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Smoked Fish Pie

1 lb Smoked haddock
15 fl Milk
2 oz Butter
1 Onion, finely chopped
6 oz Mushrooms, sliced
1 oz All-purpose flour
1 ts English mustard
2 tb Fresh parsley, finely chopped
1 tb Fresh lemon juice
3 Hard-boiled eggs, roughly chopped
Salt and pepper


For The Topping
1 3/4 lb Potatoes, cooked & mashed
1 oz Butter, melted
4 tb Milk
2 oz Cheddar cheese, grated


Preheat oven to 190C/375F/GAs 5. Put the haddock in a shallow pan and pour over the milk. Heat slowly until it reaches a simmer, then cook for 5-10 mins.


Meanwhile, melt the butter in a pan and fry the chopped onion until softened but not coloured. Add the mushroom slices and fry until they are golden brown. Stir in the flour and cook gently for about 1 min, then remove the pan from the heat.


When the fish is cooked, strain the liquor into a jug. Return the mushroom and onion mixture to the heat and gradually stir in the strained liquid. Bring to the boil, then simmer for 10 mins until thickened, stirring constantly. Add the mustard, parsley, lemon juice and eggs; season with salt and pepper. Flake the fish, removing the bones, and add to the sauce. Pile innto a deep ovenproof pie dish.


Make the topping; mix the potatoes with the melted butter and the milk, season well, then spoon it roughly but evenly over the fish mixture. Scatter the cheese on top and bake for about 30 mins until the fish mixture is piping hot and the top is crisp.


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