Iona’s Fish & Broccoli Pie

Comfort food doesn’t always have to mean heavy — this Fish & Broccoli Pie is creamy, golden, and full of flavour, yet still feels light enough for a midweek dinner. With salmon, cod, prawns, and a touch of Parmesan, it’s a proper crowd-pleaser that’s as easy to put together as it is satisfying to eat.

Ingredients

• 8oz broccoli

• 1 tbsp cornflour

• 400ml carton crème fraîche (half fat works fine, or swap in half sour cream / half heavy cream)

• 3oz Parmesan, grated

• 2 tsp Dijon mustard

• 10oz salmon, skinned and cubed

• 10oz cod, skinned and cubed

• 3oz shelled prawns

• 2oz breadcrumbs

Method

1. Prep the broccoli
   Trim into small florets and cook in boiling water for 4–5 minutes. Drain, refresh in cold water, and set aside.

2. Make the sauce
   Mix the cornflour with 3 tbsp of crème fraîche until smooth. Stir in the remaining crème fraîche, half the Parmesan, and the Dijon mustard.

3. Add the fish & broccoli
   Fold in the salmon, cod, prawns, and broccoli. Season well, then spoon into an ovenproof dish.

4. Top & bake
   Sprinkle over the remaining Parmesan and the breadcrumbs. Bake in the centre of the oven at 220°C / fan 200°C / 425°F for 20–25 minutes, until bubbling, golden, and the fish is cooked through.

Cook’s Tip

For a deeper, savoury flavour, you can swap half the cod for smoked haddock. Just keep in mind that smoked haddock is naturally saltier, so season the sauce lightly and adjust to taste.

Serve With

This dish is brilliant with a simple green salad, roast potatoes, baked beans, or some crusty bread to mop up the sauce.