Norwegian cod pie

Norwegian cod pie

Difficulty Easy
Give your rating 1 5 3.5000025


Number of servings


  • Preheat the oven to 200C/ 180 fan/ gas mark 6.

  • Put the potatoes in a saucepan and pour over enough water to cover them.

  • Bring to the boil and then simmer until tender.

  • When cooked, drain thoroughly and mash with a splash of milk and some butter.

  • Season with ground black pepper.

  • Meanwhile, put the butter, flour and spring onions in another pan and heat gently until the butter has melted, stirring regularly.

  • Cook for 1 -2 mins.

  • Gradually whisk in the milk using a balloon whisk if you have one.

  • Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan.

  • Cook for 3 – 4 minutes until thickened.

  • Take off the heat and stir in the cheese (if using), Norwegian cod, salmon or haddock mix, mustard, chives, sweetcorn and peas.

  • Spoon into an ovenproof dish or 6- 8 ramekins.

  • Spoon the potato on top and sprinkle with cheddar cheese.

  • Pop in the oven for 20 - 25 minutes or until golden and bubbling at the edges.

  • Alternatively, cover and freeze the pie or mini pies for another time.