way Grate & Measure
T-fal Nonstick Pan
This fish pie with egg is a delicious and balanced meal. Creamy sauce over fish and green veg. Topped with cheesy mash – yum!
The portion below is for one (see notes for the size of oven dish used). Simply multiply for as many portions as you want.
- 125g salmon, skinless (see note 1)
- 30g frozen peas
- 1 large egg
- handful of baby spinach leaves
- 1/2 lemon – juice
For the sauce
- 100ml milk
- 10g butter
- 10g plain flour
- 1 tsp dijon mustard
- 20g grated mature cheddar
- 1/4 tsp grated nutmeg
- few sprigs parsley, chopped
For the mash
- 150g floury potatoes – such as maris piper
- 1 tbsp sour cream
1. Bring a large pan of salted water to the boil. Peel the potatoes and cut into small chunks and add to the boiling water for 15 minutes. Add the egg for the last 8 minutes.
2. Drain and plunge the eggs into cold water and peel once cool enough to handle. Mash potatoes with the butter and sour cream and season well.
3. Next make the sauce. Melt the butter and add the flour, stirring constantly until you get a thick paste. Gently whisk in the milk and season well. Stir until thickened.
4. Next add the dijon, nutmeg, parsley and lemon juice to the sauce. Add all but 1 tablespoon of the cheese and then mix together well over a medium heat until the cheese has melted.
5. Wilt the spinach by placing it in a small frying pan over a medium high heat. You don’t need any oil. Stir and turn until wilted.
6. Cut the salmon into bitesized pieces and mix with the peas and spinach in the bottom of your baking dish. Place the eggs over the top and then spoon over the sauce. Top with the mash and sprinkle the remaining cheese over.
7. Bake in the oven for 30 minutes until bubbling hot and the top is golden.
1. I used salmon for this pie but you could absolutely use a different type of fish – or prawns. Or a mixture!
2. If you are making these in individual portions then the dishes I used were around 5 inches in diameter and 2.5 inches tall.
- Category: Pie
- Method: Oven
- Cuisine: British
- Serving Size: 1
- Calories: 750
- Fat: 41g
- Carbohydrates: 39g
- Protein: 48g
Keywords: fish pie, salmon, pie, dinner, individual size, main, seafood, british