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Seafood
Smoked Fish Pie
This delicious smoked fish pie is a great weekday favourite and is sure to be loved by the whole family. Serve with crusty fresh bread and a green salad.
How to Cook
- Preheat the oven to 200°C.
- Boil the potatoes until they are tender, then mash with milk and butter and season with freshly ground Gregg's Natural Sea Salt and Gregg's Whole Black Peppercorns. Set aside.
- Blanch the spinach for 2 minutes in boiling water. Drain well and then set aside.
- Heat the olive oil in a saucepan over medium heat. Add the onion and celery and cook for 5 minutes or until soft. Add the cream and milk and bring to a simmer. Remove from the heat and add the cheese, Gregg's Lemon Pepper Seasoning, Engligh mustard, Gregg's Rubbed Parsley and Gregg's Rubbed Chives.
- Layer the eggs, smoked fish and spinach in an oven proof dish and pour over the cream mixture.
- Top with mashed potato. Spray with oil spray.
- Bake for 25 to 30 minutes or until golden.
Ingredients
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5 large potatoes, peeled and chopped
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milk and butter for mashing
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Gregg's Natural Sea Salt, freshly ground, to season
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Gregg's Whole Black Peppercorns, freshly ground, to season
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2 cups fresh spinach
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1 Tbsp olive oil
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1 onion, finely chopped
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1 stalk celery, finely chopped
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1 cup cream
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½ cup milk
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1 cup grated tasty cheese
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2 tsp Gregg's Lemon Pepper Seasoning
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1 tsp English mustard
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2 tsp Gregg's Rubbed Parsley
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2 tsp Gregg's Chopped Chives
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2 eggs, hardboiled and cut into quarters
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400 g flaked smoked fish
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oil spray
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