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Smoked Fish Pie

Yields8 Servings

Learn how to make this gorgeous smoked fish pie, using our gorgeous Extra Virgin Avocado Oil. Read more here:


600g / 1.3lb freshly smoked fish (or 2 x cans of smoked fish)
1 dozen prawns, heads and tails removed
4 eggs, boiled and shelled
500ml / 1pt blue top milk
1 small onion, roughly chopped
Small bunch parsley, leaves only, chopped
100g / 3.5oz butter
50g / 1.7oz plain flour
Pinch freshly grated nutmeg
1kg / 2.2lb floury potatoes, peeled and cut into even-sized chunks
50g / 1.7oz grated tasty cheddar cheese
Optional (to serve):
Green Beans, steamed
Olivado Organic Extra Virgin Olive Oil
1/2 cup slivered almonds
Feta Cheese


1. Heat oven to 200°C / 390°F (fanbake 180°C / 355°F). Flake your smoked fish into a large, ovenproof, rectangle baking dish, checking for bones as you go. Scatter the prawns over the top.

2. Peel the boiled eggs, slice into quarters and arrange on top of the fish, then scatter over the chopped onion and chopped fresh parsley.

3. The bechamel sauce: melt half the butter in a pan, stir in the flour and cook for 1 minute over moderate heat. Take off the heat, pour in a little of the milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 minutes, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish and prawns.

4. The mash top: boil the potatoes for 20 minutes. Drain, season and mash with the remaining butter and milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 minutes.

Serve with steamed green beans with a drizzle of Organic Extra Virgin Olive Oil and slivered almonds and crumbled feta.


  • Omit the prawns, no problem.
  • Easy boiled eggs: bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water.
  • For something different, try salmon and dill: replace the smoked fish with 400g skinless salmon fillets, and use dill instead of the parsley. Or try fish and vegetable: Add 100g / 3.5oz each frozen peas and sweetcorn to the baking dish before pouring over the sauce.
  • Other additions include silverbeet, tomatoes, spring onions, chives, sour cream dollops. If wanting egg free, just omit and add a vegetable like spinach (as shown in the picture). Go forth and experiment!
  • Make up to a day ahead. Cover and chill, then bake for 40 minutes.
Nutrition Facts

Servings 0

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