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Fish & Spinach Pie


Recipe Info

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h

Try this pie with a great combination of vegetables and herbs.


  • 500g white fish fillets
  • 700ml milk
  • 1⁄2 onion, sliced into rings
  • 1 tsp Black Pepper Grinder
  • 1 bay leaf
  • a few parsley stalks
  • 3 hard boiled eggs, roughly chopped
  • 2 tbsp fresh parsley, chopped
  • 1 kg potatoes, diced
  • 50g butter
  • 50g plain flour
  • 1⁄2 lemon, juiced
  • 250g spinach, stems removed
  • 1 tbsp Nutmeg Spice
  • 4 tbsp cream
  • 50g butter and a splash of milk for the mash potato


Step 1

Place sh in a large pan and pour over milk. Add the onion rings, peppercorns, bay leaf and parsley stalks. Bring to boil, reduce the heat and simmer for about 10 minutes. Strain the sh (reserve cooking liquid). Leave to cool slightly. Pick out the onion, herbs and spices, and discard. Flake sh into a large bowl. Add eggs and parsley. Stir gently to combine.

Step 2

White sauce: melt butter in a saucepan, add the our and cook for 2 minutes. Add the reserved milk from cooking the sh, lemon juice and whisk to combine. Heat until thick, then leave to cool. Pour over the sh and stir to combine. Blanch the spinach for 3 minutes, until wilted. Squeeze out as much water as you can, then finely chop. Place spinach in the bottom of a baking dish. Pour over cream and sprinkle over Nutmeg before pouring sh mixture.

Step 3

Mash Potato: boil a pan of salted water, add potato and cook until just soft, about 8 minutes. Drain and return to the pan. Add butter and milk, season with Salt and Pepper Grinders. Mash until smooth. Spread over the sh mixture then use a fork to rough the top. Dot some butter over, sprinkle extra Nutmeg Spice, then bake in the oven at 200 ̊C for about 20-30 minutes, until top goes brown and crispy.

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