Smoked fish pie recipe

Serves 4

We use Kahawai for this, as it is affordable, sustainable and a good source of Omega 3 which is essential for several aspects of our health.


Fish filling

  • 150-200gms smoked fish flakes (once removed from fillet)
  • 1 medium-sized leek
  • ¼ cup strong cheddar cheese (we use tasty)
  • ¼ cup of finely chopped parsley
  • Half a head of cauliflower
  • 2 Tablespoons of flour
  • 1 ½ cups of milk
  • 20 gms butter
  • 1 tablespoon of lemon juice
  • 1 teaspoon of garlic powder
  • Salt and pepper to season

Potato topping

  • 5 medium-sized potatoes
  • ½ cup of grated strong cheddar cheese
  • 15 gms butter
  • 1 tablespoon of milk
  • Salt and pepper to season

Flake fish into oven proof dish, taking care to remove any bones, scales and skin.

Prepare the leeks- removing hard outer leaves, chop into thin slices, rinsing well to remove any grit. Pan fry in a nob of the butter, when softened add to the fish.

Put potatoes on to boil and steam cauliflower.

In a saucepan melt remaining butter, mix the flour with a dash of milk, forming a smooth paste. Stir in the remaining milk, stirring constantly until the sauce thickens. Add in cheese, stir until this is melted. Remove from heat, stir in parsley, garlic powder, season with salt and pepper, and add lemon juice. Stir in mashed steamed cauliflower, then mix into fish and leeks.

Mash potatoes, adding butter, milk, half of the cheese and salt and pepper to season.

Layer mashed potato onto fish sauce. Sprinkle the remaining cheese on top.

Bake at 180 degrees for around 30 minutes or bubbling and golden.

Serve with steamed green veggies such as peas or broccoli. You could easily add baby spinach into the fish sauce before baking if you wanted.

Can be frozen for up to 3 months.

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