Fish & finger pie

Fish & finger pie

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(2 ratings)

Prep: 20 mins Cook: 40 mins


Serves 6
Get the kids involved in making this veg filled fish pie. A healthy treat for all the family

Nutrition and extra info

Nutrition: per serving

  • kcal591
  • fat27g
  • saturates16g
  • carbs47g
  • sugars9g
  • fibre5g
  • protein42g
  • salt1.97g
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    For the topping

    • 200g plain flour
    • 100g cold butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 50g rolled oats
      Two piles of oats



      Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

    • 50g hard cheese, grated - be careful!

    For the filling

    • 500g skinless and boneless white fish
    • 2 large carrots



      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 100g frozen peas



      A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

    • 400g large cooked and peeled prawns, thawed if frozen



      There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

    For the sauce

    • 50g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 50g plain flour
    • 450ml milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 30g chopped parsley



      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • pepper



      Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

    • 1 bay leaf


    1. First make the topping: Heat oven to 200C/fan 180C/gas 6. Place the flour in a large mixing bowl. Cut the butter into small pieces and add to the flour. Add the oats and, using a fork, mash the butter into the flour and oats until the mixture looks like large breadcrumbs. This could take a child up to 5 mins. Add the cheese and stir until mixed together well. Set this aside as you prepare the filling.

    2. To make the filling: Cut the cod into finger-sized pieces and place in the buttered oven-proof dish. Peel the carrots and cut into pieces the size and shape of your little finger. Put the carrots in the same dish as the cod, then add the peas and the prawns.

    3. To make the sauce: Place the butter into a saucepan and allow to melt over a medium heat. Remove the saucepan from the heat, then add the flour, stirring to form a thick smooth paste. Place the saucepan back over the heat and cook for 2 mins to remove the starchy taste. Gradually add the milk, a little at a time, and stir with a wooden spoon, making sure that no lumps appear, until you have a smooth sauce. This mixture should resemble the consistency of double cream. When the sauce has come to the boil, turn down the heat and simmer for 2 mins. Season with pepper according to taste. Add the parsley and bay leaf, then pour the sauce over the fish, carrots and peas.

    4. Finally: Sprinkle the topping you made earlier over the fish and sauce. Place the dish into the oven, then bake for approximately 20-25 mins or until the topping is golden and crunchy. Remove from the oven and serve with crispy salad or mashed root vegetables

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    7th Feb, 2009
    Wont be cooking this receipe again. As per Karina's comments, mash is better but although the recipe said 25 minutes to cook, ours took an hour and meant tea was very late!
    28th May, 2008
    Next time I will use fishstock to upgrade the flavour. Now... it wasn't very tasty. Because I'm more a 'mash-fan' next time I will cover the fish with mashed potatoes mixed with spring onions and a bit of grated cheese.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    LibrarianGoddess's picture
    1st Nov, 2015
    I always find fish pie with white fish only quite bland, so I used a mix of smoked and unsmoked haddock and chucked in some salmon fillet since I didn't have any prawns. I was also a bit unconvinced about the suggested cooking times - how could finger-sized carrots (or large chunks of fish) bake in 20 mins? - so I boiled the carrots and poached the fish for 5 minutes before assembling everything and baking it. Even then, I'm not sure the topping was fully done! However, I liked this as an alternative to a mash-topped pie and will make it again - but I'll include smoked fish and pre-cook everything again, as above : )
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