A hearty, family fish pie made with both fresh and smoked fish cooked in a creamy white sauce and topped with cheesy mash.
It took me a while to get this Smoked Fish Pie recipe on the website. I wanted to make sure the white sauce was just right, and I'm stoked with this end result! The lemon zest and fresh parsley take it to the next level.
Fish pie is an excellent way to use smoked fish. We get it make it quite often as my husband Mikey is keen on trout fishing. Another favourite recipe is my Easy smoked trout dip.
Smoked fish is full of big flavours and really compliments the fresh fish in the dish.
How to make Smoked Fish Pie:
Preheat the oven to 180°C fan bake. Boil potatoes in salted water until tender. Drain, then mash in the pot with the butter and milk. Season to taste.
In a large frying pan, sauté the onion with 1 tablespoon of the butter for 5 minutes. Add the rest of the butter until it’s melted and bubbling.
Sprinkle in the flour and fry off for a couple of minutes.
Add the fish stock half a cup at a time, stirring after each addition. Whisk until all the lumps are gone. Add the milk half a cup at a time stirring after each addition.
Add the mustard, nutmeg, lemon zest and parsley. Season to taste with salt and pepper. Add both types of fish and gently stir through. Transfer to an ovenproof dish.
Gently spoon over the mashed potato and spread out to the edges. Sprinkle over the cheese then bake for 50 minutes until golden and bubbling.
This type of comfort food is great in the cooler months. For other hearty meals, check out my recipes for Vanya's Lasagne, One Pot Chicken and Gnocchi as well as my Macaroni Cheese and Bacon Bake.
Recipe FAQs:
Boiled eggs, frozen peas or vegetables could be added to the pie.
I used smoked trout which we smoke ourselves at home, but smoked salmon, kingfish, snapper, kahawai or any firm smoked fish will work perfectly.
I used snapper as that is what I had in the freezer from our summer fishing adventures. But fresh salmon, gurnard, tarakihi or blue cod would be delicious.
Yes! Freeze in a foil tray or oven proof container for up to three months. Defrost, then reheat until piping hot.
Storage:
Store any leftover pie in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
Fish pie can also be frozen. Store in an airtight container or freezer bag in the freezer for up to three months. Defrost completely before reheating.
Top tips:
- These could also be made as individual fish pies in small oven proof dishes.
- Fish stock could be substituted for vegetable stock.
- Swap the mashed potato for puff pastry or filo for a faster version.
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Smoked Fish Pie
A creamy fish pie made with fresh and smoked fish, topped with soft mashed potatoes and golden cheese.
Ingredients
Mashed Potato
- 1kg potatoes, peeled and chopped
- 20g butter
- 1⁄4 cup milk, 60 mls
Filling
- 1 onion, finely sliced
- 75g butter
- 75g flour
- 500ml fish stock
- 1 tsp mustard
- 1⁄4 tsp nutmeg
- 1 tsp lemon zest
- 2 Tbsp fresh parsley, chopped
- 250ml milk
- 500g white fish or salmon, cut into cubes
- 500g smoked fish, gently flaked
- 50g grated cheese
Instructions
- Preheat oven to 180°C fan bake.
- Boil potatoes in salted water until tender. Drain, then mash in the pot with the butter and milk. Season to taste.
- In a large frying pan, sauté the onion with 1 tablespoon of the butter for 5 minutes.
- Add the rest of the butter until it’s melted and bubbling. Sprinkle in the flour and fry off for a couple of minutes.
- Add the fish stock half a cup at a time, stirring after each addition. Whisk until all the lumps are gone. Add the milk half a cup at a time stirring after each addition.
- Add the mustard, nutmeg, lemon zest and parsley. Season to taste with salt and pepper.
- Add both types of fish and gently stir through. Transfer to an ovenproof dish.
- Gently spoon over the mashed potato and spread out to the edges. Sprinkle over the cheese then bake for 50 minutes until golden and bubbling.
Notes
- When you chop up and flake the fish, remove any skin and bones.
- Boiled eggs, frozen peas or vegetables can be added. Add at the same time as the fish and stir to combine.
- Fish stock can be swapped for vegetable stock.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 523Total Fat: 26gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 155mgSodium: 1220mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 55g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
April
Love this, keep up the good work! Kiwi in AUS
VJ cooks
Oh, thank you!
Levonne
Deeeelicious. I thought I made a great fish pie but this one is better.
VJ cooks
Oh wow, thank you! I'm sure yours is great. Always fun to try new recipes 🙂
Shane Thompson
Smoked Kahawai is the best for a fish pie. We are fortunate that it is readily available.
Enjoyed your recipe however 50grms of cheese definitely not enough for 1kg of fish
Liz Harkin
Love this recipe, love all your recipes. Thank you.
Nathan Heperi
Thoughts on using smoked mullet and frozen snapper? Good combo?
VJ cooks
Oh wow, I haven't tried that combo but I'm sure it would be delicious. Let me know how you get on.
Bernadette
It’s hard to find fresh smoked fish in Australia. Is the canned smoked fish a suitable substitute? I usually get a few cans when I visit NZ as can bring it home.
VJ cooks
Yes, that would be fine!
Wendy
Would it be ok just to use smoked fish? No fresh fish?
VJ cooks
Sure thing. Some people find the fresh balances out the stronger flavour of the smoked fish. But using all smoked fish shouldn't impact how the recipe turns out.
Ali
I like to add a few capers in with the onion when I fry them off. Love this recipe, thank you!
VJ cooks
Oh yum, great idea!