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Trout and Smoked Haddock Fish Pie

We came across this fabulous recipe for a trout and haddock fish pie on @britishtrout Instagram page and had to share it!

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We love being able to share recipes we come across and inspire people to make more meals using smoked trout as it has so many health benefits!

Recipe from @Britishtrout

For the mash topping:

  • 1kg floury potatoes (e.g. King Edward or Maris Piper), peeled
  • Knob butter
  • Splash milk
  • Salt and pepper
  • Handful grated cheddar cheese, if liked

For the filling:


  • Preheat the oven to 180 fan.
  • To make the topping
  • Cut the potatoes into large chunks and boil in salted water until tender – around 20-25 minutes.
  • Drain well and mash with a knob of butter and a splash of milk until smooth.
  • Season with salt and pepper.
  • To make the filling
  • Melt the butter in a large saucepan then stir in the flour.
  • Cook on a low heat for 2 minutes to make a roux.
  • Add the spring onions and cook for another minute.
  • Add the milk gradually, whisking with a balloon whisk until smooth. Cook for 4-5 minutes until thickened.
  • Remove from the heat and gently stir in the trout, smoked haddock, mustard and season well with salt and pepper.
  • Pour into an ovenproof dish and spoon over the mashed potato topping.
  • Sprinkle over grated cheese if using.
  • You can freeze it at this point if wished. Once the dish is completely cold wrap in double layers of cling film and pop in the freezer. Defrost before cooking.
  • Cook in the oven for 25 minutes until golden and bubbling at the sides.
  • Serve with peas or broccoli.

Scroll down for recipe cards!


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