Smoked Fish, Egg & Potato Pie
Discover the secrets to an Easy Smoked Fish Pie. This recipe combines flavour and convenience for a perfect weeknight or weekend meal.
Course: Lunch, DinnerDifficulty: Easy
Servings
4-6
servingsPrep time
10
minutesCooking time
30
minutesCalories
826
kcalIngredients
1.2 kg 1.2 floury potatoes (such as Agria), peeled and diced -about 3cm
50 g 50 butter, diced
1 tsp 1 salt
6 6 eggs
120 g 120 baby spinach
1 1 onion, finely diced
1 large 1 clove garlic, crushed
1 1 carrot, grated
1 large 1 stalk celery, finely diced
1 cup 1 cream
1 tbsp 1 lemon juice
2 tsp 2 Dijon mustard
500 g 500 smoked fish (alternatively use raw firm white fish), cut into 4-5cm chunks
15 g 15 fresh dill, finely chopped
1/2 cup 1/2 grated cheese
Directions
- Preheat oven to 200C fan.
- Put the potatoes in a large saucepan and cover with salted water. Boil for 8-10 minutes, until just tender. Drain and leave to steam dry for a few minutes before adding the butter and ½ tsp of the salt. Mash until smooth.
- Bring a saucepan of water to a boil over medium-high heat. Gently lower the eggs and boil for 8-10 minutes. Transfer the eggs to iced water, and peel when cool enough to handle. Cut into quarters and set aside.
- Heat the oil in a separate large pan over medium heat. Add the onion, garlic, carrot, and celery, and cook for 5 minutes, stirring occasionally, until soft. Add the cream and bring to a boil. Add the spinach, mustard, lemon juice and the remaining ½ tsp salt, and stir until wilted.
- Place the fish into a large pie dish. Add the eggs, the vegetable mixture and the dill, and stir gently until well distributed.
- Spread the mashed potato over the top, and scatter over the cheese.
- Bake for 30 minutes, or until golden on top. Serve warm.