Speedy fish pie

Speedy fish pie

Many years ago I was lucky enough to dine at the Oxo Tower for an office party and I decided before I went that I’d order something different for a change.  When I looked at the menu, the fish pie jumped out at me because it sounded delicious.  It was rich and unlike any other fish pie I’d seen on a menu.  With the inclusion of bacon and eggs, this was the fish pie of dreams.  This recipe is my attempt to recreate it, but in a simpler, healthier way.  Best of all, it took 20 minutes to prepare and 20 minutes in the oven, which gave me plenty of time to clear up!

Ingredients for 4 servings

600g mixed seafood
200g peeled raw king prawns
4 whole eggs
6 streaky bacon rashers
100g spinach, defrosted
600ml semi skimmed milk
2 bay leaves, dried
4 whole peppercorns
30g cornflour
150g filo pastry
spray olive oil

 (Example ingredient amounts given, adjust accordingly to your requirements)


  • Pre-heat your oven to 200°C fan/400°F.
  • Boil the eggs to your liking.  I prefer mine to be soft boiled, so I added large eggs to a pan of boiling water and left the eggs to simmer for only 5 minutes.
  • After the cooking time has elapsed, leave the eggs to cool in cold water while you prepare the remainder of the dish.
  • Take a large frying pan and put it onto the heat.
  • When hot, dry fry the streaky bacon and set it aside.
  • In this same pan, pour in all of the milk and add the bay leaves and whole peppercorns.
  • When the milk is almost at boiling point add all of the mixed seafood and prawns to poach in the milk.
  • Turn the heat down and place the lid on, being careful not to let the milk boil over.
  • After a few minutes, the fish will be cooked and using a slotted spoon remove the fish from the milk and arrange it in the bottom of your oven proof dish.
  • Squeeze out any excess water from the defrosted spinach and arrange it around the poached fish.
  • Carefully peel the eggs and add these to the ovenproof dish along with the cooked bacon.
  • Put the pan of milk you used to poach the fish back onto the heat and let it reheat but not boil.
  • Add the cornflour to a small bowl and add 2-3 tablespoons of water, basically enough to dissolve the cornflour to pouring consistency.
  • Slowly pour this into the pan of warm milk while stirring, and keep stirring until your sauce is lovely and thick.  This should only take a minute or two.
  • When you’re happy with the thickness of the sauce, remove the pan from the heat, take out the bay leaves and pour the sauce over the pie contents.
  • Arrange the filo over the pie by scrunching it into balls before arranging.
  • When the pie has been covered with the filo, give it a few sprays with the olive oil, 3-4 sprays should be enough and pop it into the oven.
  • Bake the pie until the filo is golden brown, this took me approximately 20 minutes.


  • I made my own seafood mix which included cod, smoked haddock and basa fillets, but feel free to use a ready made seafood mix.
  • Because I used smoked haddock and smoked streaky bacon, the pie contents and the sauce didn’t need any extra seasoning, but feel free to adjust the seasoning to taste.
  • If you don’t have frozen spinach, frozen peas would work just as well.
Nella Foulds
Nella Foulds

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