A simple quiche style Fish Pie featuring home canned (or store bought) fish, eggs, and herbs. Easy to prepare and absolutely delicious for lunch or dinner.
Homemade pies can be intimidating for many people. Here on the blog, there are many styles of pies from Mushroom Hand Pies, to lattice topped Cherry Amaretto Pie. They all start with a basic Food Processor Pastry that is guaranteed to make you a pie baker in under 5 minutes.
Flaky golden pastry is filled with the most delicious filling featuring home prepared savoury canned fish, fresh thyme and farm eggs.
This family fish pie smells absolutely amazing while it’s baking away in the oven. For me, it brings back so many childhood memories of my mother canning freshly caught fish and baking up my grandmother’s pie using her old recipe.
Who knew that my Grandma, the original author of this recipe, had essentially recreated a quiche? I love it. I love that my Grandma ‘invented’ quiche!!
Ingredients for this Fish Pie
- single pie pastry case
- fresh fish
- garlic powder
- brown sugar
- fresh thyme
- salt and pepper
- olive oil
Which Fish is Best for Fish Pie?
I highly recommend buying fresh fish, then processing it to achieve maximum flavour with this pie. Keep in mind that shelf stable canned fish must be made using a pressure canner for safety reasons.
Steelhead Trout or Fresh Salmon are the best options for flavour and texture. One large fillet will end up filling 3 500 ml jars. If you must use pre canned fish, use the highest quality fish you can find.
For a very fancy Fish Pie, source a can of lump crab meat and make a delicious crab pie!
A Few Words on Canning Fish
Fresh caught fish, preserved in jars with a bit of vinegar, herbs, and tomato is the backbone of this recipe. It has a superior flavour and texture to any store bought canned fish.
Hot water processing is NOT recommended for meat or fish. Just because Grandma or mom did it doesn’t mean that it is 100% safe. For shelf stable canned fish please use the pressure canner method.
That said, you can go with the hot water bath method if you are using the fish immediately. Keep the jars refrigerated for up to two weeks.
This recipe makes 3 pints of fish and only one is needed for the pie. There are so many other great ways to use up this delicious canned fish!
- mix with mayo and diced celery for an amazing fish salad sandwich
- fish noodle casserole
- fish melts (just like a tuna melt!)
- mix into alfredo sauce and eat with pasta or layer into a lasagna
How to Make Canned Fish
Begin by washing, inspecting, and sterilizing three quart jars and their lids. Place 3 500 ml jars in a pan containing an inch of water. Sterilize in a 225 F oven for ten minutes. Meanwhile, heat the lids and rings in a pot of boiling water.
If hot water bath processing, fill a large canner (with a rack) with water and bring to a rolling boil.
Next, prepare the fish. Cut it into 2 inch slices and place in a bowl along with the passata, brown sugar, and garlic powder. Stir so that the fish becomes coated well. Divide the fish evenly between sterilized jars.
Pour 1/4 cup vinegar into each jar, along with two sprigs of fresh thyme then screw on the lids. Place in the water bath canner and ensure the water level is approximately 1 inch higher than the jars. Process at a rolling boil for 2 hours, topping up water when necessary.
For Pressure Canning (recommended method) add 2-3 inches water then place a rack in the bottom of the canner. Add hot jars of fish to the canner, seal, then allow to come to pressure. Process at 10 lbs pressure for two hours. For more pressure canning tips visit this post by The Prairie Homestead.
How to Bake a Fish Pie
This pie is more like a quiche than a traditional Baked Fish Pie. It doesn’t contain a white sauce, nor does it have a top pastry layer. It’s a simple single crust pie.
Preheat the oven to 350 F and roll out the pie pastry to fit a 9 inch pie plate.
Next, add the diced onions to a pan along with some olive oil and cook until they become softened. Set the onions aside.
Drain the fish (reserving liquid), break it up into small flakes and scatter into the waiting pie pastry shell. Add the reserved liquid to a small bowl, along with the eggs, thyme leaves, and salt and pepper.
Whisk well, then pour the egg mixture over the crumbled fish.
Bake for 40 minutes, or until the pastry is golden and the eggs have set. Enjoy with a nice green side salad or creamy cucumber salad.
Dealing with Leftovers
Cover any leftover quiche with a piece of aluminum foil and store in the refrigerator for up to 3 days. Reheat in a 350F oven for ten minutes or microwave on a piece by piece basis.
FOR THE CANNED FISH
- 1 large steelhead trout filet
- 3 tsp salt
- 1 tsp garlic powder
- 1/4 cup passata
- 2 tbsp brown sugar
- 3/4 cup vinegar; divided into 3 amounts of 1/4 cup
- 6 sprigs fresh thyme
FOR THE FISH PIE
- pastry for single pie crust
- 500 ml jar canned fish (or 2-213 g cans of fish)
- 4 eggs
- 1 tbsp olive oil
- 1 onion; diced
- 2 tbsp cream
- 2 tsp fresh thyme leaves
- salt and pepper
- Wash, inspect, and sterilize three pint jars and their lids. Place 3 500 ml jars in a pan containing an inch of water. Sterilize in a 225 F oven for ten minutes. Meanwhile, heat the lids and rings in a pot of boiling water.
- If hot water bath processing, fill a large canner (with a rack) with water and bring to a rolling boil.
- Cut fish into 2 inch slices and place in a bowl along with the passata, brown sugar, and garlic powder. Stir so that the fish becomes coated well.
- Divide the fish evenly between sterilized jars. Pour 1/4 cup vinegar into each jar, along with two sprigs of fresh thyme then screw on the lids.
- Place jars in the water bath canner and ensure the water level is approximately 1 inch higher than the jars. Process at a rolling boil for 2 hours, topping up water when necessary.
- Roll out pastry and arrange in a 9 inch pie plate.
- Heat olive oil in a frying pan. Add diced onions and sweat them until they are translucent.
- Drain fish, saving the juice. Break up the fish and scatter over the pastry. Top with sautéed onions.
- In a small bowl, beat eggs with 1/2 cup of the saved juice. Season with salt and pepper.
- Pour egg mixture over all. Sprinkle with fresh thyme.
- Bake for 40 minutes, or until it is set and slightly browned.
FOR THE CANNED FISH
For Pressure Canning (recommended method) add 2-3 inches water then place a rack in the bottom of the canner. Add hot jars of fish to the canner, seal, then allow to come to pressure. Process at 10 lbs pressure for two hours. Refer to owners manual for tips on Pressure Canning.
FOR THE FISH PIE
Prep time for pie does not include time required to process fish.
*If using canned fish, use 2 - 213g store bought canned fish.
Amount Per Serving:Calories: 308Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 153mgSodium: 282mgCarbohydrates: 22gFiber: 1gSugar: 4gProtein: 15g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.