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Crusted fish pie

Crusted fish pie


If you love fish, you’ll love sharing this easy, creamy dish that’s ideal for your Friday night dinner

  • Feeds 6 Feeds 6
  • Ready in 1 hour 5 minutes

Each serving contains

  • Energy
    1857kj 443kcal
  • Fat
    Med 25%
  • Saturates
    Low 29%
  • Sugar
    Low 25%
  • Salt
    Low 25%

% of adult’s reference intake | Carbohydrates per serving : 25g

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Big Bag Option


  • 2 x 220g packs Co-op Scottish salmon fillets
  • 2 x 240g packs Co-op cod fillets
  • 750ml Co-op semi-skimmed milk
  • Zest of 1 lemon, plus wedges
  • 500g Co-op frozen peas, defrosted
  • 30g Co-op unsalted butter
  • 30g Co-op plain flour
  • 3 tbsp Co-op wholegrain mustard
  • 150g frozen Co-op Irresistible jumbo cooked king prawns, defrosted
  • 3 slices Co-op wholemeal bread


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the salmon and cod in a large pan
  3. Pour over the milk and add the lemon zest Bring the milk to a rapid simmer
  4. Cover the pan with a lid, turn off the heat and leave the fish to cook in the hot milk for 10 mins
  5. Remove the fish and set aside, reserving the milk
  6. Meanwhile, in a separate pan, simmer the peas for 3 mins
  7. Drain, then tip into an ovenproof dish and roughly crush with a potato masher
  8. Discard the salmon skin and break all the fish into chunks
  9. Melt the butter in a pan over a medium heat, then stir in the flour and cook for 2 mins
  10. Slowly whisk in the reserved milk and simmer for 5-10 mins until you have a thick sauce
  11. Stir in 2 tbsp of the mustard, season, and add the fish and prawns
  12. Pour into the ovenproof dish on top of the peas
  13. Whizz the bread into breadcrumbs, then mix with the remaining mustard and scatter over the top of the fish pie
  14. Bake for 25-30 mins, until the sauce is bubbling and the breadcrumbs are golden and crisp

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