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  • Ingredients

Easy Fish Pie, delicious

Easter Fish Pie?

This delicious fish pie is based around Jamie Oliver’s best with a few little tweaks from me: I’ve made a lot of fish pies in my time, trust me, this is the best……..

A warming plate of tender soft fish smothered in cheese sauce with boiled eggs and herbs. Topped off with piping hot creamy mash and crowned with Cheese for that crunch! I usually serves  this pie with garden peas it’s so good because it’s a nice texture change, it’s also lovely with any green vegetables at all.  These lovely fresh vegetables cut through the creamy pie filling.  (In the pie I’ve added some hidden chopped carrots which give such a sweet note).

You can add any fish, using smoked is lovely too. You can also chuck in some prawns to make it extra special (I can’t as unfortunately I’m allergic – damm!).

I do so love a Pie of fish 🙂 I think it’s so comforting and homely and it’s what I would call a proper dinner and  perfect family food!

Good Friday Fish – why not a pie?

Good Friday is all about fish and it’s tradition to eat fish on this holiday day. I did a little research as I wasn’t entirely sure why. This is what I discovered

Jesus was executed on Good Friday and died for our sins, sacrificing his flesh for us. On the anniversary of Christ’s death, the church encourages followers to abstain from eating the flesh of warm-blooded animals on this day. People are told to go for the alternative which in most cases is fish. As fish comes from the sea, they are cold-blooded, it is thought of as a different kind of flesh meaning it is okay for consumption on Good Friday.

So why not make this easy recipe instead of heading to the chippy for fish and chips this year’s a lovely change and not queuing at the chippy! Go on  have a go at this lovely dinner, why not? Or if you really fancy those fish & chips maybe try my Skinny Fish & Chips?

Please let me know what you think, I love your comments

Many Thanks Cx


  • 6 – 8 large potatoes, peeled and diced into 1-inch squares
  • salt and freshly ground black pepper
  • 2 eggs, free-range
  • 1 onion, finely chopped
  • 1 -2 carrots, finely chopped
  • Glug of olive oil
  • 285ml double cream / or Elmlea Double
  • 2 large handfuls of grated mature Cheddar (save a bit for the top)
  • juice of 1 lemon
  • 1 heaped teaspoon English mustard (optional)
  • 1 handful flat-leaf parsley, finely chopped and a few snipped chives if you like
  • 455g fresh fish – haddock, cod etc skin removed (I use cod loin), deboned and cut into chunks ( I also use a little smoked fish too) – you can throw a few prawns in if you like

Preparation Method

  1. Preheat oven – Gas 8 /230C/ 450F
  2. Put the potatoes into salted boiling water and bring to a boil for 2 minutes. Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.
  3. Drain the potatoes. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
  4. In a separate pan slowly fry the onion and carrot in a little olive oil for about 10 minutes, then add the double cream and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley. If its a little thick add a dash of milk.
  5. Put the fish and the quartered boiled eggs into a large earthenware dish and mix together, pouring over the creamy vegetable sauce.
  6. Drain the cooked potatoes and mash, together with salt and pepper. Spread the potato on top of the fish mixture.
  7. Sprinkle with the rest of the grated cheese
  8. Place dish on a baking tray (it will boil out)
  9. Bake in the oven for about 30 – 35 minutes until the potatoes are golden.

Tuck in and enjoy Cx (serve with peas yummy)