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Fish Pie Supreme


This pie constantly makes the top 20 for favourite Edmonds recipes.

Prep Time: 1 hour


25g butter

1 Tbsp milk

3 cups cooked mashed potatoes

¾ tsp salt

black pepper

1 Tbsp butter

1 Tbsp Edmonds standard flour

1 cup milk

500g smoked fish, flaked or 425g can tuna, drained and flaked

1 Tbsp chopped parsley

2 hard-boiled eggs, chopped


  1. Preheat the oven to 190˚C.  Prepare a 20cm pie dish.
  2. Mix first measure of butter and milk into the potato, beating with a fork to combine. Season with salt and pepper to taste.
  3. Line the pie dish with half the potato. Set remaining potato aside.
  4. Heat second measure of butter in a saucepan. Stir in flour and cook until frothy. Gradually add second measure of milk, stirring constantly until sauce boils and thickens.
  5. Remove from heat. Add fish, parsley and eggs. Pour this mixture into the lined pie dish. Cover with remaining potato.
  6. Cook for 20 minutes or until pale golden. 


Micah Roughton

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