Smoked Fish Pie

There are many variations to this traditional British dish. This version is simple, good, and affordable.

Smoked Fish Pie
  • Degree of Difficulty: Easy
  • Cost: $
  • Preparation Time: 15 Minutes
  • Cooking Time: 50 Minutes
  • Yields: 4 - 6 Portions
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  • By: Nicolas Steenhout

A staple in many homes, this is good, affordable, and filling food. You can make this dish ahead of time and heat it up before serving. Or make it all in one go.




Mashed Potatoes

  • 900 g (1 3/4 Pound) Potatoes
  • 60 g (2 oz) Butter
  • 125 ml (1/2 Cup) Milk
  • Salt

Smoked Fish Filling

  • 1 Large Onion
  • 60 g (2 oz) Butter
  • 60 g (2 oz) Flour
  • 500 ml (2 Cups) Milk
  • 450 g (1 Pound) Smoked Fish (1 can)
  • 500 ml (2 Cups) Frozen Peas
  • 150 g (5 oz) Cheddar
  • Fresh Ground Black Pepper

Mise En Place

  1. Peel and wash the potatoes. Cut them into small pieces.
  2. Peel and dice the onion.
  3. Grate the Cheddar.


  1. Put the potatoes in a pot of cold water. Bring to a boil. Control the heat and let simmer.
  2. Cook the onions with the 60 g of butter on medium heat until soft and translucent.
  3. Add the flour and mix well.
  4. Cook the onion and flour for a few minutes, until just before the flour starts to colour.
  5. Add the milk. Bring to a boil while stirring to avoid burning or "sticking" the bottom. This will be a fairly thick sauce.
  6. Control the heat to simmer. Cook 5 minutes while stirring.
  7. Add the smoked fish and the peas, mix well.
  8. Season with fresh ground black pepper. Salt is not required as the fish is already quite salty.
  9. By this time the potatoes should be cooked.
  10. Drain the potatoes, add the 50 g of butter, the 125 ml of milk, and mash well.
  11. Season the potatoes with a little bit of salt.
  12. Place the mashed potatoes around a deep oven-proof dish, leaving a space in the middle.
  13. Pour the fish filling in the centre of the potatoes.
  14. Sprinkle the cheese on top of the dish.


  1. Pre-Heat oven at 180 C (350 F)
  2. Heat the pie until hot inside and cheese is melted.
  3. Enjoy!


Smoked Fish Pie
The Smoked Fish Pie, ready to eat.

Diced Onions.
The onion, diced in medium size pieces.

Sweating the Onions.
Cooking the onions on medium-low heat until they become soft and translucent.

Onion, butter and flour.
Once you've added the flour to the butter and onions, you'll get a crumbly ball.

Thick sauce.
After the milk has been added and the sauce cooked for a bit, you will get quite a thick sauce.

Canned Fish on bechamel.
Adding the canned smoked fish to the sauce.

Smoked Fish Pie Filling
The pie filling, with the peas, ready to pour in the dish.

Mashed potatoes around edge of dish
The mashed potatoes have been spread on the edges of the deep oven-proof dish, leaving a space in the centre for the filling.

Fish pie nearly ready to cook
The pie is nearly ready to cook - just missing some grated cheese.


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A converted cannibal is one who, on Friday, eats only fishermen. Emily Lotney

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