A Smokey Fish Pie | DonalSkehan.com
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A Smokey Fish Pie

December 15

Its hearty & smokey, this fish pie is ultimate comfort food!

  • serves Serves 6
  • time 1 hour


  1. 1. Heat the oven to 200°C/180°C fan. Put the potatoes in a saucepan and cover with water, bring to the boil and cook for 15-20 minutes until very tender. Drain, then return to the pan over a medium heat for 30 seconds to dry. Mash with half the butter, 250ml milk and two thirds of the cheese.
  2. 2. In a saucepan melt the remaining 100g butter and add the flour to the pan, cook for 
a minute or two more then gradually stir in the remaining 500ml milk and cream to form a thick, shiny, sauce. Stir in the mustard and season to taste.
  3. 3. Turn off the heat, then stir in the spinach and allow to wilt. Mix the prawns, fish, capers, and parsley into the sauce. Pour over the sauce and mix well. Top with the mashed potato, then scatter over the remaining cheese.
  4. 4. Bake for 30-35 minutes until golden and crisp and the filling is piping hot.


1kg floury potatoes, cut into chunks

150g butter

750ml whole milk

50g plain flour

2tsp dijon mustard

150ml double cream

150g baby spinach

200g peeled atlantic prawns 

600g undyed smoked haddock, skinless and boneless, cut into large chunks

600g firm white fish, skinless and boneless, cut into large chunks

1½ tbsp capers, drained

25g bunch fresh flat leaf parsley, finely chopped

30g gruyère or mature cheddar, grated

Sea salt and freshly ground black pepper