Smoked Fish Pie

By 19th June 2016 October 7th, 2019 No Comments

I love a great smoked fish pie especially in winter!


  • 8 small Agria potatoes
  • 1 cup of cream
  • 4 tbsp finely grated parmesan
  • 1 egg
  • pinch of white pepper
  • 100 gm butter
  • 100 gm plain flour
  • 500 ml milk
  • 2 tbsp wholegrain mustard
  • 1tsp salt
  • 1 cup sliced leek ( use the white only )
  • 1 cup of celery with the leaves
  • 1 cup of peas
  • flesh of 1 small smoked kahawai or snapper
  • 1/4 cup finely grated parmesan
Preheat oven to 180 degrees
Peel potatoes and slice into thin discs
Whisk together the cream first measure of parmesan egg and pepper in a bowl
Add potato to cream mix coat well and leave to soak.

Melt butter in a large saucepan add flour and whisk together.
Gradually add the milk while whisking until thick.
Add mustard salt leek celery and peas.
Cook over a low heat for 10 mins.
Flake in smoked fish.

Transfer filling to a 30cm greased pie dish
Fan out creamy potato slices over the top
Sprinkle over second measure of parmesan
and bake in the oven for 40 mins!

I am happy again!