Easter Fish Pie Recipe

How to make Easter Fish Pie


  1. Boil your potaoes and mash to your desired liking.
  2. Preheat the oven to 200°C (180°C fan-forced).
  3. If using skin-on salmon fillets, remove the skin.
  4. Chop all the fish into medium-sized chunks. Put them into an ovenproof dish.
  5. Add cream, bechamel sauce, lemon juice and parsley together into a bowl, then pour over the fish and mix well. Season lightly with salt and pepper.
  6. Spread the mashed potato over the fish, sprinkle with the grated cheese and bake in the oven for 40 minutes, or until golden brown.
  7. Meanwhile, cook the peas and sweetcorn in some salted, boiling water, drain and serve with fish pie and lemon wedges.