Smoked Fish Pot Pies Recipe

Name: Smoked Fish Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 lbs smoked cod fillets; 4 1/2 cups milk; 1 None bay leaf; 6 None black peppercorns; 2 lbs potatoes, peeled and coarsely chopped; 3 tbsp butter, softened, plus 2 tbsp; 1 None onion, finely chopped; 1 clove garlic, crushed; 1/4 cup flour; 1 cup frozen peas; 1 tsp finely grated lemon peel; 2 tbsp lemon juice; 2 None hard-boiled eggs, quartered

Servings: persons

1 2/3 lbs smoked cod fillets
4 1/2 cups milk
1 None bay leaf
6 None black peppercorns
2 lbs potatoes, peeled and coarsely chopped
3 tbsp butter, softened, plus 2 tbsp
1 None onion, finely chopped
1 clove garlic, crushed
1/4 cup flour
1 cup frozen peas
1 tsp finely grated lemon peel
2 tbsp lemon juice
2 None hard-boiled eggs, quartered

1
Place the fish, 2 cups of the milk, bay leaf and peppercorns in a medium saucepan and bring to a boil. Reduce the heat to low; simmer, uncovered, for 10 mins. Drain and discard the liquid and spices. Remove and discard the skin from the fish and flake the flesh into large chunks in medium bowl.
2
Meanwhile, boil, steam or microwave the potatoes until tender; drain. Mash the potato with the 3 tbsp softened butter in large bowl. SEason. Cover to keep warm.
3
Melt the 2 tbsp butter in a medium saucepan and cook the onion and garlic, stirring, until onion softens. Add the flour and cook, stirring, until the mixture thickens and bubbles. Gradually add remaining 2 1/2 cups milk and stir until the mixture boils and thickens. Add the peas, and lemon peel and juice. Remove from heat. Stir in the fish.
4
Preheat the broiler.
5
Divide the egg, fish mixture and potato mixture among four 2-cup baking dishes. Place the dishes on a baking pan. Broil until tops are lightly browned.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 2/3 lbs smoked cod fillets, 4 1/2 cups milk, 1 None bay leaf, 6 None black peppercorns, and more.

Yes, Smoked Fish Pot Pies falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Fish Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions