Luscious fish pie

Luscious fish pie



  • olive oil
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 120g baby spinach leaves
  • 1 cup milk
  • 1 tsp dry mustard powder
  • 1 tbsp cornflour, mixed with a little water
  • 1 cup grated tasty cheese
  • juice of 1 lemon
  • 600g fresh salmon, cut into 2cm chunks
  • 250g smoked fish (not the sliced variety), flaked
  • 4 eggs, boiled, peeled and diced
  • 2 cups mashed potato
  • cooking spray
  • 1 carrot, optional, to decorate


Preheat oven to 200°C fan-forced.

Heat olive oil in a heavy-based pan and saute onion and carrot until soft.

Add spinach and stir until just wilted. Add milk, bring to a simmer, stir in mustard powder and cornflour mixture.

Stir until mixture thickens. Stir in cheese. Remove from the heat. Stir in lemon juice.

Arrange salmon and smoked fish in a flat-bottomed casserole dish.

Sprinkle egg on top. Pour over creamy vegetable sauce.

Place dollops of mashed potato on top and smooth across entire surface. Spray with a little cooking spray.

Bake for 35-40 minutes until piping hot and golden. Decorate with fish shapes cut from raw carrot slices for novelty effect. Serve with salad or veg.

Serving Suggestions


  • Rather than boiling the buggery out of eggs, I simply bring them to an initial boil, then turn off the heat, put a lid on the saucepan and leave them for 10 minutes. Stops them bursting at the seams etc. My mother-in-law taught me that, clever woman.
  • This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.

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