Select Category

Irish Fish Pie

Irish Fish Pie

  • Yield: 6 servings
  • Print


  • 2 3/4 cups Milk, divided
  • 1 Bay leaf
  • 1 1/2 lbs Cod fillets, cut into 1.5” chunks
  • 1/2 lb Smoked salmon fillet, cut into 1.5” chunks
  • 6 tbsp Kerrygold Salted Butter
  • 1 Medium onion, diced
  • 2 Large carrots, chopped
  • 8 oz Mushrooms, sliced
  • 3 tbsp Flour
  • 1/2 cup Dry white wine
  • 1 cup Peas
  • Pinch of crushed red pepper
  • 1/4 cup Dill, chopped
  • Kosher salt
  • Ground black pepper
  • 1 3/4 lbs Russet potatoes, peeled and cut into chunks
  • 2 oz Kerrygold Aged Cheddar Cheese, grated


  1. Preheat oven to 350F.
  2. Place potatoes in a pot and cover with water. Bring to a boil and cook until potatoes are soft. Drain potatoes, add 2 tbsp butter and ¼ cup milk and mash until smooth. Set aside and keep warm.
  3. Meanwhile, place 2 ½ cups milk and bay leaf in a pot over medium heat and bring to a simmer. Add cod and salmon and continue simmering for 5-7 minutes. Remove fish to a plate, discard the bay leaf and set the milk aside.
  4. Melt 2 tbsp butter in a skillet over medium heat. Add onion, carrots, mushrooms, salt and pepper and sauté for 7-8 minutes.
  5. Stir in the flour and cook for 1 minute. Deglaze pan with the wine and reduce liquid by ½.
  6. Add peas, reserved milk, fish, dill and crushed red pepper to the skillet and stir to combine. Cook for 7-10 minutes or until mixture has thickened, stirring occasionally.
  7. Spread the mashed potatoes evenly over the fish mixture. Drizzle 2 tbsp melted butter over the potatoes and top with the grated cheddar cheese.
  8. Bake for 35 minutes, until potatoes are lightly browned and edges are bubbling.
  9. Serve immediately.


Recipe adapted from