Smoked fish pie with cheddar mash topping

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Fish pie is a classically British dish, which makes it ripe for interesting twists. This Nathan Outlaw fish pie recipe reimagines the pie as a canapé - perfect for a wintery dinner party or to make as a fun dish for children. Filled with cod and smoked haddock, this is a playful take on a classic seafood dish that is as fun to make as it is to eat.

First published in 2015




Fish pie filling

Cheesy mash topping

White sauce


  • 8 ramekins


Begin this fish pie recipe by placing the cod and haddock in a wide pan. Peel and quarter the onion and add along with the bay leaf to the fish. Pour over the milk
Bring the milk up to the boil, reduce the heat and simmer for about 6 minutes. Remove the fish from the milk and place it on a plate
Flake the fish into chunky pieces and divide into 8 individual ramekins. Sieve the milk into a jug and set aside to use in the white sauce
Peel the potatoes and cut into 3cm chunks, place in a saucepan. Cover with water and add a pinch of salt. Bring the potatoes to the boil and simmer for about 20 minutes on a low heat
When the potatoes are soft, drain, place the potatoes in a bowl and mash until smooth. Add the 50g of butter and 100g of the grated cheese as you mash
Place the cold milk into a saucepan and bring to a simmer. Add this milk to the potatoes and beat. Season with salt and pepper. Once done, set the potato topping aside
To make the white sauce, melt the butter in a pan, stir in the flour and cook for 1 minute over a moderate heat. Gradually add all the set-aside fish poaching milk, whisking continuously
  • 25g of butter
  • 25g of plain flour
Simmer for 1-2 minutes, stirring, until you have a smooth, slightly thick sauce. Remove the sauce from the heat, season with salt and pepper and add the chopped parsley
Pour the sauce over the fish in the ramekins. Arrange the mashed potato over the top of the sauce and sprinkle on the remaining grated cheese
Place in the oven at 180°C/Gas mark 4 and cook for about 30 minutes until bubbling and golden brown on top. Serve straightaway
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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