This fish pie recipe is extra special, with omega 3-rich prawns and quails eggs! Also enjoy the wonderful aromatic spices: lemongrass, bay, cloves, nutmeg and horseradish, which give this recipe a lovely deep flavour and smells divine. You’ll also love the creamy dreamy filling and crispy comforting potato and celeriac topping.
Choose your fish wisely! Oily fish like salmon and mackerel is full of omega 3 and vitamin D.
Fish pie makes a perfect mid-week supper or weekend lunch, so freeze an extra batch. Make one large one for the family, or lots of mini ones for your tribe. The kids love getting involved in the kitchen creating their own little dish and will probably gobble it up super fast!
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Aromatic Lemony Fish Pie
- 400 g Potatoes (Leave skin on and cube)
- 0.25 Celeriac (Peel & cube into same size as potatoes)
- knob Butter (For mashing the potato)
- splash Milk (For mashing the potato)
- 0.25 tsp Horseradish (Freshly grated or from a jar)
- 2 Lemons (Zest)
- 0.5 Lemons (Juice)
- 260 g Fresh fish (Mixed fish or fish pie mix)
- 200 g King prawns (Raw)
- 300 ml Milk (Whole)
- 1 Onion (White, remove skin and chop into quarters)
- 2 Bay leaves
- 4 Cloves
- 1 stalk Lemongrass (Crushed – see Cooks’ Tips)
- 0.25 tsp Nutmeg (Finely-grated)
- 4 tbsp Butter (Unsalted)
- 4 tbsp Plain flour (Use gluten-free if needed)
- 8 Quails eggs (Or 4 standard sized eggs)
- 1 bunch Parsley (Fresh)
- Salt (To season)
- Pepper (To season)
- Preheat oven to 180 degrees.
- Cook the potato and celeriac in boiling salted water until soft. Add some butter and milk, salt, pepper, zest of half a lemon and horseradish then mash. Taste and season more if needed then leave the mash to cool.
- In a large frying pan, add the milk, onion, bay leaves, cloves, lemongrass and nutmeg. Bring up to heat and let simmer until the onion is softened.
- Add the fish and prawns for just 2 minutes until they start to cook but aren’t cooked through. Drain the milk mixture through a sieve and leave the fish to cool. Discard the bay leaves, onion, cloves and lemongrass.
- Get a bowl of iced water and a pan of boiling water ready. Plunge the quails eggs into the boiling water for 3 minutes. Remove the eggs and plunge into the iced water. When cool remove the shells.
- To make the white sauce, melt the butter in a saucepan. Using a whisk, slowly add the flour and keep stirring. Keep it on a low heat and gently cook the butter and flour for about 5 minutes. Then start to very slowly add the milk, a little at a time, ensuring you keep whisking. You will then have a smooth sauce. Keep cooking and stirring until the sauce thickens slightly. Add the parsley and season with a pinch of salt and pepper.
- Add the fish and prawns to the white sauce along with the lemon juice and stir gently to combine.
- Spoon the mixture into your individual pie dishes and pop a couple of quails eggs in each dish. Add your celeriac and potato mash on the top. Use a fork to create a bit of texture on top.
- Pop into the oven for 20 minutes until bubbling and browning on top.
- To easily remove the quail’s eggs’ shells, once cooled, roll them on a hard surface, pinch the membrane at the base of the egg and the shell will then peel off easily.
- For a dairy-free version, use oat milk instead of the cow’s milk and vegan sunflower spread instead of butter.
- This recipe uses individual ramekins but it can just as easily be made into a larger family-sized version.
- Fresh lemongrass stalks should feel firm and heavy, with no bruising. If it feels light, it will probably have dried out too much. When using, slice off the very bottom of the stalk, and peel off any dried-out layers, then bash the woody top end with a rolling pin to soften, and help release some of the aromatic oils.
- To make this low histamine swap the lemon juice and zest for a tablespoon of sumac and the nutmeg to allspice