Best Smoked Fish Pie with Cheesy Mayo Mash

Serves 4-6
  • 30 grams butter
  • 1 small leek or onion, finely sliced
  • 1 stalk celery, diced
  • 1 teaspoon crushed garlic
  • 1 teaspoon grated ginger
  • ¼ cup flour
  • 2 cups hot milk
  • 1 x 450 gms tin Sealord smoked flavoured fish
  • 3 boiled eggs, peeled and sliced
  • ¼ cup Best Foods™ Real Mayonnaise
  • 6 medium Agria potatoes, peeled and chopped
  • ½ cup tasty cheese
  • ¼ cup Best Foods™ Real Mayonnaise


Preparation time: 25 minutes

Cook time: 15-20 minutes

  1. Preheat the oven to 180 degrees.
  2. In a large saucepan melt the butter and sauté the leek, celery, garlic and ginger for 3-4 minutes until softened and fragrant.
  3. Add flour and cook for 2-3 minutes until pale golden, gradually add hot milk stirring until thick and creamy. Add drained roughly flaked smoked fish and simmer for 5 minutes.
  4. Remove from the heat and fold in boiled egg and mayonnaise.
  5. Spoon mixture into individual serving pots or one large serving dish.
  6. Meanwhile cook potatoes in plenty of boiling salted water for approx. 20 minutes or until soft.
  7. Drain well and add half the cheese and the mayonnaise.
  8. Spoon mash onto smoked fish mixture and sprinkle over remaining cheese. 
  9. Bake for 15-20 minutes until bubbling and golden. 
  10. Serve with cracked pepper, chopped parsley with lemon wedges
Recipe by Jo Wilcox