Mini Fish Pies

Have you ever seen those tiny casserole pots and wonder what people make in them? Now you know! These adorable fish pies are going to be a firm favourite in your home. We used ones (10cm wide and 5cm deep) which are widely available, as you know. You could use standard ramekins, but they are slightly smaller in size. Having said that, if you prefer to make a large casserole, simply triple the recipe below and use the same dish you would use to make a lasagne to serve 6. We monitored all macros to ensure you have a meal that is packed with flavour without compromising your goals.

Serves 2

Calories per serving = 414 kCal 

Macros per serving:

  • FATS – 16g
    • of which saturates 5.4g
  • CARBS – 36g
    • of which sugars 4.9g
  • PROTEIN – 28g


1 large potato (300g peeled weight)
¼ cup skimmed milk
½ tsp Dijon mustard
salt and white pepper
1 TB olive oil, plus extra for brushing
2 small, round shallots, peeled and finely sliced
1 clove garlic, peeled and minced
35g frozen peas
juice of ½ lemon
8 raw prawns, peeled, heads removed
200g smoked haddock, cut into small chunks
small handful fresh dill, chopped
2 TB double cream
2 tsp sesame seeds


Cut the potato into smaller chunks and place in a pan of cold, salted water. Bring to the boil and cook the potatoes until tender, then drain and mash with skimmed milk and Dijon mustard. Season with salt and white pepper and set aside.

Preheat the oven to 180°C.

Heat the olive oil in a pan over moderate heat and cook the sliced shallots until softened. Add the garlic and frozen peas and cook for a minute longer, stirring continuously. Squeeze over the half lemon (catching and discarding any pips) and stir well. Remove the pan from the heat.

Halve the raw prawns lengthways and add to the pan of shallots and peas, along with the diced, raw smoked haddock, chopped dill and whipping cream. Stir well to combine the mixture, then divide the mixture between two, greased mini casserole dishes (or large ramekins). The mixture should come up 2/3 of the pots. Cover the fish mix with the mashed potatoes and brush the tops lightly with a little olive oil.

Place the mini casserole onto a tray and place the tray into the oven for 25-30 minutes. In the meantime, toast the sesame seeds in a small, hot pan until toasted.

Serve the fish pies garnished with a scattering of the toasted sesame seeds and a sprig of dill. Delicious with a side salad!





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