Chef's Delight: Fish pie

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Super talented Chef, Norbert Neylon pictured in the new premises of The Oak Room. Photo: Lorraine Teevan LORRAINE TEEVAN ° 0877564735

Published: Sat 18 Oct 2025, 1:00 PM

Recipe by Norbert Neylon

INGREDIENTS

(Serves 2/3)

300g seafood mix

Two cloves of garlic finely chopped

One small onion finely chopped

150g of white of leek, washed and finely chopped

30g butter

100ml cream

30g chopped dill

100ml of fish stock

350g of mashed potato

50g good quality cheddar cheese

METHOD

Preheat the oven to 200 degrees Celsius

Add the butter to a medium sized pan and melt. Then add the chopped garlic, onion and white of leek, cook for two to three minutes until tender, add the fish stock and reduce by half.

Add the seafood mix and stir gently, then add the cream and bring to the boil, season the mixture and stir gently. The seafood will have taken some colour by now but the fish should not be cooked through. Finally add the chopped dill.

Place the seafood mix in a deep baking dish and cover with the mashed potato. Now sprinkle the grated cheese on top.

Place your fish pie in the preheated oven and bake for 20-30 minutes until golden brown on top.

ABOUT THE CHEF

Norbert Neylon is the chef proprietor of The Oak Room Restaurant in Cavan since 2001.

The Oak Room moved to a new purpose-built building in May of 2017 on Bridge Street in Cavan Town.