Granny Boo’s Fish Pie

Fish Pie with Egg and Cornflakes Topping

5 from 1 vote
Course Main Course
Cuisine Irish


  • 1 tbsp. oil
  • 1 onion chopped
  • 1 carrot chopped
  • 1 tbsp fresh celery chopped
  • 1 garlic chopped
  • 2 small spring onion or baby leeks chopped
  • 100 g smoked trout cut into small pieces
  • 300 g fresh fish cut into bite-sized chunks
  • 120 ml white wine
  • 175 ml cream
  • 1 egg boiled and peeled
  • 50 g/2 oz cornflakes lightly crushed
  • 25 g/1 oz breadcrumbs or chopped day old bread
  • 2 tbsp flat-leaf parsley chopped– optional
  • salt and freshly ground black pepper


  • In a saucepan, over medium heat, drizzle the oil and add the onion, carrots, celery, garlic and leeks. Sauté for 2-3 minutes until translucent. add the smoked fish and diced fish. stir once. Then, Add the white wine and cream. Season well and bring to the boil. Simmer for 3-5 minutes until the fish turn opaque and flaky. Remove from the heat and transfer into the ceramic dish.
  • Next, prepare the toping. In a bowl, combine the bread crumb with the cornflakes, boiled egg, herbs if using and a drizzle of oil. Season well with salt and pepper.
  • Scatter the mixture over the fish and place immediately in the oven for 15-20 minutes until piping hot and crispy.
  • Remove from the oven and serve immediately with a side of crisp salad leaves!
Keyword fish, pie

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