Go Back
+ servings

Creamy Leek & Smoked Fish Pie

Serving Size: 6 people


  • 6 potatoes, medium
  • A handful of parsley
  • 1 leek
  • Olive oil, to drizzle
  • 4 Tbsp butter (around 55g) + extra to taste for mashing potatoes
  • 4 Tbsp flour (regular or gluten free)
  • 2 cups milk (dairy)
  • ½ cup grated cheese (edam, tasty or colby)
  • ¼ tsp chilli flakes
  • 1 tsp dijon mustard
  • 400g smoked white fish or sub for a 415g tin tuna in spring water
  • 1 ½ cup frozen peas
  • 3 cups fresh baby spinach
  • 2 Tbsp fresh lemon juice
  • Salt and pepper, to taste


  • Preheat the oven to fan-bake 180 degrees celsius. Get a rectangular baking dish out (mine was 29.5cm x 20cm) and keep handy.
  • Remove green leaves from leek and discard. Slice white leek in halve length ways and put on a baking tray. Lightly drizzle over olive oil, and sprinkle with salt and pepper. Fan-bake for 12 minutes, or until slightly charred at the edges. Remove and keep aside. Turn oven heat up to 200 degrees celsius, keeping fan-bake on.
  • Leaving the skins on, dice potatoes into chunks. Add into a medium pot and cover with boiling water. Bring to boil and cook until tender. The cooking time is going to come down to size - the smaller, the quicker to boil. Once cooked through, turn off the heat and let them sit in the water.
  • To a small saucepan, add butter and melt over a medium heat. Stir in the flour and cook into a paste, stirring continuously, until it bubbles a little, but don't let it brown - this will take about 2 minutes.
  • Add milk. Bring to boil and continue to stir - it will thicken. Lower the heat, and cook, stirring for 2 to 3 minutes more.
  • Turn heat off sauce element. Add cheese to pot and stir in to melt.
  • Add chili flakes, dijon mustard, frozen peas, baby spinach and lemon juice. Using kitchen scissors, finely cut leek and add to the pot. If using smoked fish, break with hands into bite-sized pieces and add to the pot. If using tuna, drain liquid from can and add fish to pot. Mix well.
  • Add salt and pepper until it tastes seasoned to you!
  • Add the fish pie mixture to your baking dish and evenly spread out.
  • Drain potatoes. Mash with butter, salt and pepper (to taste). Finely chop parsley, and then mix through.
  • Spoon mash over fish pie base and spread out evenly.
  • Bake for 20-25 minutes, or until the top is golden or to how you like it.
  • Remove from oven, let it sit for ten minutes then enjoy.