Creamy Smoked Fish Pie with Leeks
A comforting oven-baked fish pie with tender smoked fish, creamy leeks and mashed potatoes.
This is an adaptable version inspired by your cooking screenshots, not a transcription of the video's full recipe.
Ingredients
Step-by-step method
Heat the oven.
Preheat to 200°C (180°C fan). Lightly grease a medium ovenproof dish.
Cook the potatoes.
Boil in water for 15–20 minutes until tender. Drain, mash with about 15g butter and a splash of milk, then set aside.
Soften the leeks.
Melt 25g butter in a saucepan. Add sliced leeks and cook gently for 7–10 minutes, stirring until soft.
Make the sauce.
Stir the flour into the leeks for 1 minute. Gradually whisk in 350ml milk. Simmer gently until thickened, stirring regularly.
Add the fish.
Cut the boneless smoked fish into bite-sized pieces. Stir into the hot sauce with pepper, parsley, and optional mustard. Simmer gently for 3–4 minutes. Remove from heat and stir in yoghurt if using.
Assemble the pie.
Spoon the fish mixture into the baking dish. Spread mashed potato over the top and create ridges with a fork.
Bake.
Bake for around 25–30 minutes until bubbling and golden on top. Check that the fish is fully cooked and the centre is piping hot. Rest for 5 minutes before serving.
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