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Prep 1 hour
Total 1 hour
Serves
US | Metric
Ingredients
  • shortcrust pastry (homemade or shop bought)... enought to line a 25cm x 20cm pie dish
  • 1 large potato, cut into chunks
  • 1 fillet of cod, skin removed
  • 1 fillet of trout, skin removed
  • 100 g raw tiger prawns
  • 2 cloves of garlic, finely sliced
  • 2 spring onions, finely sliced
  • 1 small leek (or two shallots), finely sliced
  • 1 tbsp plain flour
  • 1 tbsp creme fraiche
  • a squeeze of lemon juice
  • a handful of grated cheddar cheese
  • 500 ml fish stock
  • 1 bay leaf
Homity Style Fish Pie
A classic fish pie nestled in a delicious shortcrust pastry case!
Homity Style Fish Pie Homity Style Fish Pie

Homity pie is one of my favourites... and this version simply enhances the classic leek, potato and cheese filling to include some delicious fresh fish. Made with homemade shortcrust pastry and a mix of freshly delivered Cornish fish, this really is the best of both worlds...

  1. Start with your pastry and roll out on a well foured surface to fill a pie dish of 25cm x 20cm. Trim the edges with a sharp knife and use the back of a fork to make a pattern around the edges to seal. Prick the base a few times and blind bake in a moderate to low oven for ten minutes
  2. In the meantime, boil the potato in a pan of salted water and when cooked, drain and set aside. Whilst the potato is cooking, poach the fillets of fish in a shallow pan with enough fish stock to almost cover the fish, along with a bay leaf and some freshly ground black pepper. Remove the fish before it's cooked through, break into large chunks and set aside (keep the stock)
  3. Finally, in a seperate pan, melt a large knob of butter, add in the garlic, leek/shallots and spring onions and sautee gently for a few minutes. Add in the flour, mix into a paste and then gently add in the stock, bit by bit, stirring continously until it starts to thicken. Add in the creme fraiche, lemon juice, fish and prawns , cheese and potatoes and mix well. Pour into the pastry case and bake in a moderate to hot oven (180) for 10/15 mins until nicely browned
Homity Style Fish Pie
A classic fish pie nestled in a delicious shortcrust pastry case!

Homity pie is one of my favourites... and this version simply enhances the classic leek, potato and cheese filling to include some delicious fresh fish. Made with homemade shortcrust pastry and a mix of freshly delivered Cornish fish, this really is the best of both worlds...

Prep 1 hour
Total 1 hour
Serves
US | Metric
favorite
print
rate
Ingredients
  • shortcrust pastry (homemade or shop bought)... enought to line a 25cm x 20cm pie dish
  • 1 large potato, cut into chunks
  • 1 fillet of cod, skin removed
  • 1 fillet of trout, skin removed
  • 100 g raw tiger prawns
  • 2 cloves of garlic, finely sliced
  • 2 spring onions, finely sliced
  • 1 small leek (or two shallots), finely sliced
  • 1 tbsp plain flour
  • 1 tbsp creme fraiche
  • a squeeze of lemon juice
  • a handful of grated cheddar cheese
  • 500 ml fish stock
  • 1 bay leaf
  1. Start with your pastry and roll out on a well foured surface to fill a pie dish of 25cm x 20cm. Trim the edges with a sharp knife and use the back of a fork to make a pattern around the edges to seal. Prick the base a few times and blind bake in a moderate to low oven for ten minutes
  2. In the meantime, boil the potato in a pan of salted water and when cooked, drain and set aside. Whilst the potato is cooking, poach the fillets of fish in a shallow pan with enough fish stock to almost cover the fish, along with a bay leaf and some freshly ground black pepper. Remove the fish before it's cooked through, break into large chunks and set aside (keep the stock)
  3. Finally, in a seperate pan, melt a large knob of butter, add in the garlic, leek/shallots and spring onions and sautee gently for a few minutes. Add in the flour, mix into a paste and then gently add in the stock, bit by bit, stirring continously until it starts to thicken. Add in the creme fraiche, lemon juice, fish and prawns , cheese and potatoes and mix well. Pour into the pastry case and bake in a moderate to hot oven (180) for 10/15 mins until nicely browned