Easy Fish Pie

By Market Magazine


0 from 0 votes




Cooking Time




  • 750 g 750 baby new potatoes, quartered

  • 6 6 eggs

  • 250 g 250 tub light sour cream

  • 3/4 cup 3/4 milk

  • 1 Tbsp 1 Dijon mustard

  • 400 g 400 skinless salmon fillet, cut into

  • 3 3 cm pieces

  • 400 g 400 skinless white fish fillet (such as ling, snapper or basa), cut into 3cm pieces

  • 1 cup 1 frozen peas, thawed

  • 2 2 green onions, finely sliced

  • 1 Tbsp 1 chopped dill, plus extra to garnish

  • 6 sheets 6 filo pastry

  • 60 g 60 butter, melted

  • Lemon wedges, to serve


  • Preheat oven to 180°C, fan-forced. Place 10-cup capacity shallow baking dish (about 35cm x 28cm) on oven tray, to catch spills.
  • Place potatoes in large pot and cover with cold water. Bring to the boil. Add eggs, simmer for 6 minutes. Use slotted spoon to transfer eggs to bowl of iced water. Continue cooking potatoes for 3-4 minutes, until tender. Drain well and roughly mash. Peel eggs, then cut into quarters.
  • In large bowl whisk sour cream, milk and mustard. Add potato, salmon, fish, peas, green onions and dill. Season and mix well. Spoon into dish. Tuck in egg quarters.
  • For topping, brush pastry sheets with butter then cut into 4 strips lengthways. Scrunch each strip into a loose ball and arrange on top of pie.
  • Bake pie for 25-30 minutes, until topping turns golden brown and filling bubbles to edges. Scatter with extra dill. Serve with lemon wedges.

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