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.

Prep Time:
Cook Time:

How to Cook

  1. Preheat the oven to 200°C.
  2. 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.
  3. Blanch the spinach for 2 minutes in boiling water. Drain well and then set aside.
  4. 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.
  5. Layer the eggs, smoked fish and spinach in an oven proof dish and pour over the cream mixture.
  6. Top with mashed potato. Spray with oil spray.
  7. Bake for 25 to 30 minutes or until golden.


  • 5 large potatoes, peeled and chopped
  • milk and butter for mashing
  • Gregg's Natural Sea Salt, freshly ground, to season
  • Gregg's Whole Black Peppercorns, freshly ground, to season
  • 2 cups fresh spinach
  • 1 Tbsp olive oil
  • 1 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 cup cream
  • ½ cup milk
  • 1 cup grated tasty cheese
  • 2 tsp Gregg's Lemon Pepper Seasoning
  • 1 tsp English mustard
  • 2 tsp Gregg's Rubbed Parsley
  • 2 tsp Gregg's Chopped Chives
  • 2 eggs, hardboiled and cut into quarters
  • 400 g flaked smoked fish
  • oil spray

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