Smoked Fish Pie

Ready In: 45 minutes Serves: 4

600g Flaked Smoked Fish 3 Hard Boiled Eggs, peeled
3-4 Gurnard Fillets 2 Tbsp Butter
1 Litre Low-fat Milk 1 Cup Breadcrumbs
2 Medium potatoes, peeled & boiled  
¼ Cup Flat-leaf parsley, chopped roughly  
1 Cup Grated Cheese for topping 1 Tbs Flour
¼ Tsp Salt ¼ Tsp Pepper


Preheat oven to 180°C. Flake the smoked fish into chunks. Make a white sauce by melting butter in a saucepan. Stir in flour & mix. Gradually whisk in the milk, stir constantly with whisk until the sauce thickens. Add salt & Pepper.

Quarter the eggs. Drain the potatoes & crush roughly with a fork. Fold the smoked fish, gurnard, eggs, potatoes, white sauce & parsley into a large baking tray. Sprinkle the top with breadcrumbs and grated cheese. Bake for 20-25 minutes until pie is bubbling and topping golden. Serve pie hot with crisp green salad.
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