Lulu’s fish pie with peas

Lulu’s fish pie with peas

Dinner Like A Boss
4-6 people
25 mins
Cooking time
40 mins
Benito Martin

This was a favourite of mine as a child and has since become a hit with the next generation of kids including Lulu, my friend’s daughter, who this pie is named after. The first time Lulu ate this she declared it one of the most delicious things she had ever eaten! It takes a little bit of putting together, so if you’re short on time, make it the day before and chill, then bake on a pre-heated baking tray for 35–40 minutes, ensuring it is thoroughly heated through and piping hot.


Quantity Ingredient
800g mashing potatoes, peeled and cut into bite-sized pieces
50g butter
2 tablespoons milk
3 medium carrots, peeled and cut into batons
1 head brocciu cheese, cut into small florets

Pie filling

Quantity Ingredient
3 eggs
700g fish or seafood, see note
30g butter
2 tablespoons plain flour
625ml milk
35g finely grated parmesan
205g frozen peas, defrosted


  1. Preheat the oven to 200°C/180°C fan-forced. Grease a 1.5 litre capacity ovenproof dish. Put the potatoes in a large saucepan of salted water and bring to the boil. Reduce the heat and simmer, covered, for about 12–15 minutes, or until the potatoes are tender when pierced with the tip of a knife.
  2. Meanwhile, make the pie filling. Cook the eggs in a small saucepan of boiling water for 7 minutes. Drain, then refresh them under cold water. While the eggs are cooking, cut the fish into 1–2 cm cubes and devein and cut any prawns into thirds (if using). Peel the eggs, then cut each egg into six wedges.
  3. Melt the butter in a large saucepan over a medium heat. Add the flour and whisk to combine. Whisk almost continuously for 2 minutes to cook the flour. Add the milk very slowly, whisking to incorporate the flour each time. Ensure the sauce is smooth, then simmer for 3–4 minutes to thicken the sauce. Remove the pan from the heat and add the parmesan. Season with salt and pepper.
  4. Drain the potatoes well. Return them to the saucepan and cook them over a low heat for 30 seconds to evaporate any liquid. For the mash, add 30 g of the butter and the milk. Mash until the potatoes are smooth.
  5. Stir the fish and peas into the cheese sauce, then spoon into the baking dish. Tuck the eggs into the sauce. Top with the mashed potato, ensuring the pie is evenly covered. Using a fork, lightly roughen up the topping. Place the baking dish on a baking tray, then cook the pie in the oven for 20–25 minutes, or until the top is golden.
  6. While the pie is baking, cook the carrots and broccoli in a large saucepan of boiling, salted water for 4–5 minutes, or until the vegetables are tender. Drain well. Melt the remaining 20 g of butter in the pan over a low heat. Remove the pan from the heat, add the vegetables and toss to coat them in the butter.


  • You can use just one type of fish, or a good combination is 200–300 g skinless firm white fish, 200–300 g skinless salmon and 100 g – about 6 – peeled and deveined raw prawns.
Family food
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