Smoked Fish Pie
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.
Ingredients
- 600 g freshly smoked fish or 2 x cans of smoked fish
- 12 prawns heads and tails removed
- 4 eggs boiled and shelled
- 500 ml milk
- 1 small onion roughly chopped
- A handful bunch parsley leaves only, chopped
- 100 g butter
- 50 g plain flour
- pinch freshly grated nutmeg
- 1 kg potatoes peeled and cut into even-sized chunks
- 50 g grated tasty cheddar cheese
- Optional to serve:
To serve
- Green Beans steamed
- Olivado Extra Virgin Olive Oil
- ½ cup slivered almonds
- Feta Cheese
Instructions
- Heat oven to 200°C (fanbake 180°C).
- Flake your smoked fish into a large, ovenproof, rectangle baking dish, discarding 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.
- Pour the Béchamel sauce over, top with mashed potato top. Fluff the top of the pie 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.
The Béchamel 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.
Notes
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.
You can make the pie up to a day ahead. Cover and chill, then bake for 40 minutes.
Tried this recipe?Let us know how it was!
