Smoked Fish Pie

Smoked fish pie is a traditional British dish that originated from the coastal regions where smoking fish was a common preservation method.

This is high protein and non vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Smoked Fish Pie

Cooking Method: Baking Cuisine: British Courses: Dinner, Main Course, Seafood Recipe Keys: High Protein Non Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 6 Calories: 2400

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Smoked fish fillets
• 500 gram Potatoes
• 1 piece Onion
• 2 tablespoon Butter
• 2 tablespoon Flour
• 500 milliliter Milk
• 2 piece Eggs
• 2 tablespoon Parsley
• 1 teaspoon Salt
• 1 teaspoon Pepper

Instructions

1. Preheat the oven to 180°C (350°F).
2. Boil the potatoes until tender, then mash them with butter and season with salt and pepper.
3. In a saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened.
4. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth.
5. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes until thickened.
6. Flake the smoked fish and add it to the sauce along with the chopped parsley.
7. Season with salt and pepper to taste.
8. Pour the fish mixture into a baking dish and spread the mashed potatoes on top.
9. Use a fork to create a decorative pattern on the mashed potatoes.
10. Bake in the preheated oven for 30 minutes until golden and bubbling.
11. Allow the pie to rest for 10 minutes before serving.
12. Serve hot and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 30g10%

Sugars 5g

Protein 25g50%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.