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Scalloped Smoked Fish Pie

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“A tasty smoked fish pie using canned smoked fish. First made this in 1967!!!!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (450 g) can smoked fish fillet (flaked & juice reserved)
  • 12 cup chopped celery (cooked til tender in a little water)
  • 2 hardboiled egg (chopped)
  • 1 tablespoon chopped parsley
  • 2 cups mashed potatoes
  • 12 cup tasty cheese (grated)
  • Curried White Sauce use 1 1/2 cups
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 12 teaspoon salt
  • 1 teaspoon curry powder
  • 1 14 cups milk (plus the reserved fish juice from can)

Directions

  1. Make sauce.
  2. Melt butter in medium sized pot and stir in flour and salt.
  3. Cook 1 minute and add curry powder.
  4. Slowly add in the liquid 1/2 cup at a time, whisking well and bringing to a boil between additions. You may need to add more milk if mixture is too stiff. This should be a thick sauce though.
  5. Stir in grated cheese til melted.
  6. Add flaked fish, celery, hard boiled eggs and parsley.
  7. Pour into a greased dish and top with the mashed potato. You can either pipe it on or spoon on and rough up with a fork.
  8. Sprinkle on some grated cheese if liked.
  9. Bake in a mod oven 350'F/180'C until top is golden brown and pie is heated through. About 15-20mins.

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