×

Order Now

Donal MIM Website Cover Banner

Meals In Minutes!

Change the way you cook dinner with my new cookbook Meals In Minutes!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

main-meals

Smokey Fish Pie

A hearty, comforting family supper for a blustery winter's day.

70 6
Smokey Fish Pie | DonalSkehan.com, A hearty, comforting family supper for a blustery winter's day.

main-meals

Smokey Fish Pie

A hearty, comforting family supper for a blustery winter's day.

Thursday, May 22, 2014
US / METRIC

900g potatoes, preferably roosters, peeled and diced

A large pinch of salt

25g butter

4 spring onions, roughly chopped

1 tbsp sunflower oil

2 garlic cloves, peeled and finely chopped

1 large carrot, peeled and finely chopped

3 celery sticks, finely chopped

300g smoked haddock, skinned, boned and cut into chunks

300g cod fillets, skinned, boned and cut into chunks

75g butter

75g plain flour

500ml warm milk

110g cheddar cheese, grated

1 tsp dijon mustard

Sea salt and freshly ground black pepper

2 lbs potatoes, preferably roosters, peeled and diced

A large pinch of salt

2 tbsp butter

4 spring onions, roughly chopped

1 tbsp sunflower oil

2 garlic cloves, peeled and finely chopped

1 large carrot, peeled and finely chopped

3 celery sticks, finely chopped

10 oz smoked haddock, skinned, boned and cut into chunks

10 oz cod fillets, skinned, boned and cut into chunks

2/3 stick of butter

1/2 cup plain flour

2 cups warm milk

1 cup cheddar cheese, grated

1 tsp dijon mustard

Sea salt and freshly ground black pepper

Large saucepan

Frying pan

Medium saucepan

Casserole dish

70 mins
Serves 6

With cheesy spring onion mash and a creamy sauce, fussy eaters will never notice that this homely fish pie recipe is actually packed full of veg too! I love using smoked fish but if you’re not a big fan just substitute with the regular stuff.

 

Preheat the oven to 200°C/400°F/Gas Mark 6. 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 then stir through the spring onions.
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 haddock and cod chunks and set aside.
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.
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.
70 mins
Serves 6

Ingredients
US / METRIC

900g potatoes, preferably roosters, peeled and diced

A large pinch of salt

25g butter

4 spring onions, roughly chopped

1 tbsp sunflower oil

2 garlic cloves, peeled and finely chopped

1 large carrot, peeled and finely chopped

3 celery sticks, finely chopped

300g smoked haddock, skinned, boned and cut into chunks

300g cod fillets, skinned, boned and cut into chunks

75g butter

75g plain flour

500ml warm milk

110g cheddar cheese, grated

1 tsp dijon mustard

Sea salt and freshly ground black pepper

2 lbs potatoes, preferably roosters, peeled and diced

A large pinch of salt

2 tbsp butter

4 spring onions, roughly chopped

1 tbsp sunflower oil

2 garlic cloves, peeled and finely chopped

1 large carrot, peeled and finely chopped

3 celery sticks, finely chopped

10 oz smoked haddock, skinned, boned and cut into chunks

10 oz cod fillets, skinned, boned and cut into chunks

2/3 stick of butter

1/2 cup plain flour

2 cups warm milk

1 cup cheddar cheese, grated

1 tsp dijon mustard

Sea salt and freshly ground black pepper

You'll Need

Large saucepan

Frying pan

Medium saucepan

Casserole dish

You might be interested in...

recipes

Howth Head Seafood Chowder

Howth Head Seafood Chowder
recipes

Smoky Fish Cakes with Minty Peas and Tartare Sauce

Smoky Fish Cakes with Minty Peas and Tartare Sauce
recipes

Beer Batter Fish with Hasselback Potatoes

Beer Batter Fish with Hasselback Potatoes
recipes

Croatian Fish Stew

Croatian Fish Stew
  • Sarah

    Fish Pie on the menu for dinner tonight yummy

  • Johnathan Booth

    great fish pie, lovely smokey taste :)

  • Orla Folan

    Is this freezable?