NZ Woman's Weekly

Smoked fish pie recipe

Smoked fish pie recipe
  • Meal Type

  • Servings

  • Courses


This recipe transforms a tin of smoked fish into a new family favourite in about half an hour. The crumbs make a tasty change from a mashed potato topping. If you like, add a bag of baby spinach leaves to the fish mixture while it’s still hot or serve with a few fresh leaves on the side. To serve from frozen, defrost, then cover and heat for 20-30 minutes.

  • 40g butter
  • 1 onion, finely diced
  • 1 tsp crushed garlic
  • 1 tsp fresh dill, or ½ tsp dried
  • ¼ cup flour
  • 2 cups hot milk
  • 450g smoked fish, tinned or freshly smoked and boned
  • Sea salt and cracked pepper
  • 4 eggs
  • 3 slices bread
  • 1 clove garlic
  • 1 tbsp chopped parsley
  • 2 tbsp olive oil
  1. Heat the butter in a large saucepan and saute the onion, garlic and dill over a medium-low heat for 3-4 minutes until soft and fragrant.
  2. Add the flour and cook for 2 minutes until golden and sandy in texture, then slowly stir in the milk until smooth and creamy. Simmer for 2 minutes.
  3. Flake fish into bite-sized pieces, add to the sauce and season to taste. Meanwhile, boil eggs for about 8 minutes, rinse under cold water, peel and slice.
  4. Place bread, garlic and parsley in a food processor and pulse until you have coarse breadcrumbs, then add oil with motor running.
  5. Divide fish sauce and sliced eggs between 4 freezer and ovenproof dishes (or 1 large dish) and sprinkle with a generous amount of crumbs.
  6. Freeze for later or bake on an oven tray at 180°C for 20-30 minutes until crumbs are golden and sauce is bubbling.

Take a look at this chicken and eggplant provencal recipe here.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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