Nathan Outlaw’s smoked fish pie
- April 2017
- Serves 10
- Hands-on time 35 min, simmering time 20 min, oven time 25-30 min
Nathan Outlaw’s easy smoked fish pie recipe works a treat. If you find smoked mussels or oysters, add a handful – it’ll take your pie to another level.
- 31.4g (17.4g saturated)
- 41.9g (7.4g sugars)
This makes a very large pie. You could make two pies using 2 x 1.5 litre dishes, then freeze one.
Assemble the pie to the end of step 5 up to 24 hours in advance. Keep covered in the fridge. Or wrap in a double layer of cling film and freeze for up to 3 months. Defrost fully before baking.
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