Recipes
Recipes

Nathan Outlaw’s smoked fish pie

Three different types of fish add plenty of smoky flavours to this warming crowdpleaser

Three different types of fish add plenty of smoky flavours to this warming crowdpleaser

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(12 votes)
Cooking Time

Cook: 1 Hour 20 Mins

Cooking Time

Serves: 12

Cooking Time

Price: £1.77 per serving

Nutritional Information

Each 336g serving contains

Energy
1912kj
457kcal
23%
Fat
23.2g
High
33%
Saturates
13.8g
Med
69%
Sugars
6.0g
Med
7%
Salt
1.34g
Med
22%
of your reference intake.
Typical energy values per 100g:
569kj/136kcal

Ingredients

1.5kg floury potatoes, such as Maris Piper

100g unsalted butter

200ml whole milk

150g Parmesan, grated

600g smoked haddock, skinned

150g smoked salmon fillet

150g smoked mackerel fillet

1L whole milk

100g unsalted butter

100g plain flour

3tbsp chopped spring onions

2tbsp small capers

1tbsp English mustard

5tbsp chopped curly parsley

Steamed greens of your choice

Method

1
For the mash topping, peel the potatoes and cut into even-sized chunks. Put in a large pan of water and bring to the boil. Lower the heat to a simmer and cook for about 20 mins until tender.
2
Drain the potatoes and let them sit in the colander for 2-3 mins, then return them to the pan. Mash until smooth and beat in the butter and milk. Season with freshly ground black pepper and set aside.
3
Preheat the oven to 180C/160C Fan/Gas 4.
4
For the filling, dice the haddock, cut the smoked salmon into strips and cut the smoked mackerel into bite-sized pieces – make sure you remove any pin-bones. Set aside.
5
Heat the milk to a gentle simmer in a large pan, then turn off the heat. Melt the butter in a smaller pan and stir in the flour. Cook for a couple of minutes to make a roux, stirring continuously until it thickens, but avoid letting it turn brown. Gradually stir in the hot milk, bring to a simmer and cook the sauce over a low heat for 20 mins, stirring occasionally.
6
Take the pan off the heat and stir the spring onions, capers, mustard and parsley into the sauce. Season with black pepper. Add the fish and toss to combine.
7
Transfer the fish and sauce mixture into a large ovenproof dish. Carefully spoon the mash over the top, then scatter with the grated Parmesan.
8
Stand the dish on a baking tray and bake for 25-30 mins until golden on top and piping hot right through.
9
Serve the fish pie immediately with the steamed greens on the side.

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