Quick & Easy

Smoked fish pot pies

Give your usual fish pies a sophisticated variation with this smoked fish version. They can go straight from the oven to the table in pretty individual dishes and make a lovely dinner party main meal.
smoked fish pot pies
4 Item



1.Place fish, milk, bay leaf and peppercorns in medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes. Drain; discard liquid and spices. Remove and discard skin from fish; flake flesh into large chunks in medium bowl.
2.Meanwhile, boil, steam or microwave potato until tender; drain. Mash potato with softened butter in large bowl; cover to keep warm.
3.Melt extra butter in medium saucepan; cook onion and garlic, stirring, until onion softens. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually add extra milk; stir until mixture boils and thickens. Add peas, rind and juice; remove from heat. Stir in fish.
4.Preheat grill (broiler).
5.Divide egg, fish mixture and potato mixture among four 2-cup (500ml) flameproof dishes. Place dishes on oven tray under grill until tops are browned lightly.

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