Smoked fish pie

Nathan Outlaw’s smoked fish pie

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

By , 14 September 2018

(3 votes)

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

  • Serves: 12

  • Price: £1.77 per serving

Nutritional Info
Each 336g serving contains
  • Energy

    1912KJ

    457KCAL

    23%
  • Fat

    23.2g

    high

    33%
  • Saturates

    13.8g

    high

    69%
  • Sugars

    6.0g

    low

    7%
  • Salt

    1.34g

    med

    22%
of your reference intake.
Typical energy values per 100g: 569kJ/136kcal.
Ingredients
  • FOR THE MASH TOPPING
  • 1.5kg floury potatoes, such as Maris Piper
  • 100g unsalted butter
  • 200ml whole milk
  • 150g Parmesan, grated
  • FOR THE FILLING
  • 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
  • TO SERVE
  • Steamed greens of your choice
Method
  • 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.