Go Back
+ servings

Arthurstown’s Smoked Fish Pie

No ratings yet
Course Main Course
Cuisine Irish
Servings 4


  • 800 g Rooster Potatoes
  • 50 g butter
  • 1 leek-thinly sliced
  • 1 carrot finely diced
  • 1 onion thinly sliced
  • 1 tbsp corn flour
  • 150 ml white wine
  • 250 ml milk or cream
  • 1 tbsp wholegrain mustard
  • 2 tbsp parsley chopped
  • 1 lemon juice
  • 400 g smoked fish salmon or haddock, diced
  • 400 g Cod diced
  • 100 g butter
  • Salt & Pepper
  • Salad leaves to serve


  • First, Place the potatoes in a large saucepan and barely cover with water, cook for 25 minutes until very tender but not falling apart.
  • Meanwhile heat a large saucepan with the butter and add in the leeks, carrot and onion and sauté gently for 2-3 minutes until they are softened completely. Add in the corn flour if using and cook for a further 1 minute. Season well.
  • Pour in the white wine and bring to simmer stirring to avoid lumps from the cornflour.
  • Next, pour in the milk or cream and wholegrain mustard and allow to come to a gentle boil. Cook for 2 – 3 minutes, then add the fish. Gently stir once or twice and bring to simmer for a further 5 minutes.
  • Remove from the heat and stir in the parsley. Check the seasoning with salt and pepper.
  • Drain the potatoes and return to the saucepan over a low heat. Using a potato masher roughly mash the potatoes. Add the butter to the potatoes, and season with salt and pepper. Beat with a wooden spoon until fluffy.
  • Spoon the mash on top of the fish mixture and place in the oven for 20 -25 minutes or until the fish is cooked through.
  • Serve with some green salad leaves.