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1 ratings, avg : 5.00

Gorgeous fish pie with salmon, parsley sauce and a cheesy mashed potato topping. I could eat this every day.

I love fish pie. And I’m not sure what else I can tell you about that. I just wrote the Greek post for this recipe, in which there were several things I could elaborate on. Greeks aren’t that familiar with this dish (unless they’ve lived in the UK) and it probably seems very odd to a lot of them. I mean fish with a white béchamel-y sauce? And cheese? All together? It goes against so many instincts. But boy does it create something wonderful. The word “pie” also needs an explanation for Greek readers, as “pie” in Greece equals pastry. Whether fyllo, or puff, or a type of shortcrust, when you say pie, you mean a filling wrapped in pastry. There are a few exceptions, with “pies” made with flour, but these are usually a “lazy” alternative to the real thing (which is pastry).

You guys on the other hand, I’m sure are familiar with this yummy creation. You probably also know how lovely parsley sauce is. When I was little we often had fish for dinner, with boiled potatoes and veg, usually carrots and peas. On my plate, everything was always heavily smothered in parsley sauce. If I could have got away with it, I would have chosen parsley sauce soup with maybe two pieces of potato and three peas in it. But in my mum’s book that didn’t constitute a healthy meal. Hm, I think I know what I’m making for dinner tonight.

So, I won’t go on and on. Here is my version of fish pie. It’s not that different to hundreds of other versions. But it’s gorgeous. And you can play around with it and add other types of fish, or even shrimp, according to the preferences of your own tastebuds. Enjoy.


450gr fish fillet (I used salmon but sometimes I use a mix of salmon and perch)

300 + 50ml + a splash of milk

700gr potatoes, peeled and cut into large pieces

40 + 30gr margarine (not soft-spread type) or butter

50gr cheese, grated (I used a gruyere from Naxos island)

1/2 + 1/4 tsp salt (+ some for boiling potatoes)

1/4 + 1/8 tsp white pepper

30gr flour, plain

1 cup parsley leaves (very lightly packed) or less if you prefer

1/2 cup peas, frozen (no need to defrost)

Show me more ideas and suggestions

This is by far the best whisk (egg beater) to use with a saucepan, as its shape allows you to get into the corners. Classic whisks are better for bowls.

Step 1

Poach the fish in 300ml milk, covered, for about 10 minutes. It doesn’t have to cook through completely. Remove the fish with a slotted spoon, discard any skin and bones, and cut it into chunks. Set aside. Strain milk into a measuring jug and add a splash so it comes back to 300ml.

Step 2

Boil potatoes in salted water till soft. Strain and return to pan along with 50ml milk, 40gr margarine, cheese, 1/4 tsp salt and 1/4 tsp white pepper. Mash with the masher thingy till smooth. You want it fairly dry.

Step 3

Preheat oven to 170C fan (180C conventional).

Step 4

In a clean pan melt the 30gr margarine over medium high heat, add the flour and stir continuously for a couple of minutes till it forms a paste and cooks through. Arm yourself with a good whisk (see Show Me for a great one) and working quickly add the milk you used for the fish. Whisk vigorously till you are sure there are no lumps and switch to a wooden spoon. Stir till the béchamel thickens nicely. Add the 1/2 tsp salt, the 1/8 tsp white pepper and set aside. Finely chop the parsley and add that too. Stir to incorporate.

Step 5

Add the fish and peas to the parsley sauce and stir gently to combine. Pour the mixture into a small baking dish (mine is 25x19cm) and carefully spread the mash on top. Bake for about 45 minutes or until nicely golden and bubbling at the sides.

1 ratings, avg : 5.00

So, what do you think? Leave me a comment!


  • Reply

    I’ve never eaten anything remotely similar to this, but it sounds wonderful!

    • Reply

      Thanks Kalyn! I thought fish pies where popular in the States as well, but maybe it’s more of an English thing! It really is quite tasty.

  • Reply
    Ange Kenos

    Hi. Actually, my late yia yia (From North Epiros) made Psaropita and this recipe is extremely similar to hers. She also added garlic and dill, and on some occasions, sliced boil egg around teh edges.

    • Reply

      Oh how interesting Ange, I had no idea. I’ve heard of fish pies here but with marida (whitebait? a small fish anyway) in phyllo. I shouldn’t be surprised though, Epirus is the capital of pies so it’s no wonder they have a similar version to this! I’ll see if I can find anything online about it. Thanks!