Linda Kennedy’s Fish Pie

Featured on Episode 1 of Tastes Like Home with Catherine Fulvio on RTÉ One




1 kilo of fish (a mix of pollack, salmon & some smoked fish like haddock)

1 handful of oats

1 small onion

2 handfuls of mussels

25g butter

225g mushrooms

2 bay leaf

600ml milk

25g of butter, and 25g of flour to make a Roux

1 or 2 tbsp double cream

2 tbsp parsley

1 tbsp dill

4 hard-boiled eggs

1.2 kg mash potato

salt and pepper




  1. Add the mussels into a bowl of cold water and sprinkle in a handful of oats and leave to soak for 3-4 hours or overnight ideally.
  2. Drain the mussels and rinse off any oats, make sure all the mussels are still tightly shut, throw away any open ones, place into a dry pan and cook until open, takes 3-4 minutes, remove the mussels from the shell and leave to one side.
  3. Cook the potatoes, then mash them and put to one side.
  4. Hard-boil the eggs by bringing a small pan of water the boil, add the eggs and keep it at a gentle boil, set the timer for 8 mins, cook, then drain and leave to cool in a bowl of cold water
  5. Cut the filleted fish into bite size bits and place them as a single layer into a large frying pan and cover with milk and season with salt and pepper, cover and simmer gently until the fish is cooked, takes about 4 minutes, once cooked remove fish and set to one side.
  6. Once cool flake the fish making sure to remove all skin and bones and put to one side.
  7. Finely chop the onion, add to a pan over a medium-low heat, stir/shake to prevent sticking or burning but don’t cover the pan, once the onions have gone soft and translucent, remove.
  8. Turn up the heat in the pan, add the mushrooms, season and sauté, once cooked put aside with the onions
  9. To make a roux melt the butter in a pan, stir in the flour and cook for 1 min over moderate heat, take off the heat, pour in a little of the cold poaching milk, then stir until blended, continue to add the milk gradually, mixing well until you have a smooth sauce.
  10. Bring the liquid to the boil, add the cream, onions, mushrooms, cooked mussels (minus the shell) and all the flaked fish.
  11. Peel and chop the eggs and add to mixture, stir gently and check seasoning, then add the herbs.
  12. Spoon all of the creamy fish mixture into a large oven dish and cover the top with the mashed potato and place the dish into the pre-heated oven Gas Mark 4, 180°C (350°F) for 30 minutes, then place under a hot grill for an extra 5 mins to brown the potato on the top
  13. Garnish with additional parsley.
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