Mains
Arbroath Smokie Fish Pie
The Quirky Foodster Team
Ingredients
- 2 whole Arbroath smokies, flaked, skin and bones removed (about 350g / 12 oz flesh)
- 800g (1.75 lb) potatoes, peeled and chopped
- 60g (4 tbsp) butter, divided
- 60ml (1/4 cup) whole milk, plus 300ml (1 1/4 cups) for the sauce
- 30g (1/4 cup) plain flour
- 1 leek, finely sliced
- 100g (3.5 oz) frozen peas
- 1 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
Method
- Boil the potatoes in salted water for 15-18 minutes until tender, then drain and mash with half the butter and 60ml of milk.
- Melt the remaining butter in a saucepan and soften the leek for 5 minutes.
- Stir in the flour and cook for 1 minute, then gradually whisk in the 300ml of milk to form a smooth sauce.
- Simmer for 3-4 minutes until thickened, then stir in the flaked smokie, peas and parsley, and season to taste.
- Spoon the fish mixture into an ovenproof dish, top with the mashed potato and rough up the surface with a fork.
- Bake at 200C (400F) for 20-25 minutes until golden on top and bubbling at the edges.
Introduction: The Arbroath smokie, a whole haddock hot-smoked over hardwood in barrels, has been produced in the fishing town of Arbroath on Scotland's east coast since the 1800s and holds Protected Geographical Indication status.
Cultural Background: The Arbroath smokie, a whole haddock hot-smoked over hardwood in barrels, has been produced in the fishing town of Arbroath on Scotland's east coast since the 1800s and holds Protected Geographical Indication status. Its intensely smoky, delicate flesh makes it a natural centrepiece for a creamy, comforting fish pie, topped here with buttery mashed potato.
Tips: Arbroath smokies are sold ready-smoked and simply need flaking, no additional cooking of the fish is required. Roughing up the mash with a fork before baking gives extra crispy peaks.
Variations: Add a layer of sliced hard-boiled egg between the fish and mash for a heartier pie. Top with a mix of mashed potato and mashed swede for a lighter topping. There is no authentic vegetarian version, as smoked fish is essential to this dish's identity.
Storage: Refrigerate the assembled, cooled pie for up to 2 days before baking, or refrigerate baked leftovers for up to 2 days.
Reheating: Reheat in an oven at 180C (350F) for 20-25 minutes until piping hot throughout.
Nutrition: Calories: 430 kcal, Protein: 26g, Carbs: 42g, Fat: 17g, Fibre: 5g
FAQs:
Q: What if I can't find Arbroath smokies?
A: Substitute another smoked haddock or smoked mackerel; the flavour will differ slightly but remain delicious.
Q: Can I assemble this pie in advance?
A: Yes, assemble fully, cover and refrigerate for up to a day, then bake straight from the fridge, adding a few extra minutes to the cooking time.
Please log in to leave a comment.