Smokey Fish Pie

Everyone loves a good comforting fish pie.... and I don't know about you, but I personally can't stand any pre-made white sauce meal of any kind. They just seem very artificial and you can never tell whats in them. I can assure you its not your simple home-made butter flour and milk sauce though. 
When its so easy to make your own.... why go out and buy one??
Give this recipe a go and see how simple it is. Any comments or even pictures would be very welcome.


There are lots of varieties you can do and many types of fish you can use. From salmon, cod and haddock to shellfish like prawns, muscles,clams and many more. Just about any type will work well.
I choose a smoked haddock of the frozen variety - yes thats right, frozen or fresh whichever you happen to have. 


Tip - the smoked paprika gave it a nice intense flavour, but use sparingly. 


Try the recipe below- and for a vegetarian option with the same sauce omit the fish and add hard boiled eggs look at Veggie Fish-less Pie. 


 Recipe: 

Serves 4 

900g/ 4 - Baking potatoes
150ml- Milk
30g- Butter
2 tsp- Mustard
Salt+Pepper
4 Smoked Haddock Fillets - remove any skins (cut into chunks)
White Sauce
85g- Butter
30g- Plain Flour
1 Pint Milk
3/4 tsp Smoked Paprika
2tsp Mustard
Salt+Pepper


Alternatively - Add Fresh Parsley for a lighter herby sauce. 

 Firstly (if using fresh fish- poach it in the milk for the sauce until cooked through)


Then to make the white sauce:

1) Melt the butter then add the flour and cook for 2mins 

2) Then add the (warm) milk slowly - whisking continually 

(If like me you want a lighter sauce - use half milk and half of the water used to boil the potatoes) 

3) Add the seasoning.

4) Add the fish and vegetables to the sauce and cook until everything has warmed through. 

5) Add the sauce to an oven proof dish.

For the potato topping:

1) Simply peel and cut the potato into chunks 

2) Boil until soft 

3) Mash with butter and milk

4) Add seasoning and mustard and spread on top of the fish sauce. 

Cook in the oven for 15-20mins until lightly brown. 

To be really British - serve with pickles: beetroot, cabbage and gerkins.