Bill Granger’s Fish Pie


This recipe is much lighter than a traditional fish pie and also very simple to prepare.



800g potatoes, peeled & cut into chunks (GRW also like sweet potato, parsnip or cauliflower)

1 garlic clove, crushed

4 spring onions, sliced

Grated zest & juice of half a lemon

Salt & pepper to taste

2 tbsp olive oil plus extra to drizzle

½ cup crème fraiche (or natural yoghurt)

3 anchovy fillets finely chopped (optional)

1 tbsp capers drained

Handful flat leafed parsley, chopped

800g mixed fish (such as salmon, firm white fish, prawns) cut into large chunks.

Handful baby spinach



  1. Preheat oven to 200C.
  2. Cook potatoes in salted boiling water for 15-20 mins until very tender. Drain.
  3. Return to pot & add garlic, spring onion and lemon zest. Season with salt & pepper and stir in olive oil, breaking up potatoes as you go. Set aside to cool.
  4. Put creme fraiche, anchovy fillets, capers, parsley & lemon juice in a large bowl. Stir well & season.
  5. Fold through fish & spinach. Spoon into a large oven proof dish or 4 small ramekins.
  6. Top with rough potato mash.
  7. Drizzle with olive oil and bake in oven for 20 mins or until golden. Serve with a green salad or steamed green beans.


When choosing your fish, Salmon has a very high Vitamin D content amongst its oily fish friends. You could also add some mushrooms for more Vitamin D.

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