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Fish Pie with Creamed Spinach

Fish pie with creamed spinach

A summery recipe to delight dinner guests


For the creamed spinach:

  • 200g spinach leaves
  • 1 tbsp salted butter
  • 1 tbsp oil
  • 2 shallots, peeled and finely sliced
  • 2 cloves of garlic, minced
  • 1 tbsp plain flour
  • 100ml full-fat milk
  • 50ml single cream
  • Fresh nutmeg
  • Salt and pepper

For the fish pie mixture:

  • 40g salted butter
  • 40g plain flour
  • 400ml full-fat milk
  • 100ml fish stock
  • 1 heaped tsp wholegrain mustard
  • Large handful of flat-leaf parsley, finely chopped
  • 2 tbsp fresh dill, roughly chopped
  • 200g firm white fish, such as cod or hake, cut into bite-sized chunks
  • 200g salmon fillet, cut into bite-sized chunks
  • 200g haddock fillet, cut into bite-sized chunks
  • 150g cooked king prawns
  • 2 x 325g packets of ready-made, all-butter puff pastry
  • 1 egg, lightly beaten
  • Salt and pepper


To make the creamed spinach:

  1. Boil the kettle. Put the spinach into a heatproof bowl and cover with the hot water. Give it a stir. Once wilted, drain with a colander and set aside to cool.
  2. Melt the butter in a saucepan with the oil. Once the butter starts to bubble, add the shallots and gently cook for five minutes until softened. Add the garlic, cook for a further two minutes.
  3. Whisk in the flour, pour in the milk and whisk until combined. Turn the heat down to low and allow the milk to thicken.
  4. Meanwhile, squeeze the excess liquid from the spinach and roughly chop. Stir the spinach into the onions with the single cream. Grate some fresh nutmeg over, and season with salt and pepper.
  5. Transfer the creamed spinach to the bottom of the pie dish.

To make the fish pie:

  1. Heat the oven to 200°C/180°C fan/gas mark 6.
  2. Melt the butter in a saucepan, stir in the flour and cook for two minutes. Add the milk, stock and mustard, and stir until thickened.
  3. Remove from the heat, stir in the parsley and dill, and season with salt and pepper.
  4. Gently add the fish and prawns and spoon it over the creamed spinach.
  5. Unroll the puff pastry and lie over the pie dish. Get creative with different biscuit cutters to layer the pastry, or use a small sharp knife to score lines in it.
  6. Brush with the beaten egg wash. Bake in the oven for about 40 minutes, or until the pastry is golden brown.
  7. Serve with seasonal vegetables.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

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The MayJune 2020 issue of Taste Buds is out now