Smoked Fish Pie

smoked fish pie

Are you looking for a delicious and comforting dish to impress your family and friends? Look no further than the classic Smoked Fish Pie recipe! This savory dish is a perfect blend of flaky fish, creamy sauce, and buttery mashed potatoes, creating a mouthwatering combination of flavors and textures.


  • For the filling:
    • 500g (1.1 lbs) white fish fillets (cod, haddock, or a mix work well)
    • 200g (7 oz) smoked fish (smoked haddock, salmon, or trout are good choices)
    • 1 onion, finely chopped
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 50g (1.8 oz) butter
    • 50g (1.8 oz) plain flour
    • 500ml (17 fl oz) fish stock
    • 250ml (8.5 fl oz) milk
    • 1 tsp Dijon mustard
    • 1/4 tsp nutmeg (ground)
    • 1 tbsp chopped fresh parsley
    • Salt and freshly ground black pepper
  • For the mashed potato topping:
    • 750g (1.7 lbs) potatoes, peeled and chopped
    • 75g (2.6 oz) butter
    • 125ml (4.2 fl oz) milk (warmed)
    • Salt and freshly ground black pepper


  1. Preheat the oven to 200°C (400°F/Gas Mark 6).
  2. Prepare the filling: Poach the white fish fillets in simmering water for 5-7 minutes, or until cooked through. Drain, remove skin and bones, and flake the fish.
  3. In a large saucepan, melt the butter and cook the onion, carrots, and celery for 5-7 minutes, or until softened.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the fish stock and milk, bringing to a simmer and whisking constantly until thickened.
  6. Stir in the Dijon mustard, nutmeg, parsley, and cooked fish. Season with salt and pepper to taste.
  7. Pour the filling into a large ovenproof dish.
  8. Prepare the mashed potato topping: Boil the potatoes until tender, then mash with the butter and warmed milk until smooth. Season with salt and pepper.
  9. Spoon the mashed potato over the fish filling, making sure to cover the entire surface.
  10. Bake the pie for 20-25 minutes, or until golden brown and bubbling.



  • You can use leftover cooked fish for this recipe.
  • For a richer flavor, use smoked salmon or trout in the filling.
  • Add a handful of frozen peas to the filling for extra color and nutrients.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven until warmed through.

Other smoked fish ideas

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