Penny Lane Fish Pie

‘Penny Lane is in my ears and in my eyes
Four of fish and finger pies
In summer, meanwhile back…’

So sang Sir Paul McCartney way back when. Here is a recipe that has little to do with the B-side to ‘Strawberry Fields’ but it went down a storm at our house.

To create what you might call the ultimate in Fish Pies (or Seafood Pie if you feel pretentious) you will need:


  • Salmon fillets
  • Haddock loins
  • Massive prawns
  • Eggs
  • Milk
  • Butter
  • White wine
  • Seafood sauce
  • Milk
  • Dill tips
  • Parsley
  • Dijon mustard
  • Creme fraiche
  • Lemon juice
  • Parmesan cheese
  • Puff pastry


First cook the haddock and salmon in milk and butter and the dill. Boil the eggs for a while and then cool in cold water.

Drain the fish and set aside. Add the wine, creme fraiche, seafood sauce and all the other stuff to the pan and heat up to create a thick, delicious and obviously nutritious sauce.

Now create the pie. Place the fish pieces in the dish. Then add the prawns and chopped parsley. Put the eggs on top and then smear the thick sauce on top and sprinkle a generous layer of grated parmesan over it. Squirt lemon juice over it.

Now top with a thick layer of puff pastry. Bake for about 40 mins (put some foil on top if the crust start to burn):

You could serve this up with peas and potatoes and all that but to be honest its just fine on its own…

4 thoughts on “Penny Lane Fish Pie

  1. thats the first meal i will be doing in our new home, IN TWO DAYS TIME EEKKKK Merry Xmas to you and please keep up the great work next year…I got a proper kitchen to play in very soon!

  2. I am almost 100% with you on this. I would not use the eggs. I think it is a UK / Ireland thing. We tend not to put them in our fish pies (Said he, generalising for a nation). The finished pie looks wonderful.

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