Smoked fish pie

Nathan Outlaw’s smoked fish pie

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

, 14 September 2018

(10 votes)

Nathan Outlaw’s smoked fish pie
  • 1 Hour 20 Mins

  • Serves: 12

  • Price: £1.77 per serving

Chef Nathan Outlaw's family fish pie recipe is one of his all-time favourite recipes. He says: "Considering Great Britain is an island and we’re surrounded by water, it still surprises me that so many people aren’t into cooking fish. I think we have the best fish and seafood in the world, due to the temperature of the water, which is neither too cold nor too warm.

"My passion for the coast was born spending weekends fishing and crabbing at the seaside when I was growing up. As a kid, I was quite a fussy eater. My dad Clive, a chef, tried his hardest to get me to experiment – but it wasn’t easy! His fish pie was the exception, though, and after years of enjoying fish fingers, it became a favourite of mine.

"I especially like a pie made with smoked fish because it tends to be a bit meatier, oilier and tastier – the flavours are absolutely delicious. This dish is also virtually impossible to overcook because the fish is protected by the sauce and the potato, so it retains its moisture. These days, I make it for my teenagers Jacob, 15, and Jessica, 13, and they both love it!"

Nutritional Info
Each 336g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 569kJ/136kcal.
  • 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
  • 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.

  • 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.

  • Preheat the oven to 180C/160C Fan/Gas 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.

  • 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.

  • 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.

  • Transfer the fish and sauce mixture into a large ovenproof dish. Carefully spoon the mash over the top, then scatter with the grated Parmesan.

  • Stand the dish on a baking tray and bake for 25-30 mins until golden on top and piping hot right through.

  • Serve the fish pie immediately with the steamed greens on the side.