Smoked Cod Pie (Irish)

Fish pie is proper Irish comfort food, and this version built on smoked cod has a salty, savory depth that fresh fish can’t match. Chunks of smoked cod sit in a creamy mustard sauce with green peas, all buried under a thick layer of mashed potatoes that bakes to a golden crust on top.

The sauce starts with softened onions in butter, then gets thickened with flour and dry mustard before the milk goes in. That teaspoon of mustard is subtle but important. It adds a gentle warmth that complements the smokiness of the cod without tasting overtly mustardy. For a richer sauce, swap half the milk for cream.

Cut the cod into ½-inch cubes before folding into the sauce. Smaller pieces distribute more evenly through the pie and give you fish in every spoonful. The smoked cod is already cooked, so it only needs to heat through in the oven. Don’t worry about overcooking.

Spread the mashed potatoes over the top in an even layer, then rough up the surface with a fork. Those ridges and peaks catch the heat and turn crispy and golden while the filling bubbles underneath. Two pounds of mash sounds like a lot, but you want a thick, insulating lid.

For an even more satisfying version, stir 2-3 ounces of grated cheddar into the sauce. It’s not traditional, but it makes the filling richer and adds a savory pull that’s hard to resist.

Chef Tips

• Use fluffy, well-drained mashed potatoes. Wet mash sinks into the filling instead of forming a crust.
• Score the potato topping with a fork for maximum crispy surface area.
• Let the pie rest for 5 minutes after baking. The filling is volcanic straight from the oven.

Variations

• Cheesy version: Stir cheddar into the sauce and sprinkle more on top of the mash before baking.
• Mixed fish pie: Add smoked haddock or salmon alongside the cod for a more complex seafood filling.