Salmon and Prawn Fish Pie

Flaked salmon and prawns/shrimp with broccoli in a creamy wine sauce, topped with mounds of mashed potato, and sprinkled with a crusty topping, make this a delicious fish pie.

Salmon and Prawn Fish Pie

4 servings
  • Preparation time: About 40 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 800 g (1¾ lb) potatoes, peeled (5 medium)
  • 565 g (1¼ lb) salmon fillet, skinned
  • 115 g (4 oz) cooked prawns/shrimps
  • 240 ml (8 fl oz) dry white wine (1 cup)
  • 60 ml (2 fl oz) water (¼ cup)
  • few sprigs dill
  • salt and freshly milled black pepper
  • 2 lemon slices
  • 40 g (1½ oz) butter (3 tbsp)
  • 40 g (1½ oz) flour (⅓ cup)
  • 5 tbsp single cream/table cream
  • 120 ml (4 fl oz) milk (½ cup)
  • small head of broccoli
  • 2 tbsp fresh white breadcrumbs
  • 2 tbsp butter, melted
  • sprigs of dill for garnish, optional


  • For this recipe you will need a large frying pan/skillet with lid and a 2.25 litre (4 pint) ovenproof dish

  • Method
  • Preheat the oven to 190°C (375°F) (gas 5).

  • Peel and cut potatoes into large chunks. Cook in boiling, salted water for about 20 minutes until tender. Drain and set aside.

  • Meanwhile, cut the broccoli into bite-sized florets, about 115 g (4 oz) (1 cup). Not all the head of broccoli will be needed.
  • Remove the stalks from the dill and reserve. Chop dill leaves and put to one side.

  • Now lay the salmon in the frying pan/skillet and pour over the water and wine. Add the seasoning, dill stalks, and lemon slices. Cover the panskillet. Bring the liquid slowly to the boil, then reduce the heat and simmer gently for 5 minutes or until the fish is just cooked.

  • Remove from the heat and discard the dill stalks and lemon slices. Using a slice, lift the fish and lay it in the ovenproof dish. Flake into chunks using a fork and check for bones.Then strain and reserve the cooking liquor.

  • Now scatter the prawns/shrimps and broccoli over the fish.

  • Next melt the butter in the frying pan/skillet and stir in the flour to form a smooth paste.

  • Remove from the heat and slowly add the reserved cooking liquor, stirring constantly, until the sauce is smooth.

  • Return to the heat and bring to the boil. Then reduce the heat and cook for a further minute, while continuing to stir, until the sauce has thickened.

  • Stir in the cream. Add the chopped dill leaves and season. Now pour the sauce over the fish.

  • Mash the potatoes, adding just enough milk to create a creamy mash. Season well.

  • Cover the fish with spoonfuls of the potato. Don’t flatten the spoon shapes out as you are after a bumpy look.

  • Then sprinkle with the breadcrumbs and pour the melted butter over the top.

  • Bake for 40–45 minutes until piping hot and lightly browned.

  • Serve garnished with sprigs of dill (optional).
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Updated: January 25, 2019

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