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Smoked fish pie

Recipe from: June 2010
fish pie

Ingredients 11
Servings 8
Time 10 mins


  • 150
    fish per person, half smoked haddock and half hake/white fish
  • 8
  • 1 1/4
    full cream milk
  • 3
  • 2
    bay leaves
  • 1
  • 200
  • 5
  • 15
    Dijon mustard
  • 100
    strong cheddar
  • Seasoning


45 mins
Preheat oven to 180 ºC.
Place the fish in the dish you will be using (a shallow ovenproof dish) and cover with 1l of milk.
Add in the bay leaves and a good grinding of black pepper.
Cover with foil or the lid of the dish and poach in the oven for 10-15 mins until the fish is just done.
Remove the milk from the dish and break the fish into bite-sized pieces leaving them in that dish.
Boil the eggs separately and allow them to cool.
Boil the potatoes separately.
Place 100g of butter in a pot and melt it, add the flour and make a roux. Add the poaching milk to make a white sauce flavouring it with the nutmeg and the Dijon mustard. Season well. Do experiment and if you feel you need more mustard/nutmeg add some more.
Mash the potatoes adding the remaining butter and milk and season well.
Pour the white sauce over the fish, cut the eggs into quarters and place in the dish. and spread over the mash.
Cover with the grated cheddar and bake in the oven for 15-20 mins or until bubbling on top.

Serve with: Lovely fresh steamed greens


Read more on: poach  |  fish/seafood  |  bake

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