Mini Fish Pies

The weather has turned here and in Amsterdam and we’ve been enjoy clear sunny days. So needed after months of dark, damp and cold! The boys have started using their balance bikes and we have spent our mornings (and afternoons) out riding and enjoying the sun.  Which means, we’re usually back later…and tired…and hungry.  So I’ve been making these yummy fish pies that I prepare in advance and just throw into the oven while having a little down time in front of the TV with the boys.

Mini Fish Pies

Yup, you heard me right.  Fish pie.  I had never tasted or even heard of a fish pie before moving to London.  Having grown up in Nova Scotia where fish is a mainstay, I thought I had tried it every which way…but a pie?  I have to admit, I was a little leary…but it’s delicious.  There are so many ways to prepare it that its hard to fault a dish that has so many possibilities.

Mini Fish Pies

I went pretty simple with leeks, peas and salmon for my toddlers but when I’m preparing it for myself, I always add a smoked salmon. It gives the whole flavor a real smokey boost – kind of like what bacon does to a really good fish chowder. If you don’t like smoked salmon, don’t worry, it’s not the strong flavor you are thinking of.  I guarantee you won’t mind it in a fish pie!

Mini Fish Pies

Mini Fish Pies

4 single servings

Mini Fish Pies


  • 300 grams of your favorite fish cut into small cubes (salmon, cod, mini shrimps etc)
  • 2-3 medium potatoes, boiled and mashed
  • 1 leek finely sliced
  • 1/2 cup frozen peas
  • 2 tablespoons of butter
  • 1/4 flour
  • 400ml milk
  • 1/4 cup grated cheese of your liking
  • 1 teaspoon mustard powder
  • salt and pepper for seasoning


  1. Preheat your oven to 200C.
  2. Place your leeks and butter in a medium sauce pot and cook until soft.
  3. Sprinkle in the flour and cook for another minute.
  4. Then add your milk slowly, whisking continuously to avoid clumps.
  5. Bring the mixture to a boil and let simmer until it thickens.
  6. Once thickened, remove from heat and add your fish, cheese and peas and mustard powder. Season with salt and pepper.
  7. Pour into individual ramekins, top with the mash potatoes.
  8. Place the ramekins on a baking tray and bake in the oven until the potatoes start to brown and the pie is bubbling.
  9. Remove and let cool before serving.
  10. These are great for preparing ahead and freezing. Instead of baking, wrap in aluminum foil and place in the freezer. To reheat, place frozen pies in a cool oven and bring up to temperature and cook until bubbling. Alternatively, let the pies defrost in the fridge overnight and then cook in a hot oven.




5 thoughts on “Mini Fish Pies

  1. Kathryn Silverstein says:

    From experience, I can say these are delicious. Real comfort food. I had to scrounge a few bites from Tamara’s boys to check them out. I expect to make them my self soon!

      • SO Yummy! That’s right. Two of your recipes in one day….it was a productive Monday 🙂
        Now, my delightful dog ate the smoked salmon out of the grocery bag while I was upstairs changing a diaper, but the salmon and cod proved to be delicious. These will definitely be a staple!

        • I’m impressed!! So glad you liked it! You can even change it up every time… Add a different kind of cheese or make a green Thai version by subbing in coconut milk for regular milk and add some green curry paste… The possibilities are endless! I love these kinds of recipes!

I'd love to hear what you think!