Delicious and simple – this is a smoked fish pie recipe anyone can make. It will become a firm family favourite. Jazz it up with prawns and serve with green beans, slivered almonds and crumbled feta with olive oil for real kiwiana wow factor.
600g freshly smoked fish (or 2 x cans of smoked fish)
1 dozen prawns, heads and tails removed
4 eggs, boiled and shelled (we love Woodland)
500ml blue top milk (we love Lewis Road Creamery)
1 small onion, roughly chopped
small bunch parsley, leaves only, chopped
50g plain flour
pinch freshly grated nutmeg
1kg floury potatoes, peeled and cut into even-sized chunks
50g grated tasty cheddar cheese
Optional (to serve):
Green Beans, steamed
Olivado Extra Virgin Olive Oil
1/2 cup slivered almonds
How to make smoked fish pie:
Heat oven to 200C (fanbake 180C).
Flake your smoked fish into a large, ovenproof, rectangle baking dish, checking for bones as you go. Scatter the prawns over the top.
Peel the boiled eggs, slice into quarters and arrange on top of the fish, then scatter over the chopped onion and chopped fresh parsley.
The bechamel sauce: melt half the butter in a pan, stir in the flour and cook for 1 minute over moderate heat. Take off the heat, pour in a little of the milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 minutes, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish and prawns.
The mash top: boil the potatoes for 20 minutes. Drain, season and mash with the remaining butter and milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 minutes.
Serve with steamed green beans with a drizzle of olive oil and slivered almonds and crumbled feta.
- Omit the prawns, no problem.
- Easy boiled eggs: bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water.
- For something different, try salmon and dill: replace the smoked fish with 400g skinless salmon fillets, and use dill instead of the parsley. Or try fish and vegetable: Add 100g each frozen peas and sweetcorn to the baking dish before pouring over the sauce.
- Other additions include silverbeet, tomatoes, spring onions, chives, sour cream dollops. If wanting egg free, just omit and add a vegetable like spinach (as shown in the picture). Go forth and experiment!
- Make up to a day ahead. Cover and chill, then bake for 40 minutes.