Fish and Shrimp Pie

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Fish and Shrimp Pie doesn’t only look delicious but tastes amazing as well. Creamy sauce, tasty seafood and healthy vegetables topped with flaky homemade puff pastry. What a way to beat the cold weather than to tuck into this creamy seafood pie dish!

fish and shrimp pie in a baking dish

This is just my second time making this but it’s like I’ve been making it for a long time. The delicate taste of fish and shrimps cooked in a creamy sauce makes it truly enjoyable. Some of you might be more familiar with fish pie with mashed potatoes on top but this recipe calls for puff pastry as the topping. Of course, you can use store-bought puff pastry, but you can also try my homemade rapid puff pastry recipe.

fish and shrimp pie on a table

It’s a real crowd-pleaser – swap in any fish you like in this versatile, comforting pie. You can use haddock, salmon, cod, etc. Me though, I just used cod and shrimps because I like to keep it simple. Simple yet packs a lot of flavors, that is probably what best describes this pie.

How to make Fish and Shrimp Pie

The good thing about this pie is that it is very adaptable- add your favorite seafood and dial-up or down the creaminess by adjusting the amount of sauce. You start by preheating your oven to 180° C. While the oven is heating, heat oil and butter in a pan then saute garlic and onion.

Cooked in the shrimps. Add flour and stir until it thickens then add milk and stir until sauce is creamy. Season with salt and pepper then add codfish and green peas. Let it simmer until fish is cooked through and peas tender. Let it simmer for a few more minutes then adjust taste if needed.

Transfer in a baking dish and let it cool for a moment before covering with puff pastry. If using store-bought puff pastry, you will need to thaw it first if frozen. The same thing goes if you made your own, it needs to be thawed in the fridge. Cover the baking dish with the pastry and bake for 20 -25 minutes. Voila. Easy, simple fish and shrimp pie for you to enjoy!

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Tips for Fish and Shrimp Pie

  • Some supermarkets offer lovely packs of different fish and shellfish for using in fish pies – keep a look-out. If you’re going to use this, you’ll need at least 750 grams for this recipe.
  • I used frozen fish and shrimps for this recipe but if you can get your hands on fresh ones, go for it!

Fish and Shrimp Pie

Fish and Shrimp Pie doesn't only look delicious but tastes amazing as well. Creamy sauce, tasty seafood and healthy vegetables topped with flaky homemade puff pastry. What a way to beat the cold weather than to tuck into this creamy seafood pie dish!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: International
Keyword: fish and shrimp pie, fish and shrimp pie recipe
Servings: 4 servings
Author: Bebs Lott

Ingredients

  • 500 grams codfish cut into bite-size
  • 200 grams shrimps small size
  • 2 pcs shallots chopped
  • 2 cloves garlic chopped
  • 1 sheet puff pastry thawed in the fridge
  • 2 tbsp flour
  • 2 cups milk
  • ½ cup green peas
  • 1 tbsp cooking oil
  • 2 tbsp butter
  • salt and pepper for seasoning
  • 1 egg beaten for eggwash

Instructions

  • Preheat oven at 180°C and prepare a rectangular baking dish. I used a 6 x 10 x 2½ in. dish.
  • Heat oil and melt butter in a pan over medium heat. When butter melts, Saute shallots and garlic.
  • Tip in the shrimps and cook until pink in color. Sprinkle the flour and stir for 2 minutes then pour milk.
  • Continue stirring until the sauce thickens. Add the fish and green peas and season with a dash of salt and pepper.
  • Simmer while carefully stirring to avoid the flour sticking at the bottom of the pan. Do this for 7-8 minutes or until the fish is cooked and sauce is creamy.
  • Transfer in the baking dish and let it cool a bit, just enough as to not melt the puff pastry.
  • Take puff pastry from the fridge and roll onto the baking dish. Cut excess pastry on the side if needed. Score the top of the puff pastry using a knife to release steam when baking.
  • Place inside the preheated oven and bake for 20-25 minutes. On the 18th minute mark, you can cover the top with aluminum foil to avoid burning the pastry.
  • Remove from oven and serve. Bon appetit!

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