I thought this recipe up soon after Mike & I married and have been making it ever since

Differing from a traditional Fish Pie as no mashed potato on top and adding prawns, hardboiled eggs and grated cheese for a more luxurious taste.

Good for “kitchen suppers” and when the family comes to visit.

I generally serve it with Greek lemon potatoes and steamed organic carrots, dressed with butter and dill.

We buy our fish from Eddie’s Seafood market, which is very close to Tantallon B&B.


100g.  Prawns

800g. Fish pie mix from your local Fishmonger, to include salmon, white fish and a few scallops.

50g. Butter

40g. White flour

1Pint milk Warmed with two bay leaves and two fronds of dill

50g. Grated cheese and a little more for the topping

2 Hardboiled eggs


Heat the oven to gas Mark 6 & bake the fish in a little butter for ten minutes. While the fish is cooking make a roux with the butter & flour and then slowly whisk in the warm milk, discarding the herbs first.

Thicken the sauce and then add the hardboiled eggs and grated cheese. When the fish is cooked fold it into the sauce and pour into an oval or round pie dish. Sprinkle with the remaining chesse and brown under the grill.

Serve with Greek lemon potatoes and steamed organic carrots.

I recommend an Alsace or German white wine to enhance the meal.