Smoked Fish Pie

Created by: Charlotte Rogers


  • Ritchie's hot roasted smoked salmon, chopped - 375g 
  • Ritchie's smoked haddock, chopped - 375g 
  • 200g peeled prawns
  • 1kg floury potatoes, cut into chunks
  • 60g unsalted butter, plus extra for mashing and baking
  • 350ml  semi-skimmed milk
  • 1 lemon, zested
  • 2 tbsp dill, finely chopped
  • 1 tbsp flat-leaf parsley, chopped
  • 60g  plain flour
  • 200ml  cream
  • 2 tsp Dijon mustard
  • 2 tbsp chives, chopped

    Enjoy Easter with your family and tuck into our favourite Ritchie’s Smoked Fish Pie.  Perfect for Good Friday! 



    1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the potatoes in a pan of cold water, bring to the boil and simmer for 25 minutes, or until tender.

    2. Drain the potatoes and mash with a knob of butter and 50ml of the milk. Stir through the lemon zest, dill and parsley; season to taste. Set aside

    3. In a separate pan, melt the butter. Add the flour and cook for 2 minutes, stirring to make a paste. Gradually stir in the remaining milk and the cream to make a thick white sauce; season. Stir in the mustard and chives

    4. In a medium pie dish, combine the fish, prawns and white sauce. Top with the mash, then dot with butter. Bake for 30 minutes, or until golden. 

      Recipe via Tesco