Spring fish pie

Spring fish pie

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(29 ratings)

Prep: 5 mins Cook: 35 mins


Serves 2

A special after-work supper treat – easily doubled if you've got friends over

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal529
  • fat22g
  • saturates7.7g
  • carbs41g
  • sugars6.5g
  • fibre4.9g
  • protein44g
  • salt1g


  • 250g bag washed leaf spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 450g small new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 300g skinless, boneless white fish fillet, cut into large chunks
  • 100g half-fat crème fraîche
  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat oven to 220C/fan 200C /gas 7. Tip the spinach into a colander sitting in the sink and tip the potatoes into a saucepan. Bring a kettle full of water to the boil and pour enough over the potatoes to cover and slowly pour the rest over the spinach to wilt it. Bring the potatoes to the boil and cook for 8-10 mins until tender, then drain and roughly mash.

  2. Leave the spinach to cool, then squeeze out excess water with your hands. Scatter the spinach over the bottom of 2 individual or 1 small ovenproof dish leaving two gaps for the eggs. Crack the eggs into the gaps, then season with salt and pepper. Distribute the fish over the spinach and eggs. Spread over the crème fraîche and drizzle with the lemon juice. Loosely spoon over the potatoes, drizzle over the olive oil, then bake for 20-25 mins until the top is crispy and golden and the sauce is bubbling at the sides. Leave to stand for a few mins, then serve straight from the dish.

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Comments, questions and tips

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18th Apr, 2012
Made many times, we use salmon. Really make sure you drain the spinach well and add plenty of seasoning. I also add a crushed garlic clove and some Parmesan to the creme fraishe and sprinkle grated cheddar on top. Very good. And quick!
5th Feb, 2012
love this recipe, the only fish pie my daughter will eat. It has become a family classic.
2nd Feb, 2012
I made it twice, on the first day I made it as per recipe and it was a bit bland. I already upgraded this recipe by using the finest portuguese solted cod but it wasn't just right. the very next day I made it again. I upgraded mashed potatoes by adding chopped onions and garlic goldenned for 2min on the sprinkle of the olive oil. Only then I was 100% satisfied with a dish! I will make it again :)
7th Apr, 2011
Not sure about this recipe,found the egg a bit strange.
12th Oct, 2010
This is great, used fish pie mix from tesco's so had a nice variety, will defientely be increasing the portion size and making for my whole family!
13th Sep, 2010
this is a fab basic recipe but you can pimp it up a little by using a mix of white and smoked fish with a couple of prawns added in if you have them- I also add a handful of low fat mature cheddar and a teaspoon of mustard (english/dijon or wholegrain) to the sauce before cooking. Yum
12th Jun, 2010
Made it last night and it worked very well. Everything was cooked perfectly and it was very simple to do. I did add a little more creme fraiche and added a sprinkling of grated cheese on top of the potatoe.
3rd Sep, 2009
Made this last night and it went down a storm. Very easy to make and so delicious!
3rd Sep, 2009
Made this last night and it went down a storm. Very easy to make and so delicious!
3rd Sep, 2009
Made this last night and it went down a storm. Very easy to make and so delicious!


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