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Clonakilty Blackpudding Topped Fish Pie


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Rate this recipe 4.3/5 (60 Votes)


  • 200g Clonakilty Blackpudding
  • 800g Fish – Haddock, Smoked Cod, Salmon
  • 200g Frozen Green Peas
  • 2 Hard Boiled Free Range Eggs (optional)
  • 600ml Full-fat Milk
  • 1 Small Onion Quartered
  • 4 Cloves
  • 2 Bay Leaves
  • 100g Butter
  • 50g Plain Flour
  • Salt and Pepper
  • 1 Kg potatoes peeled and halved
  • Flat Leaf Parsley, Chervil, Chives


Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget


Step 1

Preheat oven to 180°C.

Step 2

Place the potatoes in a pan of cold water and bring to a gentle boil. Cook for 10-12 minutes until tender. Drain and allow dry out over a low heat. Set aside for use later

Step 3

To make the béchamel sauce:

In a pan infuse the milk with an onion pique (quartered onions, studded with cloves and bay leaves) by bringing to a gentle boil.
In a separate pan make a roux by melting the 50g of butter and mix with the 100g of flour, cook out for a few minutes over a medium heat.

Add small amounts of the infused milk to the roux mix until each time you are left with a smooth sauce. Continue until all the milk has been added, season and add finely chopped parsley and chervil through the sauce for extra flavour.

Step 4

Cut the fish into equal generous pieces and mix into the prepared béchamel.

Step 5

Add the frozen green peas and place the fish mixture into a deep oven proof dish. Optional – slice the hardboiled eggs and place on top of the fish mixture.

Step 6

Crush the potatoes and crumble the Clonakilty Blackpudding through. Place on top of the fish mix and place in the preheated oven for 25- 30 minutes.

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