Smoked Fish Pie

30 minutes

20 - 22 minutes




  • 4 large potatoes 
  • 100g butter 
  • salt and pepper 
  • splash of cream 
  • 200g spinach leaves 
  • 400ml fish stock 
  • 50ml lemon juice 
  • 50ml white wine 
  • 50g plain flour 
  • 1 Tbsp seeded mustard 
  • 40g chopped fresh parsley (or other fresh herbs)
  • 1kg smoked fish fillets 
  • 12 smoked mussels, shells removed

Suggested wine match -  2013 Waipara Hills Equinox Chardonnay

From The Food Show 2015.


Preheat the oven to 180-190°C.

Peel, boil and mash potatoes with 50g of the butter, some salt and pepper and the cream. Break up fish and roughly chop mussels, and set aside. Wash and chop spinach leaves.

Bring fish stock to the boil together with lemon juice and wine. ln a separate pan, melt remaining butter, then slowly add flour, stirring well and being careful not to burn it. Then gradually add your stock – add the hot liquid a ladleful at a time, mixing well each time, until you have a smooth, glossy velouté sauce. Add the mustard and herbs.

Mix the sauce with the fish and mussels, place in large ramekins or a pie dish and top with spinach and then mashed potato. Bake until hot (20-22 minutes), and serve hot with salad.