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Smoked fish pie

© Pat Churchill

Every so often I will get a message from one of the sons asking how to make a dish. They can remember two or three of the most important ingredients, but the rest eludes them.

Usually these dishes are old family favourites, ones that have been an instant success with everyone the first time I've made them and get added to the weekday repertoire.

Some of these dishes have come from recipe books, others from can labels, from newspaper cuttings, magazines, off the top of my head. Some I have been making since I first learned to cook.

Son James phoned last night and I happened to mention I had made a fish pie for dinner. That must have touched a nostalgic spot as he asked for the recipe.

Fish pies can be basic family fare or they can be tarted up for when guests come round - either as a tasty luncheon dish, part of a buffet, or an informal dinner.

I like to make my fish pie from smoked fish. If you keep one or two cans of smoked fish in the pantry, it's the sort of dish you can rustle up with little effort. Canned tuna chunks can also be used.

On this occasion I used 500g of freshly smoked warehou from the supermarket. Warehou is a fish that holds its shape well and is particularly nice smoked.

If you are doing this dish for a special luncheon, then hot-smoked salmon is a good option.

The first thing you will need to do is prepare the potato topping. Choose a potato variety suitable for mashing. Peel 4-6 potatoes and boil them in salted water until tender. Mash with some butter and a little milk, or with some light sour cream.

If you have only waxy potatoes, after they have been cooked, slice them and top your pie with potato slices instead of mash.

Hardboiled eggs are an optional extra. Put the eggs in a pot of cold water, bring to the boil then simmer for ten minutes. Run under cold water and shell.

Smoked Fish Pie

600-800g smoked fish
1 large onion
2 tablespoons oil (grapeseed or similar)
4 tablespoons flour
200ml milk
salt
handful of parsley, finely chopped
2-4 hardboiled eggs, cut in quarters lengthwise

Remove skin, if any, from the fish and any visible bones. Cut the fish into chunks. If you are using canned fish, drain and break up with a fork. Place on the bottom of a suitably sized ovenproof dish and add the quartered eggs.

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