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Mini Fish Pies

This recipe from Brian Walsh is the perfect dinner dish.



  • 500g smoked haddock
  • 1 litre milk
  • 125g butter
  • 125g flour
  • 2 leeks
  • 3kg salmon, diced
  • 300g cod, diced
  • 20g prawns
  • 200ml cream
  • 1 bunch dill
  • 1 tablespoon Dalkey Island mustard
  • 1kg mashed potato
  • For the herb crust
  • 50g parsley
  • 50g chervil
  • 10ml olive oil
  • 200g dry breadcrumbs


  1. To prepare the crust, blend all together in a food processor until fine.
  2. Poach the smoked haddock in milk for five minutes. Remove the haddock and
    retain the milk.
  3. In a pan, melt butter and add the flour to make a roux, cook for two minutes
    until golden brown, add strained milk and cook out until thickened, whisking
    continuously as you go.
  4. Slice leeks and blanch in boiling, salted water for one minute, refresh in iced
  5. Add the diced fish, prawns, cream, leeks, dill and mustard.
  6. Divide the mix into four individual baking dishes or one large dish, top with the
    mash and sprinkle over the herb crust. Bake at 170ºC/gas mark 3 until golden
    brown, 20-30 minutes. Serve with a green salad and some crusty bread to mop
    up the sauce.

TIP: For a gluten-free option, omit the flour and replace with some mash to thicken
the sauce.