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Smoked fish pie with lemon and herb mash recipe

Smoked fish pie with lemon and herb mash recipe

24 ratings

This delicious fish pie, flavoured with fresh herbs and lemon and topped with fluffy mashed potato, is perfect for rustling up and sharing with family. Give this easy pie recipe a go as a marvellous midweek main. See method

  • Serves 6
  • 15 mins to prepare and 60 mins to cook
  • 585 calories / serving


  • 1kg (2Ib) floury potatoes, cut into chunks
  • 60g unsalted butter, plus extra for mashing and baking
  • 350ml (12fl oz) semi-skimmed milk
  • 1 lemon, zested
  • 2 tbsp dill, finely chopped
  • 1 tbsp flat-leaf parsley, chopped
  • 60g plain flour
  • 200ml (7fl oz) whipping cream
  • 2 tsp Dijon mustard
  • 2 tbsp chives, chopped
  • 375g (12 1/2oz) smoked salmon, chopped
  • 375g (12 1/2oz) smoked haddock, chopped
  • 200g (7oz) peeled Atlantic prawns
If you don't have smoked haddock, try using another smoked fish

Each serving contains

  • Energy

  • Fat

    32g 45%
  • Saturates

    16g 81%
  • Sugars

    5g 6%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 40.9g Protein 36.5g Fibre 3.2g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the potatoes in a pan of cold water, bring to the boil and simmer for 25 mins, or until tender. Drain the potatoes and mash with a knob of butter and 50ml (2fl oz) of the milk. Stir through the lemon zest, dill and parsley; season to taste. Set aside, until needed.
  2. In a separate pan, make a roux by melting the butter. Add the flour and cook for 2 mins, stirring to make a paste. Gradually stir in the remaining milk and the cream to make a thick white sauce; season. Stir in the mustard and chives.
  3. In a medium pie dish, combine the fish, prawns and white sauce. Top with the mash, then dot with butter. Bake for 30 mins, or until golden.

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