• 4 people
  • 30 mins
  • Low
  • Contains Dairy. Contains Shellfish. Contains Nuts.
Fish Pie with Tirkeeran Crumble


For The Sauce

300ml Fish Stock

2 Tbsp Tomato Puree

50ml Brandy

75ml Double Cream


For The Crumble

200g Breadcrumbs

1 Tbsp Pine Nuts

75g Tirkeeran Cheese, grated

75g Butter

Salt & Black Pepper

1 Tsp Grated Nutmeg

1 Tbsp each of fresh parsley, tarragon and mint


For The Filling

12 Peeled Tiger Prawns

200g Skinless Salmon fillet, cut into bite sized pieces

200g Skinless smoked haddock, also cut into bite sized pieces

2 Spring onions, finely chopped

1 Lime, juice only

6 Soft Boiled Eggs, halved

steamed green veg to serves


  1. Preheat over to 200C
  2. For the sauce, bring the stock, tomato puree and brandy to the boil in a small pan for approx 5 minutes or until reduced by a third.
  3. Add cream and bring back to boil. Boil for 1 minute, then reduce to gentle simmer while you make crumble.
  4. For the crumble, place all ingredients in bowl and rub together with your fingers ensuring to incorporate all the butter.
  5. For the filling, add the fish and eggs to the sauce, along with spring onions and lime juice, pour into oven proof dish. Sprinkle over crumble.
  6. Transfer to oven and bake for 6-8 minutes or until crumble topping is golden-brown, the fish is completely cooked through and the sauce is bubbling.
  7. Serve with green vegetables of your choice.