Smoked Coley, Spring Onion and Potato Pie

Smoked Coley, Spring Onion  and Potato Pie
Fishboxer Bia Maith from













  • Smoked Coley (250g—450g)
  • 4 Spring Onions
  • 1 medium Onion
  • 1 veg stock cube
  •   25g butter or margarine
  •  35g flour
  •  Hint of black pepper from a mill
  •  4-5 medium potatoes


























  •  Getting Started...You will need 1 medium to small pot, 1 wooden spoon, 1 green chopping board, 1 sharp knife. 1 cup or mug, 1 large oven proof dish or 4 individual pie dishes 1 baking tray and 1 ladle.
  •  Pre-heat your oven to 170c
  •  Heat the milk in the pot. Do it slowly esp. if you aren't using a heavy bottomed pot. Use the wooden spoon to stir it.
  •  While it is heating peel and slice the onion then add to the milk in the pot.
  •  Wash and slice the spring onions then add these too.
  •  Add the stock cube and few turns of a pepper mill
  •  Place the butter or margarine in the cup and melt in the microwave. It should take no more than 30 seconds.
  •  Add the four and mix really well.
  •  When the milk is almost boiled add half roux and stir with the wooden spoon, give it a minute and add more if not thick enough. The sauce should be like creamed rice.
  •  Add the Smoked Coley and Stir.
  •  Allow to simmer on a very low heat for a few minutes 
  •  Using the ladle fill each dish leaving about 3/4 full.
  •  Peel the potatoes then slice as thinly as possible, I mean really thin if you can.
  •  Layer the slices on top of the pie until you fill the dish.
  •  Bake in the preheated oven 170c for 30 minutes.