Fish Pie with Tarragon

07 Mar 2022

Fish Pie with Tarragon

55 Minutes | easy | Serves 4-6


  • 1 x 320g pack ready rolled puff pastry
  • Large handful tarragon, leaves picked
  • 1 teaspoon Dijon mustard
  • Handful frozen peas
  • 1kg fish pie mix (or a mixture of smoked and unsmoked fish, diced)
  • 1 egg, beaten well
  • 50g unsalted butter
  • 50g plain flour
  • 500ml whole milk
  • White pepper
  • 1 bay leaf



Make the bechamel

Make the bechamel by heating the milk and bay leaf in one saucepan and melting the butter in another. Once the butter is foaming, add the flour and whisk to incorporate. Cook this mixture, whisking all the time, for a couple of minutes.

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Begin adding the milk

Begin adding the milk, a ladleful at a time (remove the bay leaf). Whisk to incorporate fully before adding the next. Once all the milk is incorporated, season with salt and white pepper.

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Off the heat

Off the heat, stir through the mustard, tarragon, peas and fish pie mix and transfer to the skillet.

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Preheat the central gas burners

Preheat the central gas burners on the Jupiter Outback BBQ and set the heat to medium – you are looking for a temperature of 200C.


Roll out the pastry to cover the skillet

Roll out the pastry to cover the skillet. Brush the outside top edge of the skillet with beaten egg and top with the pastry. Brush with beaten egg.


Close the lid of the BBQ

Close the lid of the BBQ and cook for 25 minutes, until golden brown.

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Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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