Smokey Fish Pie

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Medium 👍


900 g potatoes
50 g butter
1 tbsp sunflower oil
50 g carrots
1 stalk celery
200 g smoked haddock
200 g cod fillets
75 g butter
75 g flour
500 ml milk
100 g cheddar cheese
1 tbsp Dijon mustard
black peppercorn
4 heads spring onion
1 pinch salt
2 cloves garlic
50 g cheddar cheese
100 g Petit pois
50 ml milk


  • saucepan (large)
  • frying pan
  • baking dish
  • saucepan
  • Step 1/4

    • 900 g potatoes
    • 50 g butter
    • 4 heads spring onion
    • 1 pinch salt
    • 50 ml milk
    • saucepan (large)

    Place the potatoes and a large pinch of salt in a large saucepan of cold water and bring to the boil over a high heat. Reduce the heat to a simmer and cook for 12-15 minutes or until tender when pierced with a fork. Drain and return the potatoes to the pan. Mash the potatoes with the butter and milk until smooth, then stir through the spring onion.

  • Step 2/4

    • 1 tbsp sunflower oil
    • 50 g carrots
    • 1 stalk celery
    • 200 g smoked haddock
    • 200 g cod fillets
    • 2 cloves garlic
    • 100 g Petit pois
    • frying pan
    • baking dish

    Boil the peas until ready. Heat the sunflower oil in a frying pan, add the garlic, carrot and celery and sauté until tender. Remove the vegetables from the pan and place in a large high-sided baking dish with the peas, haddock, cod and salmon chunks and set aside.

  • Step 3/4

    • 75 g butter
    • 75 g flour
    • 500 ml milk
    • 1 tbsp Dijon mustard
    • salt
    • black peppercorn
    • 100 g cheddar cheese
    • saucepan

    Melt the butter in another saucepan and stir in the flour quickly so you have a smooth paste. Gradually whisk in the warm milk and bring to the boil. Reduce the heat to a steady simmer and simmer for 2 minutes, stirring continuously, until the sauce becomes thick. Remove the pan from the heat and add in three- quarters of the grated cheese, (keeping the rest for the topping), the Dijon mustard and season with salt and black pepper.

  • Step 4/4

    • 50 g cheddar cheese

    Preheat the oven to 200°C/400°F/Gas Mark 6. Pour the sauce over the fish and vegetables and mix to combine. Gently spread the mashed potato over the top, season with a little extra salt and black pepper, sprinkle on the reserved grated cheese and bake in the oven for 35 40 minutes until crisp and golden on top.

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